Menu

Meatball Pasta Soup

  • Save Recipe
Meatball Pasta Soup
  • Prep 50 min
  • Total 0 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Looking for a hearty dinner? Then check out this delicious meatball and pasta soup made with vegetables – a delightful meal.
Updated Dec 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Frozen meatballs are sold in different sizes; cut large meatballs into quarters before you use them in this recipe.
  • tip 2
    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.
  • tip 3
    Serve this hearty soup with moist and flavorful Olive-Parmesan Bread p. 91.

Nutrition

340 Calories, 20g Total Fat, 16g Protein, 25g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
340
Calories from Fat
180
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.
© 2021 ®/TM General Mills All Rights Reserved