User Friendly Meatball Soup

• 1 lb meatballs, I use User Friendly Meatballs
• 3 garlic cloves, minced
• 1 cup chicken stock
• 1 (15 ounce) candiced tomatoes with garlic, undrained
• 1 (15 ounce) can whole canned tomatoes, cut up, undrained
• 1 (15 ounce) can mixed vegetables, undrained
• 15 ounces water
• salt and pepper
• 3 cups rotini pasta
• 2 tablespoons fresh basil, minced
• 1 tablespoon fresh oregano, minced

1. Using a big soup pot on medium high heat, warm up the meatballs.
2. If there is some fat still frozen to them, you will not need to add any oil, but if you froze them without fat or are using storebought, you will need to add some olive oil to get this started.
3. Once the meatballs are good and warmed, add in the garlic and saute just until you start smelling it, about a minute.
4. Dont burn the garlic!
5. *grins*.
6. Next add the cans, the stock, and the water, and bring to a boil.
7. Drop the heat and keep your soup at a simmer for at least 5 minutes.
8. At this point your soup can simmer for hours (and if you arent using canned veggies, you will want to simmer it a while).
9. About 10 minutes before you want to serve, add the pasta and season to taste.
10. When you are ready to serve, turn off the heat and stir in the fresh herbs.

meatballs, garlic, chicken stock, tomatoes, tomatoes, mixed vegetables, water, salt, rotini pasta, fresh basil, fresh oregano

Taken from www.food.com/recipe/user-friendly-meatball-soup-223222 (may not work)