Meatball Soup

I can't believe we don't have this on the blog yet! This is definitely one of my favorite soups, and my kids are warming up to it now. 5th time's a charm. :) I'm always amazed at how much flavor it has.  It's a very hearty, healthy, delicious meal! I got the recipe from my friend Shay, and she calls it Meatball Minestrone, but in our family it's become simply Meatball Soup.

This is a very forgiving soup, you can put pretty much anything in or leave it out if you don't have or don't like it, after the first 5 ingredients.

Cook together:

15-30 Italian style meatballs

6 cups chicken broth

1 can Italian diced or stewed tomatoes (I use regular diced tomatoes)

1 onion, diced

1 T. Italian seasoning

Add some or all of the following ingredients and bring to a boil:

1 sm. bag baby carrots, or 2-3 carrots diced

1 can green beans

1 can garbanzo beans (chick peas)

1 can kidney beans (or black, pinto, navy, whatever), drained and rinsed

1 can corn, drained

1 sm. can mushrooms

Toward the end of cook time, add:

1 cup small pasta* (like Radiatore, but I usually just use macaroni)

1 cup peas, opt.

1 cup sliced zucchini, opt (I use in the summer)

*Pasta: Either add toward the end of the cooking time (following package directions for cook time), or do as I do and cook it separately, then add to soup or just to individual bowls (I like to store leftover pasta separate from the soup so it doesn't soak up the liquid).