Patricia's Meatball Soup

Seriously the best soup in the universe. It will cure whatever ails you!

1 lb lean ground beef (I use 96/4)
salt and pepper
1 Tbsp olive oil
1 16 oz bag mixed frozen vegetables
4 cans Campbell's beef broth
1 28 oz can petite diced tomatoes
either 1 can of drained corn or 1 cup of frozen corn kernels
1 medium potato, washed and diced with skin on
1/2 large or 1 small onion, diced
3 carrots, sliced OR about 1 1/2 cups sliced baby carrots
2 cloves garlic, minced (I use a microplane b/c I'm lazier than the average bear)

Mix ground beef with about 1 tsp each salt and freshly ground pepper, roll into mini meatballs about the size of a bouncy ball. (Not a parent with children addicted to bouncy balls? About 1 inch in diameter)

In a mixing bowl, pour 2 of the cans of beef broth in and set aside.

Heat the oil in a dutch oven type dish over medium high heat. Add meatballs and get them good and brown on all sides. When all browned and delicious, throw them into the bowl of broth and let them hang out until ready to use.

To the remaining oil, add onion and sweat until translucent. Add garlic and let cook for a few more minutes. Add the mixed veggies, corn, carrots, tomatoes, tomato sauce and remaining 2 cans of beef broth and simmer for 15 minutes or so.

Add diced potatoes and let simmer for another 30 minutes.

Add meatballs and broth and let simmer for another hour or more. Season with salt and pepper to taste. I usually add another tsp of salt and about 1/2 tsp of pepper.