Meatball Stew

2 can chicken broth
2 cans diced tomato (or tomato sauce)
1-2 cups sliced carrot
1-2 cups sliced celery
1/2 chopped onion (optional)
20-25 frozen meatballs (more or less depending on size of your family)
1 1/2 cups dried pasta (any kind) (I really don't measure, this is a guess...)
Italian seasoning (probably 2-3 tablespoons) to taste
Garlic clove (or Garlic powder) to taste
olive oil

Pour a few tablespoons olive oil directly into your soup pot. Add raw diced vegetables. Saute until veggies are tender.

Add chicken broth and tomatoes. ( I normally used diced tomatoes and puree them before adding, but you could use sauce as well.) Bring to a boil. Season to your taste. (think similar to spaghetti sauce flavor)

Add frozen meatballs. Bring up to a boil again.

Add pasta directly into pot. This is a great time to use up little bits of whatever you have in the cabinet. Mini bowties, rotini, elbows, or shells work great. If you use spaghetti or fettucini noodles, just break them up into one inch sections.

Simmer until pasta is cooked through. (If it absorbs too much moisture, you can add more chicken broth or water.)

We serve it with grated cheese on top.

The picture above was taken after dinner was served and the noodles had absorbed some of the liquid. When I reheat, I will probably add more broth to return to soup-like consistency. Although it tastes fine as is, too...