Italian Meatball Soup

Serves: 6
Total Calories: 919


2 tablespoons olive oil
1 red onion, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups chicken broth
20 frozen meatballs
1 (15 1/2-ounce) can diced tomato
1 cup small shell macaroni, uncooked
1/4 cup grated Parmesan cheese


Heat oil over medium heat in a large stockpot. Add onion and garlic; sauté until tender, about 3 minutes. Stir in salt, pepper and broth; bring to a boil. Add meatballs, tomatoes and shells; reduce heat and simmer for 10 minutes, or until shells are tender. Sprinkle with Parmesan cheese.

Tip: Homemade butter on freshly baked bread…what a treat! Pour 1/2 pint of heavy cream into a small jar, close the lid tightly and shake the jar…let the kids take turns. Butter starts to form in about 5 minutes and will be ready in 10 to 15. Drain off the liquid and add a bit of salt. Yum!

Nutritional Facts:

Serves: 6
Total Calories: 919
Calories from Fat: 108

This Italian Meatball Soup recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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