Feastical

Macaroni Meatball Soup: Your New Favorite Comfort Food

Hey friends, Beau here! Let’s talk about that magical, elusive feeling we’re all chasing, especially when the weather turns chilly or a long day has left you feeling a little worn out. I’m talking about that deep-down, soul-warming, everything-is-going-to-be-okay feeling. For me, that feeling almost always comes from a bowl. Not just any bowl, but a steaming, hearty, incredibly inviting bowl of soup.

But we’re not making just any soup today. We’re making a meal. We’re creating a centerpiece. We’re crafting what I like to call a “saucy hug in a bowl.” This, my friends, is my legendary Macaroni Meatball Soup. Imagine the heartiness of your favorite pasta dish and the cozy comfort of a robust tomato soup decided to get together and have the most delicious baby. Tender, savory meatballs swim in a rich, tangy-sweet tomato broth, with plenty of soft macaroni and chunky vegetables in every spoonful. It’s a one-pot wonder that feeds a crowd, reheats like an absolute dream, and has this magical ability to make everyone at the table smile. So, grab your biggest, most trusted soup pot. We’re about to make some serious magic.

The Soup That Saved Supper

This recipe holds a special place in my heart because it truly embodies the Feastical spirit: bringing people together without the stress. I first threw this together during a particularly chaotic week. My fridge was looking sparse, a surprise cold snap had blown in, and my friends were due to arrive for our weekly game night in about an hour. Panic was starting to set in.

Then, I spotted a bag of frozen meatballs and a box of macaroni in the pantry. A memory flashed of my grandmother’s incredibly simple, yet legendary, “spaghetti soup.” I didn’t have her recipe, but I had her spirit. I started chopping, sautéing, and simmering with what I had on hand. The result? A pot of something so deeply satisfying and warmly received that it instantly became a staple. The sound of laughter around the table, the steam fogging up the windows, and the sight of empty bowls—that’s the real recipe. This soup isn’t about perfection; it’s about connection, and it’s a story I’m so excited to share with you.

Gathering Your Flavor Makers

One of the best things about this soup is its beautiful flexibility. Here’s your shopping list, complete with my little chef insights to help you understand the “why” behind each ingredient.

• 2 tbsp Olive Oil: Our cooking fat of choice! It adds a lovely fruity base note. Don’t be shy with it—a good glug builds flavor from the very first step.
• 2 Green Bell Peppers, cut into chunks: They bring a sweet, slightly bitter crunch that softens into pure comfort. No green peppers? Red, yellow, or orange will work beautifully and add a touch of extra sweetness.
• 2 Medium Onions, cut into chunks: The aromatic foundation of our soup. As they sauté, they become sweet and mellow, creating a flavor base that can’t be beat.
• 4 Garlic Cloves, minced: The soul of savory cooking! Please, use fresh garlic here. That pungent, aromatic punch is irreplaceable and will make your kitchen smell incredible.
• 4 (16 oz) cans Crushed Tomatoes: This is the body and soul of our broth. Crushed tomatoes give us that perfect, saucy texture. If you only have diced, that’s okay—just give it a quick blend with an immersion blender for a smoother consistency.
• 2 (6 oz) cans Tomato Paste: This is our flavor concentrator! It deepens the tomato flavor and helps thicken the soup into that “hearty stew” consistency we love.
• 2 tbsp Brown Sugar: Now, don’t freak out! This is my little secret weapon. A touch of brown sugar doesn’t make the soup sweet; it perfectly balances the acidity of the tomatoes, creating a round, rich flavor.
• 4 tbsp Italian Seasoning: Our all-in-one herb blend. It’s a convenient mix of marjoram, thyme, rosemary, and more. If you’re feeling fancy, use 2 tbsp dried oregano and 2 tbsp dried basil for a fresher herb profile.
• 2 tsp Salt & ½ tsp Ground Black Pepper: The essential flavor enhancers. Season boldly! We’re working with a lot of ingredients, and salt makes all the other flavors pop.
• 50 frozen cooked Italian-style Meatballs, thawed: The ultimate time-saver and the star of the show! Using pre-cooked meatballs lets us get this hearty soup on the table in under an hour. I love the Italian-style for the extra herbs and garlic.
• 10 cups Water: Simple, clean, and it lets all our beautiful ingredients shine. For an even richer flavor, you can swap half for a good beef or vegetable broth.
• 4 cups uncooked Macaroni Pasta: The “macaroni” in our masterpiece! Elbow macaroni is classic, but any small pasta like shells, ditalini, or even small penne will work great.
• Optional twist: ½ tsp Crushed Red Pepper Flakes: For my friends who like a little gentle heat! It adds a wonderful, warm buzz in the background.
• Optional finish: Croutons, Grated Parmesan, or a drizzle of Olive Oil: The grand finale! Toppings add texture and a final flavor punch. Don’t skip the Parmesan—it’s a game-changer.

