Rating: 4.56 stars
90 Ratings
  • 5 star values: 56
  • 4 star values: 29
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Miniature meatballs with vegetables and pasta shells. You will love this soup.

Recipe Summary test

prep:
35 mins
cook:
35 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium high heat, combine the onion soup mix, carrots and water and bring to a boil, cooking until carrots are tender. Add the tomatoes, green beans, chicken broth and mixed vegetables, and simmer for 15 minutes.

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  • Meanwhile, in a large bowl, combine the beef, egg, bread crumbs, Parmesan cheese and ground black pepper. Roll into tiny, bite size meatballs and add to the soup.

  • Simmer for another 20 minutes, then add the pasta. Simmer for another 15 minutes, or until meatballs and pasta are fully cooked.

Nutrition Facts

454 calories; protein 24.7g; carbohydrates 42.2g; fat 21.1g; cholesterol 80.3mg; sodium 1399.2mg. Full Nutrition
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Reviews (91)

Most helpful positive review

Rating: 5 stars
06/12/2008
Anyone who doesn't rave over this soup must have done something wrong. Our family doesn't usually love soup so I don't make it often but decided to give this a whirl after ordering something similar at a restaurant. I made a few changes. I added cubed red potatoes, diced tomatoes instead of stewed tomatoes, onions, baby bella mushrooms, two cloves of garlic, basil and a bay leaf. Topped each bowl with parmesean cheese. It was FANTASTIC!! You can really add just about anything you like to a recipe like this. I also used elbow macaroni because it was all I had on hand. The aroma was so wonderful. My husband wasn't excited when he saw that I was making soup for dinner but he quickly changed his mind after the first bite. He went back for thirds. Even my kids who are picky eaters asked for more. To date this is the absolute BEST recipe I've found on this site and I've tried many!! Thanks for sharing this. I'll make it over and over. Very easy to make too!! Read More
(44)

Most helpful critical review

Rating: 2 stars
10/02/2003
This soup was TOO starchy and not enough liquid!!!!! We really didn't like it at all. Read More
(3)
90 Ratings
  • 5 star values: 56
  • 4 star values: 29
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/12/2008
Anyone who doesn't rave over this soup must have done something wrong. Our family doesn't usually love soup so I don't make it often but decided to give this a whirl after ordering something similar at a restaurant. I made a few changes. I added cubed red potatoes, diced tomatoes instead of stewed tomatoes, onions, baby bella mushrooms, two cloves of garlic, basil and a bay leaf. Topped each bowl with parmesean cheese. It was FANTASTIC!! You can really add just about anything you like to a recipe like this. I also used elbow macaroni because it was all I had on hand. The aroma was so wonderful. My husband wasn't excited when he saw that I was making soup for dinner but he quickly changed his mind after the first bite. He went back for thirds. Even my kids who are picky eaters asked for more. To date this is the absolute BEST recipe I've found on this site and I've tried many!! Thanks for sharing this. I'll make it over and over. Very easy to make too!! Read More
(44)
Rating: 5 stars
03/03/2008
This makes a pretty tasty soup but I had to make some adjustments based on what I had on hand. Instead of dried onion soup mix I used 1 cup each of chopped fresh onions and celery slowly sauteed over low heat for 10 minutes in 1 T. oil and then added 4 beef bouillon cubes along with the water. I substituted beef broth for the chicken broth a can of diced tomatoes for the stewed tomatoes and then left out the canned green beans because I didn't have any. I also added a cup of chopped cabbage to add some more fiber to the soup. I reduced the bread crumbs and parmesan cheese in the meatballs to 1/2 cup each (otherwise the meatballs would be all filler) and added 1/2 tasp. of Italian seasoning. I thought it needed more seasoning when it was done so I added some dried basil and oregano to it. I also added extra beef broth to balance out the extra veggies I put in. This is a good hearty basic recipe that you can adjust depending on the veggies broth and seasoning you have on hand. Read More
(20)
Rating: 4 stars
10/02/2003
Very Good. I used fresh vegetables of my choosing. I also increased the water by 3/4 cup and added an 8oz. can of tomato sauce for a little extra body. I added a tablespon of parsley and 2 bay leaves. Que excellente! Read More
(18)
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Rating: 5 stars
01/11/2007
When I was a child my Grandmother used to make "meatball soup." I have asked her numerous times for the recipe but she could never tell me because it was a "kitchen sink" soup. Well this soup tasted just like I remember it! I thought it needed more broth so I added 2 more cups of water to it. I also added 2 cups of celery. This made for a lot of veggies! Also 1 lb of meat may be a lot. I should have made the meatballs a bit smaller but I ended up with about 60 meatballs the size I made them. (I also added garlic powder to them) My meatballs came out a bit dry so next time I will add an extra egg. Only other thing is this makes a lot of soup so get ready to freeze batches. Thank you Judy Henry this is going into my recipe box and will be made every winter!!! Read More
(13)
Rating: 5 stars
10/02/2003
Awfully darn tasty. I did not use as much liquid as called for and added fresh parsley bay leaves and more pepper and salt in meatballs. Even hubby and kids liked that in itself is a miracle!! Read More
(13)
Rating: 5 stars
01/24/2007
I used premade frozen meatballs for this recipe and medium pasta shells instead of the alphabet pasta. Wow was this ever so good! Everyone ate it up and I got lots of compliments and asked to make it again for the weekend! LOL Read More
(10)
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Rating: 5 stars
11/09/2010
This recipe was great! Here's what I did a bit different. Only used 16oz bag of frozen veggies and used orzo pasta because that's what I had on hand. The bread crumbs were Italian breadcrumbs and I added about 1tsp Kosher salt and 2tsp of adobo (you could sub Lawry's or poultry season) and 3 eggs total but that was to 2.25lbs of ground beef. It was a perfect ratio of vegetables to pasta to broth meatballs. I added just under 60 meatballs to the soup and froze the rest.The last change was adding a small can of tomato sauce. The recipe for me made about 9 servings and of course I have about 100 mini meatballs for another use! I think if I hadn't added the additional seasoning to the meatballs they would have been a bit bland. Excellent soup! Read More
(10)
Rating: 5 stars
10/02/2003
My family loves this recipe and I have passed it on to my friends. I do however not add the mixed vegetables. I do use ALL bullion for ease. They look forward to having this soup! EMB Read More
(10)
Rating: 4 stars
10/29/2003
It was great!!! A big time do over. Even my kids loved it!! 4&8. Thank-you. Read More
(9)
Rating: 2 stars
10/02/2003
This soup was TOO starchy and not enough liquid!!!!! We really didn't like it at all. Read More
(3)