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Chunky Italian Meatball Soup
Comforting, warming and so delicious, the smell of this cooking alone will bring your family in for dinner! A hearty meatball soup for everyone!
Course
Dinner, Soup
Cuisine
Italian
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
503
kcal
Author
Kylee Ayotte
Ingredients
Olive oil
1
onion
diced
3
cloves
garlic
minced
2
cups
chicken stock
1
cup
water
1
can diced tomatoes
1
Tbs
Italian seasoning
1
lb
small Italian meatballs
3/4
cup
orzo or other small pasta
1
cup
frozen mixed vegetables
To Serve
2
Tbs
parmesan cheese
freshly grated
Instructions
In a large saucepan, heat olive oil over medium high heat.
Cook the onions until softened, then add garlic. Cook for 30 more seconds.
Add the chicken stock, water and tomatoes and bring to a boil.
Add Italian seasoning, meatballs, orzo and frozen veggies.
Return to a boil then reduce heat.
Cover and simmer until pasta is cooked and meatballs are warmed through.
Ladle into bowls, grate parmesan over the top.
Devour.
Notes
Make your own meatballs and keep them in the freezer for this!
Switch out the diced tomatoes for the kind with onions/garlic added - save a step!
Use green beans, peas, carrots - whatever you have. This will always be good, no matter what veggies you add.
Nutrition
Calories:
503
kcal
|
Carbohydrates:
35
g
|
Protein:
28
g
|
Fat:
26
g
|
Saturated Fat:
9
g
|
Cholesterol:
87
mg
|
Sodium:
301
mg
|
Potassium:
675
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
2355
IU
|
Vitamin C:
8.5
mg
|
Calcium:
95
mg
|
Iron:
2.6
mg