Stone Soup (With Meatballs)

• 2 teaspoons canola oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 16 ounces frozen meatballs
• 2 (14 1/2 ounce) cans beef broth
• 2 (15 ounce) cans Italian-style diced tomatoes (ie. basil, garlic, oregano)
• 1 teaspoon dried basil leaves
• 2 teaspoons dried oregano leaves
• 1 teaspoon salt
• 1 teaspoon dried parsley flakes
• 1 teaspoon garlic powder
• 12 teaspoon ground black pepper
• 1 cup frozen diced potatoes
• 16 ounces frozen vegetables (corn, peas, carrots, green beans)

1. Heat oil in 4 quart soup pot, add onions and garlic and cook until soft, about 5 minutes.
2. Add broth, diced tomatoes, meatballs, and spices.
3. Bring to a slow boil and then reduce heat, cover, and simmer about one hour or until the flavors combine.
4. Add frozen vegetables and potatoes.
5. Return to slow boil, and then reduce heat, cover and simmer for one additional hour.

canola oil, onion, garlic, frozen meatballs, beef broth, italianstyle, basil, oregano, salt, parsley flakes, garlic, ground black pepper, potatoes, frozen vegetables

Taken from www.food.com/recipe/stone-soup-with-meatballs-361511 (may not work)