Zesty Italian Meatball Soup
For extra color, nutrition and flavor, add 1/2 cup frozen whole kernel corn along with the zucchini and carrots.
Ingredients
1/2 cup chopped onion
1 teaspoon vegetable oil
2 cans (14 1/2 oz. each) stewed tomatoes, cut up
2 1/2 cups reduced-sodium beef broth
1 can (8 oz.) no-salt-added tomato sauce
1/2 cup dry small shell pasta
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon pepper
2 small zucchini, coarsely chopped (about 2 cups)
3 medium carrots, coarsely chopped (about 1 cup)
1 recipe frozen Kellogg's® Special K® Italian Meatballs
Directions
1. In 4- to 5-quart saucepan cook onion in oil over medium-high heat for 3 to 5 minutes or until tender. Stir in undrained tomatoes, broth, tomato sauce, pasta, Italian seasoning and pepper. Bring to boiling. Reduce heat. Simmer, uncovered, for 7 minutes.
2. Stir in zucchini, carrots and meatballs. Return to boiling. Reduce heat. Simmer, uncovered, about 5 minutes more or until meatballs are heated through. Ladle into bowls.
