Meatball Soup with Tomatoes & Pasta
I always have a big batch of homemade meatballs tucked away in my freezer, just in case. So these meatballs mostly end up mostly in some last-minute dishes. Like this meatball and pasta soup for instance. Pasta, another ingredient you and I always have in our the pantry or kitchen cupboard somewhere. Just a handful is enough here for a lunch soup. I added leftover cooked spaghetti but you can also use dry spaghetti that you break up into smaller bits. Just cook the soup a little longer until the pasta is al dente. That’s it.
One extra word about those meatballs: you can also use fresh ones of course. Learn here how to make quick and easy meatballs at home! And when I’ve ran out of meatballs, I often add a spicy Italian sausage or two to this soup. Just slice the sausages up once they are cooked right before you serve the soup. How I love a good chunky tomato soup with meatballs or sausages! And if you want to turn them into dinner, just add extra pasta or serve the soup with crunchy bread on the side.
Do you love filling soups like this one below? Then also check out another similar soup that I love so much: my Italian meatball tomato soup with fresh tomatoes and cheese! Or how about a cheesy tomato and tortellini soup?
Enough talking for now, let’s get started with this recipe!
Quick and easy lunch soup with meatballs, pasta, carrots and fresh tomatoes! And ready in 30 minutes...
- 1 medium fresh tomato
- 3 medium fresh carrots
- a handful fresh basil
- 10 sprigs cooked spaghetti or dry spaghetti
- 7 oz meatballs (200 g)
- 1 large garlic clove
- 2 bay leaves
- 1 tbsp tomato paste
- 3 cups chicken stock (720 ml)
- olive oil
Chop the garlic and tomato finely. Pour a splash of olive oil in a large pan and add the garlic, bay leaves and tomato. Place the pan over medium-high heat until the oil is hot.
Fry the tomato for about 3 minutes until it falls apart and kind of resembles a tomato puree. Then pour in the chicken stock and add the tomato paste. Season with a pinch of salt.
Bring all the ingredients to a good boil. Then add the meatballs to the soup.
Boil the soup for about 7 minutes until the meatballs are cooked through. Peel and slice the carrots. Add it to the soup as well.
Boil the soup for another 4 to 5 minutes. Break the dry spaghetti into smaller bits and add it to the soup. If you are using cooked spaghetti: chop it up roughly and add it to the soup right in the end. Stir and cook the soup for another 5 to 7 minutes or until the pasta and carrots are tender. Take the pan off the heat and stir in the basil (and cooked spaghetti if using).
Then check the seasoning and add extra pepper or salt to taste if necessary. Scoop the meatball soup into large bowls. Serve piping hot.