Let’s Get Cooking: Building Your Bowl of Bliss

Okay, team! Pot is out, ingredients are prepped, let’s fire up the stove. Follow these steps, and you’ll have a perfect pot of soup in no time. I’ve packed this section with all my favorite chef hacks to ensure your success.

Step 1: Sauté the Veggies (The Flavor Foundation)
In your large soup pot (I mean it, use the big one!), heat the olive oil over medium heat. Add your bell pepper and onion chunks. We’re not looking to brown them, just to soften them up and wake up their flavors. Sauté for 5-7 minutes, until the onions turn translucent and smell sweet. Chef’s Hack: Add a tiny pinch of salt to the veggies at this stage—it helps them release their moisture and cook more evenly. Now, stir in the minced garlic and cook for just one more minute. You’ll know it’s ready when the incredible aroma hits you. Be careful not to burn the garlic!

Step 2: Build the Base (Where the Magic Happens)
This is where the soup really starts to come to life. Stir in the crushed tomatoes, tomato paste, brown sugar, Italian seasoning, salt, and black pepper. Now, for a pro-move: squirt the tomato paste directly into the hot pot and let it cook for a minute with the veggies before stirring. This “toasts” the paste and deepens its flavor immensely. Give everything a good, thorough stir until the tomato paste is fully incorporated. It will look thick and glorious. Now, add your thawed meatballs and pour in the 10 cups of water. Give it another good stir to combine.

Step 3: Simmer & Let the Flavors Mingle
Bring your pot to a simmer. You’ll see little bubbles breaking the surface gently—that’s what we want. Not a raging boil. Let it bubble away happily for 15-20 minutes, uncovered. This time allows the meatballs to heat through completely and, more importantly, lets all the flavors get to know each other and become best friends. The broth will reduce slightly and become richer. This is a great time to taste it! Adjust the seasoning—does it need another pinch of salt? A bit more pepper? Make it yours!

Step 4: Add the Pasta (The Final Countdown)
Stir in your 4 cups of uncooked macaroni. The soup will be thick, but the pasta will release starch as it cooks, helping to thicken it even more into that saucy consistency we love. Cook uncovered, stirring occasionally to prevent sticking, for 8-10 minutes, or until the pasta is perfectly al dente (tender but with a slight bite). Chef’s Hack: Don’t overcook the pasta! It will continue to soften a bit in the hot soup even after you turn off the heat. We want texture, not mush.

Step 5: Taste and Serve Up the Comfort
Turn off the heat. Do one final taste test. This is your last chance to be the boss of your broth. Now, ladle that beautiful, steamy, hearty soup into deep bowls. This is where the toppings come in—don’t be shy!

