This meatball & bean soup has become a new regular on the dinner circuit around here. I have now made it twice! It is foolproof, fast, super easy and comes out delicious every time. It only takes about 30 minutes from start to finish. Mom struck gold with this one!
4 Cups Water
1 16 oz can Crushed Tomatoes
1 15 oz can Pinto Beans
1 15 oz can Kidney Beans
1 Carrot, sliced
4 tsp Beef Bouillon granules
1 tsp Dried Oregano
1/4 tsp Thyme
several dashes Hot Sauce
1/2 Cup Elbow Macaroni (or shells)
24 Frozen Meatballs
- Combine water, undrained tomatoes, drained kidney beans, undrained pinto beans, carrot, bouillon, oregano, thyme, and hot sauce. The original recipe calls for kidney beans or pinto beans, but I use both and it is bomb! Also, I didn't have beef bouillon, so I used chicken bouillon and it comes out delicious just the same!
- Bring to a boil and add macaroni.
- Bring to a boil, cover, reduce heat and simmer for 5 minutes. Recently, I was watching Secrets of a Restaurant Chef with Anne Burrell and she said, "B2BR2S" Bring To Boil, Reduce To Simmer". I loved the acronym! Now, of course, I use it.
- Add meatballs and...here we go...B2BR2S! Bring to boil, reduce to simmer for 5 minutes or until meatballs are heated through.
- Sprinkle with Parmesan cheese and serve with sourdough toast!
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