Macaroni Meatball Soup recipe

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Ingredients

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

Nutrition Info

785.9 calories
carbohydrate: 86.6 g
cholesterol: 145.3 mg
fat: 31.2 g
fiber: 10.9 g
protein: 42.9 g
saturatedFat: 9.3 g
servingSize: -
sodium: 1441.6 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

4 servings

Recipe Note

It's called a soup, but is more like a pasta dish. Serve with croutons and Parmesan cheese, if desired.

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