Easy Italian Meatball Soup: A Cozy 20-Minute One-Pot Dinner
A hearty, comforting, and incredibly easy Italian meatball soup that comes together in just 20 minutes. Using convenient frozen meatballs and pantry staples, this one-pot meal is packed with protein, veggies, and savory tomato broth. Perfect for busy weeknights.
Equipment
- Large soup pot or Dutch oven
- Ladle
- Can Opener
Ingredients
Soup Base
- 2 cans diced tomatoes with onion and garlic 14 ounce cans, undrained
- 2 cans beef broth 14 ounce cans
- 3 cups water
- 1 teaspoon Italian seasoning
Meat & Veggies
- 1 package small frozen cooked Italian-style meatballs 16 ounce package
- 2 cups frozen Italian-blend vegetables
- 1 cup small star-shaped dried pasta Stelline or similar small shape
- 0.25 cup grated Parmesan cheese for serving
Instructions
- Build the Broth Base: In a large soup pot, combine 2 cans beef broth, 3 cups water, and 2 cans undrained diced tomatoes. Stir in 1 tsp Italian seasoning. Bring to a boil over medium-high heat.
- Add the Substance: Carefully add the 16oz package of frozen meatballs and 2 cups frozen vegetables to the boiling broth. Return to a boil.
- Cook the Pasta: Stir in 1 cup of star-shaped pasta. Reduce heat to medium and simmer uncovered for 8-10 minutes, or until pasta and veggies are tender.
- Garnish and Serve: Remove from heat. Ladle into bowls and top with grated Parmesan cheese.
Notes
If you anticipate leftovers, cook the pasta separately and add it to individual bowls to prevent it from absorbing all the broth in the refrigerator.