Meatball Pasta Soup

  • Prep 50 min
  • Total 0 min
  • Servings 6
Meatball Pasta Soup

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

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

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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