Hearty Meatball Soup II

Hearty Meatball Soup II

Judy Henry 0

"Miniature meatballs with vegetables and pasta shells. You will love this soup."

Ingredients 1 h 10 m {{adjustedServings}} servings 453 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1399 mg
  • 56%

Based on a 2,000 calorie diet

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  1. In a large pot over medium high heat, combine the onion soup mix, carrots and water and bring to a boil, cooking until carrots are tender. Add the tomatoes, green beans, chicken broth and mixed vegetables, and simmer for 15 minutes.
  2. Meanwhile, in a large bowl, combine the beef, egg, bread crumbs, Parmesan cheese and ground black pepper. Roll into tiny, bite size meatballs and add to the soup.
  3. Simmer for another 20 minutes, then add the pasta. Simmer for another 15 minutes, or until meatballs and pasta are fully cooked.
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Reviews 73

  1. 87 Ratings


Anyone who doesn't rave over this soup must have done something wrong. Our family doesn't usually love soup so I don't make it often but decided to give this a whirl after ordering something similar at a restaurant. I made a few changes. I added cubed red potatoes, diced tomatoes instead of stewed tomatoes, onions, baby bella mushrooms, two cloves of garlic, basil and a bay leaf. Topped each bowl with parmesean cheese. It was FANTASTIC!! You can really add just about anything you like to a recipe like this. I also used elbow macaroni because it was all I had on hand. The aroma was so wonderful. My husband wasn't excited when he saw that I was making soup for dinner but he quickly changed his mind after the first bite. He went back for thirds. Even my kids who are picky eaters asked for more. To date this is the absolute BEST recipe I've found on this site and I've tried many!! Thanks for sharing this. I'll make it over and over. Very easy to make too!!


This makes a pretty tasty soup, but I had to make some adjustments based on what I had on hand. Instead of dried onion soup mix, I used 1 cup each of chopped fresh onions and celery, slowly sauteed over low heat for 10 minutes in 1 T. oil and then added 4 beef bouillon cubes along with the water. I substituted beef broth for the chicken broth, a can of diced tomatoes for the stewed tomatoes, and then left out the canned green beans because I didn't have any. I also added a cup of chopped cabbage to add some more fiber to the soup. I reduced the bread crumbs and parmesan cheese in the meatballs to 1/2 cup each (otherwise the meatballs would be all filler) and added 1/2 tasp. of Italian seasoning. I thought it needed more seasoning when it was done, so I added some dried basil and oregano to it. I also added extra beef broth to balance out the extra veggies I put in. This is a good, hearty basic recipe that you can adjust depending on the veggies, broth and seasoning you have on hand.


Very Good. I used fresh vegetables of my choosing. I also increased the water by 3/4 cup and added an 8oz. can of tomato sauce for a little extra body. I added a tablespon of parsley and 2 bay leaves. Que excellente!