Glenda's Favorite Meatball Soup
from the kitchen of Glenda Gigante via Bruni Bullard
1 18.5 oz. can ready-to-eat French Onion soup – Campbell’s select Harvest is good
1 14.5 oz. can sliced or cubed potatoes, drained
1 14.5 oz. can diced tomatoes with basil, garlic and oregano (Italian)
1 10 oz. pkg. frozen mixed veggies–the summer mix with peppers, squash and more is good
12 frozen meatballs, thawed and cut in quarters –the Italian flavored are good
Combine all the ingredients.
Add 1½ cups of water.
Bring to a boil and simmer for 15 minutes.
Sprinkle with a spoonful of grated parmesan cheese to serve.
ENJOY – the convenience and the delicious soup!