Ingredients35 m servings 337 cals
- 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 g fat; 33.9 g carbohydrates; 21.7 g protein; 73 mg cholesterol; 1223 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...
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 lik...