Mexican Meatball Soup

This is a recipe I got from Susan Maria with the last order I placed, had it tonight, very tasty. Makes 2 quarts of soup or 6 to 8 generous servings. 1 tablespoon olive oil 2 medium onions, diced 3 garlic cloves, diced Two 32-oz cartons beef broth (or equal amount of bouillon or canned broth) 1 cup prepared tomato salsa (Susan uses Goya or Frontera, I used Paste Medium) 1/4 cup chopped cilantro 1/2 cup small pasta bows Half of a 38-oz bag of Italian-style frozen mini meatballs (do not defrost) Heat oil in large pot over medium-high heat. Saute' onion and garli****il golden and very tender, 4-6 minutes. Add broth, salsa and cilantro; bring to a boil. Add pasta, cover, reduce heat and simmer 15 minutes. Add meatballs, cover and simmer until meatballs are tender, stirring occasionally, about 15 additional minutes. Season with salt and pepper. Ladle soup into bowls and serve. Enjoy! Dana

Dena, hay I got this one too. I have not made it yet but I will now. faith 389/225/180

Faith, it is tasty. Of course, I stay away from pasta so I only ate 2 of the bowties, so I figure that isn't to bad for carbs. Dana