Born out of desperation, this soup was created with whatever I had in my refrigerator and pantry. In taste, it is very similar to a minestrone soup. It’s also very versatile and you can add/remove vegetables as you like. You can also add different types of beans (white beans as an example). Use the meatballs, or not. Anyway you do it, you’ll have a delicious, hot soup for you and your family.
Quick Vegetable Meatball Soup
Print recipe
| Serves | 8 |
| Prep time | 5 minutes |
| Cook time | 35 minutes |
| Total time | 40 minutes |
| By author | Dish Ditty |
Ingredients
- 64oz Chicken or Beef Broth
- 2 cups Water
- 2 tablespoons Better than Bouillon Beef Base
- 1 can Kidney Beans (drained)
- 1 can Green Beans (drained)
- 1 cup Frozen Mixed Vegetables
- 1 cup Marinara Sauce
- 1 teaspoon Italian Herb Seasoning
- 1 tablespoon Cilantro Paste
- 1 bag Frozen Meatballs (27 oz)
- 1/2 teaspoon Minced Garlic
- 1/2lb Pasta (Farfalle, Mini Penne, Shells, ...)
Directions
| Step 1 | |
| Add all ingredients except pasta into large soup pot and bring to a boil. Reduce heat and cook at a simmer for 15 minutes. | |
| Step 2 | |
| Add pasta and cook for 10 to 20 more minutes (depends on type of pasta used) until pasta is tender. Serve with Parmesan cheese and French bread. Or, try using Mizithra cheese in place of the Parmesan. Yum! | |
