Meatball Pasta Soup

Meatball Pasta Soup

Looking for a hearty dinner? Then check out this delicious meatball and pasta soup made with vegetables – a delightful meal.

Prep Time

50

Minutes

Total Time

00

Minutes

Makes

6

(1

1
tablespoon olive or vegetable oil
1
medium onion, chopped
1
small green bell pepper, coarsely chopped
2
garlic cloves, minced
4
cups water
2
(14.5-oz.) cans Italian-style stewed tomatoes, undrained, cut up
1
(18-oz.) pkg. frozen cooked meatballs or Italian meatballs, thawed
2
teaspoons paprika
1
teaspoon salt
1
teaspoon turmeric
1/4
teaspoon pepper
1 1/2
oz. (1/2 cup) elbow macaroni or rotini (spiral pasta)
  1. Heat oil in large saucepan over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
  2. Add all remaining ingredients except macaroni; mix well. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
  3. Add macaroni; cook, uncovered, 10 to 15 minutes or until macaroni is tender.
Makes 6 (1 1/2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Frozen meatballs are sold in different sizes; cut large meatballs into quarters before you use them in this recipe.
Storage Tip
This soup thickens when it is stored because the pasta contineus to absorb liquid. Thin the soup with chicken broth or water before reheating it gently.
Serving Suggestion
Serve this hearty soup with moist and flavorful Olive-Parmesan Bread p. 91.

Nutrition Information:

1 Serving (1 1/2 Cups)
  • Calories 340
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 8g,),
  • Cholesterol 45mg;
  • Sodium 1050mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 4g,
    • Sugars 5g),
  • Protein 16g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1 1/2 Other Carbohydrate;
    • 1 Vegetable;
    • 1 1/2 High-Fat Meat;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.