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When time is tight, Beverly Menser whips up Pasta Meatball Soup in her Madisonville, Kentucky home. The savory Italian soup relies on items most cooks have in the kitchen, including pasta, prepared spaghetti sauce, canned and frozen vegetables and frozen meatballs. The chunky mixture only needs to simmer for minutes before it can be ladled into bowls.
This recipe is:
Quick
Nutritional Facts 1 serving (1-1/4 cups) equals 273 calories, 12 g fat (5 g saturated fat), 35 mg cholesterol, 935 mg sodium, 28 g carbohydrate, 7 g fiber, 13 g protein.
Originally published as Pasta Meatball Soup in Quick Cooking March/April 2003, p14
Refrigerate Chicken Soup without NoodlesWhen I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
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Reviewed on Sep. 29, 2009 by valanddansmith
This was very hearty and homey and easy to throw together. i used a 32 ounce jar of spaghetti sauce and a 14 ounce can of diced tomatoes because that's what I had on hand. I also added a cup of frozen corn which turned out to be a great addition. Be sure to add the cooked pasta right before serving - I added mine a little too soon so they got a little overcooked. Otherwise, it was great!
Reviewed on Sep. 09, 2009 by 5hungrykids
This soup is fantastic! I added two cups uncooked noodles and next time I will use 3 cups uncooked noodles. I also will use crushed tomatoes, just because my kids don't like them and they complained about the chunks of tomato in the soup from the can of diced tomatoes. I possibly will use a little more meatballs as well. This was super easy to make. I used my crockpot with all the ingredients in it except the noodles. I started that in the afternoon. When I got home, I just cooked the noodles and added to the soup and then it was ready to eat! We will be having this often in the fall/winter. Thanks for the recipe.
Reviewed on Feb. 12, 2009 by ShelbyLeigh
Love, love, love this recipe. It is so good and easy to make.
Reviewed on Mar. 08, 2008 by granee2
this is a great soup that appeals to a wide range of people. If you don't have the frozen vegatables canned works well also. I found it worked great to include the vegatable juice into the recipe.If you are feeding hearty eaters doubling the meatballs makes it for substandial. Versital recipe
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