How to Serve It Up with Style

Presentation matters, even for a cozy weeknight soup! This dish is a complete meal in a bowl, but a little flair goes a long way. I love serving this in wide, shallow bowls—it shows off all the gorgeous chunky ingredients. The number one, non-negotiable topping is a generous snowfall of freshly grated Parmesan cheese. It adds a salty, umami kick that is simply divine. Next, I’m a sucker for texture, so a handful of crunchy, garlicky croutons or a piece of warm, buttery garlic bread for dipping is a must. For a fresh, bright finish, a light drizzle of a good extra virgin olive oil right at the end or a sprinkle of fresh chopped basil or parsley can really elevate the whole experience. Pair it with a simple green salad with a sharp vinaigrette to cut through the richness, and you have a restaurant-worthy meal right at home.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its adaptability. Once you’ve mastered the classic, feel free to play with your food! Here are a few of my favorite variations:

• Spicy ‘Nduja Kick: Love heat? Before adding the veggies, sauté a tablespoon of ‘nduja (a spreadable Italian salami) or some chopped spicy Italian sausage with the onions. It will infuse the entire soup with a deep, spicy flavor.
• Hearty Veggie-Packed Version: Want to go meat-free? Skip the meatballs! Instead, add a can of drained and rinsed kidney beans or chickpeas when you add the pasta. Throw in a couple of handfuls of fresh spinach or chopped kale in the last 2 minutes of cooking for a green boost.
• Creamy Tomato Twist: For a richer, creamier soup, stir in 1/2 to 1 cup of heavy cream or half-and-half after you’ve turned off the heat. It adds a luxurious, velvety texture that’s just irresistible.
• Homemade Meatball Magic: Have a little extra time? Make your own meatballs! Mix 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, 1 egg, and 2 tbsp of the Italian seasoning. Roll into small balls and brown them in the pot before you sauté the veggies. Remove them, then add them back in with the water. The fond (browned bits) from the meatballs will make the broth even more incredible.

Beau’s Kitchen Notes & Stories

This recipe has evolved more than any other in my arsenal. The first time I made it, I was so worried about the simplicity of using water instead of broth. But you know what? It works perfectly, allowing the pure flavors of the tomatoes, herbs, and meatballs to be the stars. Over the years, I’ve learned that the type of pasta matters—small, sturdy shapes are best. And one funny story: I once accidentally used cinnamon instead of pepper (similar-looking shakers in a dim pantry—it happens to the best of us!). It was… interesting. Not terrible, but definitely a one-time experiment! The moral? Taste your spices before you add them. This soup is forgiving, but even I can’t save a cinnamon-tomato situation!

Your Questions, Answered!

I’ve made this soup a hundred times, and I’ve heard all your brilliant questions. Here are the most common ones.

Q: My soup turned out too thick! How can I fix it?
A: No worries, this is an easy fix! The pasta continues to absorb liquid as it sits. Simply thin it out by stirring in a little more water or broth when you reheat it until it reaches your desired consistency.

Q: Can I make this in a slow cooker?
A: Absolutely! Sauté the veggies on the stove first (this step is key for flavor), then transfer them to your slow cooker. Add everything else EXCEPT the pasta. Cook on LOW for 6-8 hours or HIGH for 3-4. About 30 minutes before serving, stir in the uncooked macaroni and cook until tender.

Q: How long will leftovers keep?
A: Stored in an airtight container in the fridge, it will be delicious for 3-4 days. The flavors actually get better the next day! The pasta will soften, but in a good, “stew-like” way.

Q: My pasta got mushy. What did I do wrong?
A> You probably cooked the pasta a little too long in the soup. Remember, it keeps cooking from the residual heat. Next time, aim for an al dente texture in the pot, and know it will soften up perfectly by the time it hits the bowl. You can also cook the pasta separately and add it to each bowl when serving, which prevents mushiness entirely if you plan on having lots of leftovers.

