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Tomato-Basil Meatball Soup

Tomato-Basil Meatball Soup

Tired of spaghetti and meatballs? Mix it up a bit and try serving this satisfying soup.

Yield: Serves 4.


  • Basic Beef Meatballs
  • 3 Tbsp fresh parsley or 3 teaspoons dried parsley
  • 2 teaspoons olive oil
  • ½ cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 cans ( 14-14 ½ ounces each) ready to serve beef broth
  • 2 cans ( 14 ½ ounces each) of Italian style stewed tomatoes, undrained, coarsely chopped
  • 1 cup uncooked rotini pasta
  • ¼ cup thinly sliced fresh basil (optional)
  • 4 teaspoons grated or shredded Parmesan cheese (optional)


Heat oven to 400 degrees F.  Prepare basic beef meatballs, adding parsley with other ingredients.  Shape into twenty-eight 1 ¼ inch meatballs.  Place on rack in broiler pan.  Bake in 400 degree oven 13-15 minutes to medium (160 F) doneness; until no longer pink in center and juices show no pink color.  Set aside.

Meanwhile, heat oil in large saucepan over medium heat until hot.  Add onion and garlic: cook and stir 3-5 minutes or until onion in tender.  Add broth and tomatoes; bring to a boil.  Stir in rotini.  Reduce heat; cover and simmer 8-12 minutes or until pasta is just tender.  Stir in meatballs and continue to cook until heated through. 

Garnish each serving of soup with basil and cheese, if desired.