Easy Meatball Tomato Soup

Hello, welcome to Sunday Supper! You might still be working your way through leftovers, but in case you’re ready to move on from Thanksgiving flavors, I have a tomato-based soup with meatballs and pasta. It’s hearty and comforting. To make things even easier, I am using store bought, frozen meatballs. This recipe is really simple and it comes together in about 25-30 minutes. Maybe you want a grilled cheese sandwich on the side, that’s up to you… Let’s jump right in, it’s Easy Meatball Tomato Soup.

You can go a couple ways with the frozen meatballs. From frozen, these meatballs will take 20-30 minutes in the oven. Same for if I just popped them in the soup and let them simmer. I am going to bake the meatballs halfway in the oven while I prep and get the soup ready for them. Then, when the soup calls for adding the meatballs, they will only need another 10-15 minutes of simmering in the soup to be heated through and my pasta wont overcook while I wait for the meatballs to heat.

Preheat the oven according to the package directions and bake the meatballs for half the time. While the oven is preheating and the meatballs are baking, prep the rest of the ingredients.

We have an onion, bell pepper, garlic, crushed tomatoes, beef broth, Fusilli pasta, Italian seasoning, bay leaf and red pepper flakes. In a dutch oven, sauté the diced onion in a drizzle of olive oil and a big pinch of kosher salt, until translucent. Then add the bay leaf, red pepper flakes, black pepper and Italian seasoning.

Stir to combine and when the herbs are fragrant, add the diced bell pepper and the garlic. Sauté for only about 30 seconds then add the whole (28-oz.) can of crushed tomatoes.

Easy Meatball Tomato Soup

Then add the 4 cups of beef broth. Stir to combine and bring to a boil. Once boiling, add the meatballs to the soup and 1.5 cups of fusilli pasta. reduce the heat to keep a simmer going. Cover the pot and let it all simmer for about 20 minutes. Stir and check the pasta doneness after 10 minutes and then every 5 minutes or so.

This soup will thicken a bit to a sauce-like consistency. So to keep it loose and brothy (like a soup), add more beef broth as needed to get it to your desired thickness. I added 2 additional cups of beef broth. Be sure to taste for seasoning and add more kosher salt and black pepper as needed to suit your taste.

Ladle servings into bowls and top with fresh basil and a little grated Parmesan cheese.

Such familiar, robust flavors are comforting and satisfying. The addition of meatballs and pasta make this a hearty tomato soup. If green bell peppers aren’t your thing, you can use red, orange or yellow peppers. Add other veggies you may need to use up, like broccoli, leafy greens or mushrooms. With a tomato-based soup like this, sky is the limit with swaps and add-ins. I am sure you will enjoy it!

I have a number of great soup recipes. We just did a Mushroom and Wild Rice Soup last week, in case you missed it. I also have a really wonderful Chicken Noodle Soup that if you haven’t tried, you must – the amount of fresh dill might give you pause, but it really makes the good ol’ Chicken Noodle Soup shine in a whole new way. Have a great Sunday, take care and be well. xo Kelly

Key Equipment – Dutch Oven

If you don’t have a Dutch Oven, now is the time to get one! The Dutch Oven is the single piece of cookware I use most often. I reach for it for all kinds of things; from soups, to roasts to deep frying. It’s the hardest working piece of cookware in the kitchen. If you don’t have one yet, what are you waiting for?!

Print Recipe

Easy Meatball Tomato Soup

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Dinner, Main Course – American/Italian

By Kelly Djalali – Serves: 4-8

Prep Time: 10 Minutes – Cooking Time: 20-30 Minutes – Total Time: ~30 Minutes

Easy Meatball Tomato Soup has robust, familiar flavors. Add meatballs and pasta for a hearty, satisfying tomato-based soup. Perfect for Sunday Supper.

Ingredients

• 1 16-oz. Package of Frozen Meatballs
• 1 Onion, diced
• 2 tsp. Kosher Salt, plus more to taste
• Drizzle of Olive Oil
• 1-2 Bay Leaves
• 2 tsp. Italian Seasoning
• Black Pepper, to taste
• 1/2-1 tsp. Red Pepper Flakes
• 3-4 Garlic Cloves, minced
• 1 Bell Pepper, large dice
• 1 28-oz. Can Crushed Tomatoes
• 4-6 cups Beef Broth
• 1.5 cups uncooked Fusilli Pasta
• Fresh Basil, for garnish
• Grated Parmesan, for garnish

Instructions

1

Preheat the oven according to the package directions and bake the meatballs for half the time. While the oven is preheating and the meatballs are baking, prep the rest of the ingredients.

2

In a dutch oven, sauté the diced onion in a drizzle of olive oil and a big pinch of kosher salt, until translucent. Then add the bay leaf, red pepper flakes, black pepper and Italian seasoning.

3

Stir to combine and when the herbs are fragrant, add the diced bell pepper and the garlic. Sauté for only about 30 seconds then add the whole (28-oz.) can of crushed tomatoes.

4

Then add the 4 cups of beef broth. Stir to combine and bring to a boil. Once boiling, add the meatballs to the soup and 1.5 cups of fusilli pasta. reduce the heat to keep a simmer going. Cover the pot and let it all simmer for about 20 minutes. Stir and check the pasta doneness after 10 minutes and then every 5 minutes or so.

5

This soup will thicken a bit to a sauce-like consistency. So to keep it loose and brothy (like a soup), add more beef broth as needed to get it to your desired thickness. I added 2 additional cups of beef broth. Be sure to taste for seasoning and add more kosher salt and black pepper as needed to suit your taste.

6

Ladle servings into bowls and top with fresh basil and a little grated Parmesan cheese.

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