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- 8 Ounces lean ground beef
- 1/2 onion, grated
- 2 cloves garlic, crushed
- 1/2 Teaspoon dried oregano
- 1 Tablespoon grated Parmesan, plus shaved for garnish
- Salt and ground black pepper, to taste
- 1 Tablespoon olive oil
- One 14-ounce can chopped tomatoes
- 3 1/4 Cups beef stock
- 1 Tablespoon tomato paste
- 3 -4 ounces conchigliette or other small pasta shapes
- Fresh oregano leaves, for garnish
To make the meatballs, mix the beef, onion, 1/2 of the garlic, 1/2 of the oregano, and the Parmesan, and season well with salt and pepper. Roll the mixture into about 20 bite-size meatballs.
Heat the oil in a large saucepan. Working in batches if necessary, add the meatballs and brown them all over. Transfer the meatballs to a plate when browned.
Add the remaining garlic to the pan and cook for 1 minute. Add the browned meatballs, tomatoes, stock, tomato paste, and remaining oregano. Season with salt and pepper, to taste, and simmer gently for about 15 minutes. Add the pasta and simmer until tender, for 8-10 more minutes. Taste the soup and season with more salt and pepper, if necessary, then serve garnished with Parmesan and oregano.
Calories Per Serving278
Folate equivalent (total)24µg6%
- 3 14 ounce cans beef broth
- 1 12-16 ounce package frozen cooked meatballs
- 1 15-16 ounce can Great Northern beans or cannellini beans (white kidney beans), rinsed and drained
- 1 14.5 ounce can diced tomatoes with basil, garlic, and oregano, undrained
- 1 10 ounce package frozen mixed vegetables
- 1 cup dried small pasta (such as macaroni, small shell, mini penne, or rotini)
- Crusty bread (optional)
- Shredded Parmesan cheese (optional)
In a 4-quart Dutch oven, combine broth, meatballs, beans, undrained tomatoes, and vegetables. Bring to boiling stir in pasta. Return to boiling reduce heat. Simmer, uncovered, about 10 minutes, or until pasta is tender. To serve, ladle soup into bowls. If desired, serve with bread and sprinkle each serving with Parmesan cheese. Makes 6 to 8 main-dish servings.
Spaghetti and Meatball Soup
Yield: 6 servings
prep time: 10 minutes
cook time: 20 minutes
total time: 30 minutes
Everyone’s favorite dish is turned into the creamiest, coziest soup ever! Made in just 20 min. Kid and adult-friendly!
- 1 pound mini meatballs, homemade or store-bought*
- 4 cups chicken broth*
- 3 cups marinara sauce, homemade or store-bought
- 1 bay leaf
- 8 ounces spaghetti, broken into 1-1/2-inch pieces
- 1/4 cup basil leaves, chiffonade
- 1/4 cup freshly grated Parmesan cheese
- Prepare meatballs according to package instructions set aside.
- Whisk in chicken broth, marinara sauce, bay leaf and 3 cups water in a large stockpot or Dutch oven over medium heat bring to a boil.
- Stir in spaghetti and meatballs reduce heat and simmer until spaghetti is tender, about 10-12 minutes.
- Serve immediately, garnished with basil and Parmesan, if desired.
*I highly recommend Trader Joe’s party size mini meatballs.
*Beef or vegetable broth can be substituted to better suit dietary restrictions.
Did you Make This Recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
- olive oil
- 1 green bell pepper, cut into chunks
- 1 onion, cut into chunks
- 2 cloves garlic, minced
- 2 (16 ounce) cans crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 tablespoon brown sugar
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 25 frozen, cooked Italian-style meatballs - thawed
- 5 cups water
- 2 cups uncooked macaroni
Heat the olive oil in a large pot over medium heat. Cook the bell pepper and onion in the hot oil until the onions are translucent, 5 to 7 minutes. Add the garlic, crushed tomatoes, tomato paste, brown sugar, Italian seasoning, salt, black pepper, meatballs, and water to the pot bring to a boil. Stir the macaroni into the mixture and cook until the macaroni is cooked through, yet firm to the bite, 15 to 20 minutes.
Spaghetti and Meatball Soup
My family absolutely loves spaghetti and meatballs, so I was pretty sure this Spaghetti and Meatball Soup would be a big hit at my house.
