ABC Meatball & Veggie Soup

Saute (until onion is translucent) in 2 tablespoons olive oil, in a large stockpot:

1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
1 1/2 cups carrots, sliced
1 1/2 cups potatoes, peeled and diced
3 cloves garlic, minced

Add to veggies in stockpot:
3 Qt. chicken stock
1 - 28 oz. can diced tomatoes, with liquid
6 oz. tomato paste
1/4 c parsley (fresh), minced
1 tsp basil (dried)
1 tsp thyme (dried)

Bring to a boil, and add:
1 - 1 lb. bag frozen Italian meatballs, 1/2 oz. size

Reduce heat and simmer for a long time, stirring occasionally and skimming fat from surface. Eventually, veggies will be soft, and all will cook down into SOUP! Soup may be refrigerated or frozen for storage at this point, or continue:
In separate saucepan, boil water and cook until almost done:

1/2 box - 12 oz. alphabet pasta, or other small pasta (change the soup name as necessary!)
Drain pasta well - may be kept, covered and refrigerated, for several hours until needed. Add pasta to soup a few minutes before serving; this step keeps the ABCs from becoming mushy by overcooking. (If serving soup immediately, simply add dry pasta to boiling soup and simmer until pasta is cooked.)

Serve with grated Parmesan cheese. Makes about 15 servings - can be doubled, too, for a real crowd.