1 (14 oz.) can Italian style stewed tomatoes
1 (13 3/4 oz.) can beef broth, or chicken broth or any broth you may have saved
1 c. frozen mixed vegetables
1/2 c. pasta (shells, macaroni elbows, rotelle)
1/8 tsp. garlic powder
1/8 tsp. pepper
Meatballs, or any leftover veggies in refrigerator

Break up tomatoes, combine with broth, vegetables and pasta. Cover and cook until tender.

NOTE: You can now add small cooked meatballs you may take from your freezer, or just add any vegetables you may have in your refrigerator. A good way to use up good leftovers.

Heat when ready to serve.