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 7
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 -...
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...