mini-meatball soup

Ingredients:

• 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

Cooking:

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.

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