Description

Macaroni Meatball Soup

Your New Favorite Comfort Food
By Beau – Feastical

Ingredients

Scale

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

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.