I was not disappointed, and neither was my family!
They all devoured this soup and went back for seconds–and possibly thirds, but who’s counting, right? With a loaf of crusty bread and a nice green salad, this is the kind of comfort food that everyone loves.
I can count on one hand the meals my entire family likes. This one made the cut! There weren’t even enough leftovers for my lunch the next day!
If you’re thinking this basically looks like a soupy version of spaghetti and meatballs, well….you’re right! But if you think about it, it’s a pretty great idea for a soup.
Lot of meatballs and pasta in a savory tomato based broth–what not to love about that? Best of all this is the kind of meal that’s a hit with people of all ages. Kids love it, and so do grown-ups.
Which means you really can’t go wrong with this recipe.
Best of all, this soup is so very easy to make! Especially if you use the precooked frozen meatballs. I’m always look for shortcuts in the kitchen, and frozen meatballs are something I always have on hand.
Of course, if you really want to go all out, you can definitely make your own meatballs. But if you’re looking to get dinner on the table in a hurry, I definitely recommend the frozen variety.
Jarred marinara sauce is another secret to getting this soup on the table in a hurry. It acts as a wonderful, flavorful base for the soup broth, and comes with all of the seasonings added!
My personal favorite is Prego Traditional, but any brand should work just fine.
With a sprinkling of grated Parmesan and fresh basil to finish things off, this soup tastes like it simmered all day, but comes together in about 20 minutes. It’s the perfect meal for hungry, busy families like mine.
Pasta Meatball Soup
This is a sponsored post written by me on behalf of Carando®. All opinions are 100% mine.
This easy Pasta Meatball Soup is a hearty, delicious, make-you-feel-good recipe. Made in just 20 minutes and in one bowl, the kiddos and adults will LOVE this meal!
I used Carando Recipes Italian Meatballs and just a few other ingredients to create a simple, yet slurp-worthy soup. I picked up the Carando Italian Meatballs at my local Kroger in the meat department. I was super stoked to find a brand of meatballs that&rsquos ready to cook, but tasty enough your family will think you slaved away in the kitchen all day. Carando uses authentic Italian recipes to craft their Italian Sausage, Meatballs and Charcuterie items that will make your family VERY excited to come to the dinner table.
No slaving away for this recipe! Only 20 minutes was all I needed to have a satisfying, family-friendly meal ready to serve. And boy did my family love this meal&hellip we didn&rsquot have as much leftover as I would have liked. Yep, even my notoriously picky kiddos gobbled this one up.
The Carando Italian Meatballs give this Pasta Meatball Soup such a lovely flavor, almost like I&rsquom enjoying a meal straight from Italy. Ha! I wish!
The next best thing is happening at Kroger and Kroger banner stores. Kroger has a Taste of Italy event going on from now until September 24th. They will be sharing authentic Italian flavors and Italian meal inspiration with in-store demos and displays. Contact your local Kroger store for specific dates and times. Sounds super fun and tasty!
This Pasta Meatball Soup couldn&rsquot be more perfect for upcoming cool fall weather! You guys are going to love it! It&rsquos:
And delicious&hellip comfort food at its best!!
I love making this kind of meal when you need to entertain but don&rsquot want to spend a lot of time and money on the meal. It&rsquos also a great soup to make ahead for lunches and easy weeknight dinners throughout the week.
If you give this recipe a try, let me know! Leave a comment below and while you&rsquore at it, take a picture and tag it #kimscravings on Instagram or send a snap on Snapchat (find me at @kimscravings).
We loved this. I made it with turkey meatballs and used kale instead of escarole. I will brown the meatballs next time as the boiled turkey looked a little pale and sickly. While it has some Italian ingredients, even the garlic is pretty subtle and this is more or less a generic chicken soup with vegetables. That said, the combination of kale and meatballs keeps it far from boring. Use good quality chicken stock as that is a big part of the soup's flavor.
Meatballs are super tender, and soup has great flavor. Much more than the sum of its parts! Will definitely make again
This is our new favorite! I just made it for my family for Valentine's Day. It was a hit, so I'll definitely be making it again soon. I made extra meatballs and pasta and will extend it with more chicken stock for another meal.
