Saturday, January 25, 2014

Meatball soup

















20-30 mini meatballs (about a cereal bowl full) precooked
1 can of diced tomatoes
4 stalks of celery chopped
2 carrots diced
1 large onion chopped
1 green pepper chopped
1/2 L of *vegetable cocktail (or tomato juice)
1/2 L of water
1L of soup boullion (I used some I had in the freezer)
2 tsp italian seasoning
1 tsp minced garlic

Put all items in a large crock pot stir and let simmer for 5-6 hours on high with lid on.

500g  of rings, penne or spiral pasta cooked

Add pasta to sauce and stir well.

Sprinkle with parmesan cheese if desired.

Serve with fresh bread, and salad.

"Bon Appetit!"

*vegetable cocktail will add an unexpected sweet flavour

1 comment:

  1. Our "soup" was more like stew but REALLY good. Everyone had seconds. I think you hide more veggies in this and next time we will be adding diced spinach to the soup!

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