Quick 'n Easy Meatball Soup

Quick 'n Easy Meatball Soup

groovinchic 1

"Here's a very easy recipe for a hearty meatball soup for people who are too busy to make the meatballs themselves."
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35 m servings 337 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1223 mg
  • 49%

Based on a 2,000 calorie diet

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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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  1. Stir 2 teaspoons chicken broth, white onion, and garlic together in a pot over medium-high heat; cook until the onion is tender, about 5 minutes. Pour remaining chicken broth into the pot; bring to a soft boil. Add meatballs, garbanzo beans, kidney beans, mixed vegetables, pasta shells, ground ginger, oregano, basil, and cilantro; season with salt and pepper. Stirring occasionally, bring soup to a boil. Reduce heat to medium-low, cover the pot, and cook at a simmer until the pasta shells are tender and meatballs are heated through, 12 to 15 minutes.



This is such a flavorful soup! I wasn't sure I'd like the ginger, but it really added to the flavor. The only pasta I had was vermicelli noodles, so I broke those up instead of using small shell...