Our delightful Italian-style meatball soup is a medley of your favorite flavors, featuring a deeply flavored tomato-based broth and scrumptious meatballs. Unique to this recipe is the inclusion of potatoes and peas, which blend seamlessly for a surprisingly harmonious taste. Ideal for weeknight meals, this one-pot wonder simplifies dinner preparation. While we cherish freshly made meatballs, we acknowledge the convenience of having frozen ones ready for those rushed dinner times. They are a perfect addition to this soup.
This soup is also an excellent solution for utilizing leftover spaghetti noodles, transforming them into a new culinary delight. The foundation of this soup is a wonderfully rich broth, made with beef stock, but adaptable to vegetable stock for different flavor preferences. The addition of potatoes and carrots not only adds to the soup’s heartiness but also incorporates vegetables subtly into the meal. The peas contribute vibrant bursts of color and a hint of sweetness. The highlight of this recipe is its one-pot cooking method, ensuring a straightforward dinner and a contented family.
Remarkably, the soup’s flavor deepens overnight, making any leftovers a sought-after lunch option for the following day. Packed with flavor and convenience in a single stockpot, this Italian meatball soup offers the best of both worlds: a quick, effortless dinner and minimal cleanup. A true dual victory in our book of easy and satisfying meals!
50 minutes to prepare serves 6
1 (20 oz) package frozen meatballs
1 (24 oz) jar marinara
4-5 red or new potatoes, quartered
2 carrots, sliced into ½-inch rounds
1 cup frozen peas
5 cups low-sodium beef broth
3 tablespoons garlic, minced
1 dried thyme seasoning
1 teaspoon crushed red pepper
8 oz spaghetti noodles, broken in half
Fresh thyme, for garnish
Kosher salt and black pepper, to taste
In a large stockpot or Dutch oven, heat marinara, beef broth, potatoes, carrots, garlic, dried thyme, and crushed red pepper over medium-high heat until sauce reaches a low boil, about 10 minutes.
Add meatballs to stockpot and cook for 15-20 minutes before adding pasta.
Add pasta and stir. Reduce heat to low, cover and simmer until pasta is fully cooked, about 10-15 minutes.
Just before pasta is done, add frozen peas and continue to simmer until peas are warmed through. Top with fresh thyme sprigs.
To serve, ladle soup into a bowl. Add more salt, to taste. Garnish with fresh cracked black pepper, if desired.