Mexican Meatball Soup - FAST
Makes 2 quarts of soup or 6 to 8 generous servings.
Calories 225,
fat 6 g,
carbs 17 g,
protein 17 g
using Celentano brand frozen meatballs has turned this dish into one of the fastest & easiest weeknight suppers that you can prepare. Makes a large pot of soup for more than one weeknight meals. Excellent to take to work for reheating!
Two, 32-ounce cartons Swanson beef broth
2 cups prepared salsa (I use Goya, Frontera, or Newman’s Own and add the whole jar)
½ cup Ronzoni small pasta bows
Half of a 38-ounce bag of Celentano Italian-style frozen mini meatballs - do not defrost - I like 5 meatballs per bowl
Sea salt and freshly ground black pepper
1/4 cup chopped cilantro
Grated anejo or Parmesan cheese
Combine broth and salsa in a medium pot; bring to a boil. Add pasta, if using, and frozen meatballs; cover, reduce heat and simmer 15 minutes. Season with salt and pepper, and stir in cilantro. Ladle soup into bowls, sprinkle with a bit of cheese and serve. Two, 32-ounce cartons Swanson beef broth
2 cups prepared salsa (I use Goya, Frontera, or Newman’s Own and add the whole jar)
½ cup Ronzoni small pasta bows
Half of a 38-ounce bag of Celentano Italian-style frozen mini meatballs - do not defrost - I like 5 meatballs per bowl
Sea salt and freshly ground black pepper
1/4 cup chopped cilantro
Grated anejo or Parmesan cheese
Makes 2 quarts of soup or 6 to 8 generous servings.
Calories 225,
fat 6 g,
carbs 17 g,
protein 17 g
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