mini-meatball soup


  • 1 pound Frozen beef meatballs 
  • 1 can (28 ounces) Italian-style diced tomatoes, undrained 
  • 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth 
  • 1 cup water 3 cups frozen vegetable blend (such as green beans, corn and peas) 
  • 8-10 oz uncooked elbow macaroni 
  • Salt and pepper


  1. Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. 
  2.  Add meatballs and vegetables to broth mixture; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 10 to15 minutes. 
  3. Add elbow macaroni, stir and simmer additional 10 minutes. Season with salt and pepper, as desired.