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
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
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
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
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
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
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
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
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
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
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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
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
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!
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
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!
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!
