Macaroni Meatball Soup

Ingredients

• 1 tablespoon brown sugar 
• 32 ounce tomatoes crushed canned
• 2 cloves garlic minced
• 1  bell pepper green cut into chunks
• 0.3 teaspoon ground pepper black
• 2 tablespoons penzey's southwest seasoning italian
• 2 cups macaroni uncooked
• 25  meatballs frozen italian-style thawed cooked
• 4 servings olive oil 
• 1  onion cut into chunks
• 1 teaspoon salt 
• 6 ounce tomato paste canned
• 5 cups water 

Equipment

• pot

Directions

1. Heat the olive oil in a large pot over medium heat. Cook the bell pepper and onion in the hot oil until the onions are translucent, 5 to 7 minutes.
2. Add the garlic, crushed tomatoes, tomato paste, brown sugar, Italian seasoning, salt, black pepper, meatballs, and water to the pot; bring to a boil. Stir the macaroni into the mixture and cook until the macaroni is cooked through, yet firm to the bite, 15 to 20 minutes.