Rating: 4.68 stars
109 Ratings
  • 5 star values: 84
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1

A very hearty, flavorful soup. Use whatever small shaped pasta you like.

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Ingredients

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

Directions

Instructions Checklist
  • Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.

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Nutrition Facts

272 calories; protein 16.7g; carbohydrates 30.8g; fat 8.9g; cholesterol 49.3mg; sodium 498.1mg. Full Nutrition
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Reviews (77)

Most helpful positive review

Rating: 5 stars
10/01/2015
This was delicious. My husband, who isn't a fan of soup, said that I can make this all winter. I ended up cutting the meatballs into smaller pieces after my son tried to nab as many as possible, and I think that's one reason my carnivorous husband liked it so much. Very meaty. I tried it w/ the pasta, but the leftovers soaked up all the liquid overnight, so next day, we started over and left it out. It made me remember why I don't put pasta in soups unless guaranteed you will consume all immediately. I would cook pasta separately and add to each bowl if you want it. It was great without to me. Read More
(20)

Most helpful critical review

Rating: 3 stars
03/14/2017
Three stars as written when made the first time. Changes that brought it up to 5 stars for us: 1-Used homemade meatballs and shaped them extra small (Makes them easier to eat in the soup.) 2- Used frozen Normandy blend veggies instead of Italian 3- Used Pearl barley instead of pasta. 4- Added some spinach that was on its last legs in the freezer for an additional vitamin punch! Really our changes were just for texture on the whole the flavors stayed the same. A great starter recipe to make your own! Read More
(7)
109 Ratings
  • 5 star values: 84
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/24/2014
Perfect for a cold, rainy, late fall weekday. I even made the meatballs from scratch and it still was quick. Delish. My modifications: I used 32 oz of unsalted beef stock and 2.5 cups of water. Also used fresh garlic. Ended up having to add salt at the end, but I'm okay with that, as I'm sure it's still less than what is in fully salted beef stock or beef broth. Will definitely make this again. Read More
(21)
Rating: 5 stars
10/01/2015
This was delicious. My husband, who isn't a fan of soup, said that I can make this all winter. I ended up cutting the meatballs into smaller pieces after my son tried to nab as many as possible, and I think that's one reason my carnivorous husband liked it so much. Very meaty. I tried it w/ the pasta, but the leftovers soaked up all the liquid overnight, so next day, we started over and left it out. It made me remember why I don't put pasta in soups unless guaranteed you will consume all immediately. I would cook pasta separately and add to each bowl if you want it. It was great without to me. Read More
(20)
Rating: 5 stars
01/21/2014
Had pounds of leftover meatballs from the football game and ham broth from the spiral ham that was served. What a fantastic way to revamp leftovers into something new and delicious. The only changes I made, was using ham broth instead of beef and a good dose of frozen spinach along with the other vegis. Thanks for a snow day meal Read More
(13)
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Rating: 5 stars
12/09/2015
I added an 8 oz bag of baby spinach. Otherwise followed the recipe exactly. Used frozen Italian style meatballs from Costco and ditalini pasta. This is super easy to prepare, kid-friendly, and tastes really good. I will certainly prepare this again. May add cannelini beans next time Read More
(8)
Rating: 3 stars
03/14/2017
Three stars as written when made the first time. Changes that brought it up to 5 stars for us: 1-Used homemade meatballs and shaped them extra small (Makes them easier to eat in the soup.) 2- Used frozen Normandy blend veggies instead of Italian 3- Used Pearl barley instead of pasta. 4- Added some spinach that was on its last legs in the freezer for an additional vitamin punch! Really our changes were just for texture on the whole the flavors stayed the same. A great starter recipe to make your own! Read More
(7)
Rating: 5 stars
03/26/2013
Yummy soup. I had some meatless meatballs in the freezer so I used those.. they got a little soft so next time I'll try this with turkey or beef ones. I used half the amount of pasta and added salt and fresh pepper Read More
(5)
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Rating: 5 stars
11/22/2015
I used chicken broth because I did not have beef on hand and packaged precooked chicken meatballs Italian with mozzarella from Aidells. The meatballs themselves have lots of flavor. My diced tomatoes were roasted and with garlic. I was amazed how simple quick and delicious soup this was! Plenty of flavor especially considering I did not have to chop and sauté to get there. I will be making this again and again. Thank you! Read More
(4)
Rating: 5 stars
03/09/2013
Awesome recipe.....thanks for sharing... Read More
(3)
Rating: 5 stars
01/05/2017
Sweet simple ease earned two stars, the grand slam fantastic restaurant level taste caught two more stars....40 minutes from "scratch" to dinner ready--THAT earned the 5th star!! Do take note: made as directed, this recipe WILL make A LOT of soup; bear that in mind when you experiment with your modifications. Thank you , Ms. Call--for sharing this recipe here! Read More
(3)