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Fusilli pasta soup with meatballs has vegetables, fusilli and mini meatballs. This dish can be served as a meal in itself. It’s perfect for weekday dinners. It’s quick, easy and can be ready in less than 30 minutes.

For vegetarian option, meatballs can be replaced with toasted tofu.

Sending this recipe to our BM #109, week 2 day 3 under A to Z recipes. Today is letter F.

Preparation Time: 10 minutes

Cook Time : 15 minutes

Serves : 2


Fusilli : 1 1/2 cups

Onion : 1 large diced

Potato : 1 medium diced

Tomato : 2 medium diced

Carrot : 2 medium sliced

Garlic cloves : 3 cut in half

Micro greens : 2 tablespoons (optional)

Hot Water : 1 litre

Black pepper : 1 teaspoon

Italian seasoning : 1 teaspoon

Salt to taste

For meatballs:

Minced Chicken : 200 grams

Paprika : 1 teaspoon

Dry ginger powder : 1/2 teaspoon

Onion powder : 1/2 teaspoon

Panko breadcrumbs : 1 tablespoon

Salt to taste


Heat oil in a saucepan, add onion, garlic and saute for 1 minute.

Add carrots, potatoes, tomato, micro greens stir, close lid and cook for 5 minutes.

In the meantime, add all ingredients listed under for meatballs, mix them well and make small marble sized balls.

Heat 2 tablespoons of oil in a pan and fry these meatballs till golden brown on all sides and keep them aside.

To the veggies, add hot water, fusilli, black pepper, Italian seasoning, salt and stir. Cook for 10-11 minutes until the pasta is cooked al dente.

Turn off the stove, add meat balls, stir and serve immediately.




Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109