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italian meatball tomato soup

KellyLAllen avatar
Recipe by
Kelly Allen
@KellyLAllen
New Carlisle, OH

This new twist on the classic was something I created to use up some extra items in the kitchen. My husband was surprised and now requests this quite frequently in the chilly months, along with a big, gooey grilled cheese sandwich. Who can resist that classic combo??

yield 6 large bowls
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For italian meatball tomato soup

  • cooking spray
  • 1
    small onion, finely chopped
  • 1 Tbsp
    finely chopped garlic
  • 1 can
    tomato soup, large size
  • 1 can
    large can of italian diced tomatoes (approximately 10oz)
  • 1 can
    milk (the same amount to fill the tomato soup can)
  • 2 tsp
    oregano, dried
  • 2 tsp
    basil, dried
  • 1/4 bag
    frozen italian meatballs (from my experience, i found that walmart's brand has the best flavor, but that might vary from your favorite)
  • salt and pepper
  • shredded mozzarella cheese, optional

How To Make italian meatball tomato soup

  • 1
    In a large Dutch oven over medium heat, lightly spray a mist of cooking spray on the bottom. When heated, add the onion. Cook until translucent, about 3 minutes. Add the chopped garlic and stir.
  • 2
    Add the tomato soup, milk, and diced tomatoes (draining is optional). Stir well, combining it all. Add in the frozen meatballs, basil and oregano.
  • 3
    Simmer the soup, stirring occasionally, for about 25 minutes. Before serving, add salt and pepper to taste. Top with shredded mozzarella cheese when serving, if desired.
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