Hearty Italian Meatball Soup

Hearty Italian Meatball Soup

4 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Suzanne Call
Recipe by  Suzanne Call

“A very hearty, flavorful soup. Use whatever small shaped pasta you like.”

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Adjust Servings

Original recipe yields 8 servings


  1. Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.

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Reviews (4)

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Awesome recipe.....thanks for sharing ...



Had pounds of leftover meatballs from the football game and ham broth from the spiral ham that was served. What a fantastic way to revamp leftovers into something new and delicious. The only changes I made, was using ham broth instead of beef and a good dose of frozen spinach along with the other vegis. Thanks for a snow day meal



This was ok. Nothing special but no one complained and it all got eaten. I liked the idea of using purchased meatballs, because I had a package of Aidell's carmellized onion meatballs in the freezer. Because the meatballs were chicken, I used chicken broth instead of beef broth. It might have been better with beef broth so if I make it again I'll use the trader joe's party meatballs and use beef broth.

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Amount Per Serving (8 total)

  • Calories
  • 272 cal
  • 14%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 30.8 g
  • 10%
  • Protein
  • 16.7 g
  • 33%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 498 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Hearty Hamburger Soup


next recipe:

KK's Italian Meatball Soup