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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, stir together bouillon, thyme, oregano, rosemary, black pepper and garlic powder. Spoon evenly into two 1-pint glass jars. Top evenly with pasta, onion, tomatoes, bell pepper and mushrooms. Tap jars gently on the counter to settle each layer before adding the next one.
Seal jars; attach directions for making Italian Meatball Soup. Store in a cool, dry place for up to 6 months.
To Prepare Italian Meatball Soup (using 1 jar of mix): Remove the mushrooms from the top of the jar and place in a small bowl. Add enough boiling water to cover; let stand for 20 minutes. Remove mushrooms from water with a slotted spoon. Rinse mushrooms and chop. Empty the remaining contents of the jar into a Dutch oven. Stir in 8 cups water and the chopped mushrooms. Bring to a boil; reduce heat. Cover and simmer for 8 minutes. Add one 12-ounce package (12 meatballs) frozen cooked Italian turkey meatballs, thawed, and 3 cups coarsely chopped fresh kale. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until pasta is tender and meatballs are heated through. Makes 6 servings (1 1/2 cups each).