Description
This hearty and comforting Meatball Soup combines tender meatballs, rotini pasta, and a rich tomato-based broth infused with herbs and spices. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and delivers a satisfying blend of flavors with a creamy finish from parmesan cheese and milk.
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
Other Ingredients
- 2 teaspoons cornstarch
- 2 packages (16 oz. each) frozen meatballs
- 8 oz. rotini pasta
- 1/2 cup parmesan cheese, grated
- 1 cup milk
Instructions
- Prepare the Broth: In a large skillet, combine crushed tomatoes, marinara sauce, chicken broth, tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, dried oregano, bay leaf, salt, and pepper. Heat the mixture over medium-high heat until it comes to a boil, then reduce the heat to a simmer.
- Cook the Meatballs: Add the frozen meatballs to the skillet with the simmering broth. Cover the skillet and cook the meatballs for 8 minutes to heat through and absorb the flavors.
- Add the Pasta: Stir in the rotini pasta to the skillet. Continue to cook uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender and cooked through.
- Thicken the Soup: Before finishing, remove the bay leaf from the soup. Stir in the cornstarch mixed with a small amount of water (slurry) to thicken the soup slightly. Then, add the grated parmesan cheese and milk, stirring well to combine and create a creamy texture.
- Serve: Ladle the hot soup into bowls. Garnish with extra parmesan cheese and fresh parsley if desired. Serve immediately and enjoy your comforting meatball soup!
Notes
- For a homemade touch, substitute frozen meatballs with your own homemade meatball recipe.
- Adjust seasoning with salt and pepper to your taste during simmering.
- If the soup becomes too thick, you can add more chicken broth or water to reach desired consistency.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, replace chicken broth with vegetable broth and use vegetarian meatballs.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: Thirty seven g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg
