Vegetable Meatball Soup
Frozen cooked meatballs are available in several flavors; choose plain or Italian-style for this super-easy recipe.
- 1 16-ounce package frozen meatballs
- 2 cups 8-vegetable juice
- 2 cups frozen mixed vegetables
- 1 10-ounce can beef broth
- 3 cups water
- ½ teaspoon dried Italian seasoning
- ⅛ teaspoon pepper
- 1½ cups mini penne pasta
In large saucepan or stockpot, combine all ingredients except pasta and mix gently.
Bring to a boil over high heat, then stir in pasta, reduce heat to medium-high, and cook for 9 to 11 minutes, until meatballs are hot, vegetables are hot, and pasta is tender. Serve immediately.
You can substitute one shape of pasta for another as long as they are about the same size and thickness. Whichever pasta you choose, be sure to cook it al dente; this means cooked through, but with a firm bite in the center.