Pasta Meatball Soup
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 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
As a housewife, I'm always looking for quick and easy recipes that the whole family will enjoy. This Pasta Meatball Soup is one of my favorites because it's so comforting and flavorful. It's perfect for a cold winter night or whenever you're feeling under the weather.
The best part about this soup is that it's so easy to make. Simply brown some ground beef and then add it to a pot with some crushed tomatoes, marinara sauce, chicken broth, and seasonings. Simmer for a few minutes until the soup has thickened and the meatballs are cooked through. Then, add some pasta and cook until it's al dente. That's it! Your soup is ready to serve.
I like to serve this soup with a side of crusty bread to soak up all that yummy broth. It's also great with a dollop of sour cream or shredded cheddar cheese. However you serve it, this Pasta Meatball Soup is sure to be a hit with your family and friends.
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.
