Real Recipes From Real Home Cooks ®

meatball soup

Recipe by
Crystal ~
Somewhere, IL

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.

yield serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For meatball soup

  • 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

How To Make meatball soup

  • 1
    In a large stock pot, stir together the broth, tomatoes, onions, and Italian seasoning; bring to a boil.
  • 2
    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.
  • 3
    Add the soup to bowls. Add the shredded cheese, if you choose too. (this soup goes great with a side of some garlic toast)