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Categories:Viewed: 114 - Published at: 9 years ago
Ingredients
- 2 (14 1/2 ounce) cans beef broth
- 1 (14 1/2 ounce) canundrained diced tomatoes
- 12 cup water
- 2 medium carrots, diced
- 2 stalks celery, sliced
- 1 large onion, chopped
- 13 cup quick-cooking barley
- 1 teaspoon dried basil, crushed
- 1 bay leaf
- 16 ounces frozen fully-cooked meatballs (about 32 balls)
Method
- Combine all ingredients in a large saucepan.
- Bring to a boil, reduce heat and simmer, covered, 30 minutes or until vegetables are tender.
- That's all.
