Low Carb ' I'm Dying for Spaghetti!' Soup

• 1 lb frozen meatballs
• 2 tablespoons olive oil
• 1 small onion
• 2 stalks celery
• 1 cup carrot
• 4 garlic cloves, minced
• 2 tablespoons basil
• 1 tablespoon oregano
• 1 teaspoon marjoram
• 28 ounces ready-to-serve beef broth
• 1 (28 ounce) can plum tomatoes (diced)
• 1 cup zucchini (diced)
• 1 cup mushroom (diced)
• 12 green pepper (diced)
• parmesan cheese (optional)

1. Heat olive oil in a large saucepan.
2. Finely chop onion, celery, carrots, and garlic in food processor.
3. Sautee vegetable mixture in olive oil until soft and fragrant.
4. Add basil, oregano and marjoram.
5. continue cooking for 1 minute.
6. Add tomatoes and broth; bring to a boil.
7. Stir in meatballs, diced zucchini, mushrooms, and green pepper.
8. Reduce heat; cover and simmer 30 to 45 minutes.
9. Garnish each serving of soup with parmesan cheese, if desired.

frozen meatballs, olive oil, onion, stalks celery, carrot, garlic, basil, oregano, marjoram, ready, tomatoes, zucchini, mushroom, green pepper, parmesan cheese

Taken from www.food.com/recipe/low-carb-im-dying-for-spaghetti-soup-200736 (may not work)