Meatball and Vegetable Soup

This makes a great dinner soup with bread. For different varities, try shredded beef, chicken or pork.

Meatball and Vegetable Soup
Adapted from tasteofhome.com
Meatball and Vegetable Soup

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

6

main-dish servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Adapted from tasteofhome.com

Ingredients

  • 3

    14oz cans beef broth

  • 1

    12- to 16oz package frozen cooked meatballs

  • 1

    15- to 16oz can Great Northern beans or cannellini beans (white kidney beans), rinsed and drained

  • 1

    14.5oz can diced tomatoes with basil, garlic and oregano, undrained

  • 1

    10oz package frozen mixed vegetables

  • 1

    cup dried small pasta (such as macaroni, small shell, mini penne, or rotini)

  • Shredded Parmesan cheese (optional)

Directions

In a 4-quart dutch oven combine broth, meatballs, beans, tomatoes and vegetables. (I chopped up the tomatoes in a food processor to make them smooth). Bring to boiling; stir in pasta (I used 2 cups pasta, one didn't seem like enough). Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until pasta is tender. To serve, ladle soup into bowls. serve with bread and sprinkle Parmesan cheese over top of soup

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