Just in case you have left over meatballs, this simple soup lets you use them up in style.
- Leftover meatballs (they should be plain meatballs not sweet and sour) -
- 2 cups frozen mixed vegetables -
- 2 cups beef broth -
- 14 1/2 oz. can Italian-style diced tomatoes -
- 1 cup water -
- 1/3 cup uncooked macaroni or small shell pasta -
Combine meatballs, vegetables, broth, tomatoes, water and pasta in large saucepan and bring the soup to a boil. Reduce to a simmer for 10 to 12 minutes or until pasta is tender.