Italian Meatball Tomato Soup Recipe

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Italian Meatball Tomato Soup

Kelly Allen


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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6 large bowls
5 Min
30 Min
Stove Top


cooking spray
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


1In 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.
2Add the tomato soup, milk, and diced tomatoes (draining is optional). Stir well, combining it all. Add in the frozen meatballs, basil and oregano.
3Simmer 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