Linda’s Meatball Vegetable Soup

 

5
quarts water
4
tablespoons beef soup base
2
14-1/2-ounce cans diced tomatoes with juice
3
pounds Kirkland brand frozen meatballs, approximately 6 cups
2
cups chopped onion
2
potatoes, peeled and diced
2
carrots, peeled and sliced
2
stalks celery, sliced
2
16-ounce packages frozen mixed vegetables
2
tablespoons Italian seasoning
2
teaspoons salt   
1
teaspoon ground black pepper  
1
tablespoon dried parsley flakes

 

 

Put water, soup base, tomatoes and meatballs in 12-quart or larger stockpot.  Bring to a boil and cook for 1 hour.  Add the rest of the ingredients and bring to a boil.  Reduce heat to a simmer, cover and cook 1 hour longer or until vegetables are tender. 

 

Serves 8 to 12.

 

This recipe can be halved if desired, but the leftover soup is delicious.