Meatball & Pasta Soup Recipe
Meatball & Pasta Soup Recipe photo by Taste of Home
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Meatball & Pasta Soup Recipe

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When we do manage to get cold weather in California, I stir up this power-packed soup that encourages my guys to eat more veggies and stay warm. —Laura Greenberg, Lake Balboa, CA
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 8 cups vegetable stock
  • 1 garlic clove, minced
  • 1 teaspoon salt, divided
  • 1 large egg
  • 1/2 cup dry bread crumbs
  • 1/4 cup 2% milk
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • 4 medium carrots, chopped
  • 1 cup uncooked orzo pasta
  • 1 package (6 ounces) fresh baby spinach

Nutritional Facts

1-1/2 cups: 254 calories, 6g fat (2g saturated fat), 59mg cholesterol, 1058mg sodium, 31g carbohydrate (4g sugars, 2g fiber), 17g protein.


  1. In a 6-qt. stockpot, bring stock, garlic and 3/4 teaspoon salt to a boil. Meanwhile, in a large bowl, mix egg, bread crumbs, milk, ketchup, Worcestershire sauce, onion powder, pepper and remaining salt. Add beef; mix lightly but thoroughly. Shape into 1-in. balls.
  2. Add carrots, pasta and meatballs to boiling stock. Reduce heat; simmer, uncovered, 10-12 minutes or until meatballs are cooked through and pasta is tender, stirring occasionally. Stir in spinach until wilted.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
    Yield: 8 servings (3 quarts).
Originally published as Meatball & Pasta Soup in Simple & Delicious December/January 2015

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