Regina’s Italian Meatball Soup

By Regina Young
Nov 15, 2009

This is my version of the HEB Meatball soup

1 large bag frozen H-E-B fully cooked Italian meatballs
1 Small bag baby carrots
1 large onion, chopped
Galrc – as desired (I use a LOT)
1 large zucchini
1 lg squash
1 Tbs olive oil
2 ea 15 ounce cans cannelloni beans, or great northern beans undrained
2 16 ounce can Diced tomatoes – garlic, basil, oregano Recipe
2 32 ox Bx Beef Broth, low sodium
1 Tbsp – Italian Seasoning
1 tsp each salt and pepper

Sometimes, I add celery and sauté it with the garlic and onion, and you could add a can of corn, or what ever other vegetables you desire.


Chop onion. Peel and press garlic – Saute garlic and onion (and celery if desired) in the olive oil.

Cut ends from zucchini and squash and discard. Cut in half lengthwise and then into thin slices.

Add beef broth, tomatoes and Italian meatballs and carrots, Italian seasoning and salt and pepper. Cook until meatballs are heated and carrots are almost done

Add zucchini, squash, and great northern beans to pot, reduce heat to medium low and cook until desired consistence on the vegetables.


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