Saturday, February 14, 2009

Meatball Soup


1 cup uncooked spiral or shell pasta

32 frozen Italian meatballs (about 1 pound), thawed

2 cans (14-1/2 ounces each) chicken broth

1 can (28 ounces) diced tomatoes, undrained

1-1/2 cups frozen sliced carrots, thawed

1 can (16 ounces) kidney beans, rinsed and drained

1 jar (14 ounces) meatless spaghetti sauce

1 jar (4-1/2) sliced mushrooms, drained

1 cup frozen peas


Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup kettle or Dutch oven. Bring to a boil, cover and simmer for 5 minutes. Drain pasta. Add to soup; heat through. Yield: 10 servings (3 quarts)

Soup-er Saturday hosted by A Listmakers Life

1 comment:

  1. Oh yummy! You beat me to it this week! I better get to work on a recipe. Happy {Heart} Day! How was the classroom part?