 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
âAfter our son left home, I had to learn to pare down recipes for just my husband and me,â notes Sherry Little of Sherwood, Arkansas. âSo I created this hearty soup with fast-cooking frozen meatballs.â Ingredients:
1 can (14-1/2 ounces) reduced-sodium beef broth |
12 frozen fully cooked italian meatballs (1/2 ounce each) |
3/4 cup fresh baby spinach |
3/4 cup stewed tomatoes |
1 can (11 ounces) mexicorn, drained |
3/4 cup frozen cheese tortellini (about 20) |
dash salt and pepper |
Directions:
1. In a large saucepan, bring broth to a boil. Add meatballs. Reduce heat; cover and simmer for 5 minutes.
2. Add the spinach, tomatoes and corn; cover and simmer for 5 minutes. Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until tortellini is tender. Yield: 4 servings.
|
|