Mini Meatball And Bell Pepper Soup
A hearty, flavorful soup featuring tender meatballs, sweet bell peppers, and pasta in a rich tomato broth, perfect for comforting family dinners or gatherings.
Ingredients
- 1 Tbsp. olive oil ⓘ
- 1 c. coarsely chopped onion ⓘ
- 3 bell peppers (preferably 1 red, 1 green, 1 yellow), cut in sixths lengthwise, then crosswise in 1/2-in. strips ⓘ
- 1 Tbsp. minced garlic
- 2 tsp. dried oregano ⓘ
- 2 tsp. dried basil ⓘ
- 64 oz. canned or bottled tomato juice
- 4 c. water ⓘ
- 2 c. medium pasta shells
- 24-oz. pkg. refrigerated fully cooked appetizer-size turkey meatballs ⓘ
- 1 can (14.5 oz.) diced tomatoes with garlic and onions ⓘ
- 1 tsp. salt ⓘ
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and bell peppers; cook, stirring often, for 10 minutes until vegetables are soft.
- Add minced garlic, dried oregano, and dried basil; stir until garlic is fragrant.
- Pour in tomato juice and water; bring to a boil, stirring occasionally.
- Add pasta shells; cook for 12 to 15 minutes until pasta is firm-tender.
- Stir in the meatballs, diced tomatoes with garlic and onions, salt, and pepper.
- Simmer for 5 minutes until the meatballs are hot.
Tips & Substitutions
For extra flavor, consider adding a splash of balsamic vinegar or a few dashes of hot sauce to the soup. If you don’t have turkey meatballs, chicken or beef meatballs work just as well. You can also use fresh herbs instead of dried for a brighter taste. Make sure to cook the pasta al dente to prevent it from becoming mushy in the soup.
Serving Suggestions
Serve the mini meatball and bell pepper soup with crusty bread or a side salad for a complete meal. This soup also pairs beautifully with Orange Chiffon Cheesecake for dessert, balancing the savory flavors with a light, sweet finish. For added texture, sprinkle some grated Parmesan cheese or fresh basil on top before serving.
Storage & Reheating
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in portions for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop over medium heat until heated through. You may need to add a splash of water or broth if the soup thickens.
Nutrition & Diet Analysis (per serving)
Each serving of Mini Meatball And Bell Pepper Soup contains roughly 2725 calories, with 46g protein, 227g carbohydrates, and 185g fat. It is an excellent source of vitamin C (276% of the Daily Value), iron (104% of the Daily Value), and protein (92% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by substituting the turkey meatballs with plant-based meatballs or using lentils for added protein. Additionally, ensure that the broth and tomato juice are free of animal products.
What can I use instead of pasta shells?
If you don't have pasta shells, you can substitute with any small pasta shape like ditalini, orzo, or even rice. Just adjust the cooking time as needed to ensure the pasta or rice is cooked properly.
How spicy is this soup?
The soup as written is not spicy, but you can easily add heat by including red pepper flakes or a diced jalapeño during cooking. Adjust the spice level to your preference for a comforting yet flavorful dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).