This Meatball Soup recipe has a savory tomato broth with Italian seasonings, pasta noodles, spinach, and bell peppers. Top each serving bowl with a dollop of ricotta cheese and some Parmesan and you have a restaurant quality meal that your family will love!
PRO TIP: If you have the rind from a block of Parmesan or Romano cheese, add it to the soup while it simmers for next level flavor!
- Since the onions take a little while to caramelize, that’s a good time to measure out the seasonings and additional ingredients for the soup.
Frozen Meatballs can be used instead of making your own.
Add the rind of a block of Parmesan or Romano cheese for added flavor while the soup simmers.
28 oz. crushed tomatoes can be used instead of diced.
If you plan on having leftovers: Consider boiling the noodles separately and adding them directly to serving bowls as the noodles will continue to absorb broth during storage.
- This makes approximately 45 1-inch meatballs.
The hot sauce doesn’t make the soup hot and you can’t taste the mustard powder or Worcestershire sauce. These are all flavor enhancers in this soup.
- Nutritional facts don't include the Ricotta/Parmesan for serving.
Calories: 222kcal, Carbohydrates: 12g, Protein: 11g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 65mg, Sodium: 741mg, Potassium: 414mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1071IU, Vitamin C: 21mg, Calcium: 90mg, Iron: 2mg