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Ingredients
  • 2 quarts water
  • 20 small meatballs
  • 2 (8 ounce) cans tomato sauce
  • 2 cubes beef bouillon cube
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • salt to taste
  • ground black pepper to taste
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 1 clove garlic, minced
  • 1 cup elbow macaroni
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