Italian Meatball Soup
A hearty Italian Meatball Soup filled with meatballs, pasta, and vegetables.
Equipment
- pot
Ingredients
- 2 cups uncooked rotini pasta uncooked
- 1 tablespoon olive oil
- 1 lb Italian-style meatballs thawed
- ½ cup diced onion
- 3 cloves minced garlic or 1 tablespoon minced
- 2 stalks celery chopped
- 32 oz beef broth
- 15 oz crushed tomatoes
- 15 oz can tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup Parmesan cheese to serve (optional)
Instructions
- Cook 2 cups rotini pasta in a pot of boiling water until al dente. Drain and set aside.
- Heat 1 tablespoon olive oil in a large pot. Add 1 lb Italian-style meatballs and cook 30-60 seconds on all sides. Transfer the meatballs to a plate and set aside.
- Add ½ cup diced onion to the pot along with 3 minced garlic cloves. Cook 1 minute, until onion turns translucent. Now add in 2 chopped celery stalks. Cook 1 more minute.
- Add the beef broth along with 15 oz crushed tomatoes, 15 oz tomato sauce, 1 teaspoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon ground black pepper. Stir together.
- Next add in the cooked 1 lb Italian-style meatballs and 2 cups cooked rotini pasta. Bring the pot to a simmer and cook for 3-5 minutes until heated through.
- Scoop into bowls and serve with freshly grated parmesan cheese on top.
Notes
Cook pasta separately for best texture. Brown meatballs briefly for deeper flavor. Add broth when reheating if pasta absorbs liquid. Freeze soup without pasta for best results.
Nutrition
Serving: 1bowlCalories: 369kcalCarbohydrates: 26gProtein: 21gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 57mgSodium: 1298mgPotassium: 800mgFiber: 3gSugar: 7gVitamin A: 510IUVitamin C: 14mgCalcium: 119mgIron: 3mg
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