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KK's Italian Meatball Soup

Rated as 4.67 out of 5 Stars

"This was given to me by a dear friend and is now my favorite soup. You can substitute Parmigiano-Reggiano cheese for the Asiago cheese."
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45 m servings 338
Original recipe yields 8 servings


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  1. Heat oil in a large pot over high heat. Saute onion, carrots, celery, and garlic until onion is pale golden, about 4 minutes. Pour broth and water into pot; cover the pot and bring mixture to a boil.
  2. Stir beans and meatballs into broth mixture; bring to a boil, reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until vegetables are tender and meatballs are heated through, about 20 minutes.
  3. Mix spinach, Asiago cheese, salt, and pepper into soup; simmer until spinach wilts, about 1 minute.

Nutrition Facts

Per Serving: 338 calories; 14.7 30.1 21.6 64 205 Full nutrition

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Delicious soup! Used 8 cups of broth and no water. Made our own meatballs, didn’t add any cheese.

This Meatball; Soup is excellent. I make a huge pot so we can freeze some meals. I will make it again. Good winter soup for us.

I cut the portions back to 4 and used Pecorino Romano instead of Asiago. I also used all chicken broth, no water. I loved how fast this came together for a quick lunch. #Allrecipesallstarsca...