Meatball Soup ready in 30 minutes!
Vegetarian Meatball Soup is filling and delicious. Your whole family will love and enjoy this kid-friendly dish!
Cheesy garlic bread or sweet cornbread is perfect for these delicious broths! This will also taste delicious served in a bread bowl.
Favorite Italian Meatball Soup
I love a good meatball. Meatballs can be used in many dishes, and I really love this Italian-inspired soup. Pasta, veggies, and meatballs make this soup a feel-good soup that everyone really loves. It’s a casual dinner idea that’s easy to put together and doesn’t require an all-nighter. This recipe is semi-homemade because you are using pre-made meatballs. Sure, you can make your own meatballs from scratch, but sometimes if you’re short on time (and sanity!) that day, it’s easier to use frozen meatballs. am i right? ?
This meatball soup is so satisfying! It feeds about 6 people, but you can always double the recipe to make more and save on leftovers. Soup leftovers for lunch the next day are the best. I love when the flavors sit and marinate for a while. It’s almost like the soup gets better with time.
We also have to note that we used a can of mixed vegetables, but next time we might add some fresh vegetables. We also thought that boiled spinach and shredded cheese on top would be great in soup (you can never go wrong with cheese!) Going to buy some frozen meatballs for this soup tonight! !
How to Make Easy Meatball Soup
You’ll laugh at how easy this meatball soup is to whip up. Literally, you can have this soup ready in less than 3 minutes. You also only need one pot (the pasta is cooked in the soup, which saves time). Making this recipe is really just one step:
Cook. Combine tomatoes, broth, vegetables, raw pasta, and oregano in a large pot. Add meatballs and bring to a boil. Reduce heat and boil for about 15 minutes.
Serve! When the pasta is cooked and tender, the soup is ready!
Tips, Changes + Stored Information
shop After the meatballs are cooked, store in the refrigerator for 3-4 days. So is the soup. Try to eat it for sure within a week of your making.
I’m not sure if I’d make this ahead of time on purpose due to the change in texture freeze It, but you can definitely freeze leftovers. Be aware that pasta may absorb excess liquid. Meatballs will work too. This may cause them to “fall apart” slightly after reheating. This should last 4-6 months in the refrigerator. Put it in the refrigerator the day before you want to eat it so it can fully thaw.
Extra seasoning: When it comes to seasoning, fresh onions and garlic are always good choices. You can also add celery and carrots and make a mirepoix.
chicken soup: Use chicken stock instead of beef stock. In this type of recipe, there is not much difference between the two in terms of consistency and use.
Using frozen vegetables: Instead of using a can of vegetables, you can easily use a bag of frozen vegetables. They might even taste better!
- peeled and chopped carrots
- chopped celery
- diced onion
- parmesan cheese
- cherry tomatoes
- bay leaf
- Try following our Homemade Meatballs recipe here
Types of pasta: Use macaroni, wheels, ditalini or shells etc. Anything you love and think your family will love is perfect.
Healthy alternatives: To make this healthier, you’ll want to use meatballs made from lean meat. You can also use low-sodium beef broth or whole-wheat pasta.
For more hearty soup recipes, check out:
Prep time 15 minutes
Cook Time 15 minutes
Total time 30 minutes
Serving Size 6
Calories 113 kcal
by Lil’ Luna
- 2 cans (14 ounces) canned bruschetta tomatoes
- 2 (14-ounce) cans beef broth
- 1 (14-ounce) can mixed vegetables
- 1/2 cup raw pasta
- 1/2 teaspoon dried oregano
- 1 (15-18 oz) pkg frozen and thawed pepperoni meatballs
In a large pot, combine tomatoes, broth, vegetables, pasta and oregano. Add meatballs and bring to a boil. Reduce heat and simmer for 15 minutes, or until pasta is cooked and tender.
Tried and real finds:
- Difficulty: easy
- How much did it feed: 6
- Any changes made: none
- Any suggestions for next time: next time instead of mixing the veggies, add 1 can of corn + 1 slice of carrot.