MeatBall Soup

Crystal ~


When I make meatballs, I always have plenty left over to put in the freezer. This is a quick and easy recipe to use up some of the left over meatballs. Add some garlic toast and you have a fine meal.

pinch tips: How to Season and Care for a Cast Iron Skillet




Approx. 4-6


10 Min


15 Min


Stove Top


4 cups organic beef broth
1 can (14.5 ounces) petite tomatoes or italian stewed tomatoes
½ teaspoon italian seasoning
1/3 cup of sweet onion, chopped
2 cups frozen asian style vegetables, or any kind
1 cup of ditalini pasta (or any kind of small pasta)
10-15 small meatballs, cooked…homemade or frozen
freshly shredded parmesan cheese, optional

Directions Step-By-Step

In a large stock pot, stir together the broth, tomatoes, onions, and Italian seasoning; bring to a boil.
Add the pasta, meatballs, and frozen vegetables. Return heat to a boil. When the soup begins to boil, reduce the heat to low. Simmer the soup covered for about 10 minutes, or until pasta and vegetables are tender.
Add the soup to bowls. Add the shredded cheese, if you choose too. (this soup goes great with a side of some garlic toast)

About this Recipe

Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy