INGREDIENTS 1 (20 oz) package frozen meatballs 1 (24 oz) jar marinara 4-5 red or new potatoes, quartered 2 carrots, sliced into ½-inch rounds 1 cup frozen peas 5 cups low-sodium beef broth 3 tablespoons garlic, minced 1 dried thyme seasoning 1 teaspoon crushed red pepper 8 oz spaghetti noodles, broken in half Fresh thyme, for garnish Kosher salt and black pepper, to taste
PREPARATION In a large stockpot or Dutch oven, heat marinara, beef broth, potatoes, carrots, garlic, dried thyme, and crushed red pepper over medium-high heat until sauce reaches a low boil, about 10 minutes. Add meatballs to stockpot and cook for 15-20 minutes before adding pasta. Add pasta and stir. Reduce heat to low, cover and simmer until pasta is fully cooked, about 10-15 minutes. Just before pasta is done, add frozen peas and continue to simmer until peas are warmed through. Top with fresh thyme sprigs. To serve, ladle soup into a bowl. Add more salt, to taste. Garnish with fresh cracked black pepper, if desired.