Ingredients30 m servings 368
- Heat chicken broth and beef broth in a large Dutch oven or stock pot; add meatballs, vegetables, tomatoes, and macaroni. Cover Dutch oven and bring to a boil, about 10 minutes. Remove cover and stir.
- Stir kidney beans and Italian seasoning into soup; reduce heat to medium. Simmer, stirring frequently, until macaroni is tender, 6 to 7 minutes. Ladle soup into 6 bowls; garnish each with 1 tablespoon Parmesan cheese.
Per Serving: 368 calories; 13.6 36.6 25.4 77 1264 Full nutrition
ReviewsRead all reviews 9
Pretty good soup. A whole box of meatballs is too much. Use about 1/2 the box. I also cut my meatballs in half to make them more bite sized. I used 2 cans of mushrooms, 1 can corn and about ...
This is a great work-night recipe as it doesn't require much prep and still tastes great. The only change I made was to use two cans of beans, and I used cannellini and northerns I had on hand -...
The empty pot says it all! Happy happy people at dinner tonight. Almost polished off this big pot. One of my favorite soups ever!
Great starter recipe to use up the "little bit of this, little bit of that" you have creeping around in your fridge.
This is the second time I've made this recipe. Great flavor, however the Italian seasoning was a little strong for me so this time I cut it down to one tsp.
Mostly great, but the frozen veggies didn't go over well with the kids -- it seemed overloaded with green beans. I like the concept of using frozen meatballs, but I used about half of what it c...
I changed it a bit -- no beef broth, a bit of other spices (onion salt, oregano, basil, garlic) instead of Italian Seasoning, extra vegetables and meatballs, white kidney beans instead of red. ...
Super easy to make. I had to make a couple alterations with what I had on hand - white kidney beans instead of red, a can of diced tomatoes instead of stewed, and a can of mixed veggies, draine...