Meatball Stone Soup

[Semigourmet]

Servings 6



Ingredients

2 tablespoons olive oil
16 ounces frozen Italian style meatballs
2 containers (32 oz. each) beef broth
1 cans (14.5 oz. each) diced tomatoes with un-drained
1 medium potato, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 clove minced garlic
2 teaspoons garlic powder
¾ cup whole kernel corn, drained
¾ cup le Seure Peas, drained
¾ cup cut green beans, drained
1 tablespoon beef base
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste




Directions

1. In large saucepan over medium heat, add olive oil, and chopped onions and saute for 4 minutes. Add the garlic and sauté for another minute. Then add the beef broth, potatoes, tomatoes, vegetables. Bring to a boil, then reduce heat and simmer until potatoes are done.

2. While the soup is simmering add, the seasonings and beef base. Continue simmering soup until everything is incorporated.



Notes This is so good it tastes like a hearty beef soup, but much easier. I like to cut the meatballs into quarters. And I also like to add some cheese to my bowl, either mozzarella or Parmesan for a different flavor.