Recipe: Penne and Meatball Soup

by Carrie

in Pasta, Recipes

penne and meatball soup recipe

I was recently sent a few boxes of Chickapea pasta to try and was also asked to come up with a new recipe using the organic chickpea and lentil pasta.

Chickapea pasta was created by Shelby Taylor, who created this pasta after seeing a need in the marketplace for a nutritious and convenient food. “Our mission is to bridge the gap between health and convenience- starting with Chickapea” says Taylor.

chickpea pasta

Chickapea pasta is made with only 2 ingredients – organic chickpeas and red lentils.

It has no added sugar, salt or ingredients you cannot pronounce.

It is glutenfree, vegan, organic, kosher and comes packed with 27 grams of protein and 13 grams of fiber.

This all sounds pretty good, right?

Check out their website for more information on what stores are carrying it and also links to recipes to try.

I decided to come up with a recipe with a twist on a classic Italian recipe.

Instead of spaghetti and meatballs I made penne and meatball soup- Mexican style.

I added chile spices to the soup base as well as topped my soup with sliced avocado, a slice of jalapeño and a squeeze of lime.

penne and meatball soup recipe

Here’s the recipe:

Recipe: Penne and Meatball Soup

This serves 4.

Ingredients:

  • 1 L. Pacific Organic tomato soup
  • 1 small container (236ml) Pacific Organic chicken broth
  • 1 box Chickapea pasta
  • 1 pkg lean ground beef
  • 1 tsp finely chopped jalapeños
  • 2 tsp chile powder or glutenfree taco seasoning
  • 1/4 cup finely chopped green onions
  • 1 Tbsp olive oil
  • 1 cup diced celery
  • 1 cup diced carrot
  • 2 tsp dried oregano
  • 2 tsp chile powder or glutenfree taco seasoning
  • 1 tsp dried thyme
  • Optional soup toppings: fresh cilantro, sliced avocado, fresh lime. Shredded sharp cheddar cheese.

Directions:

  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with aluminum foil.
  3. In a medium bowl combine the ground beef, jalapeños, chile powder and green onions.
  4. Mix well.
  5. Form meat into meatballs.
  6. Place meatballs onto the lined cookie sheet and bake in oven for 20 minutes.
  7. Remove from oven.

meatballs

  1. In a medium sized pot cook Chickapea pasta according to package directions.
  2. Drain and spread pasta onto a cookie sheet to cool.
  3. * I drain and place pasta on a cookie sheet to prevent pasta from sticking.

chickpea pasta

  1. In a medium pot add the 1 Tbsp of olive oil.
  2. Add the diced carrots and celery and sauté for 8-10 minutes.
  3. Add the oregano, chile powder and thyme.
  4. Continue sautéing for 5 minutes.
  5. Add the tomato soup and the chicken broth and heat on low- medium.
  6. Add the meatballs and heat for another 10 minutes.
  1. To serve ladle soup with meatballs into each bowl.
  2. Add 1 cup cooked and drained Chickapea pasta.
  3. Add optional topping ingredients and serve.

Enjoy!

penne and meatball soup recipe

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