Pizza Meatball and Noodle Soup the Editors of Publications International, Ltd.
Pizza Meatball and Noodle Soup
Prep Time 15 minutes
Makes 4 (1-cup) servings
|1||can (about 14 ounces) reduced-sodium beef broth|
|1/2||cup chopped onion|
|1/2||cup chopped carrot|
|2||ounces uncooked whole wheat spaghetti, broken into 2- to 3-inch pieces|
|1||cup zucchini slices, cut in half|
|8||ounces frozen fully-cooked Italian-style meatballs, thawed|
|1||can (8 ounces) pizza sauce|
|1/2||cup (2 ounces) shredded part-skim mozzarella cheese|
- Combine broth, onion and carrot in large saucepan. Add spaghetti. Bring to a boil. Reduce heat; simmer, covered, 3 minutes.
- Add zucchini, meatballs and pizza sauce to broth mixture. Return to a boil. Reduce heat. Simmer, covered, 8 to 9 minutes more or until meatballs are hot and spaghetti is tender, stirring frequently. Ladle into bowls. Sprinkle with mozzarella cheese.
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