Pasta Meatball Soup
Try this Pasta Meatball Soup recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
tgsp
contains white meat
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon pepper
- 1 (28 oz.) can crushed tomatoes
- 1 (24-26 oz.) jar prepared marinara
- 4 cups low-sodium chicken broth
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoons granulated sugar
- 1 whole bay leaf
- 2 teaspoons cornstarch
- 2 (16 oz.) package meatballs (i like carando italian)
- 8 oz. rotini pasta
- 1 cup milk or half and half (i use almond milk)
- Carbohydrate 2.89997236490078 g
- Cholesterol 4.13385416999592 mg
- Fat 1.4321047859494 g
- Fiber 0.423248442881152 g
- Protein 4.11453095394809 g
- Saturated Fat 0.837779111854276 g
- Serving Size 1 1 Serving (173g)
- Sodium 440.32882486081 mg
- Sugar 2.47672392201963 g
- Trans Fat 0.10889308883137 g
- Calories 40 calories
Heat a large skillet over medium to high heat. Add crushed tomatoes, marinara, chicken broth, tomato paste, balsamic vinegar, sugar and seasonings to skillet. Bring to boil, then reduce to a low simmer.Add meatballs to simmering soup, cover and simmer for 8 minutes. Add pasta and simmer over medium high heat for 10-12 minutes or until noodles are al dente.Remove from heat, discard bay leaf and stir in Parmesan cheese until melted followed by milk/half and half. If you like a thinner soup, stir in additional chicken broth or water.Garnish individual servings with grated Parmesan, parsley and season with salt and pepper to taste.
