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Glenda's Favorite Meatball Soup

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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!

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