Meatball vegetable soup is a cozy meal you can get on the table in under an hour. This hearty soup packs hearty protein, wholesome veggies, and pasta into a rich tomato based broth for a family approved dinner anytime!
We almost always have a bag of frozen meatballs in our freezer.
Either homemade ones I’ve made a big batch of ahead of time, or the store bought variety.
They make a good timesaver and a perfect ingredient for quick and easy meals.
And yes, I’m talking meals beyond the basic spaghetti and meatballs!
Like this soup!
Meatball vegetable soup is a bit of a play on the spaghetti and meatballs since it does have pasta in it.
But since it also has tons of veggies, it feels different enough that you even if you have tons of spaghetti and meatballs you’ll find this feels different enough to break you out of any dinner rut.
Ingredients
To make this you’ll need:
- Olive oil– To soften the veggies in
- Veggies– Chopped yellow onion, peeled and chopped carrots, trimmed green beans cut into 1″ pieces
- Spices– Dried parsley, dried oregano, dried basil, garlic powder, and onion powder
- Beef broth– You could sub chicken broth but it will create a lighter, less rich soup.
- Tomato products– Both condensed tomato soup and an undrained can of fire roasted diced tomatoes
- Frozen meatballs– Any kind of meatball you like! Use your favorites!
- Pasta– Ditalini or another small pasta
How to Make
To make this meatball soup, heat the oil in a heavy bottomed soup pot over medium heat.
Once the oil is hot, add the onions, carrots, celery and beans.
Cook the veggies, stirring often, for about 5 minutes or until they begin to soften.
Stir in the seasonings and cook the veggies for another 2 minutes.
Then, add the broth, soup, tomatoes, and meatballs to the pot and stir everything to combine.
Let the soup simmer for 8-10 minutes.
Stir the pasta into the soup pot and continue simmering the soup for another 10 minutes or until the pasta’s al dente.
Ladle it into bowls, and serve warm!
Enjoy!
Storing Leftovers
If you anticipate having leftovers, make sure you do not add the pasta to the soup and cook it separately.
The pasta will soak up the liquid and got soggy.
Store the soup without the pasta in an airtight container in the fridge for up to 4 days.
Reheat on the stove or in the microwave until warmed through.
Can I freeze meatball soup?
Yes!
Cook the soup as directed above but do not add the pasta to the soup.
Once you are ready to add the pasta, remove the soup from the heat and let the soup cool before transferring it to freezer safe containers and freezing for up to 3 months.
Thaw and heat until warmed through.
Then cook the pasta and add it to the soup as you serve it.
Tips and tricks
- You can use any kind of meatball you like- turkey, pork, beef, or chicken all taste great in this soup.
- Frozen vegetables are often easier on busy nights so use them! If using frozen veggies, thaw them first. Then you can add them straight into the soup without cooking first.
- You can sub any small shaped pasta for the ditalini.
- Garnish with fresh herbs and fresh Parmesan cheese, if desired.
Other Ways to Use Frozen Meatballs
Meatball vegetable soup is a delicious, unique way to use frozen meatballs.
Make this cozy soup and enjoy!
Looking for other ways to use frozen meatballs?
Try these:
If you’ve tried this MEATBALL VEGETABLE SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Meatball Vegetable Soup
Ingredients
- 2 tbsp olive oil
- 1 cup chopped yellow onion
- 3 carrots peeled & chopped
- 1 12 oz bag trimmed green beans cut into 1" pieces
- 1 1/2 tsp dried parsley
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 6 cups beef broth
- 1 10.75 oz can condensed tomato soup
- 1 14.75 oz can fire roasted diced tomatoes UNDRAINED
- 1 1/2 lbs frozen meatballs
- 3/4 cup ditalini pasta
Instructions
- Add the oil to a heavy bottomed soup pot over medium heat. Once hot add the onions, carrots, celery and beans. Cook, stirring often, just until the veggies begin to soften- about 5 minutes.
- Add the seasonings, stirring to combine. Cook for another 2 minutes, stirring often.
- Add the broth, soup, tomatoes, and meatballs to the pot. Stir to combine. Let the soup simmer for 8-10 minutes.
- Add the pasta, stirring to combine, and continue simmering another 10 minutes- or until the pasta's al dente.
- Ladle into bowls, and serve warm!
Notes
- You can use any kind of meatball you like- turkey, pork, beef, or chicken all taste great in this soup.
- Frozen vegetables are often easier on busy nights so use them! If using frozen veggies, thaw them first. Then you can add them straight into the soup without cooking first.
- You can sub any small shaped pasta for the ditalini.
- Garnish with fresh herbs and fresh Parmesan cheese, if desired.
Nutrition
Leave a Reply