50 minutes to prepare serves 6
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
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.