Italian Meatball Soup – Recipe

With the cooler weather descending upon us, soup just sounds so good lately!  Here is one of our family’s faves, Italian Meatball Soup.

 

Italian Meatball Soup

 

I make this with our homemade chicken broth and have been using these new meatballs I found.  My husband prefers this with orzo pasta, but I don’t always have that on hand.  For the frozen mixed veggies, I use an organic blend of peas, corn, and carrots… but you could use whatever sounds good!  At any given time, I usually have all these ingredients in my pantry and freezer, so this is a great last minute meal.  And it’s quick to make!

 

Italian Meatball Soup
 
Ingredients
  • 1 can diced tomatoes with onion and garlic, undrained
  • 1 can of broth (or about 2 cups homemade broth)
  • 1-1/2 cups water
  • ½ teaspoon Italian seasoning
  • 1 package frozen cooked meatballs
  • 1 cup frozen mixed vegetables
  • ½ cup dry orzo or other pasta (optional)
  • Freshly grated Parmesan cheese (optional)
Instructions
  1. In a large saucepan, stir together undrained tomatoes, broth, water, and Italian seasoning; bring to a boil.
  2. Add frozen meatballs, uncooked pasta (if using), and frozen vegetables. Return to boiling, reduce heat.
  3. Return to boiling, reduce heat. Cover and simmer about 10 minutes or until pasta and vegetables are tender.
  4. Top individual servings with cheese, if desired.

 

Enjoy!

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