frozen meatballs, heated in oven so that they're not completely frozen
2 cans (14 1/2 oz each ) beef broth (I accidently used chicken broth..worked fine)
2 cans (10 3/4 oz each) condensed golden mushroom soup
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
1 jar (16 oz) pearl onions, drained (I used frozen ones)
3/4 cup elbow macaroni
1/4 cup minced fresh parsley (didn't have, so didn't use)
In a dutch oven, add meatballs, broth, soup, potatoes, carrots and pearl onions; bring to a boil. Reduce heat; simmer for 30 minutes or until the veggies are tender. Sprinkle with parsley.