With the back-to-school season underway so many of us with busy schedules find ourselves even more pressed for time. There’s shopping for clothes and supplies to be done, rooms to be organized, teachers to get in touch with and schedules to be readjusted.
One thing you don’t need to stress about is what to make for dinner tonight, thanks to this Easy Italian Meatball Soup Recipe featuring Cooked Perfect® Meatballs. With plenty of vegetables and whole-grain pasta in every bite, plus a healthy dose of protein thanks to the meatballs, this hearty soup is one you’ll want to make time and again in the months ahead.
It starts with chopped onions, potatoes, and sliced carrots. Saute those in the bottom of a soup pot until they begin to soften then add in some minced garlic and cook until fragrant. Pour in a little beef stock, an undrained can of diced tomatoes, and sprinkle with your seasonings. I used dried oregano and basil, plus a little minced fresh parsley, but you can save even more time using mixed Italian herbs.
Bring the broth to a boil and add whatever pasta you’re using. Ditalini pasta is a fun one, but elbow macaroni or even rotini would work, too. Cook the pasta in the broth for as long as the box directs and add the Cooked Perfect Meatballs halfway through. I didn’t even take the time to thaw them — you can just add them straight from the package and simmer until the pasta is done.
Enhance the Italian flavor with Cooked Perfect’s flame-broiled, all-natural Italian Style Meatballs. Avoiding gluten? They make a Gluten-free Italian Style Meatball, too! Or, for a lighter taste, try their flame-broiled Turkey Meatballs. You’ll find Cooked Perfect Meatballs in your grocer’s freezer section. Save $1 with this coupon on your next shopping trip.
My advice? Pick up a few bags to keep on hand — they’re great in meatball subs or on top of homemade pizzas, too. Browse more meatball recipes for other ways to make meals your family will love.
Once the pasta is tender, stir in a handful or two of fresh baby spinach, and it’s ready to serve. I like to add a little freshly-grated Parmesan and serve more on the side because we just can’t seem to get enough cheese in this house.
Leftovers of this Easy Italian Meatball Soup Recipe keep quite well for up to 5 days in the refrigerator, making it a convenient lunch, too. Just ladle it into preheated thermoses and pack a little container of Parmesan plus a spoon and you’ve got a delicious, easy meal to take from home.
Easy Italian Meatball Soup Recipe
Tender Italian-style meatballs, whole grain pasta, and hearty vegetables in a rich beefy broth make this a delicious dinner your family will love.
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion chopped
- 2 medium Russet potatoes peeled and chopped
- 2 carrots peeled and sliced
- 3 garlic cloves minced
- 1 15-oz can diced tomatoes undrained
- 2 cups beef stock
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp fresh parsley minced
- 1 cup uncooked pasta Ditalini or other small noodle
- 1 26-oz package Cooked Perfect frozen Italian Style Meatballs unthawed
- 2 cups fresh baby spinach leaves about two handfuls
- freshly ground black pepper
- freshly grated Parmesan cheese optional
Heat the oil in the base of a soup pot over medium heat. Add onions, potatoes, and carrots. Stir well and cook, occasionally stirring, until vegetables begin to soften. Add garlic, stir, and cook for 1 minute.
Add undrained diced tomatoes, beef stock, oregano, basil, and parsley to the pot. Raise heat to high and bring to boil. Add pasta, stir well, and continue boiling for 5 minutes. Add meatballs and continue cooking for 5 minutes or until pasta is tender and meatballs are heated through.
Remove from heat, stir in spinach, and add pepper to taste. Serve in soup bowls and garnish with fresh Parmesan cheese if desired.
This recipe keeps well in the refrigerator for up to 5 days.