- 5 Minutes
- 15 Minutes
- Bring the chicken broth to a boil over high heat in a large pot. Reduce the heat to a simmer and add the meatballs, macaroni, diced tomatoes and tomato sauce. Season with salt and pepper, if desired. Cook for 10-12 minutes or until the pasta is tender.
- Remove the soup from the heat and mix in the sliced carrots, green beans, corn and Parmesan cheese.
- Serve in bowls and garnish with extra Parmesan cheese.
Recipe Tip: This soup is delicious served as leftovers. The pasta will continue to soak up the broth as it sits in the refrigerator. Add more broth to reheat the soup.