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Pasta Meatball Soup Recipe

Pasta Meatball Soup Recipe

When time is tight, Beverly Menser whips up Pasta Meatball Soup in her Madisonville, Kentucky home. The savory Italian soup relies on items most cooks have in the kitchen, including pasta, prepared spaghetti sauce, canned and frozen vegetables and frozen meatballs. The chunky mixture only needs to simmer for minutes before it can be ladled into bowls.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:10 servings


  • 1 cup uncooked spiral or shell pasta
  • 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups frozen sliced carrots, thawed
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 jar (14 ounces) meatless spaghetti sauce
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 cup frozen peas


  • 1. Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup kettle or Dutch oven. Bring to a boil; cover and simmer for 5 minutes. Drain pasta. Add to soup; heat through. Yield: 10 servings (3 quarts).

Nutritional Facts

1 serving (1-1/4 cups) equals 273 calories, 12 g fat (5 g saturated fat), 35 mg cholesterol, 935 mg sodium, 28 g carbohydrate, 7 g fiber, 13 g protein.

Reviews for Pasta Meatball Soup

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Reviewed Mar. 22, 2014

"This is a great soup! Easily converts to a slow cooker recipe, too; just add cooked pasta directly before serving. I tweak it by adding my own spices and a little hot sauce, but don't we all? Its also a forgiving recipe; replace veggies with what you have in your freezer or fridge."

Reviewed Jan. 15, 2014

"LOVE this soup. I left out the pasta and froze it in small containers. As I ate the soup, I would cook a little pasta and add to the hot soup. It is a hit every time I make it."

Reviewed Jul. 8, 2013

"Made this last time I travelled to GA to see my grandchildren and it was a huge success. I am down here visiting again and one of the first things I was asked was if I was going to make the meatball soup again. Needless to say, it is definitely a keeper!"

Reviewed Nov. 1, 2012

"This recipe is fabulous!! Found it 2 weeks ago and this is my 2nd time making it already! The kids love it! You can tweak it to what you have in your pantry and add seasonings to your tastes as well. Thank you for a wonderful recipe! This is a keeper!!"

Reviewed Feb. 13, 2012

"I Just made this today and it was so good. I didn't measure the ingredients, just guessed at a half portion and used frozen peas and carrots and frozen corn for the veggies. I used pinto beans because I was out of kidney beans. The meatballs added such a great flavor to the soup. I probably added more pasta and meatballs than called for."

Reviewed Jan. 26, 2012

"This was a really good soup. My kids loved it. I'll definitely make it again."

Reviewed Oct. 21, 2011

"So quick and easy and good! I put everything except the noodles in the crockpot at lunch and then add the noodles about 30 minutes before dinner. Amazing taste without any seasoning!"

Reviewed Jul. 28, 2011

"Such a quick and easy fix, and yet it's such an amazing hit! I am often asked to bring it in for potlucks at work! :D"

Reviewed Feb. 12, 2011

"Very good!! I cut the meatballs into quarters. That way my meat lover husband wouldn't take all the meatballs. It looked like there was more meat than called for."

Reviewed Jan. 25, 2011

"My hubby isn't fond of tomato pieces either, so I used a 28 oz. jar of Newman's Own Marinara sauce, 1 box of vegetable broth, 1 1/2 cups of frozen corn cooked, & shaved baby carrot circles. To keep the pasta from getting too soft, I cooked it al dente before adding to the soup. I omitted the beans, mushrooms & peas. I will make it again - it was deliciously easy."

Reviewed Nov. 21, 2010

"Oh, sorry- just wanted to mention that when using the frozen carrots, you might want to cook them a little in the microwave w/ a little water to make them soften up. If not, they tend to be a little too crunchy."

Reviewed Nov. 21, 2010

"This has been a family staple in my house for years. Now that I'm on my own, I make it and the entire family ends up asking for some. I usually have to double the recipe just so I can get a taste of my own soup. Over the years, we've changed just a few things...

We use turkey meatballs (found in the meat section) they hold up through the entire heating process so no worries about them falling apart.
*Oh, and we usually double the amount of meatballs*
We buy a spicy can of tomatoes to give it a little kick and also add some chili powder, cumin and a lot of pepper as well. But our family can't take bland so it is really up to you how you like it.
I urge ya'll to try this is amazingly simple and amazingly hearty!"

Reviewed Sep. 16, 2010

"Very easy to assemble. The flavors were great togther. I think this will become a family favorite."

Reviewed Sep. 29, 2009

"This was very hearty and homey and easy to throw together. i used a 32 ounce jar of spaghetti sauce and a 14 ounce can of diced tomatoes because that's what I had on hand. I also added a cup of frozen corn which turned out to be a great addition. Be sure to add the cooked pasta right before serving - I added mine a little too soon so they got a little overcooked. Otherwise, it was great!"

Reviewed Sep. 9, 2009

"This soup is fantastic! I added two cups uncooked noodles and next time I will use 3 cups uncooked noodles. I also will use crushed tomatoes, just because my kids don't like them and they complained about the chunks of tomato in the soup from the can of diced tomatoes. I possibly will use a little more meatballs as well. This was super easy to make. I used my crockpot with all the ingredients in it except the noodles. I started that in the afternoon. When I got home, I just cooked the noodles and added to the soup and then it was ready to eat! We will be having this often in the fall/winter. Thanks for the recipe."

Reviewed Feb. 12, 2009

"Love, love, love this recipe. It is so good and easy to make."

Reviewed Mar. 8, 2008

"this is a great soup that appeals to a wide range of people. If you don't have the frozen vegatables canned works well also. I found it worked great to include the vegatable juice into the recipe.If you are feeding hearty eaters doubling the meatballs makes it for substandial. Versital recipe"

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