Meatball Vegetable Soup
Meatball Vegetable Soup
This is a basic recipe and easily tailored to suit your taste. The idea behind this recipe is to use canned/dry items and frozen meatballs as quick meal, and is a good way to rotate through your canned goods and if you have 'commodities' in the pantry, this is a good way to use three items then add frozen meatballs. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3 cans condensed vegetable soup, (10.5 oz / 298 g cans)
- 3 cans water
- 1 cup dry ditalini pasta, or any small bite size pasta
- 2 cans beans, rinsed, drained, (pinto, great northern, Navy are good choices)
- 250 grams cooked frozen meatballs, store bought or homemade, (8 oz)
- 1 teaspoon Italian seasoning, Shortcut
- salt and pepper, as desired, to taste
Instructions
- To a large saucepan, add the soup and water, place on medium high heat and bring to a simmer.
- Add the pasta and stir in, reduce heat to a low simmer. There is alphabet pasta in the soup already, adding more bite size pasta bulks up the soup. Cook until the pasta is near tender.
- Add the meatballs, beans, and Italian seasoning and stir in. Taste and season with salt and pepper as desired. (I used a bag of Kroger Home-style Meatballs.)
- Continue to cook on a low simmer until the meatballs and beans are heated through and the pasta has finished cooking.
- Ladle into serving bowls, top with oyster crackers or sour cream as desired, enjoy.
Notes
This is low cost per serving, if using commodities in the US, then the only expense is the meatballs.
Shortcut: Italian Seasoning.
Variants: 1. Add a can of diced tomatoes. 2. In place of meatballs, use ground beef, pork, or chicken, browned first. 3. In place of meatballs, use canned beef, pork, or chicken.
My own creation with what I had on hand. Lee Thayer.
United States.
United States.
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