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Tips For Best Results
- Brown the meatballs well before adding them to the soup to enhance their flavor.
- Use low-sodium broth so you can control the salt level better.
- Add the macaroni last to avoid overcooking and becoming mushy.
Ingredients 0/13
What Makes This Recipe So Good
This soup is warm and comforting, perfect for chilly days. It combines tender meatballs with pasta and vegetables in a flavorful broth. It’s easy to make and satisfying for the whole family.
Directions
Warm the olive oil in a large pot over medium heat. Toss in the bell pepper and onion, and cook them until the onions become soft and translucent, about 5 to 7 minutes. Next, add the garlic along with the crushed tomatoes, tomato paste, brown sugar, Italian seasoning, salt, and black pepper. Give everything a good stir, then add the meatballs and water. Bring the soup to a gentle boil. Once boiling, stir in the macaroni and let it cook until the pasta is tender but still has a bit of bite, which should take around 15 to 20 minutes. Taste and adjust the seasoning if needed, then serve up warm and enjoy!
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Perfect Side Pairings
Serve with crusty bread or garlic toast for a complete meal. A simple green salad pairs nicely to add freshness. Sprinkle some grated Parmesan on top for extra richness.
Proper Storage Tips
Let the soup cool before storing it in an airtight container. It keeps well in the refrigerator for up to 3 days. You can also freeze it for up to 2 months; just thaw and reheat gently.
Frequently Asked Questions
Can I use fresh meatballs instead of frozen cooked ones?
Yes, but make sure to cook the fresh meatballs thoroughly before adding them to the soup to ensure they are fully cooked.
What can I substitute for Italian seasoning if I don’t have any?
You can use a mix of dried basil, oregano, thyme, and rosemary as a substitute.
Can I use a different type of pasta instead of macaroni?
Yes, small pasta shapes like ditalini, elbow macaroni, or small shells work well in this soup.
How long can I store leftovers in the fridge?
Store leftovers in an airtight container for up to 3-4 days.
Can I make this soup in a slow cooker?
Yes, sauté the vegetables first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.
Is it okay to add more water or broth if the soup is too thick?
Absolutely, add water or broth gradually until you reach your desired consistency.
Can I freeze this soup?
Yes, freeze in airtight containers for up to 2-3 months. Reheat gently to avoid overcooking the pasta.
How can I make the soup spicier?
Add crushed red pepper flakes or a dash of hot sauce when adding the seasonings.
