Weeknight Meatball Soup
Add this recipe to your repertoire for busy day meals. For the sake of convenience, keep on hand frozen packages of meatballs and mixed vegetables, a jar of ready-to-use beef gravy and a can of stewed tomatoes — and you can have dinner on the table in about 15 to 20 minutes.
12 ounces frozen fully-cooked beef meatballs (about 23 meatballs)
1 (12-ounce) jar beef gravy
1 (8-ounce) can stewed tomatoes, undrained
3/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
1 (16-ounce) package frozen vegetable mixture (with potatoes)
Cooked rice for accompaniment (optional)
- Combine gravy, tomatoes, 3/4 cup water, thyme and pepper in large saucepan; bring to a boil. Stir in meatballs and vegetable mixture; reduce heat. Cook 10 to 15 minutes or until meatballs are heated through, stirring occasionally.
- Serve over cooked rice, if desired.
Makes 4 servings.
Recipe and photograph provided courtesy of the Beef Industry Council.