Meatball Vegetable Soup
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!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Servings: 8
Calories: 396kcal
- 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
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!
- 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.
Calories: 396kcal | Carbohydrates: 28g | Protein: 21g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 61mg | Sodium: 962mg | Potassium: 796mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4489IU | Vitamin C: 15mg | Calcium: 86mg | Iron: 3mg