Macaroni Meatball Soup (Hearty, Saucy & Family-Friendly)

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• Author: BeauCollier

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Macaroni Meatball Soup

Your New Favorite Comfort Food
By Beau – Feastical

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Ingredients

Scale 1x2x3x

Flavor Base

• 2 tbsp olive oil

• 2 green bell peppers, cut into chunks (or red/yellow/orange)

• 2 medium onions, cut into chunks

• 4 garlic cloves, minced

Tomato Broth

• 4 cans (16 oz each) crushed tomatoes

• 2 cans (6 oz each) tomato paste

• 2 tbsp brown sugar

• 4 tbsp Italian seasoning (or 2 tbsp each oregano & basil)

• 2 tsp salt

• ½ tsp black pepper

• 10 cups water (or half water, half beef broth)

The Hearty Add-Ins

• 50 frozen cooked Italian-style meatballs, thawed

• 4 cups uncooked elbow macaroni (or small pasta of choice)

Optional Boosters

• ½ tsp crushed red pepper flakes (for gentle heat)

• Croutons, grated Parmesan, or a drizzle of olive oil for topping

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Instructions

1. Sauté the Veggies – The Flavor Foundation

Heat olive oil in a large soup pot over medium heat. Add bell peppers and onions.
Sauté for 5–7 minutes until softened and fragrant. Add a pinch of salt to help them release moisture.
Stir in garlic and cook for 1 minute more — just until aromatic (don’t let it brown!).

2. Build the Base – Where the Magic Happens

Add crushed tomatoes, tomato paste, brown sugar, Italian seasoning, salt, and pepper.
Let the tomato paste “toast” in the pot for a minute before stirring — this deepens the flavor.
Add meatballs and pour in the water. Stir well to combine.

3. Simmer – Let the Flavors Mingle

Bring to a gentle simmer and cook uncovered for 15–20 minutes, allowing the meatballs to heat through and the broth to deepen. Taste and adjust seasoning.

4. Add the Pasta – The Final Countdown

Stir in uncooked macaroni and cook uncovered for 8–10 minutes, stirring occasionally, until al dente.
Remember: the pasta will keep softening even after the heat is off, so don’t overcook.

5. Serve the Comfort

Turn off the heat and taste one last time. Ladle into bowls and finish with Parmesan, croutons, or a drizzle of olive oil.

Notes

• Using water instead of broth keeps the soup clean and lets the tomato flavor shine.

• Small pasta (elbows, ditalini, shells) holds up best — larger shapes go mushy.

• Taste your spices! (A little cinnamon mishap taught me that one.)

• This soup thickens as it cools; add a splash of water or broth when reheating.

Nutritional Information (A Quick Look)

Hey, I’m all about feel-good food, and feeling good also means knowing what’s going into your body! This info is per serving (and remember, this makes a whopping 8 servings!). Please note, this is an estimate and can vary based on your specific ingredients, especially the brand of meatballs and pasta you use.

• Calories: ~460
• Protein: 25g (Thanks, meatballs! Great for keeping you full.)
• Fat: 15g
• Carbohydrates: 55g (A hearty balance of energy from the pasta and veggies.)
• Fiber: 6g (The tomatoes and peppers contribute to your daily fiber goals!)
• Sodium: 720mg (If you’re watching your sodium, look for low-sodium tomato products and meatballs.)

Final Thoughts from My Kitchen to Yours

And there you have it! My go-to recipe for when I need a big, satisfying, no-fuss meal that’s guaranteed to please. This Macaroni Meatball Soup is more than just a list of ingredients and steps; it’s a reminder that the best meals are often the simplest ones, made with a generous dash of love and a willingness to just go for it. It’s the recipe I get the most messages and photos about, and nothing makes me happier than seeing your families gathered around a pot of this soup. So, from my Feastical kitchen to yours, I hope this recipe becomes a new favorite in your rotation. Now, go forth, cook with confidence, and don’t forget to tag me @Feastical when you make it—I want to see your beautiful bowls!

Stay cozy and well-fed,

Beau