Ingredients
Equipment
Method
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute, just until fragrant.
- Add tomato paste, Italian seasoning, onion powder, garlic powder, salt, pepper, and red pepper flakes. Stir to form a thick paste and cook 30 seconds until aromatic.
- Pour in crushed tomatoes, beef broth, and frozen meatballs. Bring to a boil over medium-high heat, stirring occasionally.
- Once boiling, add dry elbow pasta directly to the soup. Cook 15 minutes, stirring occasionally, until pasta is tender.
- Ladle soup into bowls and top with freshly shredded Parmesan. Serve hot with breadsticks or garlic bread.
Notes
Expert Tips:
• Don’t pre-cook the pasta — cooking it in the broth adds extra flavor.
• Stir often to prevent sticking.
• Add a splash of beef broth when reheating; pasta absorbs liquid over time. Make-Ahead & Storage:
Refrigerate up to 3 days or freeze up to 3 months. Reheat gently on the stove or in the microwave. Variations:
• Use turkey or chicken meatballs for a lighter version.
• Add spinach or kale during the last few minutes for added nutrition.
• Swap elbow pasta for small shells, ditalini, or orzo. Serving Ideas:
Pair with garlic bread, Caesar salad, or a side of roasted vegetables.
• Don’t pre-cook the pasta — cooking it in the broth adds extra flavor.
• Stir often to prevent sticking.
• Add a splash of beef broth when reheating; pasta absorbs liquid over time. Make-Ahead & Storage:
Refrigerate up to 3 days or freeze up to 3 months. Reheat gently on the stove or in the microwave. Variations:
• Use turkey or chicken meatballs for a lighter version.
• Add spinach or kale during the last few minutes for added nutrition.
• Swap elbow pasta for small shells, ditalini, or orzo. Serving Ideas:
Pair with garlic bread, Caesar salad, or a side of roasted vegetables.
