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Meatball Pasta Soup

meatball pasta soup Entree
Meatball Pasta Soup
  • Prep 50 min
  • Total 0 min
  • Servings 6

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

Updated December 3, 2010

Ingredients

  • 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)

Steps

  • 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.

  • Frozen meatballs are sold in different sizes; cut large meatballs into quarters before you use them in this recipe.
  • 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.
  • Serve this hearty soup with moist and flavorful Olive-Parmesan Bread p. 91.

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
340
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
8g
40%
Cholesterol
45mg
15%
Sodium
1050mg
44%
Total Carbohydrate
25g
8%
Dietary Fiber
4g
16%
Sugars
5g
Protein
16g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
20%
20%
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.

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