This started out as a New Year’s Day variation of my Moroccan Meatball Stew, substituting black-eyed peas for the chickpeas; however, it evolved into its own thing with a Southwest minestrone flair, and thus deserves its own post.

• 1 small bag frozen meatballs
• 1 large or 2 medium cans crushed tomatoes or tomato sauce
• 1 cup salsa or 1 can diced tomatoes with green chilies
• 1 cup small pasta (I used ditalini)
• 4 cups water
• 4 tbsp chicken base
• 1/2 cup diced onion
• 1/2 cup matchstick carrots
• 2 stalks celery, diced fine
• 2 tbsp olive oil
• 1 tbsp cumin
• 1 tsp minced garlic or 1/2 tsp garlic powder
• Salt and black pepper to taste
• Dash of hot sauce (optional)
• Sour cream or Greek yogurt for serving

Saute onion, garlic, and celery in oil with salt and pepper until softened. Add all ingredients except pasta and simmer for 20-30 minutes until carrots are soft. Add pasta and simmer until all dente, 15-20 minutes. Serve with a dollop of sour cream or yogurt.