Looking for a quick, easy, and satisfying weeknight dinner? Our Hearty Italian Meatball Soup is the perfect solution! This one-pot wonder combines a rich tomato-based broth, savory meatballs, and a delightful mix of potatoes, carrots, and peas for a meal that’s both hearty and flavorful. Whether you’re using homemade meatballs or a convenient frozen variety, this soup comes together in no time, making it ideal for busy families. Plus, it’s even better the next day, so leftovers are a treat!
Ingredients:
- 1 (20 oz) package frozen meatballs
- 1 (24 oz) jar marinara sauce
- 4-5 red or new potatoes, quartered
- 2 carrots, sliced into ½-inch rounds
- 1 cup frozen peas
- 5 cups low-sodium beef broth (or vegetable broth)
- 3 tablespoons minced garlic
- 1 tsp dried thyme
- 1 tsp crushed red pepper (optional)
- 8 oz spaghetti noodles, broken in half
- Fresh thyme, for garnish
- Kosher salt and black pepper, to taste
Preparation:
In a large stockpot or Dutch oven, combine the marinara sauce, beef broth, potatoes, carrots, garlic, dried thyme, and crushed red pepper. Heat over medium-high heat until the mixture reaches a low boil, about 10 minutes.
Add the meatballs and cook for 15-20 minutes. Then, stir in the broken spaghetti noodles, reduce the heat to low, cover, and simmer until the pasta is fully cooked, about 10-15 minutes.
Just before the pasta is done, add the frozen peas and continue to simmer until warmed through. Garnish with fresh thyme sprigs and serve with a sprinkle of salt and pepper to taste. Enjoy this cozy, comforting soup that’s perfect for any night of the week!
