Ingredients
1
tablespoon olive or vegetable oil
1
medium onion, chopped
1
small green bell pepper, coarsely chopped
2
garlic cloves, minced
4
cups water
2
(14.5-oz.) cans Italian-style stewed tomatoes, undrained, cut up
1
(18-oz.) pkg. frozen cooked meatballs or Italian meatballs, thawed
2
teaspoons paprika
1
teaspoon salt
1
teaspoon turmeric
1/4
teaspoon pepper
1 1/2
oz. (1/2 cup) elbow macaroni or rotini (spiral pasta)
Preparation
Heat oil in large saucepan over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
Add all remaining ingredients except macaroni; mix well. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
Add macaroni; cook, uncovered, 10 to 15 minutes or until macaroni is tender.
