MEATBALL SOUP – Don’t Lose This

INGREDIENTS:

2 tablespoons olive oil
1 medium onion, finely chopped
2 large carrots, peeled and finely chopped
3 stalks celery, finely chopped
1 1/2 cups green beans, finely chopped and chopped
1 1 1/2 teaspoons dried parsley
1 teaspoon dried thyme
1/2 teaspoon dried dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
6 cups low-sodium ground beef
1 can (8 ounce) tomato sauce
1 can (14.5 ounces) roasted tomatoes
1 1/4 pounds fresh or frozen meat
3/4 cup Mini Farfalle pasta (ditalini, acini de pepe, or orzo)

INGREDIENTS

Large, thick-bottomed pan In a saucepan, heat the olive oil over medium heat. Add chopped onion, carrots, celery and green beans. Cook for 7-8 minutes or until slightly soft and fragrant. Add oil, oregano, basil, garlic powder and onion powder. Cook for 2 minutes; Always.
Pour in the meat, tomato sauce, roasted tomatoes and meatballs; Boil for 7-10 minutes. Add the pasta and cook for another 10 minutes; Do it quickly.
NOTE
You can use fresh or frozen turkey, beef, pork or chicken. They are all delicious in soup.
I love fresh vegetables, but frozen vegetables can also be used.
Electric roasted tomatoes are tomatoes that are roasted over an open fire before being peeled and stored. They can be found along with other tomatoes in your supermarket.
If you are refrigerating or storing the soup for later use, remove the portion you will save for the last day before adding the pasta. Take an average number of noodles and add them while heating the soup.
Mini works on any small car like Farfalle, ditalini, acini de pepe or orzo.
Add 1-2 tablespoons of fresh Parmesan cheese for extra flavor