Tomato Soup with Macaroni and Meatballs

I always try to have a package of precooked meatballs in the freezer for a quick weeknight dinner. There’s a lot of different brands of frozen meatballs for soup, and Rema 1000 meatballs are the one that came out on top – both for taste and price.

I take up the meatballs from the freezer and let them sit at room temperature while cooking the tomato soup, then adding them to the finished soup.

Make a big batch, it freezes so easy.

You will need:

  • 1 medium-sized onion chopped
  • 2 cloves garlic minced
  • 1 tsp cooking oil
  • 1 tsp dried cumin
  • 1 tsp dried coriander
  • 1 tsp dried oregano
  • 2 packs pureed tomatoes
  • 2 tsp tomato paste
  • 3 dl vegetable stock or 1 pc vegetable broth cube
  • 1 – 2 dl cooking cream or madlavningsfløde in danish
  • 3 cups frozen meatballs or homemade meatball
  • 1 cup uncooked macaroni noodles
  • salt and pepper to taste
  • 2 pc garlic bread


  1. In a medium pan, heat oil and saute the onions and garlic until translucent.
  2. Add all the seasonings – cumin, coriander, and oregano.
  3. Stir in the tomato sauce, tomato paste, vegetable stock or broth cube, and cooking cream. Stir well. Bring to a boil and reduce the heat down to a simmer. Cover and simmer for 15 minutes.
  4. In another pot, boil and cook the pasta for 3 minutes or according to package instructions. Drain and keep aside.
  5. Heat the meatballs in the soup before serving, about 5 minutes.
  6. Serve with garlic bread.

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