Meatball Soup

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4 main-dish servings

It's a fact: Parmesan cheese is the key to really good meatballs. Put them in a soup with veggies and pasta and you've really got something.

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What You Need

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Make It

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  • 1. In a medium mixing bowl combine egg, bread crumbs, Parmesan or Romano cheese, parsley, onion, garlic salt, and pepper. Add ground beef; mix well. Shape meat mixture into 36 balls.
  • 2. In a large skillet cook meatballs over medium heat about 8 minutes or until done (160 degrees F), turning occasionally to brown evenly. Drain fat from pan. Set meatballs aside.
  • 3. In a large saucepan stir together garbanzo beans, beef broth, undrained tomatoes, water, mushrooms, and Italian seasoning. Bring to boiling. Add pasta. Return to boiling. Reduce heat and simmer, covered, for 10 to 12 minutes or until pasta is tender. Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just until spinach is wilted. Makes 4 main-dish servings.

Make Ahead

Prepare soup, except do not add spinach; cool. Transfer to airtight freezer container; seal, label, and freeze up to 3 months. To reheat, transfer to saucepan; cook over medium heat, stirring occasionally to break up. Stir in spinach as above.


  • 4 main-dish servings

Nutritional Information

Serving Size 4 main-dish servings
Calories 323
% Daily Value
Total fat 10g
Saturated fat 4g
Cholesterol 91mg
Sodium 1251mg
Carbohydrate 36g
Dietary fiber 8g
Protein 23g
Vitamin C 21 %DV
Calcium 14 %DV
Iron 31 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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