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Weeknight Meatball Soup

12 ounces frozen fully-cooked beef meatballs (about 23 meatballs)
1 (12-ounce) jar beef gravy
1 (8-ounce) can stewed tomatoes, undrained
3/4 teaspoon dried thyme
1/8 teaspoon pepper
1 (16-ounce) package frozen vegetable mixture (with potato)

1. Combine gravy, tomatoes, 3/4 cup water, thyme and pepper in large saucepan; bring to a boil. Stir in meatballs and vegetable mixture; reduce heat. Cook 10 to 15 minutes or until meatballs are heated through, stirring occasionally.

Makes 4 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.