One Pot Italian Meatball Soup
Quick, easy Italian meatball soup recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. Loaded with pasta, vegetables, meatballs.
Servings: 8 People
Calories: 352kcal
Ingredients
- 2 tablespoon Olive oil
- 1 cup Onion Finely chopped
- 2 cloves Garlic Finely minced
- 1 bag Meatballs Frozen, Cooked, 1.5 pound bag
- 2 cups Frozen vegetables
- 6 cups Beef broth Low sodium
- 1 can Crushed tomatoes 15 oz. can
- 1 can Tomato sauce 16 oz. can
- 1-2 teaspoon Italian seasoning
- Salt To taste
- Pepper To taste
- 1 Bay leaf
- ¾-1 cup Acini di pepe pasta Dry, Uncooked
- 1 tablespoon Parsley Fresh, Finely chopped, For garnish
- 1 tablespoon Basil Fresh, Finely chopped, For garnish
Instructions
- Heat oil in a large nonstick pot over medium-high heat.
- Add onion and garlic and saute for 2-3 minutes until garlic is fragrant and onion is slightly tender.
- Add cooked meatballs, frozen vegetables, broth, crushed tomatoes, tomato sauce, Italian seasoning, salt, pepper, bay leaf.
- Mix and bring to a boil.
- Then, add dry pasta and let it simmer and cook for about 15 minutes or until pasta is tender and cooked through.
- Discard bay leaf.
- Garnish with fresh parsley and basil. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop. Additional broth or water will need to be added when reheated since the pasta absorbs a lot of the liquid and makes the soup thick and chunky.
Nutrition
Calories: 352kcal | Carbohydrates: 24g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 1285mg | Potassium: 921mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2854IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 3mg