Here's a very easy recipe for a hearty meatball soup for people who are too busy to make the meatballs themselves.

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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 2 teaspoons chicken broth, white onion, and garlic together in a pot over medium-high heat; cook until the onion is tender, about 5 minutes. Pour remaining chicken broth into the pot; bring to a soft boil. Add meatballs, garbanzo beans, kidney beans, mixed vegetables, pasta shells, ground ginger, oregano, basil, and cilantro; season with salt and pepper. Stirring occasionally, bring soup to a boil. Reduce heat to medium-low, cover the pot, and cook at a simmer until the pasta shells are tender and meatballs are heated through, 12 to 15 minutes.

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Nutrition Facts

337 calories; protein 21.7g 43% DV; carbohydrates 33.9g 11% DV; fat 12.1g 19% DV; cholesterol 73.4mg 25% DV; sodium 1223.4mg 49% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
12/17/2015
This soup is fantastic! Even my pickiest eaters really enjoyed it. It's hearty and flavorful. I didn't have mixed veggies so I just used corn and it was still delicious. I wasn't sure about the ginger but it adds a fantastic flavor! I will be adding this to my regular rotation! Read More
(2)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/17/2015
This soup is fantastic! Even my pickiest eaters really enjoyed it. It's hearty and flavorful. I didn't have mixed veggies so I just used corn and it was still delicious. I wasn't sure about the ginger but it adds a fantastic flavor! I will be adding this to my regular rotation! Read More
(2)
Rating: 5 stars
09/09/2015
This is such a flavorful soup! I wasn't sure I'd like the ginger but it really added to the flavor. The only pasta I had was vermicelli noodles so I broke those up instead of using small shells. For the vegetables I used about a 1/2 cup each of frozen corn and peas. I was out of garbanzo beans so I used white kidney beans instead. After I took my picture I added a sprinkling of parmesan cheese and it was delicious! I'll definitely make this again. Read More
(2)
Rating: 4 stars
01/04/2016
I really loved this soup and would eat it again and again. It was relatively quick and easy to make with pre-made meatballs in the freezer. My family was less fond of it but 2 out 3 of them liked it well enough. Changes: I added a bit more onion (I didn't think c. was enough) and sautéd it with the garlic in a bit of olive oil instead of some broth. (I only had bouillon cubes on hand so I had to wait until after I boiled the water to dissolve it and I didn't want to do that all in a separate pot just so I could have a bit to sauté onions and garlic in). I didn't have canned Italian tomatoes on hand so I used regular and added 2 tsp. of Italian seasoning. I also used frozen mixed veggies (green beans yellow beans and carrots) since I didn't have canned. I used penne since I didn't have shells. I was worried penne would be too big but it was fine. I was also worried that 2 tsp. of ginger would be too much but I gave it a try and it was good. Finally I skipped the cilantro since hubby won't eat it. Read More
(1)
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