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Meatball SoupMakes 6 - 8 servings


1-bag Rosina Italian Style Meatballs

2 qt. water

2 - 8 oz. cans tomato sauce

2 beef bouillon cubes

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. ground black pepper

2-3 stalks celery, sliced

2-3 carrots, sliced

1-2 cloves garlic, minced

1 cup elbow macaroni, uncooked

grated Parmesan cheese


Thaw meatballs in microwave for 1 minute. Slice each meatball in half. Bring water to a boil in a large saucepan. Carefully add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper, celery, carrots, and garlic. Simmer for 30 minutes. Add macaroni and cook 15-20 minutes longer, stirring occasionally so pasta doesn’t stick to bottom of pot. Serve in soup bowls sprinkled with Parmesan cheese. Serve immediately.