Meatball Soup
This is one I really like it’s a must try for sure
Meatball Soup
* 1 can (28 oz.) crushed tomatoes
* 1 jar (24 oz.) marinara sauce
* 4 cups chicken broth
* 2 tablespoons tomato paste
* 3 teaspoons balsamic vinegar
* 2 teaspoons sugar
* 1 teaspoon dried basil
* 1 teaspoon dried parsley
* 1 teaspoon dried oregano
* 1 bay leaf
* Salt & pepper to taste
* 2 teaspoons cornstarch
* 2 packages (16 oz.) frozen meatballs
* 8 oz. rotini pasta
* 1/2 cup parmesan cheese, grated
* 1 cup mil
* Add crushed tomatoes, marinara, chicken broth, tomato paste, balsamic vinegar, sugar, and seasonings to a large skillet. Heat on medium high and bring to a boil, then reduce to a simmer.
* Add meatballs to the skillet, cover, and cook for 8 minutes.
* Add pasta to the skillet and cook for 10-12 minutes.
* Remove the skillet from heat, discard bay leaf, and stir in parmesan cheese and milk.
* Serve up hot with extra cheese and fresh parsley for garnish
Meatball Soup
* 1 can (28 oz.) crushed tomatoes
* 1 jar (24 oz.) marinara sauce
* 4 cups chicken broth
* 2 tablespoons tomato paste
* 3 teaspoons balsamic vinegar
* 2 teaspoons sugar
* 1 teaspoon dried basil
* 1 teaspoon dried parsley
* 1 teaspoon dried oregano
* 1 bay leaf
* Salt & pepper to taste
* 2 teaspoons cornstarch
* 2 packages (16 oz.) frozen meatballs
* 8 oz. rotini pasta
* 1/2 cup parmesan cheese, grated
* 1 cup mil
* Add crushed tomatoes, marinara, chicken broth, tomato paste, balsamic vinegar, sugar, and seasonings to a large skillet. Heat on medium high and bring to a boil, then reduce to a simmer.
* Add meatballs to the skillet, cover, and cook for 8 minutes.
* Add pasta to the skillet and cook for 10-12 minutes.
* Remove the skillet from heat, discard bay leaf, and stir in parmesan cheese and milk.
* Serve up hot with extra cheese and fresh parsley for garnish
