Best 4 Easy Meatball Soup Recipes

QUICK 'N EASY MEATBALL SOUP

Steps:

• Stir 2 teaspoons chicken broth, white onion, and garlic together in a pot over medium-high heat; cook until the onion is tender, about 5 minutes. Pour remaining chicken broth into the pot; bring to a soft boil. Add meatballs, garbanzo beans, kidney beans, mixed vegetables, pasta shells, ground ginger, oregano, basil, and cilantro; season with salt and pepper. Stirring occasionally, bring soup to a boil. Reduce heat to medium-low, cover the pot, and cook at a simmer until the pasta shells are tender and meatballs are heated through, 12 to 15 minutes.

EASY TORTELLINI MEATBALL SOUP

Steps:

• In a large stock pot, place garlic and olive oil on medium heat, stirring constantly until garlic is browned; about 3 minutes. Add onions and carrots and continue stirring for 4 - 5 minutes or until vegetables become soft. In the meantime, in a medium pot, cook tortellini according to package; set aside. Add chicken broth to carrot onion mixture and bring to a simmer. Place meatballs in a microwave save container to thaw. After thawed, dice into halves or thirds. Add to onion carrot mixture. Add pepper flakes, thyme, Tabasco and tomatoes. Bring to a simmer for 5 minutes or until thoroughly heated; add salt and pepper to taste. Top with parmesan cheese and basil. Serve piping hot with French bread.

EASY MEATBALL TORTELLINI SOUP

Steps:

• Pour cans of broth into large soup pot.
• Cover and heat over medium heat until simmering.
• Meanwhile, mix ground beef, egg, bread crumbs, salt and pepper.
• Form into 3/4" balls.
• Drop into simmering broth and cook through, about 5 minutes.
• Add frozen tortellini and cook another 7 minutes.
• Add spinach and heat a few more minutes.
• If you'd like, top with grated Parmesan.

EASY MEATBALL SOUP

Steps:

• In a pot combine the water, bouillon cubes, 1 teaspoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes.
• Bring to a boil, reduce heat and simmer covered 30 minutes.
• Mix the meat, uncooked rice, 1 beaten egg, paprika, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Form into 1 inch balls.
• Add the meatballs to the broth, bring to a boil again, then lower heat and simmer, still covered, 30 minutes or until the meat is cooked and the rice is soft.
• Add parsely and Tobasco sauce to taste.
• Just before serving, beat the second egg with the lemon juice.
• Stir two teaspoonsful of hot soup into the lemon mixture, then stir this mixture back into the soup pot.