Pasta Meatball Soup Recipe

Pasta Meatball Soup Recipe photo by Taste of Home

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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.

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Pasta Meatball Soup Recipe

Prep/Total Time: 25 min.

Yield: 10 Servings

15 10 25

Ingredients

1 cup uncooked spiral or shell pasta
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
2 cans (14-1/2 ounces each) chicken broth
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups frozen sliced carrots, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 jar (14 ounces) meatless spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup frozen peas

Directions

Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup kettle or Dutch oven. Bring to a boil; cover and simmer for 5 minutes. Drain pasta. Add to soup; heat through. Yield: 10 servings (3 quarts).

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 Noodles

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