Italian Meatball Soup

I like this recipe because it's so versatile. I use whatever frozen or fresh vegetables I have on hand and cook a double batch of the meatballs so I can freeze them for next time. You can even turn this into a stew by adding potatoes.

Yield: 6 servings (serving size: 1 1/3 cups soup and 5 meatballs)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 30%
  • Fat: 10.6g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 28.1g
  • Carbohydrate: 25.8g
  • Fiber: 3.6g
  • Cholesterol: 89mg
  • Iron: 4.4mg
  • Sodium: 842mg
  • Calcium: 206mg


  • Meatballs:
  • 1 cup Italian-seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup dried parsley
  • 2 tablespoons water
  • 1 teaspoon dried basil
  • 1 teaspoon black pepper
  • 1 pound ground round
  • 1 large egg
  • Cooking spray
  • Soup:
  • 1 1/2 teaspoons vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 2 cups low-sodium tomato juice
  • 1/2 cup chopped green bell pepper
  • 1/2 cup frozen green beans
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/8 teaspoon black pepper
  • 2 (14 1/2-ounce) cans low-salt beef broth


  1. Preheat oven to 375°.
  2. To prepare meatballs, combine first 8 ingredients in a bowl. Shape beef mixture into 30 (1-inch) meatballs, and place on a broiler pan coated with cooking spray. Bake at 375° for 20 minutes or until done. Drain on paper towels.
  3. To prepare the soup, heat the oil in a Dutch oven over medium heat. Add the onion, carrot, and celery, and sauté for 10 minutes or until tender, stirring occasionally. Add the meatballs, tomato juice, and remaining ingredients. Bring to a boil, reduce heat, and simmer for 10 minutes or until vegetables are done.
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