Quick 'N Easy Meatball Soup

• 3 (14 ounce) cans chicken broth, divided
• 1/4 cup diced white onion
• 2 teaspoons minced garlic
• 24 frozen cooked Italian-style meatballs
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can mixed vegetables, drained
• 1 (14.5 ounce) can Italian-style diced tomatoes
• 1/2 cup dried small pasta shells
• 2 teaspoons ground ginger
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 1 teaspoon dried cilantro
• salt and ground black pepper to taste

1. Stir 2 teaspoons chicken broth, white onion, and garlic together in a pot over medium-high heat; cook until the onion is tender, about 5 minutes. Pour remaining chicken broth into the pot; bring to a soft boil. Add meatballs, garbanzo beans, kidney beans, mixed vegetables, pasta shells, ground ginger, oregano, basil, and cilantro; season with salt and pepper. Stirring occasionally, bring soup to a boil. Reduce heat to medium-low, cover the pot, and cook at a simmer until the pasta shells are tender and meatballs are heated through, 12 to 15 minutes.

chicken broth, white onion, garlic, frozen cooked italian, garbanzo beans, kidney beans, mixed vegetables, italianstyle diced, pasta shells, ground ginger, oregano, basil, cilantro, salt

Taken from www.allrecipes.com/recipe/233306/quick-n-easy-meatball-soup/ (may not work)