Skip to content

Italian Meatball Soup

January 12, 2012

This recipe is one that my friend Nova shared with me.  She’s an amazing woman with so much energy that I get exhausted just hearing what she has to accomplish each day.  And, somehow she pulls everything together that needs to be. Here is one of her crowd-pleasing recipes (though the proportions are for 4) that I hope you’ll enjoy.  You can literally have it on your table in 30 minutes.  It’s a great idea for how to utilize a 16 ounce bag of frozen meatballs:  use half (8 ounces) for spaghetti and meatballs or meatball sandwiches and the other 8 ounces for this soup.


4 servings

1 14.5 ounce can diced tomatoes with onion and garlic, undrained

1 14 ounce can of beef broth

1 ½ cups water

½ tsp. Italian seasoning

½ tsp. garlic powder

8 ounces of frozen cooked meatballs

½ cup small dried, uncooked pasta such as elbow, orzo, etc.

1 cup of frozen mixed vegetables

In a large pot, mix together the 1st 5 ingredients and bring to a boil over high heat.

Add the last 3 ingredients and bring to a boil. Reduce heat to medium low, cover and simmer for about 10 – 20 minutes or until the pasta and vegetables are tender.

Remove from heat, ladle into bowls, sprinkle with parmesan cheese (if desired) and serve with some crusty bread. Yum!


No comments yet

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: