1 tablespoon olive or vegetable oil
1 medium onion, chopped
1 small green bell pepper, chopped
2 cloves garlic, minced
4 cups water
2 (14.5 oz) cans Italian style stewed tomatoes
Untrained cut cup
1 (18 oz) package frozen meatballs, thawed
2 teaspoon paprika
1 teaspoon salt
1 teaspoon turmeric
1/4 teaspoon pepper
1 1/2 oz elbow or Rotini macaroni

Heat oil in large sauce pan over medium heat. Add onions, bell peppers and garlic. Cool until vegetables are crisp tender (2-3 minutes). Add all remaining ingredients except macaroni. Mix well and bring to a boil. Reduce heat and simmer for 10 minutes.

Add macaroni and cook uncovered for 10-15 minutes or until macaroni is tender.

Serves 6.

Submitted by: Barney