Starry Tomato Soup with Meatballs
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb 12 oz can of Diced Tomatoes
  • 3 cloves Garlic, minced
  • 1 Onion, diced
  • 1 red Bell Pepper, diced
  • 6 cups Chicken Stock
  • 2 Tbsp. Tomato Paste
  • 1 tsp. Sugar
  • ¼ cup fresh Oregano & Parsley stems
  • 1½ cups Stars pasta
  • 2 Tbsp. Olive Oil
  • Meatballs (about 8-10 or however much you want)
  1. Heat Olive Oil, saute' Garlic & Onions for 5 minutes until they are fragrant and tender.
  2. Add tomatoes and bell peppers, cook for 10 minutes until bubbling.
  3. Use an immersion blender to puree or if you don't have one, just mash roughly. It doesn't have to be pureed fine.
  4. Add broth, sugar and tomato paste and bring back to a boil.
  5. Add the meatballs stars pasta (or any mini pasta of your choice) and cook for 10 minutes or until pasta is cooked and meatballs are heated through. Add more broth if it seems too thick.
  6. Season with salt if necessary.
  7. Garnish with chopped parsley leaves when serving.
One of the ingredients, Parsley Stems, just means the bottom half of Italian flat leaf parsley. Use the top, leafy parts for garnish before serving. You can use pre-made, store-bought meatballs, but of course, it's always better with homemade.
Recipe by Cooked From the Heart at