Meatball Soup
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 people
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Calories
465 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Meatball Soup
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Make THE BEST Italian Meatball Soup with simple homemade meatballs, pasta and a creamy tomato broth. This incredibly flavorful soup recipe is easy to make in one pot in just 25 minutes!
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Ingredients
- 1 tablespoon olive oil
- ½ cup onions diced
- 4 cloves garlic minced
- 5 cups beef broth
- 14 ounce can tomato sauce
- 14 ounce can crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound cooked Italian meatballs approximately 20 meatballs
- 1 cup small pasta ditalini, macaroni or small shells
- 2 cups Fresh Spinach Leaves
- 2 ounces cream cheese cubed, softened
- ¼ cup Parmesan Cheese grated
- ½ cup mozzarella cheese grated
Instructions
- If you don’t already have cooked meatballs, you’ll want to start by making the meatballs, using this Italian meatball recipe.
- Add the olive oil to a large pot on the stove over medium high heat.
- Add the onions and cook for 4-5 minutes.
- Add the garlic and cook for an additional minute.
- Pour the beef broth, tomato sauce and crushed tomatoes into the pot and bring to a simmer.
- Add the Italian seasoning, salt, black pepper, cooked meatballs and pasta.
- Keep at a rapid simmer for 10 minutes.
- Add the spinach, cream cheese, parmesan cheese and mozzarella cheese.
- Stir until the cheese melts into the soup, cooking for an additional 3-4 minutes.
Notes
- You can use cooked meatballs straight from the oven, from the refrigerator or from the freezer to make this soup recipe. You do not need to adjust the time. The meatballs will defrost and heat through in the soup as it cooks on the stove. I recommend using smaller meatballs for this recipe that are the size of a golf ball, or smaller. Store-bought frozen meatballs can be used to make this recipe even easier.
- If you’d like to sneak in some more vegetables, feel free to add diced carrots, celery, mushrooms and/or bell peppers to the pot with the onions.
- You can leave out the cheese if you’d like. The first time I tested this recipe, it was without the 3 cheese addition, and it was still totally delicious!
- Leftovers will last in the fridge for up to 5 days. This soup is super easy to reheat on the stove in a pot over medium heat. Let it simmer for 10-15 minutes to reheat the soup and meatballs completely.
- If the soup is too thick when you reheat it, add an extra 1/2 cup beef broth.
Nutrition Information
Show Details
Calories
465kcal
(23%)
Carbohydrates
33g
(11%)
Protein
25g
(50%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
74mg
(25%)
Sodium
1740mg
(73%)
Potassium
899mg
(26%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1611mg
(32%)
Vitamin C
16mg
(18%)
Calcium
197mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 33g | 11% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 74mg | 25% |
| Sodium | 1740mg | 73% |
| Potassium | 899mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1611mg | 32% |
| Vitamin C | 16mg | 18% |
| Calcium | 197mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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