Stone Soup (With Meatballs)
- Ready In:
- 2hrs 10mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 teaspoons canola oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 16 ounces frozen meatballs
- 2 (14 1/2 ounce) cans beef broth
- 2 (15 ounce) cans Italian-style diced tomatoes (ie. basil, garlic, oregano)
- 1 teaspoon dried basil leaves
- 2 teaspoons dried oregano leaves
- 1 teaspoon salt
- 1 teaspoon dried parsley flakes
- 1 teaspoon garlic powder
- 1⁄2 teaspoon ground black pepper
- 1 cup frozen diced potatoes
- 16 ounces frozen vegetables (corn, peas, carrots, green beans)
directions
- Heat oil in 4 quart soup pot, add onions and garlic and cook until soft, about 5 minutes.
- Add broth, diced tomatoes, meatballs, and spices. Bring to a slow boil and then reduce heat, cover, and simmer about one hour or until the flavors combine.
- Add frozen vegetables and potatoes. Return to slow boil, and then reduce heat, cover and simmer for one additional hour.
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