For years, we have always gotten together and decorated our Christmas tree with friends and family. I love sharing one of my favorite Christmas activities with those that I love. Of course, with out busy schedules, we often end up decorating the tree during dinnertime which means hungry stomachs come along with the Christmas cheer. I like to have something that is easier to make but also filling for everyone to enjoy in between hanging ornaments. One of my favorites is Italian Meatball Soup.

This soup is so easy to put together and keep warm for whenever your guests want to eat. I usually cook the pasta separately and just have guests add to their bowls when serving but you could easily mix it together and serve it that way too. One of the stars of the soup are the roasted red peppers. They are the perfect addition to this soup and provide just the right amount of sweetness to the soup.

Italian Meatball Soup Ingredients:

15-20 small meatballs {I typically buy frozen ones but you can make your own}
3 cups chicken broth
2 cups Ditalini pasta
1 bottle roasted red pepper strips, drained
2 tsp fresh oregano
Shredded Parmesan cheese

Let’s Make It:

1) Cook pasta according to package directions shortening the time for al dente by 2 minutes. Drain and set aside.

2) In a large pot, heat chicken broth over medium heat. Add meatballs and cook for 5-10 minutes or until heated through. {If using frozen meatballs, it will be closer to 20 minutes.} Add peppers and oregano and cook for an additional 5 minutes.

3) Before serving, combine pasta with meatball and broth mixture. Sprinkle with shredded Parmesan cheese.

Italian Meatball Soup

2014-12-05 22:21:58

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Ingredients

1. 15-20 small meatballs {I typically buy frozen ones but you can make your own}
2. 3 cups chicken broth
3. 2 cups Ditalini pasta
4. 1 bottle Mezzetta roasted red pepper strips, drained
5. 2 tsp fresh oregano
6. Shredded Parmesan cheese

Instructions

1. Cook pasta according to package directions shortening the time for al dente by 2 minutes. Drain and set aside.
2. In a large pot, heat chicken broth over medium heat. Add meatballs and cook for 5-10 minutes or until heated through. {If using frozen meatballs, it will be closer to 20 minutes.} Add peppers and oregano and cook for an additional 5 minutes.
3. Before serving, combine pasta with meatball and broth mixture. Sprinkle with shredded Parmesan cheese.

By Shannah @ Just Us Four

My Suburban Kitchen https://www.mysuburbankitchen.com/