Italian Meatball Soup
Italian Meatball Soup is a delicious and simple recipe featuring homemade or store-bought meatballs in a flavorful tomato broth with pasta.
Equipment
- soup pot
Ingredients
- 1 pound meatballs see note
- 1 tablespoon olive oil
- ½ medium onion chopped
- 4 cloves garlic minced
- 1 28 ounce can crushed tomatoes I use fire roasted
- 4 cups beef broth
- ½ red bell pepper red bell pepper chopped small
- ¼ teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes optional
- 1.5 cups uncooked fusilli pasta
- ¼ cup fresh basil torn/chopped
- Salt & pepper to taste
- Parmesan cheese for serving, optional, to taste
Instructions
- Prep time for this soup doesn't include making meatballs from scratch. If needed, make the meatballs or use store-bought or your own recipe.
- Add the olive oil and onions to a soup pot over medium-high heat and sauté for 4-5 minutes.
- Stir in the garlic and cook for 30 seconds.
- Stir in the crushed tomatoes, beef broth, red bell pepper, Italian seasoning, crushed red pepper flakes, and meatballs. Increase the heat to high and bring it to a boil.
- Add the pasta once it's boiling.
- Reduce the heat and simmer it (covered, with the lid slightly open) for about 15 minutes or until the pasta is cooked. Stir it a few times to ensure the pasta isn't sticking to the bottom of the pot.
- Stir in the basil and season with salt & pepper as needed. Serve with parmesan grated over top if desired.
Notes
Meatballs vary a lot in size and ingredients, so add as many as you think people will eat. Serves 4-6 depending on how many meatballs are added and what else it's served with.
Nutrition
Serving: 1bowlCalories: 509kcalCarbohydrates: 35gProtein: 29gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 82mgSodium: 1226mgPotassium: 1161mgFiber: 5gSugar: 11gVitamin A: 1056IUVitamin C: 40mgCalcium: 118mgIron: 5mg
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