Quick Meatball Minestrone


Frozen meatballs and white kidney beans pack this simple yet scrumptious soup recipe.

Meatball and Vegetable Soup with penne
Photo: Blaine Moats
Total Time:
25 mins


  • 1 16 ounce package (32) frozen cooked Italian-flavor meatballs

  • 3 14.5 ounce cans 50% less sodium beef broth

  • 1 15 ounce can Great Northern beans or cannellini beans (white kidney beans), rinsed and drained

  • 1 14.5 ounce can diced tomatoes with basil, garlic, and oregano, undrained

  • 1 10 ounce package frozen mixed vegetables

  • 3 ounce dried small pasta, such as small shells, mini penne, rotini, or macaroni (1 cup)

  • 1 teaspoon sugar

  • Finely shredded Parmesan cheese (optional)


  1. In a 4-quart Dutch oven combine meatballs, broth, beans, tomatoes, and frozen vegetables. Bring to boiling. Stir in pasta.

  2. Return to boiling; reduce heat. Simmer about 10 minutes or until pasta is tender and meatballs are heated through. Stir in sugar. If desired, sprinkle each serving with Parmesan cheese.

Nutrition Facts (per serving)

446 Calories
20g Fat
47g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 446
% Daily Value *
Total Fat 20g 26%
Saturated Fat 8g 40%
Cholesterol 27mg 9%
Sodium 1160mg 50%
Total Carbohydrate 47g 17%
Total Sugars 6g
Protein 21g
Vitamin C 12.3mg 62%
Calcium 97mg 7%
Iron 2.9mg 16%
Potassium 486mg 10%
Folate, total 116mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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