Recipe by Judy Henry
"Miniature meatballs with vegetables and pasta shells. You will love this soup."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (1 ounce) envelope
dry onion soup mix
1 (14.5 ounce) can
stewed tomatoes, with juice
1 (14.5 ounce) can
green beans, drained
3 (14.5 ounce) cans
1 (16 ounce) package
frozen mixed vegetables
dry bread crumbs
grated Parmesan cheese
ground black pepper
uncooked alphabet pasta
Anyone who doesn't rave over this soup must have done something wrong. Our family doesn't usually love soup so I don't make it often but decided to give this a whirl after ordering something similar at a restaurant. I made a few changes. I added cubed red potatoes, diced tomatoes instead of stewed tomatoes, onions, baby bella mushrooms, two cloves of garlic, basil and a bay leaf. Topped each bowl with parmesean cheese. It was FANTASTIC!! You can really add just about anything you like to a recipe like this. I also used elbow macaroni because it was all I had on hand. The aroma was so wonderful. My husband wasn't excited when he saw that I was making soup for dinner but he quickly changed his mind after the first bite. He went back for thirds. Even my kids who are picky eaters asked for more. To date this is the absolute BEST recipe I've found on this site and I've tried many!! Thanks for sharing this. I'll make it over and over. Very easy to make too!!
This soup was TOO starchy and not enough liquid!!!!! We really didn't like it at all.
Very Good. I used fresh vegetables of my choosing. I also increased the water by 3/4 cup and added an 8oz. can of tomato sauce for a little extra body. I added a tablespon of parsley and 2 bay leaves. Que excellente!
This makes a pretty tasty soup, but I had to make some adjustments based on what I had on hand. Instead of dried onion soup mix, I used 1 cup each of chopped fresh onions and celery, slowly sauteed over low heat for 10 minutes in 1 T. oil and then added 4 beef bouillon cubes along with the water. I substituted beef broth for the chicken broth, a can of diced tomatoes for the stewed tomatoes, and then left out the canned green beans because I didn't have any. I also added a cup of chopped cabbage to add some more fiber to the soup. I reduced the bread crumbs and parmesan cheese in the meatballs to 1/2 cup each (otherwise the meatballs would be all filler) and added 1/2 tasp. of Italian seasoning. I thought it needed more seasoning when it was done, so I added some dried basil and oregano to it. I also added extra beef broth to balance out the extra veggies I put in. This is a good, hearty basic recipe that you can adjust depending on the veggies, broth and seasoning you have on hand.
When I was a child my Grandmother used to make "meatball soup." I have asked her numerous times for the recipe, but she could never tell me because it was a "kitchen sink" soup. Well this soup tasted just like I remember it! I thought it needed more broth, so I added 2 more cups of water to it. I also added 2 cups of celery. This made for a lot of veggies! Also, 1 lb of meat may be a lot. I should have made the meatballs a bit smaller, but I ended up with about 60 meatballs the size I made them. (I also added garlic powder to them) My meatballs came out a bit dry, so next time I will add an extra egg. Only other thing is this makes a lot of soup, so get ready to freeze batches. Thank you Judy Henry, this is going into my recipe box and will be made every winter!!!
Awfully darn tasty. I did not use as much liquid as called for, and added fresh parsley, bay leaves and more pepper and salt in meatballs.
Even hubby and kids liked, that in itself is a miracle!!
This recipe was great! Here's what I did a bit different. Only used 16oz bag of frozen veggies and used orzo pasta because that's what I had on hand. The bread crumbs were Italian breadcrumbs and I added about 1tsp Kosher salt and 2tsp of adobo (you could sub Lawry's or poultry season) and 3 eggs total but that was to 2.25lbs of ground beef. It was a perfect ratio of vegetables to pasta to broth meatballs. I added just under 60 meatballs to the soup and froze the rest.The last change was adding a small can of tomato sauce. The recipe for me made about 9 servings and of course I have about 100 mini meatballs for another use! I think if I hadn't added the additional seasoning to the meatballs, they would have been a bit bland. Excellent soup!
My family loves this recipe and I have passed it on to my friends. I do however not add the mixed vegetables. I do use ALL bullion for ease. They look forward to having this soup! EMB
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Meatball Soup II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 453
** Calories from Fat: 190
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This one-pot Mexican classic is easy and packed with flavor.
See how to make a super-simple soup with veggies and ground beef.
A flavorful taco soup with ground beef, taco seasoning, beans, and green chiles.