Ingredients

• 1 Tbsp. olive oil
• 1 -52 count package Italian meatballs*
• 2 -32 ounce cans vegetable stock
• 1 -32 ounce can beef stock
• 1 small onion diced
• 2-3 stalks celery, diced
• 3 small garlic cloves, minced
• 4 carrots, peeled and sliced
• 2 -16 ounce cans of diced tomato
• 1 1/2 Tbsp. Italian seasoning
• 2 tsp Oregano
• 2 tsp Basil
• 3/4 Tbsps. granulated sugar
• 2 8 ounce cans tomato sauce
• 1 cup dry elbow macaroni
• Salt and pepper to taste
• sour cream garnish and stir-in

Directions

• 1. Preheat meatballs until warm in microwave oven, and set aside.
• 2. Chop all vegetables, mince garlic and set aside.
• 3. Sauté onions with celery until onions are transparent, set aside.
• 4. In a large stock-pot add all stocks, tomato sauce and diced tomato. Add sliced carrot, and cooked onion mixture. Add all seasoning, minced garlic, herbs, spices and sugar.
• 5. *Add in warm meatballs. Cook until boiling.
• 6. Add macaroni to pot and cook until tender.
• 7. Check that macaroni and carrots are tender before serving.
• Garnish with sour cream or stir-in sour cream when serving.

Notes

• * May substitute with mini meatballs, made from scratch. Meatballs should be made of 1 lbs. lean ground beef, 1 egg, and Italian seasoned bread crumbs. Brown in skillet on all sides. drain meatballs and then add to soup on step 5.
• This soup is delicious with sour cream stirred in at serving time.
• Serve with cheesy garlic bread or a warm loaf of Italian bread.

Photos