20 Minute Meatball Soup

If you’re in the mood for a comforting bowl of soup that can be whipped up in a flash, then our 20 Minute Meatball Soup is the perfect recipe for you. This delightful dish combines the hearty goodness of pasta, the savory flavors of meatballs, and a rich, tomato-based broth, all in one pot. It’s a simple yet satisfying meal that’s perfect for those busy weeknights when time is of the essence. Plus, with minimal cleanup required, it’s a win-win for the whole family. Whether you opt for the convenience of store-bought meatballs or decide to make it extra special with our homemade version, this soup is sure to become a staple in your meal rotation.

Why You’ll Love This Recipe

This meatball soup is not only quick and easy to make but also packed with flavor. The combination of Italian spices like basil, parsley, and oregano ensures a rich and aromatic experience with every bite. The pasta is cooked right in the sauce, enhancing its savory taste. It’s comfort food at its finest, and even the pickiest eaters will be satisfied.

Kitchen Equipment You’ll Need

• Large skillet
• Measuring cups and spoons
• Wooden spoon or spatula
• Grater for parmesan cheese

Ingredients

• 1 can (28 oz.) crushed tomatoes
• 1 jar (24 oz.) marinara sauce
• 4 cups chicken broth
• 2 tablespoons tomato paste
• 3 teaspoons balsamic vinegar
• 2 teaspoons sugar
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt & pepper to taste
• 2 teaspoons cornstarch
• 2 packages (16 oz.) frozen meatballs (Or try our homemade meatball recipe!)
• 8 oz. rotini pasta
• 1/2 cup parmesan cheese, grated
• 1 cup milk

Step-by-Step Instructions

1. Add the crushed tomatoes, marinara, chicken broth, tomato paste, balsamic vinegar, sugar, and seasonings to a large skillet.
2. Heat on medium-high and bring to a boil, then reduce the heat to simmer.
3. Add the meatballs to the skillet, cover, and cook for 8 minutes.
4. Add the pasta to the skillet and cook for an additional 10-12 minutes.
5. Remove the skillet from heat, discard the bay leaf, and stir in the parmesan cheese and milk.
6. Serve hot with extra cheese and fresh parsley for garnish!

Tips for Success

• Ensure the soup is simmering gently when adding the pasta to prevent it from becoming too mushy.
• Stir occasionally to prevent the pasta from sticking to the bottom of the skillet.
• If the soup seems too thick, add a little more chicken broth to reach your desired consistency.

Additional Tips or Variations

• For a spicier version, add a pinch of red pepper flakes.
• Feel free to use your favorite pasta shape if rotini is not available.
• For a creamier texture, add a splash more milk or a dollop of cream.

Nutritional Highlights (Per Serving)

Calories: 350 | Protein: 20g | Carbohydrates: 40g | Fat: 12g | Fiber: 4g

Frequently Asked Questions (FAQ)

Can I use fresh meatballs instead of frozen?

Absolutely! If using fresh meatballs, adjust the cooking time accordingly to ensure they’re cooked through.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time and store it in the refrigerator. Just make sure to add the pasta when reheating to avoid it getting too soft.

Conclusion

We hope you enjoy making this 20 Minute Meatball Soup as much as we do! It’s a delicious, comforting meal that’s perfect for any time of the year. Give it a try and let us know how it turns out. We’d love to hear about your experience and any variations you might have tried. Happy cooking!