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Fast Meatball Vegetable Soup

Marcia Piaskowski of Plantsville,Connecticut shares the recipe for this satisfying soup that uses frozen meatballs. It cooks on the stovetop in half an hour, but Marcia often doubles the recipe and simmers it in the slow cooker for easy preparation.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6-8 servings (about 2-1/2 quarts)


  • 2/3 cup uncooked medium pasta shells
  • 4 cups chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10-1/2 ounces) condensed French onion soup, undiluted
  • 12 frozen fully cooked Italian meatballs (1/2 ounce each) , thawed and quartered
  • 1-1/2 cups chopped fresh spinach
  • 1 cup frozen sliced carrots, thawed
  • 3/4 cup canned kidney beans, rinsed and drained
  • 3/4 cup garbonzo beans or chickpeas, rinsed and drained


  • Cook pasta according to package directions.
  • Meanwhile, combine the remaining ingredients in a Dutch oven or soup kettle. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Drain pasta and stir into soup.
Nutrition Facts
1 cup: 128 calories, 2g fat (0 saturated fat), 3mg cholesterol, 918mg sodium, 22g carbohydrate (6g sugars, 4g fiber), 6g protein.

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  • char04
    Mar 30, 2014

    I made this in the crockpot. I used frozen meatballs and can carrots. I added the spinach and uncooked pasta about hour before I wanted it serve it. It was wonderful. I will make this again for sure.

  • katlaydee3
    May 22, 2013

    This was a really good use of frozen meatballs that I had leftover. It was surprisingly flavorful and filling.

  • amy clemons
    Mar 1, 2011

    This has become my go to meal. I always make sure that I have the ingredients on hand. It is great with biscuits. It is definately a comfort food ranked right up there with chicken noodle soup. Everyone i have fixed this for loves it.

  • nanasgreat
    Apr 20, 2009

    No comment left

  • the_brookester
    Feb 28, 2009

    Could this be made in a crockpot?

  • BJ
    Sep 16, 2007

    No comment left