quick 'n easy meatball soup

Ingredients

• Servings: 8
• 3 (14 ounce) cans chicken broth, divided
• 1/4 cup diced white onion
• 2 teaspoons minced garlic
• 24 frozen cooked italian-style meatballs
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can mixed vegetables, drained
• 1 (14.5 ounce) can italian-style diced tomatoes
• 1/2 cup dried small pasta shells
• 2 teaspoons ground ginger
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 1 teaspoon dried cilantro
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• stir 2 teaspoons chicken broth, white onion, and garlic together in a pot over medium-high heat; cook until the onion is tender, about 5 minutes. pour remaining chicken broth into the pot; bring to a soft boil. add meatballs, garbanzo beans, kidney beans, mixed vegetables, pasta shells, ground ginger, oregano, basil, and cilantro; season with salt and pepper. stirring occasionally, bring soup to a boil. reduce heat to medium-low, cover the pot, and cook at a simmer until the pasta shells are tender and meatballs are heated through, 12 to 15 minutes.