Italian Meatball Tomato Soup Recipe

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Italian Meatball Tomato Soup

Kelly Allen

By
@KellyLAllen

This new twist on the classic was something I created to use up some extra items in the kitchen. My husband was surprised and now requests this quite frequently in the chilly months, along with a big, gooey grilled cheese sandwich. Who can resist that classic combo??


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Rating:

Serves:

6 large bowls

Prep:

5 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

cooking spray
1
small onion, finely chopped
1 Tbsp
finely chopped garlic
1 can(s)
tomato soup, large size
1 can(s)
large can of italian diced tomatoes (approximately 10oz)
1 can(s)
milk (the same amount to fill the tomato soup can)
2 tsp
oregano, dried
2 tsp
basil, dried
1/4 bag(s)
frozen italian meatballs (from my experience, i found that walmart's brand has the best flavor, but that might vary from your favorite)
salt and pepper
shredded mozzarella cheese, optional

Directions Step-By-Step

1
In a large Dutch oven over medium heat, lightly spray a mist of cooking spray on the bottom. When heated, add the onion. Cook until translucent, about 3 minutes. Add the chopped garlic and stir.
2
Add the tomato soup, milk, and diced tomatoes (draining is optional). Stir well, combining it all. Add in the frozen meatballs, basil and oregano.
3
Simmer the soup, stirring occasionally, for about 25 minutes. Before serving, add salt and pepper to taste. Top with shredded mozzarella cheese when serving, if desired.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Non-Edible or Other
Regional Style: American
Hashtag: #tomato-soup