Lazy Meatball Soup

The days are getting colder, and I find myself having bowls of soup for lunch or dinner at least twice a week.  I am still a novice chef; so I decided to scrounge around in my fridge for ingredients that might add depth and flavors to my unknown soup.  What I've discovered is that the medley of a couple vegetables, chicken broth, and frozen meatballs might be the key to what I need on some cold winter nights.

Lazy Meatball Soup

makes 2 large servings

Ingredients

• 2 carrots, shaved and chopped into half-inch pieces
• 2 celery stalks, shaved and chopped into inch-long pieces
• 6 small and frozen Italian meatballs
• 1 cup low-sodium chicken broth
• 1 cup water
• 1/4 cup penne pasta
• salt and pepper

Directions

In a small pot, combine the chicken broth and water and keep the flame on a medium heat.  Add the carrots, celery, and pasta to the pot.  While those are heating up, put the frozen meatballs on a plate and microwave for 2-3 minutes.  When meatballs are finished, blot them with a paper towel (to remove excess oil), and cut each meatball into thirds or fourths.  Then, add them to the pot.  Add a little salt and pepper to the soup, and turn the flame to a low heat.  Put a lid on the pot until the liquid comes to a boil.  When the soup has  boiled, turn off the flame and keep the lid on for another fifteen minutes.  The soup is ready when the pasta is cooked.