Meatball Ratatouille Soup

I admit I was a little nervous about this soup.  I don't like vegetables in soup that much (heck I don't even really like some vegetables out of soup), I don't usually like beef-broth based soups, and the night I had planned to make this I just wanted a big bowl of creamy mac & cheese.  But I was pleasantly surprised to find that I really liked this!  It had so much more flavor than I anticipated, and the medley of vegetables turned out to be really good.  This is a perfect way to get your kids (ahem, or wife) to eat vegetables.  We grated parmesan cheese on the top and served with freshly baked bread.

Meatball Ratatouille Soup

1 lb of meatballs, cooked through

1 onion, diced

1 green pepper, diced

3 cloves of garlic, minced

2 medium zucchini, diced

1 small eggplant, peeled and diced

1 14.5 oz can diced tomatoes

10 oz beef broth + 10 oz water

1/2 tsp dried basil

1 bay leaf (I didn't have one)

salt and pepper to taste

grated parmesan cheese to garnish

Heat 1 Tbsp of olive oil in a deep saucepan.  Add onion and green pepper and saute for 2-3 minutes.  Add garlic and meatballs and saute another minute.  Add zucchini, eggplant, tomatoes, broth, and seasonings.  Simmer 15 to 20 minutes.  Serve with grated parmesan cheese.

source:  salad in a jar