One Pot Italian Meatball Soup

Larger View

One Pot Italian Meatball Soup

Not rated yet
Close Click to add your rating. Saving... Error Saving
Quick Rating

We’ve improved on the classic American recipe Italian Wedding Soup- normally pasta, meatballs and escarole- by using our lean meatballs and whole wheat pasta, and adding extra vegetables. A complete meal in one saucepan!

Tags: Intermediate, 30 mins, Soups & Stews, Entrées, Lunches, Vegetables, Beef, Fry, President's Choice Blue Menu, High Fibre
Serves: 6
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 20  minutes
Total: 30  minutes

Additional Information

Ingredients

2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1 large onion, chopped
3 stalks celery, chopped
2 carrots, chopped
4 cups (1 L) water
1 can (796 mL) no name Diced Tomatoes
1/2 tsp (2 mL) dried oregano
2 cups (500 mL) PC Blue Menu 100% Whole Grain Whole Wheat Rotini
32 PC Blue Menu Lean Italian Beef Meatballs (half a box)

Instructions

  1. In large saucepan, heat oil over medium heat; cook onions and celery for 3 to 4 minutes or until softened. Stir in carrots; cook for 4 to 5 minutes or until carrots are softened.
  2. Stir in water, tomatoes and oregano. Bring to a boil. Stir in rotini. Reduce heat to medium-high; cook uncovered for 8 minutes. Stir in frozen meatballs; cook for 2 minutes or until heated through. Serve immediately.

Chef's Tips

Serve topped with grated Parmesan, if desired.

The pasta will continue to absorb liquid, so you will need to thin leftovers with more water.

Nutritional Information
Per 1-1/2 cup (375 mL) serving
Calories 340 Cal
Fat 13 g
Sodium 650 mg
Carbohydrate 37 g
Fibre 7 g
Protein 18 g
High in fibre