Meatball Soup

Also known as "Pasta Soup" or "Spaghetti and Meatball Soup", this soup is to die for. I made it up! It's my own "pat-coction." I make it often and I usually allow for whatever veggies and pasta I happen to have in my fridge/pantry. Most of these ingredients I stock so it's an easy go-to meal. It's awesome. Try it.

Extra Virgin Olive oil
a medium red onion, chopped
Garlic (as much as you like)
a shallot (chopped fine) or a tsp freeze dried shallots
1 carrot and 1-2 stalks celery, coarsely chopped
about 16 premade frozen Meatballs (I use schwans but any premade froz or leftover meatballs work)
basil, thyme, oregano, rosemary, fennel seed (a lot)
1/4 cup red wine to deglaze
dried bell pepper (or fresh)
1 zucchini chopped coursely
1-2 cans of diced or stewed tomatoes
3 cans of chicken stock (veg or beef will do)
1 cup dry pasta (i use elbow or angel hair broked into small pieces)
shredded parmesan cheese

In a large soup pot, saute the onion, garlic, shallot, carrots, celery and herbs in olive oil til soft. Add meatballs. Cover for a few minutes if you like, to thaw the meatballs but they will thaw in the process. Add the wine to deglaze the pot. Add the remaining ingredients except parmesan and pasta. Bring to a simmer and cook for about half an hour. Add pasta and continue cooking until pasta is done (approx. 10 minutes depending on the pasta). Serve with parmesan cheese.