with noodles

This Meatball Soup Recipe is has a flavorful tomato-based broth with Italian seasonings, pasta noodles, spinach, and bell peppers. Your family will love it with a dollop of Ricotta and some parmesan cheese!

Meatball Soup

olive oil

egg (beaten)

heavy cream (can sub milk)

breadcrumbs

Parmesan cheese (finely

garlic (finely diced)

salt

pepper

½ lb. ground beef (80% lean)

pork

butter

onion

bell pepper (diced)

garlic (minced)

tomato paste

chicken broth

beef broth (can sub chicken broth)

(14.5 oz.) cans diced tomatoes, undrained

hot sauce (optional)

Worcestershire sauce

heavy cream

spinach

dry pasta (I used cavatappi)

oregano

basil

parsley

mustard powder

red pepper flakes

Salt/Pepper (to taste)

Ricotta Cheese

Parmesan Cheese

Red Pepper Flakes

Combine the whisked egg and heavy cream in a large bowl. Add the breadcrumbs and stir for 1-2 minutes to form a paste. This is called a “panade” and will make the meatballs super flavorful and tender. Add Parmesan cheese, garlic, salt, and pepper and stir to combine. Add the ground beef and ground pork and gently combine, don’t overwork the meat, we want tender meatballs.

Roll the meat into 1-inch balls.

Heat the olive oil in a 4 ½ quart soup pot or Dutch oven over medium-high heat.

Brown the meatballs in batches for 2-3 minutes, add a splash of olive oil throughout cooking and decrease heat slightly as needed. The inside of the meatballs will finish cooking in the soup.

Remove the meatballs and set aside.

For the Meatballs

Place the diced tomatoes in a large bowl and use an immersion blender to blend it to your desired texture, chunks of tomato can be left if preferred. (Alternatively, you can also use a blender.) Set aside.

Melt the butter in the same soup pot over medium-low heat. Add the diced onions and cook for 10 minutes, a little longer than normal as this will release some of their sugar which counteracts the acidity of the tomatoes. Stir every few minutes.

Add the peppers and cook for 4 minutes. Add the garlic, tomato paste, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.

Add in the chicken broth, beef broth, and tomatoes.

Bring to a boil, then reduce to a simmer. Let it simmer uncovered for 15 minutes. You can also simmer it longer to contrate the flavor and thicken it more.

Stir the soup and bring the soup to a gentle boil. Add the meatballs and the pasta and return it to a gentle boil. Cook until pasta is cooked through, refer to package for cooking time. It may take a little longer since we’re boiling gently. Test-taste a noodle before serving.

Reduce heat to low and stir in heavy cream, then add the spinach and cook until wilted, about 1 minute.

Transfer to serving bowls and top with ricotta cheese, Parmesan, and red pepper flakes. (You can warm the ricotta in the microwave first if preferred.)

For the Soup

This Sloppy Joe Casserole Recipe is loaded with juicy ground beef and noodles smothered in a cheesy Manwich sauce with tomatoes and corn!

Sloppy Joe Casserole

ground beef (85% lean)

onions (diced)

15.5 oz can Manwich sauce

tomatoes (*not* drained)

farfalle pasta (uncooked)

Velveeta cheese (cubed)

corn (frozen

cheddar (shredded)

Preheat oven to 375 degrees.

Cook and crumble the ground beef in a large, high-walled skillet pot over medium-high heat for 2 minutes. Add the onions and cook for 5 more minutes, or until the beef is brown and the onions are softened. Drain grease.

Add liquids: Manwich sauce, chicken broth, and undrained diced tomatoes.

Bring to a gentle boil, then add the pasta and stir to combine.

Cover and let it boil gently until al dente. Stir a few times throughout to ensure the pasta doesn’t stick to the bottom of the pot. Add a few extra minutes than what’s indicated on the box since we are boiling gently. Taste-test a noodle before proceeding.

