Italian meatball soup makes for a really quick and hearty dinner. It would be a great companion to a grilled cheese sandwich or a thick slice of garlic bread.
24ouncesmarinara sauceI used a roasted garlic version
26ouncesfrozen Italian-style meatballs
8ouncesfusilli pasta
2teaspoonsdried parsley
2teaspoonsdried oregano
2teaspoonsdried basil
2teaspoonspaprika
2teaspoonsonion powder
2teaspoonsgarlic powder
1teaspoonred pepper flakesoptional
salt and pepperto taste
grated parmesan cheesefor serving
Instructions
In a large pot with a lid, add the broth, diced tomatoes (don’t drain them) and marinara sauce, over high heat.
Stir to combine the ingredients, and when they come to a boil, stir in the meatballs. Once the mixture comes back to a boil, add the pasta, parsley, oregano, basil, paprika, onion powder, garlic powder, red pepper flakes, salt and pepper, and stir well.
Turn the heat to medium and place the lid on the pot, letting it simmer for five minutes.
Remove the lid and stir, and continue to let the soup cook at a slow boil for six to seven minutes or until the noodles are cooked to your liking.
If the soup is too thick, add additional broth or water until the soup reaches your desired consistency. When the soup is heated back through, serve topped with parmesan.