Stone Soup (with Meatballs)

Total Time: 2 hrs 10 mins Preparation Time: 5 mins Cook Time: 2 hrs 5 mins

Ingredients

• Servings: 6
• 2 teaspoons canola oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 16 ounces frozen meatballs
• 2 (14 1/2 ounce) cans beef broth
• 2 (15 ounce) cans italian-style diced tomatoes (ie. basil, garlic, oregano)
• 1 teaspoon dried basil leaves
• 2 teaspoons dried oregano leaves
• 1 teaspoon salt
• 1 teaspoon dried parsley flakes
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 cup frozen diced potatoes
• 16 ounces frozen vegetables (corn, peas, carrots, green beans)

Recipe

• 1 heat oil in 4 quart soup pot, add onions and garlic and cook until soft, about 5 minutes.
• 2 add broth, diced tomatoes, meatballs, and spices. bring to a slow boil and then reduce heat, cover, and simmer about one hour or until the flavors combine.
• 3 add frozen vegetables and potatoes. return to slow boil, and then reduce heat, cover and simmer for one additional hour.