Hearty Meatball Soup II

Hearty Meatball Soup II


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


1 h 10 m servings 453 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  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 sim...

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 sau...

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 b...