MEATBALL SOUP – Don’t Lose This

• MEATBALL SOUP – Don’t Lose This????**INGREDIENTS:**2 tablespoons olive oil1 medium onion chopped2 large carrots peeled and chopped3 stalks celery chopped1 1/2 cups green beans trimmed and cut in one inch segments1 1/2 teaspoon dried parsley1 teaspoon dried oregano1/2 teaspoon dried basil1/2 teaspoon garlic powder1/2 teaspoon onion powder6 cups low sodium beef broth1 can (8 ounce) tomato sauce1 can (14.5 ounce) fire roasted tomatoes1 1/4 lbs fresh or frozen meatballs3/4 cup Mini Farfalle pasta (ditalini, acini de pepe or orzo)
  INSTRUCTIONS:
  In a large heavy stockpot heat olive oil over medium heat. Add the chopped onion, carrots, celery and green beans. Cook for 7-8 minutes or until slightly soft and fragrant. Add parsley, oregano, basil, garlic powder and onion powder. Cook for 2 minutes; stirring constantly.Pour in beef broth, tomato sauce, fire roasted tomatoes and meatballs; simmer for 7-10 minutes. Add the pasta and cook for an additional 10 minutes; serve promptly.
• NOTES :You can use fresh or frozen turkey, beef, pork or chicken meatballs. They all taste good in the soup.I prefer fresh vegetables but frozen can be used in a pinch.Canned fire roasted tomatoes are tomatoes charred over an open flame before they are diced and canned. They can be found at your local grocery store with the other canned tomatoes.If you are going to freeze or store any of this soup for later consumption remove the portion that you are going to save for a later date before adding the pasta. Hold back a proportionate amount of pasta and add it at the time that you reheat the soup.Any small pasta will work like Mini Farfalle, ditalini, acini de pepe or orzo.For added flavor add 1-2 tablespoons of freshly grated Parmesan Cheese