Saute garlic, onion, pepper, and salt in olive oil until onion is translucent and garlic is fragrant.
Add tomatoes and simmer 2 - 3 minutes.
Add beef broth and bring back to a simmer.
Add meatballs and vegetables, cover and continue to cook until heated through.(pressure cooker on high for 6-8 mins with a natural release)

More ideas below. I made mine in the pressure cooker. Cheese added to this would be good and maybe some mushrooms. (can also be made in a crockpot or instant pot and stove top.)Iam severing this with a garlic cheesy bread.(see my cheesy bread recipe on here somewhere)👇👇👇👇👇👇👇👇👇

Add some noodles for pasta meatball soup.

★ Swap the beef broth for Swanson® Chicken Broth and chicken or turkey meatballs for a lightened up version.

★ Toss in a packet of taco seasoning and a can of black beans for a Mexican meatball soup.

★ Add a cup or two of instant rice for a rice and meatball soup.

You can use frozen meatballs in Meatball Soup! In fact, it’s my preferred way of making Meatball Soup because it’s so easy.

You can use frozen vegetables in Meatball Soup – again, this is also my preferred way to make the soup. Or can veggies

This will keep for 3 days.

You can freeze Meatball Soup if you have leftovers that won’t get eaten right away, or if you want to prepare it more than three days in advance. Allow the soup to cool for about 15 minutes, then store it in an airtight freezer safe container.

Meatball Soup can easily be a meal in itself, but I usually like to serve it with bread or potatoes, and of course something sweet to finish.