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Ingredients

• 2 quarts water
• 20 small meatballs
• 2 (8 ounce) cans tomato sauce
• 2 cubes beef bouillon cube
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• salt to taste
• ground black pepper to taste
• 2 stalks celery, sliced
• 2 carrots, sliced
• 1 clove garlic, minced
• 1 cup elbow macaroni

Description

You Must Already Have Frozen Meatballs On Hand For This Recipe (no Instructions Are Provided For Preparing The Meatballs). The Meatballs Are Added To A Herb And Tomato Base Soup With Carrots, Celery, And Elbow Macaroni.

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