This Easy Meatball Soup uses frozen meatballs and pre-chopped vegetables to make a simple 30-minute dinner!
When I get busy with work or other house-related things, I’m usually too tired to make a fancy dinner. I want something easy, where I can just throw in a few ingredients and have dinner ready with a short cooking time.
Dinner doesn’t have to be complicated! I like using convenience foods to help me out, like frozen meatballs and pre-chopped vegetables. Saving time is number 1 on my list right now.
This Easy Meatball Soup is made with store-bought frozen meatballs and is done in less than 30 minutes! It’s a hearty soup, is filling, and perfect for colder months.
Scroll to the bottom of this post to get to the recipe card. Or keep reading for full instructions and extra tips!
- Frozen meatballs (I used Italian meatballs)
- Olive oil
- Frozen pepper and onion blend
- Crushed tomatoes
- Broth (Chicken broth, vegetable broth, or beef broth)
- Pasta (I used rotini but any small pasta would work)
- Salt and black pepper
- Meatballs- Use turkey meatballs or even homemade meatballs (But I’d cook your own meatballs first)
- Parmesan cheese on top
- Seasonings: Italian seasoning and garlic powder would be good in this too
- Vegetables: Feel free to chop your own diced onions and bell pepper
- Pasta: You can use small shells, penne, or even elbow macaroni
Can you make this in a slow cooker?
I’ve only used the stove top, but this recipe can definitely be made in a crock pot! The great thing is, it’s hard to mess up soup. You can saute the vegetables beforehand or just throw it all in.
I’d wait until the last 30 minutes or so to add the pasta. That way it won’t get soft and mushy.
How to make
In a large pot, add olive oil and pepper and onion blend, and cook for 5 minutes.
Add the meatballs, crushed tomatoes, basil, oregano, salt and pepper, and broth, and bring to a boil.
Once the water has come to a boil, add the pasta. Partially cover with a lid and cook on medium heat for 15 minutes, stirring occasionally to keep the pasta from sticking to the pot.
Divide into 4 bowls and serve with your favorite sides.
How to store
Once the leftover soup has cooled to room temperature, store in an airtight container in the fridge. For best results, use up within 3-5 days.
Tip: You might want to add more liquid when you reheat the next day. The pasta absorbs a lot of the water and I actually got vibes of Chef Boyardee when eating the leftovers. That’s not a bad thing for me, but just keep that in mind!
What to serve with this
This easy soup would be perfect with a green salad to make it a complete meal! You could also serve it with garlic bread if you want extra carbs.
More meatball recipes
Want some more easy recipes that use frozen meatballs? Check out my Master Post with some of my favorite ideas!
Print this easy meatball soup recipe now:
- 2 cups frozen meatballs
- 1 tablespoon olive oil
- 2 cups frozen pepper and onion blend
- 28-ounce can crushed tomatoes
- 4 cups chicken broth
- 2 cups dried rotini pasta
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- In a large pot, add olive oil and pepper and onion blend, and cook for 5 minutes.
- Add the meatballs, crushed tomatoes, basil, oregano, salt and pepper, and broth, and bring to a boil.
- Once the water has come to a boil, add the pasta. Partially cover with a lid and cook on medium heat for 15 minutes, stirring occasionally to keep the pasta from sticking to the pot.
- Divide into 4 bowls and serve with your favorite sides.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 666Total Fat: 32gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 80mgSodium: 2134mgCarbohydrates: 78gFiber: 21gSugar: 16gProtein: 30g