Description
A comforting soup with mini meatballs, pasta, and vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 1½ cups minced mirepoix (or ½ each minced onion, carrot, and celery)
- 2 quarts reduced-sodium chicken broth
- 8 ounces star pastina (or orzo)
- 16 ounces mini meatballs (fully cooked)
- 1 cup marinara sauce (optional)
- ½ cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Add the olive oil to a medium pot over medium heat. When warm, add the garlic, celery, carrot, and onion. Stir to coat and cook for 2 minutes, or until just starting to soften.
- Add the broth and raise the heat to high. When the broth starts to boil, turn down the heat to medium so it simmers.
- (Option: You can blend the vegetables and the broth in a blender to eliminate any small pieces of veggies.)
- Add the pasta and meatballs. Cook for about 8 minutes, stirring occasionally.
- Stir in the marinara sauce.
- Season to taste with salt and pepper. Serve warm with Parmesan cheese, if desired.
Notes
- This soup can be made ahead and reheated for quick meals.
- Feel free to add other vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg