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Prep 50min
Total0min
Servings6
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Ingredients
1
tablespoon olive or vegetable oil
1
medium onion, chopped
1
small green bell pepper, coarsely chopped
2
garlic cloves, minced
4
cups water
2
(14.5-oz.) cans Italian-style stewed tomatoes, undrained, cut up
1
(18-oz.) pkg. frozen cooked meatballs or Italian meatballs, thawed
2
teaspoons paprika
1
teaspoon salt
1
teaspoon turmeric
1/4
teaspoon pepper
1 1/2
oz. (1/2 cup) elbow macaroni or rotini (spiral pasta)
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Steps
1
Heat oil in large saucepan over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
2
Add all remaining ingredients except macaroni; mix well. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
3
Add macaroni; cook, uncovered, 10 to 15 minutes or until macaroni is tender.
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Frozen meatballs are sold in different sizes; cut large meatballs into quarters before you use them in this recipe.
This soup thickens when it is stored because the pasta contineus to absorb liquid. Thin the soup with chicken broth or water before reheating it gently.
Serve this hearty soup with moist and flavorful Olive-Parmesan Bread p. 91.
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