Shelly's Recipe

ITALIAN MEATBALL AND NOODLE SOUP

Category: Soups

1 tbsp butter
1 medium red bell pepper, cut into strips
1 tsp finely chopped fresh garlic
1 (16 oz) pkg frozen vegetable combination (broccoli, red bell pepper, onions and mushrooms)
16 (1 1/2-inch) frozen cooked Italian-style meatballs
2 (14 1/2 oz) cans beef broth
2 tsp dried Italian seasoning
2 oz (about 1 cup) uncooked dried egg
Shredded Parmesan cheese, if desired

Melt butter in 4-quart saucepan until sizzling; add pepper and garlic. Cook over medium-high heat until pepper is crisply tender for 2 to 3 minutes.

Add vegetables, meatballs, broth and Italian seasoning. Continue cooking until mixture comes to a boil. Add noodles. Reduce heat to medium. Continue cooking, stirring occasionally, until pasta is tender. To serve, top each serving with cheese