A great soup for a Saturday night.
- 1/2 to 3/4 lb frozen Italian meatballs (20-25)
- 1 jar pasta sauce (18-24 oz)
- 1 box chicken broth (32 oz)
- 8 oz spaghetti noodles
- 1/2 cup parmesan cheese
- 1 tbsp olive oil
Brown meatballs in oil; add broth and scrape any brown bits from bottom of pot. Stir in pasta sauce, rinse jar with 1 cup water, and pour into pot. Bring to bubbling; break noodles into thirds or fourths and add to pot. Continue cooking until noodles are done; turn off heat and stir in cheese. Serve when fully incorporated.
This recipe was inspired by a Pinterest recipe; it is the heir apparent to my Lasagna Soup. A perfect meal for when you want Italian but something a little lighter than pasta.