Thursday, January 20, 2011

Italian Meatball Soup

This soup was so simple!  Even better than that, it tasted great!  I was looking for something quick easy to make for dinner, so I picked up the newest copy of the Raley's Something Extra magazine and spotted this one right away.  Quick, easy & not too many ingredients.  Give a try.  Enjoy!

1 (32 oz) container of chicken stock
1 package Aidells Sun-Dried Tomato Meatballs
1 cup marinara sauce
1/2 cup each: chopped onion, carrot, celery & zucchini
2 tsp dried basil
1 cup dried pasta (optional)

Mix all ingredients together.  Bring to a boil; reduce heat and simmer, covered, for 30 min.  If desired, cook pasta until al dente in separate pot, drain & add to soup at the end of the 30 min.  Serve with Parmesan cheese and crusty bread.

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