Italian Meatball Soup

5 of 5
(2 ratings)
Total Time
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A quick version of Italian Wedding Soup using on-hand ingredients

  • 18 (1 oz each) frozen cooked Italian meatballs (from 28-oz pkg)
  • 3 cups lower sodium beef broth
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
  • 2 cups frozen bell pepper and onion strips (from 16-oz pkg)
  • 1 teaspoon dried basil
  • 1 cup frozen loose cut leaf spinach
  • 1/4 cup grated Parmesan cheese
  1. Combine all ingredients, except spinach and cheese, in large saucepan or Dutch oven. Cook over medium-high heat until boiling. Cover; reduce heat and simmer 15 minutes or until meatballs are hot.
  2. Stir spinach into soup; cook 3 minutes or until tender. Sprinkle individual servings with cheese.
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Nutrition Information
Calories: 293 View complete nutrition information
Reviews (2)

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Overall Rating

Gern January 09, 2014

This was delicious. I tripled this in a large stockpot. I cut up a fresh onion and browned it in a little butter with the garlic. A slight demerit for the 'healthy' aspect I suppose. I added some dehydrated carrots to make up for that. It was a big big hit with the family.

Susie January 17, 2012

This recipe is really good and great for the lower carb diet. Plenty of fiber and protein!