Description
A hearty and flavorful Meatball Soup featuring tender frozen meatballs simmered in a rich tomato-based broth with pasta and Italian seasonings. Perfect for a comforting weeknight meal that comes together quickly.
Ingredients
Scale
Soup Base
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 Tbsp dried minced onion flakes
- 1 Tbsp Italian seasoning
- 1 (6-oz) can tomato paste
- 1 (8-oz) can tomato sauce
- 1 (15-oz) can diced tomatoes
- 4 cups unsalted beef broth
- 1 (24-oz) jar spaghetti sauce
Main Ingredients
- 1 (2-lb) bag frozen meatballs
- 8 oz ditalini pasta or elbow macaroni
- ¼ cup grated Parmesan cheese
Seasonings
- Salt, to taste
- Black pepper, to taste
- Fresh chopped basil or fresh parsley (for garnish)
Instructions
- Heat aromatics: Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic and cook until fragrant, about 1-2 minutes, to release its aroma and flavor.
- Add seasonings and liquids: Stir in dried minced onion flakes, Italian seasoning, tomato paste, tomato sauce, diced tomatoes, beef broth, and spaghetti sauce to create a rich tomato base.
- Add meatballs and pasta: Add the frozen meatballs and uncooked ditalini pasta to the pot. Stir to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to medium. Simmer uncovered for 20 to 25 minutes until the soup is hot throughout and the pasta is fully tender.
- Finish and garnish: Stir in the grated Parmesan cheese, then season with salt and black pepper to taste. Garnish with fresh chopped basil or parsley before serving for added freshness.
Notes
- Using frozen meatballs helps save time and adds convenience.
- You can swap ditalini pasta with elbow macaroni or other small pasta shapes.
- Adjust seasoning and salt according to preference, especially since broth and sauces may already contain sodium.
- For a spicier version, add red pepper flakes while cooking.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
