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This is a delicious soup recipe that takes less than 30 minutes to prepare and is a great way to use up leftover meatballs. The broth is so light and flavorful, everyone wants the recipe!
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Nutritional Facts 1-1/3 cups (calculated without cheese) equals 241 calories, 13 g fat (6 g saturated fat), 27 mg cholesterol, 1,333 mg sodium, 18 g carbohydrate, 3 g fiber, 13 g protein.
Originally published as Vegetable Meatball Soup in Simple & Delicious October/November 2012, p29
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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Reviewed on Jun. 12, 2013 by gramavicki
Very simple and very tasty. I will definitely be making it again.
Couldn't be simpler. There's no chopping, slicing or cutting vegetables. And there's no browning meat first. The only thing I did differently was added some salt, dried basil and "Perfect Pinch" garlic & bell pepper seasonings. I also added a little more pasta. It was so simple, I would feel guilty to say I made it if it weren't how
Reviewed on Oct. 10, 2012 by sweetabilene
Delicious! I did add more vegetables than required as my husband enjoys a hearty soup. Also, next time I'd add 2/3 c. small pasta shells rather than 1/3. It was hard to find pasta (maybe because I added more vegies). All-in-all, a wonderfully tasty dish! Will definitely make it again!
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