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Vegetable Meatball Soup

This is a delicious soup recipe that takes less than 30 minutes to prepare and is a great way to use up leftover meatballs. The broth is so light and flavorful, everyone wants the recipe! —Susan Westerfield, Albuquerque, New Mexico
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings (2 quarts)

Ingredients

  • 1 package (12 ounces) frozen fully cooked Italian meatballs
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cups frozen Italian vegetable blend
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1-1/2 cups water
  • 1/3 cup small pasta shells
  • Shredded Parmesan cheese, optional

Directions

  • In a Dutch oven, combine the meatballs, broth, vegetable blend, tomatoes, water and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender. Garnish servings with cheese if desired.
Nutrition Facts
1-1/3 cups (calculated without cheese): 241 calories, 13g fat (6g saturated fat), 27mg cholesterol, 1333mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 13g protein.

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