Ingredients
2 quarts beef broth
20 small meatballs
2 cans (8 oz each) tomato sauce
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried thyme
a dash of salt
black pepper to taste
1 can cabbage (can be seasoned, but not sauerkraut)
1/4 cup sliced onions
1 can sliced carrots
1 clove garlic, minced
1 cup elbow macaroni
Instructions
In a large saucepan or stock pot, bring broth to a boil.
Add all ingredients except the macaroni.
Simmer for thirty minutes.
Add the macaroni, and cook until pasta is done. This will take approximately as long as the cooking time on the macaroni package, but keep an eye on it to make usre it is not too firm or too soft when finished cooking.
Cook's Note
This recipe was developed by my elementary-age son after their class listened to the story of "Rock Soup" at school. A meatball soup recipe was the basis, providing the "rocks", but the various vegetables were his idea, inspired by the fable.
A retelling of one version of the fable can be read here:
http://www.pitt.edu/~dash/type1548.html#stonesoup
