Categories: Soup/Stew

Ingredients

• 1 tablespoon olive oil
• 2 medium onions, diced
• 3 garlic cloves, minced
• Two 32-ounce cartons beef broth (I choose Swanson brand for flavor but you could also use bouillion and water, or use five 14-ounce cans of broth)
• 1 cup prepared tomato salsa (I use Goya, Frontera, or Newman’s Own)
• 1/2 cup chopped fresh cilantro
• 1/2 cup Ronzoni small pasta bows
• Half of a 38 ounce package of Celantano Mini Italian Style Meatballs, frozen

Directions

1. Heat oil in large pot over medium-high heat. Sauté onion and garlic until golden and very tender, 4-6 minutes. Add broth, salsa, and cilantro; bring to a boil. Add rice, cover, reduce heat and simmer 15 minutes. Add meatballs, cover and simmer until meatballs are tender, stirring occasionally, about 15 more minutes. Season with salt and pepper. Ladle soup into bowls and serve.

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