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Hearty Italian Meatball Soup

Suzanne Call

"A very hearty, flavorful soup. Use whatever small shaped pasta you like."
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30 m servings 272 cals
Original recipe yields 8 servings


  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 38
  1. 49 Ratings

Most helpful positive review

Perfect for a cold, rainy, late fall weekday. I even made the meatballs from scratch and it still was quick. Delish. My modifications: I used 32 oz of unsalted beef stock and 2.5 cups of water. ...

Most helpful critical review

This was ok. Nothing special but no one complained and it all got eaten. I liked the idea of using purchased meatballs, because I had a package of Aidell's carmellized onion meatballs in the fre...

Most helpful
Most positive
Least positive

Perfect for a cold, rainy, late fall weekday. I even made the meatballs from scratch and it still was quick. Delish. My modifications: I used 32 oz of unsalted beef stock and 2.5 cups of water. ...

Had pounds of leftover meatballs from the football game and ham broth from the spiral ham that was served. What a fantastic way to revamp leftovers into something new and delicious. The only ch...

I used chicken broth because I did not have beef on hand and packaged precooked chicken meatballs, Italian with mozzarella from Aidells. The meatballs themselves have lots of flavor. My diced ...

Yummy soup. I had some meatless meatballs in the freezer so I used those.. they got a little soft so next time I'll try this with turkey or beef ones. I used half the amount of pasta and added s...

Awesome recipe.....thanks for sharing ...

Very easy recipe and the family loved it. I didn't have any frozen vegetables so I cut up 3 zucchini and added 3 carrots. I cooked the carrots first. I also added a can of white kidney beans ...

I added an 8 oz bag of baby spinach. Otherwise followed the recipe exactly. Used frozen Italian style meatballs from Costco and ditalini pasta. This is super easy to prepare, kid-friendly, an...

This was delicious. My husband, who isn't a fan of soup, said that I can make this all winter. I ended up cutting the meatballs into smaller pieces after my son tried to nab as many as possible,...

Simple and hearty! We used one can of low sodium beef broth and one regular sodium can of beef broth and the combo seemed to have the right amount of taste while managing sodium levels for us. W...