Rating: 4 stars
21 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Packaged meatballs make light work of this bean, vegetable, and pasta soup recipe that can be ready to serve in less than 30 minutes.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary test

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven, combine broth, meatballs, beans, undrained tomatoes, and vegetables. Bring to boiling; stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes, or until pasta is tender. To serve, ladle soup into bowls. If desired, serve with bread and sprinkle each serving with Parmesan cheese. Makes 6 to 8 main-dish servings.

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Beef and Vegetable Soup with Pasta:

Prepare as above, except substitute one 17-ounce package refrigerated cooked beef tips with gravy for the frozen cooked meatballs. Makes 6 to 8 servings.

Freezing Tip

Prepare soup as directed. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top. If desired, sprinkle with snipped fresh Italian (flat-leaf) parsley when serving.

Nutrition Facts

319 calories; fat 5g; cholesterol 32mg; saturated fat 2g; carbohydrates 45g; insoluble fiber 7g; protein 24g; sodium 1552mg; potassium 400mg; calcium 121.2mg; iron 4.3mg.
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