Italian Meatball Soup

 

1 tbsp Avocado Oil

1 medium Onion , diced

3 cloves Garlic , minced

1/2 tsp Oregano

1/2 tsp Basil, dried

1/2 tsp Parsley

1/4 tsp Salt

1/8 tsp Onion Powder

1/8 tsp Garlic Powder

2 cans Fire-roasted Diced Tomatoes

4 cups Chicken Broth

2 pounds Frozen Meatballs

Heat the oil in a large stockpot on medium. Add the onion and garlic and cook until the onion is translucent.

Add everything else to the pot. Raise the temperature to high and bring the soup to a boil, then reduce the heat to medium and simmer until the meatballs are heated through.