This is the closest recipe to the one I grew up with in my Italian-American family. Unfortunately, Mom never used written recipes and when she passed, I tried to recreate this using several other recipes for this soup. Believe me, this is the best and only one I use. I substitue ditalini pasta for the orzo.
Excellent! Tasty, needs nothing else. Used ground turkey instead of ground beef.
This soup is amazing! I made it on Christmas Eve and it was gone, nothing leftover. Everyone LOVED it. I doubled the meatballs and the pasta. I added minced garlic and chopped parsley to the meatballs. Absolutely delicious!
This was ok, not the best soup I've made, a little on the bland side. The meatballs were good though, might try those with something else.
This was one of the best soups I have ever made I made it with just picked vegetables which might be why it was so delectable. But wow.
This was so easy. I used garlic powder instead of fresh garlic and regular rather then low sodium broth, but it was still great. Absolutely perfect when finished with fresh ground pepper at the table.
Made this last night for my husband and two grown sons. Everyone loved it! It's full of flavor and easy to make. Used Pacific brand organic chicken stock, and followed the recipe exactly. Also made the penne with two cheeses and olives, thinking the soup wouldn't be enough, but it was plenty. Having the penne tonight.
Meatball And Vegetable Soup With Pasta Recipe
This is a sponsored post written by me on behalf of Carando®. All opinions are 100% mine.
Fall is almost here which has me craving cooler weather and all the comfort foods that come with it. Some of my favorites are pasta with a spicy sauce, creamy soups, and anything made with the traditional fall spices.
I enjoy trying different dishes and doing makeovers of old favorites, which is why I just had to turn meatballs into soup ala this Meatball and Vegetable Soup with Pasta Recipe. And, I have to say I&rsquom SO glad I did.
This meatball soup is warm and hearty for those cool days while having a nice meat and veggie balance. While I&rsquod love to say I have all the time in the world to make everything from scratch, we all know that&rsquos just not true if you want dinner on the table for the family before bedtime. That&rsquos why I take shortcuts where I can with tried and true brands like the Carando Abruzzese Italian Meatballs that you can find at your local Kroger grocery stores.
Carando has been around since the early 1900&rsquos so you know their products have to be good. The Abruzzese meatballs contain blended Italian cheese and herbs that help to make this soup extra flavorful and honestly likely taste better than any I could put together myself.
We really enjoy Italian-style dinners but good food often takes a lot of time we just don&rsquot have during the week. That&rsquos why I love that I can have all the Italian flavors I love in minutes with the various meatballs, sausages, and Charcuterie items that Carando makes.
I especially like their meatballs because not only are they delicious and stay moist and tender in cooking, but they are uniform in size and shape so you know they&rsquore all going to be done cooking at the same time. I have to admit it&rsquos hard for me to not sneak a couple after browning them before they go into the soup to simmer.
But, they are extra good swimming in this beefy tomato broth, with lots of veggies like carrots, peas, and mushrooms, and pasta. It&rsquos a complete meal in a bowl but I also like to serve it with a garnish of freshly grated parmesan cheese and some chopped basil on the top with a slice of garlic toast on the side to dunk.
Meatball and Pasta Soup Recipe
- 1/2 pound lean ground beef
- 1/2 pound bulk Italian sausage
- 1/3 cup grated Parmesan cheese
- 1/3 cup seasoned bread crumbs
- 1/4 cup milk
- 1 egg
- 2 tablespoons dried parsley
- 1 clove garlic, minced
- 1/8 teaspoon ground black pepper
- 2 tablespoons minced onion
- 1 tablespoon olive oil, or as needed
- 1 tablespoon butter
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 3/4 cup chopped yellow onion
- 7 cups beef stock
- 2 tablespoons Italian-style tomato paste
- 1 (14.5 ounce) can chopped tomatoes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 6 ounces uncooked tri-color wagon wheel pasta
Mix together in a bowl the ground beef, sausage, Parmesan cheese, bread crumbs, milk, egg, parsley, garlic, pepper, and onion. Roll into small meatballs, about 1 to 2 teaspoons each. Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches and drain on paper towels, wiping out pan between batches and adding more oil as needed.
Melt butter in a large pot over medium heat. Add carrots, celery, and onion and cook until slightly softened, about 8 minutes. Stir in the meatballs, stock, tomato paste, tomatoes, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 30 minutes. Skim fat from surface.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain. Cover and set aside.