Meatball Minestrone Soup

32 meatballs
6 cups chicken stock
19 oz can italian stewed tomatos
1 cup small pasta, cooked
1 large carrot, sliced
2 medium zuccini, sliced
1 cup peas
19 oz kidney beans, drained and rinsed
10 oz. can sliced mushrooms, drained
1 tbsp italian seasoning

Combine stock and tomatoes with juice in large saucepan, break up tomatoes and bring to a boil. Add pasta and carrots and cook for 5 minutes. Add remaining ingredients and return to a boil. Reduce heat, cover and simmer for 10 minutes, or until pasta and vegetables are tender.