Ingredients
1
tablespoon olive oil
1
medium onion, chopped (1/2 cup)
3
cans (14.5 oz each) diced tomatoes with Italian herbs, undrained
3 1/2
cups chicken broth (from 32-oz carton)
1
tablespoon Sriracha sauce
1/2
teaspoon garlic salt
4
oz uncooked angel hair (cappellini) pasta, broken into 2-inch pieces
24
frozen cooked meatballs (from 24-oz bag)
Preparation
In 5-quart Dutch oven or saucepan, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until tender. Stir in tomatoes, broth, Sriracha sauce and garlic salt. Heat to boiling, stirring occasionally.
Stir in pasta and meatballs. Heat to boiling; reduce heat. Cover and simmer about 6 minutes, stirring occasionally, until pasta is tender and meatballs are thoroughly heated.
