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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.
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.
- Use low-sodium broth so you can control the salt level better.
- Add the macaroni last to avoid overcooking and becoming mushy.
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!
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.
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