Vegetable and Meatball Soup

I had pretty low expectations when I set out to make this vegetable and meatball soup. I was very pleasantly surprised in the end. It came out very tasty despite being incredibly easy to make. This isn’t some fru-fru dish here. You’re not going to spend hours in the kitchen prepping for it. It’s not that kind of a thing.Vegetable and Meatball Soup

I’ll definitely make this vegetable and meatball soup again! It’s perfect on a night when I just don’t have a lot of time to throw dinner together, but still want a filling meal.

For another a-little-different meatball recipe, try my Hawaiian BBQ meatballs with fried rice.

Vegetable and Meatball Soup

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6


  • 3 14 ounce cans beef broth
  • 1 pound frozen cooked meatballs
  • 1 15 ounce can Great Northern beans, rinsed, drained
  • 1 15 ounce can diced tomatoes
  • 1 teaspoon dried basil granulated garlic, and dried oregano OR 3 teaspoons Creole seasoning
  • 1 10 ounce package frozen mixed vegetables
  • 1 cup dried rotini pasta


  • Combine beef broth, meatballs, beans, tomatoes, spices, and vegetables in a large pot or Dutch oven.
  • Bring to a boil.
  • Stir in the pasta and return to a boil. Reduce heat to a simmer and continue simmering for 10 minutes or until the pasta is done.

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