Ingredients35 m servings 337
- 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.
Per Serving: 337 calories; 12.1 33.9 21.7 73 1223 Full nutrition
ReviewsRead all reviews 3
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 ...
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 shell...