Meatball Soup

  • 1/2 package Italian meatballs
  • 2 tsp olive oil, divided
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 3 cups chicken stock
  • 3 cups tomato sauce
  • 1 14-oz can crushed or pureed fire roasted tomatoes
  • 1 tablespoon sugar
  • 6 tbsp basil pesto
  • Parmesan cheese
  1. In a large stockpot, saute the onion in olive oil till tender.
  2. Add in the chicken stock, tomato sauce, fire roasted tomatoes, sugar and pesto.
  3. Stir to combine and simmer over medium heat.
  4. Add in the meatballs and continue simmering for 30 minutes covered.
  5. Serve with crunchy French bread and a sprinkle of Parmesan cheese on top.