Italian Meatball Soup

SLSIL (St. Louis Sister-In-Law) is in town and made this tonight for dinner. It's quick, easy, and delish. Which, in case you don't know means DELICIOUS. It's a "pantry" meal in that just about everything you need for this is likely in your pantry - if you have a stocked pantry.

Italian Meatball Soup
Courtesy of Bev Wraspir
Servings: 6

• 18 oz Package frozen fully cooked Italian seasoned meatballs (35)
• 2 c Frozen mixed vegetables
• 32 oz Beef Broth (large box)
• 14 oz (1 can) Italian style diced tomatoes
• 1/2 c water
• 1/3 c Uncooked small shells pasta (you can use another small type of pasta)
• Shredded Parmesan cheese

Combine in large saucepan and bring to a boil. Reduce heat and simmer for 8-10 minutes until pasta is tender.

Serve with cheese sprinkled over the top when served.

I kid you not when I say this is tasty. And the best part it has left overs and I'll be sure to let you know how those are tomorrow.