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Meatball Soup: Submitted by: Tom Stanley | Date Added: 7 Apr 2013
Listed in: Soups and Salads
Ingredients

■ 1-28 oz. size cut tomatoes
■ 1 lg. onion
■ 1-16 oz. size Mexican stewed tomatoes
■ 3 carrots
■ 2 or 3 stalks celery
■ 82 oz. Water
■ 1 green pepper, opt.

■ 3 tsp. chicken bouillon
■ 1 C. chopped cilantro
■ 1 tsp. Cumin
■ 1 to 2 zucchini, 10 minutes before serving
■ 1 tsp. chili powder
■ 3 or more cloves of garlic

Meatballs
■ 1-28 oz. size cut tomatoes
■ 1 lg. onion
■ 1-16 oz. size Mexican stewed tomatoes
■ 3 carrots
■ 2 or 3 stalks celery
■ 82 oz. Water
■ 1 green pepper, opt.

■ 3 tsp. chicken bouillon
■ 1 C. chopped cilantro
■ 1 tsp. Cumin
■ 1 to 2 zucchini, 10 minutes before serving
■ 1 tsp. chili powder
■ 3 or more cloves of garlic

Cooking Instructions

Cook first 7 ingredients for approximately 30 minutes. Add second set of ingredients with meatballs; cook approximately 20 to 30 minutes more.

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