Italian Meatball Soup

3 Cups Beef Broth
1 28oz can diced tomatoes (juice included)
2 tsp. Italian seasoning
1 tsp Seasoned salt
1 tsp garlic Powder
2 Cloves fresh garlic (minced)
1 pkg Frozen Italian Meatballs (24-28 count)
2-3 cups frozen vegetable mix. ( I use Broccoli, Cauliflower, Carrot Mixture)
2 tsp Olive oil
1/2 Cup uncooked mini bow tie pasta
1/2 Cup fresh grated Parmesan cheese
Fresh ground pepper to taste.


In lg stock pot, saute garlic in olive oil on medium heat just until fragrant.  Add dry ingredients, Beef stock, water, frozen meatballs, Fresh ground pepper, and vegetables.  Combine well.  Bring to a boil on med heat, stiring often, reduce heat and simmer for 20 minutes.  Stir often.   Add pasta, stir, continue to simmer for 5 minutes.  Remove from heat and let sit for 5 minutes.  Give it another stir,   add fresh grated Parmesan cheese and serve