Recipe Review..."Meatball and Vegetable Soup with Pasta" from BH&G

It is still chilly here in NC, so I decided to try a new recipe that I found in a Better Homes and Gardens cooking magazine.  The soup is called Meatball and Vegetable Soup with Pasta.  I looked over the recipe...

Then I gathered my ingredients....

Here is the recipe...I did make a few adjustments that you will see within the recipe...

Ingredients

• 3  14-ounce cans  beef broth
• 1  12- to 16-ounce package  frozen cooked meatballs
• 1  15- to 16-ounce can  Great Northern beans or cannellini beans (white kidney beans), rinsed and drained
• 1  14.5-ounce can  diced tomatoes with basil, garlic, and oregano, undrained (I used petite cut diced tomatoes without spices.  I added my own basil, oregano, salt and pepper, and a pinch of garlic)
• 1  10-ounce package  frozen mixed vegetables
• 1  cup  dried small uncooked pasta (such as macaroni, small shell, mini penne, or rotini)
•     Crusty bread (optional)
•     Shredded Parmesan cheese (optional) (This was a very nice touch:-)

directions

1. In a 4-quart Dutch oven, combine broth, meatballs, beans, undrained tomatoes, and vegetables. Bring to boiling; stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes, or until pasta is tender. To serve, ladle soup into bowls. If desired, serve with bread and sprinkle each serving with Parmesan cheese. Makes 6 to 8 main-dish servings.

2. Beef and Vegetable Soup with Pasta: Prepare as above, except substitute one 17-ounce package of refrigerated cooked beef tips with gravy for the frozen cooked meatballs. Makes 6 to 8 servings.

Quick and easy soup.  

I would probably give this soup an 8/10 on my scale.

Warm and tasty.  I did add extra spice to add a bit more flavor.  

Next time I would probably use smaller meatballs 

and maybe a tad more broth.

All in all, a very simple and comforting meal.  I will make it again.  

Brodie did not get any, but I did give him a taste of the bread.

Happy Eating, Everyone.

Enjoy your world!