Meatball Soup

Prep Time: 25 min

Serves: 6


1 can (28 oz.) crushed tomatoes

1 jar (24 oz.) marinara sauce

4 cups chicken broth

2 tablespoons tomato paste

3 teaspoons balsamic vinegar

2 teaspoons sugar

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon dried oregano

1 bay leaf

Salt & pepper to taste

2 teaspoons cornstarch

2 packages (16 oz.) frozen meatballs

8 oz. rotini pasta

1/2 cup parmesan cheese, grated

1 cup milk


  1. Add crushed tomatoes, marinara, chicken broth, tomato paste, balsamic vinegar, sugar, and seasonings to a large skillet. Heat on medium high and bring to a boil, then reduce to a simmer.
  2. Add meatballs to the skillet, cover, and cook for 8 minutes.
  3. Add pasta to the skillet and cook for 10-12 minutes.
  4. Remove the skillet from heat, discard bay leaf, and stir in parmesan cheese and milk.
  5. Serve up hot with extra cheese and fresh parsley for garnish!

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