Description
This hearty and comforting Meatball Soup combines tender frozen meatballs with a rich tomato-based broth, flavored with Italian herbs, and hearty rotini pasta. Enhanced with parmesan cheese and a splash of milk, this one-pot meal is perfect for a cozy dinner and comes together quickly using simple pantry ingredients.
Ingredients
Scale
Soup Base
- 1 can (28 oz.) crushed tomatoes
- 1 jar (24 oz.) marinara sauce
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 3 teaspoons balsamic vinegar
- 2 teaspoons sugar
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt & pepper to taste
Meat and Pasta
- 2 packages (16 oz. each) frozen meatballs (or homemade meatballs)
- 8 oz. rotini pasta
Finishing Ingredients
- 1/2 cup parmesan cheese, grated
- 1 cup milk
Instructions
- Prepare the soup base: In a large skillet, combine the crushed tomatoes, marinara sauce, chicken broth, tomato paste, balsamic vinegar, sugar, and dried herbs including basil, parsley, oregano, and the bay leaf. Season with salt and pepper to taste. Place over medium-high heat and bring the mixture to a boil.
- Simmer with meatballs: Once boiling, reduce the heat to a simmer. Add the frozen meatballs to the skillet, cover it with a lid, and cook for 8 minutes, allowing the meatballs to heat through and absorb the flavors of the broth.
- Cook the pasta: After the meatballs have cooked, add the rotini pasta directly into the skillet. Stir well and let it cook uncovered for 10 to 12 minutes, or until the pasta is tender but still firm to the bite, stirring occasionally to prevent sticking.
- Finish the soup: Remove the skillet from the heat. Discard the bay leaf. Stir in the grated parmesan cheese and milk thoroughly, which will enrich and slightly thicken the soup, giving it a creamy texture.
- Serve: Ladle the hot soup into bowls and garnish with additional parmesan cheese and fresh parsley if desired. Serve immediately for the best taste and texture.
Notes
- You can substitute fresh homemade meatballs if preferred for a more personalized flavor.
- Adjust the seasoning at the end according to taste, especially salt and pepper.
- If you want a thicker soup, mix 2 teaspoons of cornstarch with a little cold water and stir it into the soup before adding the cheese and milk.
- For a vegetarian version, use vegetable broth and skip the meatballs.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/4 cups)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 45 mg
