A delicious and hearty Italian Meatball Soup that comes together in less than 30 minutes and super easy to make. If you want it more "soupy" just add in a little more broth.
Ingredients
12 cooked meatballs, we used Beyond Meat
2 cups of short pasta, like Ditalini
2 tbsp vegan butter
1/2 onion, diced
1 cup of chopped baby carrots
1 cup of chopped celery
2 tbsp crushed garlic
15oz can of diced tomatoes
15oz can of tomato sauce
1 tbsp of dried Italian seasoning
1 bunch of Freshly chopped flat leaf parsley
6 cups of water
2 chicken less or beefless bouillon cubes
(Or you can use 6 cups of broth instead of water and bouillon)
Salt and pepper
Directions
Heat a large stock pot to medium
Add in your butter
Once melted add in your onion and cook 2-3 minutes
Add your carrots and celery and cook for 5 minutes
Add garlic, diced tomatoes and tomato sauce
Mix well
Add in your chicken less or beetles cubes and water
mix well
Cook until starting to boil
Add in your pasta and Italian seasoning
Cook until al dente
Season with salt and pepper
Stir in your meatballs
Turn off heat
Add in a handful of fresh parsley
Serve and garnish each bowl with parsley