Italian Meatball Soup - cooking recipe

Ingredients

8 ounces refrigerated or frozen italian-seasoned meatballs
1 (15 ounce) can peas, drained
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
1 (14 1/2 ounce) can beef broth
fresh basil leaf (optional)

Preparation

Combine all ingredients in a large saucepan.
Bring to a boil; reduce heat. Simmer, uncovered about 10 minutes or until meatballs are heated through.
Garnish with fresh basil, if desired.