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

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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)
• 1/2 green pepper (diced)
• parmesan cheese (optional)

Recipe

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