Meatball Soup

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  • 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


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.

Add meatballs to the skillet, cover, and cook for 8 minutes.

Add pasta to the skillet and cook for 10-12 minutes.

Remove the skillet from heat, discard bay leaf, and stir in parmesan cheese and milk.

Serve up hot with extra cheese and fresh parsley for garnish!

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