Thaw meatballs in the microwave for 1 minute and slice each meatball in half. Bring a large pot of water to a boil and carefully add the meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper, celery, carrots, and garlic to the water. Simmer on low for 30 minutes. Add the elbow macaroni to the pot and cook an additional 15-20 minutes longer, stirring occasionally so pasta doesn’t stick to bottom of pot. Once the pasta is cooked, ladle in soup bowls and sprinkle with Parmesan cheese.
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