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Post by Granny Smith on Mar 1, 2008 10:17:41 GMT -5
Italian Meatball Soup contributed by gayla
1 cup uncooked macaroni 1 - 28 oz. can crushed tomatoes 1 cup tomato sauce 1 t. worchestershire sauce 8 cups water 4 t. beef bouillon granules 1 t. Italian seasoning 1 pound meatballs, cooked 2 sliced carrots 1 onion, chopped 2 celery stalks, chopped 2 c. frozen green beans salt and pepper to taste
Cook macaroni according to package instructions. Drain and set aside.
Combine remaining ingredients except green beans and salt and pepper. Bring to a rolling boil. Turn down to medium and cook for 20 minutes or until the vegetables are tender but not mushy. Stir in cooked macaroni, green beans and season to taste. To prepare for freezer, do not add macaroni or green beans until soup is cooled
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