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Ingredients
Scale
- 1 can crushed or diced tomatoes 28-ounce
- 2 cups water
- 1 can tomato sauce 14-ounce
- 1 can tomato paste
- 1 1/2 tbsp oregano
- 1 1/2 tsp basil
- 1 1/2 tsp granulated garlic
- 3.5 ounces pepperoni cut in half
- 12–15 meatballs precooked
- 1 tbsp sugar optional
- Italian bread, for serving
- shredded mozzarella cheese
Instructions
- In a large saucepot or enamel dutch oven, combine the tomato sauce, crushed tomatoes, water, garlic, basil, oregano, and optional sugar.
- Cut the pepperoni into halves or fourths. Add the pepperoni and meatballs to the pot.
- Bring the mixture to a boil over medium-high heat, then reduce the temperature to low and stir occasionally. Simmer for 20-30 minutes or until meatballs are heated through and the soup is flavorful.
- For serving, cut 1-inch slices of Italian bread and place them on a baking sheet. Toast the bread in a 350-degree oven.
- Ladle the soup into bowls, adding a slice of toasted bread and a generous portion of shredded cheese on top.
- Return the bowls to the baking sheet and place under a low broil in the oven. Monitor until the cheese is lightly browned and bubbly. Serve immediately, warning that bowls are hot.
Notes
For extra flavor, consider adding some red pepper flakes for a bit of heat.
You can customize the meatballs by using chicken or turkey.
Serve with a side salad for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg