30-Minute Italian Meatball Soup
This quick soup is loaded with store-bought frozen meatballs and ditalini pasta. It's delicious, kid-approved, and ready in just 30 minutes!
Servings: 10 1-cup servings
Ingredients
- 2 tablespoons olive or avocado oil
- ½ medium white or yellow onion diced
- 2 celery ribs diced
- 2 carrots diced
- 2 tablespoons garlic minced
- 64 ounces beef stock
- 15 - 20 ounces small frozen meatballs I use Simek's Classic Turkey Meatballs
- 15 ounces canned crushed tomatoes
- ⅓ cup grated parmesan
- 1 cup ditalini pasta uncooked
- 2 tablespoons Italian seasoning
- 1½ teaspoons salt
- ½ teaspoon black pepper
Instructions
- Add oil, onion, carrots, and celery to a soup pot. Sauté on medium high heat, stirring frequently, until onion is tender. Then add minced garlic and sauté until golden in color, about one minute.
- Add in all remaining ingredients to the pot and simmer on medium-high to medium heat until noodles are tender, about 10 to 15 minutes. Stir occasionally so the pasta doesn't stick to the bottom of the pot. Once the pasta is tender remove the pot from the heat so the noodles don't continue to absorb your liquid.
- Taste and add more salt and black pepper as desired. Ladle into bowls for serving. I like to garnish with shaved parmesan and chopped fresh parsley!