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Italian Meatball Soup

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Italian Meatball Soup


Preparation Time: <5 minutes

Cook Time: 10 - 15 minutes


Soup "season" tends to run from autumn through early to mid-spring. This particular soup is hearty, rich and so good, you may want to make it all year long! It is incredibly quick and easy to make, uses wholesome and healthy ingredients, and will satisfy even the heartiest eater. Beef broth, seasoned canned tomatoes and water make up the liquid portion of the soup, while the heart of it is comprised of little turkey meatballs, vegetables, tiny pasta, and a little Italian seasoning and crushed red pepper flakes for extra zip. Serve as a main course with a side of crusty bread or green salad, or as an appetizer (like at a soup party).


  • 1 (14 oz.) can fat free, reduced sodium beef broth
  • 1 (14.5 oz.) can diced tomatoes with onion OR Italian-style stewed tomatoes (if you can get no salt added, this is preferable)
  • 1 1/2 cups water
  • 1/2 tsp. Italian seasoning, crushed
  • 8 oz. frozen Italian-style meatballs, or your own from the freezer
  • 1/2 cup dry, small pasta (ditalini, orzo, etc.)
  • 1 cup frozen, mixed vegetables
  • 1 tbsp. freshly grated Parmesan
  • Kosher salt (optional - if you use reduced/salt free broth or vegetables, you probably will have to add a little salt)
  • 1/4 - 1/2 tsp. crushed red pepper flakes (optional)


In a large pot, stir together the beef broth, undrained tomatoes, water, and Italian seasoning. Bring to a boil.

Add the meatballs, pasta and frozen vegetables. Return to a boil, then reduce to a simmer.

Simmer uncovered, about 10 minutes, or until the pasta and vegetables are tender. Stir frequently, or else the pasta will end up cooking into the bottom of the pot.

Taste for seasonings, then ladle into soup bowls and sprinkle a little Parmesan cheese on top. Serve immediately.

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