1 Tbsp. olive oil
1 onion, chopped
5 cloves garlic, minced
11 cups chicken broth
1 (28 oz.) can crushed tomatoes
1 Tbsp. Italian seasoning
1 cup carrots, peeled and diced
1 cup corn
1 cup small pasta
1/2 Tbsp. red pepper flakes
1 lb. Italian-Style frozen meatballs
Heat oil in a large stockpot. Saute the onion and garlic until translucent.
Add broth, tomatoes, carrots, and seasonings. Heat to boiling. Add meatballs, corn, and pasta. Reduce heat to a simmer and cook for 10 minutes, or until the pasta is al dente.
Recipe adapted from Becoming Betty