Italian Meatball Soup

Italian Meatball Soup Recipe

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Cathy Gillespie


Hearty soup.

☆☆☆☆☆ 0 votes
Stove Top


2 Tbsp
olive oil
2 c
tomato sauce
3 c
chicken broth
1 c
onion, chopped
1 c
red bell pepper, chopped
1 c
leeks, chopped
3 clove
garlic, pressed
1 tsp
1/2 tsp
1 Tbsp
dried basil
1 c
button mushrooms, chopped


1 lb
ground chicken
1 tsp
dried basil
1 tsp
dried oregano
1 clove
garlic, pressed


1Meatballs: In a medium bowl combine chicken, basil, oregano and garlic. Make 1" meatballs, until mixture is used.
2In a large stockpot, heat oil over med-hi heat. Brown meatballs on all sides. Drain, replace in stockpot.
3In a large bowl combine tomato sauce, broth, onion, bell pepper, leeks, garlic, basil, salt and pepper. Pour over meatballs. Cover & cook on low 45-60 minutes. Turn heat to med-hi and add mushrooms; stirring well. Recover and cook 15-20 minutes, until mushrooms are cooked through. Serve immediately.

About Italian Meatball Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American