Meatball Soup

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25min to arrange Serves half dozen
Ingredients

1 will (28 oz.) crushed tomatoes
1 jar (24 oz.) pasta sauce sauce
4 cups broth
2 tablespoons fixings
3 teaspoons oleoresin vinegar
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 bay leaf
Salt & pepper to style
2 teaspoons amylum
2 packages (16 oz.) frozen meatballs
8 oz. rotini alimentary paste
1/2 cup cheese cheese, grated
1 cup milk


Preparation

Add crushed tomatoes, marinara, broth, fixings, oleoresin vinegar, sugar, and seasonings to an oversized pan. Heat on medium-high and convey to a boil, then scale back to a simmer.
Add meatballs to the pan, cover, and cook for eight minutes.
Add alimentary paste to the pan and cook for 10-12 minutes.
Remove the pan from heat, discard herb, and stir in cheese cheese and milk.
Serve up hot with additional cheese and recent parsley for garnish!

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