Italian Meatball Soup

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I had some frozen meatballs in my freezer that I was looking to do something with and decided to make this Italian Meatball Soup. I loved that it was ready to eat in about 30 minutes.

This Italian meatball soup begins by softening some diced onion in a little olive oil. Then adding in some garlic. Next you add in some beef broth, tomato sauce, and crushed tomatoes. This gets brought to a simmer.

Once that is simmering, you add in some Italian seasoning, salt, pepper, frozen meatballs, and pasta. Make sure it’s at a simmer and then give it about 10 minutes to cook until the pasta is tender.

Next you are going to add in some spinach, cream cheese, Parmesan cheese, and mozzarella cheese. You mix this until the cheeses have melted and combined. If you want to reduce the calories of this soup, you can leave out the 3 cheeses and the soup will be great. However, if you can do the cheeses, it just makes the soup even better!

Here is what you need to make the
Italian Meatball Soup

  • OLIVE OIL
  • ONION
  • GARLIC
  • BEEF BROTH
  • TOMATO SAUCE
  • CRUSHED TOMATOES
  • ITALIAN SEASONING
  • SALT
  • BLACK PEPPER
  • FROZEN ITALIAN MEATBALLS
  • SMALL PASTA (I USED DITALINI)
  • FRESH SPINACH LEAVES
  • CREAM CHEESE
  • PARMESAN CHEESE
  • MOZZARELLA CHEESE

Italian Meatball Soup

Real Mom Kitchen

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 417 kcal

Ingredients
  

  • 1 Tbsp olive oil
  • ½ cup diced onion
  • 4 cloves minced garlic
  • 5 cups beef broth
  • 1 can (14 oz) tomato sauce
  • 1 can (14 oz) crushed tomatoes
  • 1 Tbsp Italian seasoning
  • 1 tsp salt
  • ½ black pepper
  • 1 lb frozen Italian meatballs approximately 20 meatballs
  • 1 cup small pasta I used ditalini
  • 1-2 cups fresh spinach leaves
  • 2 oz cream cheese cubed and softened
  • ¼ cup grated parmesan cheese
  • ½ cup shredded mozzarella cheese

Instructions
 

  • Add olive oil to a stock pot on over medium high heat. Add the onions and cook for 4-5 minutes until tender. Add the garlic and cook for an additional minute.
  • Add in the beef broth, tomato sauce and crushed tomatoes into the pot and bring to a simmer. Then add the Italian seasoning, salt, black pepper, frozen meatballs and pasta. Keep at a simmer for 10 minutes until pasta is cooked.
  • Mix in the spinach, cream cheese, parmesan cheese and mozzarella cheese. Stir until the cheese melts into the soup. Serves 6.

Nutrition

Serving: 1 serving | Calories: 417kcal | Carbohydrates: 23g | Protein: 23g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 75mg | Sodium: 1343mg | Potassium: 476mg | Fiber: 2g | Sugar: 2g | Vitamin A: 716IU | Vitamin C: 4mg | Calcium: 147mg | Iron: 2mg
Tried this recipe?Let us know how it was!

This recipe is adapted from Whitney Bond.

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