|
1 Tbsp olive oil 4 stalks celery 2 large carrots 1 large onion one 15-oz can fire-roasted tomatoes 4 cups of beef broth 1 tsp Old Bay seasoning 1 tsp oregano 3 Tbsp fresh chopped basil or 1 Tbsp pesto 24 pre-cooked meatballs Sauté celery, carrots and onion in olive oil over medium heat until softened, about 10 minutes. Add tomatoes, broth, Old Bay and oregano, bring to a boil, reduce heat and simmer, covered, for 30 minutes. Add meatballs, return to a simmer and cook, covered, for 15 minutes. Add pesto or basil and simmer 3 more minutes. This recipe was added: 8 April 2023 |