meatball soup
This family-friendly tasty Meatball Soup is a cinch to make using frozen or fresh ground beef meatballs and a handful of fresh-cut vegetables. It is lightly seasoned with Italian spices in a tasty beefy rich tomato broth. This soup is a complete meal but it is also delicious served with a simple salad and cheese garlic bread.
yield
8 serving(s)
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For meatball soup
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2 Tbspolive oil
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1 mdonion chopped
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2large carrots peeled and chopped
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3 stalkcelery chopped
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1 1/2 cgreen beans trimmed and cut in one inch segments
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1 1/2 tspdried parsley
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1 tspdried oregano
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1/2 tspdried basil
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1/2 tspgarlic powder
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1/2 tsponion powder
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6 clow sodium beef broth
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1 can(8 ounce) tomato sauce
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1 can(14.5 ounce) fire roasted tomatoes
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1 1/4 lbfresh or frozen meatballs
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3/4 cmini farfalle pasta (ditalini, acini de pepe or orzo)
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fresh parsley, chopped
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salt and pepper to taste
How To Make meatball soup
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1In a large heavy stockpot, heat olive oil over medium heat. Add the chopped onion, carrots, celery, and green beans. Cook for 7-8 minutes or until slightly soft and fragrant. Add parsley, oregano, basil, garlic powder, and onion powder. Cook for 2 minutes, stirring constantly.
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2Pour in beef broth, tomato sauce, fire-roasted tomatoes, and meatballs; simmer for 7-10 minutes. Add the pasta and cook for an additional 10 minutes. Garnish with chopped fresh parsley, season with salt and pepper to taste, and serve promptly.
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