Pasta Meatball Soup
This quick and easy Pasta Meatball Soup recipe is the perfect, warm comfort food when you're fighting a cold or in need of some nostalgia. It has all the flavors of classic spaghetti and meatballs, but in a cozy, savory soup. Serve with a side of crusty bread to soak up all that yummy broth!
This quick and easy Pasta Meatball Soup recipe is the perfect, warm comfort food when you're fighting a cold or in need of some nostalgia. It has all the flavors of classic spaghetti and meatballs, but in a cozy, savory soup. Serve with a side of crusty bread to soak up all that yummy broth!
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon pepper
- 1 (28 oz.) can crushed tomatoes
- 1 (24-26 oz.) jar prepared marinara
- 4 cups low-sodium chicken broth
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoons granulated sugar
- 1 whole bay leaf
- 2 teaspoons cornstarch
- 2 (16 oz.) package meatballs (i like carando italian)
- 8 oz. rotini pasta
- 1 cup milk or half and half (i use almond milk)
- Carbohydrate 2.89997236490078 g
- Cholesterol 4.13385416999592 mg
- Fat 1.4321047859494 g
- Fiber 0.423248442881152 g
- Protein 4.11453095394809 g
- Saturated Fat 0.837779111854276 g
- Serving Size 1 1 Serving (173g)
- Sodium 440.32882486081 mg
- Sugar 2.47672392201963 g
- Trans Fat 0.10889308883137 g
- Calories 40 calories
Step-by-step
- Heat a large skillet over medium to high heat.
- Add crushed tomatoes, marinara, chicken broth, tomato paste, balsamic vinegar, sugar and seasonings to skillet.
- Bring to boil, then reduce to a low simmer.
- Add meatballs to simmering soup, cover and simmer for 8 minutes.
- Add pasta and simmer over medium high heat for 10-12 minutes or until noodles are al dente.
- Remove from heat, discard bay leaf and stir in Parmesan cheese until melted followed by milk/half and half.
- If you like a thinner soup, stir in additional chicken broth or water.
- Garnish individual servings with grated Parmesan, parsley and season with salt and pepper to taste.
Monitoring the exact 10 to 12 minute window for the rotini prevents the pasta from absorbing excess liquid and turning mushy in the broth. Transforming standard comfort food into a budget-friendly meal requires strategic ingredient choices that maintain structure and flavor without inflating grocery costs.
- Substitute homemade breadcrumbs mixed with ground turkey for expensive pre-made meatballs to lower per-serving costs significantly.
- Swap dairy milk for unsweetened plain almond milk at a strict 1:1 ratio if managing lactose intolerance, though higher fat alternatives yield a richer mouthfeel.
- Store leftovers in an airtight container for up to three days, keeping the pasta separate from the broth if possible to avoid degradation during refrigeration.
- Simmer the base over medium-low heat rather than a aggressive boil to prevent the tomato solids from scorching on the bottom of the pan.
Adjusting the dairy at the very end of cooking prevents curdling when utilizing plant-based milks with lower fat thresholds. Managing heat control throughout the simmering process guarantees consistent texture across every bowl.
