Meatball Soup Recipe (Tomato Broth with Veggies and Macaroni)

Pour the water into a large pot. Stir in the tomato sauce and drop in the bouillon cubes.

Add oregano, basil, thyme, salt, and black pepper. Bring everything to a gentle boil over medium heat.

Add celery, carrots, and garlic. Reduce the heat and simmer until the vegetables soften, about 20–25 minutes.

Stir in the elbow macaroni. Cook until tender, 8–10 minutes, stirring occasionally so it doesn’t stick to the bottom.

Taste and adjust seasoning if needed. Ladle into bowls and top with grated Parmesan right before serving.