6-Ingredient Italian Meatball Soup
This Italian meatball soup is cozy, comforting and ridiculously easy to make. You only need six ingredients and 15 minutes to make it.
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Servings: 2 servings
Ingredients
- 2 cups low sodium chicken broth
- 1/2 cup water
- 1/2 cup jarred marinara sauce
- 12 ounces frozen Italian-style beef meatballs see note
- 3 ounces fusilli pasta
- 3 tablespoons chopped parsley divided
- 2 tablespoons grated Parmesan cheese
Instructions
- Bring the broth, water, and marinara sauce to a boil over high heat. Add the meatballs, and as soon as the liquid starts to boil again, add the pasta.
- Adjust the heat to medium to maintain a simmer. Cover and simmer the soup for 5 minutes. Uncover and simmer the soup for 6 to 7 minutes or until the pasta is tender.
- Add the two tablespoons of parsley to the soup and stir. Garnish each serving with the grated cheese and the rest of the parsley.
Notes
Choose smaller frozen meatballs, approximately 1/2-ounce to 1-ounce. I use beef meatballs, but you can also use turkey meatballs.
This soup is best not long after it's made because the pasta will soak up the broth if it sits too long. Any leftovers will be delicious but not as soupy.
Recipe adapted from Skinnytaste
Nutrition Estimate
Serving: 0.5of recipe | Calories: 473kcal | Carbohydrates: 44.9g | Protein: 24g | Fat: 22g | Saturated Fat: 7.6g | Polyunsaturated Fat: 12.1g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 1501.8mg | Fiber: 4.7g | Sugar: 7.9g
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