1 1/2 cups green beans trimmed and cut in one inch segments
1 1/2 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
6 cups low sodium beef broth
1 can (8 ounce) tomato sauce
1 can (14.5 ounce) fire roasted tomatoes
1 1/4 lbs fresh or frozen meatballs
3/4 cup Mini Farfalle pasta (ditalini, acini de pepe or orzo)
In a large heavy stockpot heat olive oil over
medium heat. Add the chopped onion, carrots,
celery and green beans. Cook for 7-8 minutes
or until slightly soft and fragrant. Add
parsley, oregano, basil, garlic powder and
onion powder. Cook for 2 minutes; stirring
Pour in beef broth, tomato sauce, fire roasted
tomatoes and meatballs; simmer for 7-10 minutes.
Add the pasta and cook for an additional 10
minutes; serve promptly.
You can use fresh or frozen turkey, beef, pork
or chicken meatballs. They all taste good in
I prefer fresh vegetables but frozen can be
used in a pinch.
Canned fire roasted tomatoes are tomatoes
charred over an open flame before they are
diced and canned. They can be found at your
local grocery store with the other canned
If you are going to freeze or store any of this
soup for later consumption remove the portion
that you are going to save for a later date
before adding the pasta. Hold back a
proportionate amount of pasta and add it at the
time that you reheat the soup.
Any small pasta will work like Mini Farfalle,
ditalini, acini de pepe or orzo.
For added flavor add 1-2 tablespoons of freshly
grated Parmesan Cheese.
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