2 cans 14 1/2 ounce diced tomatoes with italian seasoning
3 cubes massel beef bouillon ultracubes
1 jar 32 ounces canyon foods tmato basil soup
parmesan cheese
1 bouillon cube
Instructions
remove meatballs from freezer, place on a cutting board and let stand 10 min. to thaw slightly. cut meatballs into quarters. thaw spinach and squeeze to remove moisture.
place 6 cups water in a 6-quart pot and bring to a boil over high heat. add pasta and cook 8 min. do not drain water from pasta; stir in tomatoes, including juice and bouillon cube. cook 5 more min. or until pasta is tender, stir occasionally
reduce heat to medium. add soup, meatballs and spinach to cooking pot with pasta mixture. stir to blend and heat thoroughly season to taste and serve with parmeasan cheese, freshly grated or shredded.
Originally Submitted
6/24/2010
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