Italian Meatball Soup

 

Ingredients

• 1 pound meatballs (store-bought or homemade)
• 1 tablespoon olive oil
• ½ medium onion, chopped
• 4 cloves garlic, minced
• 1 (28 fluid ounce) can crushed tomatoes (fire-roasted preferred)
• 4 cups beef broth
• ½ red bell pepper, chopped small
• ¼ teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional)
• 1.5 cups fusilli pasta
• ¼ cup fresh basil, torn or chopped
• Salt & pepper, to taste
• Parmesan cheese (for serving, optional)

Instructions

1. Prepare the Meatballs:

   • If making your own meatballs, prepare them in advance. You can also use store-bought or frozen meatballs. If using frozen, ensure they are fully cooked and heated through (165°F in the middle).

2. Sauté Vegetables:

   • In a large soup pot, heat the olive oil over medium-high heat. Add the chopped onions and sauté for 4-5 minutes, until they start to soften.
   • Stir in the minced garlic and cook for an additional 30 seconds.

3. Add Ingredients:

   • Add the crushed tomatoes, beef broth, red bell pepper, Italian seasoning, and crushed red pepper flakes (if using) to the pot. Stir to combine.

4. Simmer:

   • Increase the heat to high and bring the soup to a boil.
   • Once boiling, add the meatballs.
   • Reduce the heat to a simmer and cover the pot with the lid slightly open. Cook for about 15 minutes or until the pasta is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
   • If the soup becomes too thick, add additional beef broth to reach your desired consistency.

5. Finish and Serve:

   • Stir in the fresh basil and season with salt and pepper to taste.
   • Serve hot, with grated Parmesan cheese on top if desired.

Notes

• Meatballs: The number of meatballs can vary based on size and recipe. For large meatballs, 12 is a good amount. Adjust based on preference and portion size.
• Serving Size: This recipe serves 4-6, depending on meatball size and appetite. Adjust the quantity if needed.