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Veggie Soup with Meatballs
Ingredients
  • 1 package (12 ounces) frozen fully cooked Italian meatballs
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 cups beef broth
  • 2 cups shredded cabbage
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 medium zucchini, sliced
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 cup water
  • 2 medium carrots, sliced
  • 1 teaspoon dried basil
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
  • ⅛ teaspoon dried oregano
  • ⅛ teaspoon pepper
  • 1 cup uncooked elbow macaroni
  • ¼ cup minced fresh parsley
  • Grated Parmesan cheese, optional
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