Preparation
- In a large bowl, combine all ingredients for the meatballs.
- Shape them into small balls and pan sear until the meatballs have a dark brown crust. About 2 minutes on each side.
- Take out the meatballs and set aside. Use the same pot combine the soup ingredients and stew for 20 minutes or until the vegetables are soft.
- Using a blender, puree the veggies until the soup becomes a sauce.
- Add in the stock, pasta and meatballs and simmer for 5 minutes.
- Enjoy!
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