Macaroni Meatball Soup

Published on March 5, 2020

• olive oil

• 1 green bell pepper, cut into chunks

• 1 onion, cut into chunks

• 2 cloves garlic, minced

• 2 (16 ounce) cans crushed tomatoes

• 1 (6 ounce) can tomato paste

• 1 tablespoon brown sugar

• 2 tablespoons Italian seasoning

• 1 teaspoon salt

• ¼ teaspoon ground black pepper

• 25 frozen, cooked Italian-style meatballs – thawed

• 5 cups water

• 2 cups uncooked macaroni

1. Heat the olive oil in a large pot over medium heat. Cook the bell pepper and onion in the hot oil until the onions are translucent, 5 to 7 minutes. Add the garlic, crushed tomatoes, tomato paste, brown sugar, Italian seasoning, salt, black pepper, meatballs, and water to the pot; bring to a boil. Stir the macaroni into the mixture and cook until the macaroni is cooked through, yet firm to the bite, 15 to 20 minutes.

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Nutrition Facts (per serving)

786Calories31g Fat87g Carbs43g Protein

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Nutrition FactsServings Per Recipe4Calories786% Daily Value *Total Fat31g40%Saturated Fat9g47%Cholesterol145mg48%Sodium1442mg63%Total Carbohydrate87g31%Dietary Fiber11g39%Total Sugars13gProtein43gVitamin C61mg303%Calcium239mg18%Iron11mg58%Potassium1865mg40%

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