Reduce heat to low. Stir in the corn. Add the cubed Velveeta and place the cover on the pot to allow it to melt. Lift the cover and gently stir to combine.

Transfer to a lightly greased 9 x 13 inch casserole dish.

Top with shredded cheddar.

Cover and bake for 15 minutes. Remove cover and serve with cornbread!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614972121/ivsp2f5ah.mp4

This Sloppy Joe Casserole has ground beef and noodles smothered in a cheesy Manwich sauce with corn and diced tomatoes. Just prepare the filling in ONE POT, transfer to a casserole dish, top with cheese, and bake!

This Lemon Chicken Soup recipe has savory broth, simple seasonings, lemon, chicken, and noodles. It&#039;s easy to make and super cozy!

Lemon Chicken Soup

¼ lbs. boneless skinless chicken breast (see notes)

Lemon pepper seasoning (see notes)

dry white wine (see notes)

carrots (diced)

celery (diced)

chicken bouillon cube

soy sauce

lemon (3-4 tbsp.)

Parmesan cheese (grated)

Parmesan cheese rind (optional but recommended)

angel hair

¾ teaspoon EACH: dried parsley, basil, oregano, mustard powder

turmeric

Combine the chicken broth, bouillon, soy sauce, lemon juice, parsley, basil, oregano, mustard powder, and turmeric and set aside.

If using thick chicken, slice it in half lengthwise. Pat it dry and season each side with lemon pepper seasoning.

Heat olive oil over medium-high heat. Add the chicken and sear on each side for 3-4 minutes, until a golden color has developed. Remove and let rest for 10 minutes, then dice or shred. (It’s okay if the middle isn’t 100% cooked through yet.)

Add wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the pot. Add the butter, onions, carrots, celery, and garlic. Cook until the vegetables are softened and the wine is reduced by half, about 5-6 minutes.

Add the chicken broth mixture (from step 1), and the cheese rind, if using. (Don’t add the grated cheese yet.)

Bring to a boil, then reduce to a simmer.

Add the chicken back and simmer gently for 15-20 minutes to concentrate the flavor and finish cooking the chicken.

Boil angel hair in a separated pot of salted, boiling water for 4 minutes or as indicated on package. Don’t overcook. Drain and add directly to serving bowls.

Remove the soup from the heat and gradually stir in the grated Parmesan cheese. Any remains of the rind can be discarded.

Taste and season with salt/pepper if desired. Ladle the soup over the pasta noodles and garnish with parsley.

Absolutely love this recipe. It warms your soul. 🫶🏼 
I followed  every single step and guess what? Everyone at home found it delicious. Thank you very much for sharing your recipe. It’s inspiring. 🌻

So much flavor and so easy to make! Thank you! I love ALL of your recipes 

Delicious &amp; comforting chicken noodle soup! My daughter gave it a 10/10! Sick kids calls for a good soup and this was perfect! I used broth instead of wine, but otherwise followed your instructions exact and it came out great. Thank you for sharing this recipe!

It worked beautifully - the soup was so very flavorful, everyone loved it!!!

Great winter soup came together very quick.
We added spinach..for even more goodness and  loved the flavour.
  Your soups are always a huge hit

This was DELICIOUS but the chicken came out tough instead of soft and falling apart. Even through I shredded it and boiled everything together for 30 minutes instead of the 15-20. Where did I go wrong?!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1724508723/lmrhhhha9jdbxica10rn.mp4

This Lemon Chicken Soup recipe has savory broth, simple seasonings, lemon, chicken, and noodles. It's easy to make and super cozy!

Top 3 with noodles recipes from across the web

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Top Tags

Meatball Soup

Sloppy Joe Casserole

Lemon Chicken Soup

Top 3 with noodles recipes from across the web

The most viewed with noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Meatball Soup

Sloppy Joe Casserole

Lemon Chicken Soup

The most viewed with noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine