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Vegetable Meatball Soup

Name: Vegetable Meatball Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings (2 quarts).
Cuisine: Europe, Italian
Ingredients: 1 package (12 ounces) frozen fully cooked Italian meatballs; 2 cans (14-1/2 ounces each) beef broth; 2 cups frozen Italian vegetable blend; 1 can (14-1/2 ounces) Italian diced tomatoes, undrained; 1-1/2 cups water; 1/3 cup small pasta shells; Shredded Parmesan cheese, optional

5 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

6 servings (2 quarts)

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! —Susan Westerfield, Albuquerque, New Mexico

Vegetable Meatball Soup Recipe photo by Taste of Home

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Ingredients

1 package (12 ounces) frozen fully cooked Italian meatballs
2 cans (14-1/2 ounces each) beef broth
2 cups frozen Italian vegetable blend
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1-1/2 cups water
1/3 cup small pasta shells
Shredded Parmesan cheese, optional

Directions

In a Dutch oven, combine the meatballs, broth, vegetable blend, tomatoes, water and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender. Garnish servings with cheese if desired.

Nutrition Facts

1-1/3 cups (calculated without cheese): 241 calories, 13g fat (6g saturated fat), 27mg cholesterol, 1333mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 13g protein.

Vegetable Meatball Soup

Total Time

Makes

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