Italian Meatball Soup (Frozen Meatballs)
Easy Italian Meatball Soup with Frozen Meatballs and Frozen Vegetables is a simple hearty comfort soup ready in under 30 minutes!
Servings: 6 servings
Calories: 98kcal
Equipment
- dutch oven or stockpot
Ingredients
- 2 cups beef broth
- 3 cups water
- 30 oz. diced Italian style tomatoes (tomatoes with basil, garlic, and oregano typically 2 cans
- 1 tbsp. Dry Italian Seasoning
- 16 oz. frozen Italian meatballs (keep frozen)
- 12 oz. Italian style frozen vegetables (keep frozen)
- 1 cup orzo pasta
- shredded Parmesan Cheese
Instructions
- Add beef broth, water, canned seasoned Italian tomatoes, and dry Italian seasoning to a large stockpot.
- Bring mixture to a boil over medium high heat.
- Add frozen meatballs, frozen Italian vegetables, and dry Orzo pasta to the pot and return to a boil. Reduce heat to medium low and continue to cook and boil until pasta is tender and meatballs are hot all the way through, about 10-12 minutes.
- Stir Italian Meatball Soup occasionally so Orzo pasta doesn't stick to the bottom.
- Remove soup from heat and immediately serve hot, topped with shredded Parmesan cheese.
Notes
If frozen meatballs are too large, cut them in half or 4ths for a simple spoonful bite.
Tip for a creamier soup -
Add a bit of heavy whipping cream or four oz. of cream cheese for a creamy meatball soup. Let the heat and stir in. Cream cheese does have a habit of melting with bits floating on top, so if that bothers you, remove some broth from the soup and whip in cream cheese first before putting back into the stockpot.
Nutrition
Serving: 1 | Calories: 98kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 305mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Calcium: 14mg | Iron: 0.5mg