1-First, grab a large soup pot and set it over medium heat. This is where the magic begins with your fresh ingredients. Cook the chopped onions, carrots, and tomato paste until they smell amazing, which takes just a few minutes.

2-Next, pour in the tomato sauce and add water to fill the pot with one and a half times that volume. Bring everything to a boil, then let it simmer to build those flavors. Now’s the time to add the frozen lima beans, corn, and peas for a colorful mix.

3-Building the Base: Start by preparing your veggies: wash, peel, and chop them into even pieces. In the pot, heat a bit of oil if you like, then sauté those onions and garlic until soft. This step adds a great base flavor that ties the whole soup together.

4-Add your mixed vegetables and let them cook for a bit to soften up. Then, stir in the broth and bring it to a gentle simmer. It’s all about layering those tastes for the best results!

5-Forming and Adding Meatballs: While the soup simmers, mix your lean ground beef with any seasonings you fancy. Shape it into 1-inch meatballs and carefully drop them into the pot. Let them cook gently so they stay tender and juicy.

6-After about 30 minutes, toss in the macaroni noodles. Cook them until they’re just right, then season the whole thing with garlic salt, salt, and pepper. Voila, you’re done and ready to serve!