Southwest Meatball Soup

5 of 5
(3 ratings)
Total Time
Number Of

Meatballs and veggies in a flavorful soup base --- brightened with a splash of fresh lime juice

  • PAM® Original No-Stick Cooking Spray
  • 3 small zucchini, cut into 1/2-inch pieces
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 pkg (24 oz each) small frozen cooked meatballs
  • 2 cans (14 oz each) reduced-sodium chicken broth
  • 1 can (28 oz each) Hunt's® Crushed Tomatoes
  • 2-1/2 tablespoons (1/2 of 1.12-oz pkg) fajita seasoning mix
  • 1 medium lime, cut into 8 wedges

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  1. Spray large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add zucchini; cook 3 minutes or until crisp-tender, stirring occasionally.
  2. Add all remaining ingredients, except lime. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until meatballs are hot. Serve with lime wedge squeezed over each serving of soup.
Cook's Tips

Garnish each serving of soup with a few crushed tortilla chips, if desired.

Cook's Tips

Garnish each serving of soup with a few crushed tortilla chips, if desired.

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Nutrition Information
Calories: 308 View complete nutrition information
Reviews (3)

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Overall Rating

Jim December 18, 2015

Very tasty. I used less zucchini but added a can of refried beans to thicken the soup a bit plus a can of corn. Also, no soup can be made without onions and a ton of garlic!! Yummy!!

Angie February 04, 2014

Awesome meal!!! So yummy!

mabunny10 July 24, 2013

I thought this was great. Am looking forward to making again. I used turkey meatballs.