Ingredients
- 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
Directions
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.
