Italian Meatball Soup

  • 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
  1. 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.
  2. Add meatballs to stockpot and cook for 15-20 minutes before adding pasta.
  3. Add pasta and stir. Reduce heat to low, cover and simmer until pasta is fully cooked, about 10-15 minutes.
  4. Just before pasta is done, add frozen peas and continue to simmer until peas are warmed through. Top with fresh thyme sprigs.
  5. To serve, ladle soup into a bowl. Add more salt, to taste. Garnish with fresh cracked black pepper, if desired.

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