Pasta Meatball Soup

Tonight was momentous. My ENTIRE family ate soup and salad for dinner. Adapted to our liking from here.

1 14-oz bag Cooked Perfect Homestyle Meatballs (about 28)
1/2 Tbl extra virgin olive oil
1 large celery rib, minced (about ¾ cup)
1 small onion (about 6 oz), chopped (about 1 cup)
2 Tbl minced fresh garlic (about 6 cloves)
32 oz less-sodium chicken broth (4 cups)
1 can (14.5 ounces) Schnucks diced tomatoes with olive oil, garlic & spices (I stuck in the food processor so there wouldn’t be chunks in it)
1 1/2 tsp Italian seasoning
1/2 tsp freshly ground black pepper
1/3 cup uncooked orzo pasta

Preheat oven to 400°F. Arrange frozen meatballs without touching in rimmed baking pan. Bake 10 minutes.

Meanwhile, in 4- to 6-quart saucepan, heat oil over medium-high heat. Add celery, onion and garlic and cook, covered, 6 to 8 minutes or until celery is tender, stirring occasionally.

Stir in broth, undrained tomatoes, Italian seasoning and pepper; cover and heat to boiling. Add meatballs and orzo and cook 9 to 10 minutes or until orzo is tender.

Makes about 8 cups, which was about 5 servings for us.

Cal: 282
Carbs: 21g
Fat: 16g
Sodium: 1305 mg
Sugar: 7g
Protein: 15g

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