Quick 'n Easy Meatball Soup recipe

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Ingredients

3 (14 ounce) cans chicken broth, divided
¼ cup diced white onion
2 teaspoons minced garlic
24 frozen cooked Italian-style meatballs
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can mixed vegetables, drained
1 (14.5 ounce) can Italian-style diced tomatoes
½ cup dried small pasta shells
2 teaspoons ground ginger
1 teaspoon oregano
1 teaspoon dried basil
1 teaspoon dried cilantro
salt and ground black pepper to taste

Nutrition Info

337 calories
carbohydrate: 33.9 g
cholesterol: 73.4 mg
fat: 12.1 g
fiber: 8.1 g
protein: 21.7 g
saturatedFat: 4 g
servingSize: -
sodium: 1223.4 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir 2 teaspoons chicken broth, white onion, and garlic together in a pot over medium-high heat, cook until the onion is tender, about 5 minutes. Pour remaining chicken broth into the pot, bring to a soft boil. Add meatballs, garbanzo beans, kidney beans, mixed vegetables, pasta shells, ground ginger, oregano, basil, and cilantro, season with salt and pepper. Stirring occasionally, bring soup to a boil. Reduce heat to medium-low, cover the pot, and cook at a simmer until the pasta shells are tender and meatballs are heated through, 12 to 15 minutes.

Recipe Yield

8 servings

Recipe Note

Here's a very easy recipe for a hearty meatball soup for people who are too busy to make the meatballs themselves.

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