Quick Meatball Soup

5 from 7 votes

With Italian flavors, an easy method, and a short cooking time, this Meatball Soup with veggies and pasta is a favorite easy family dinner. Plus: Leftovers reheat so well!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Italian

Servings:

Calories: 321kcal

Author: Amy Palanjian

Equipment

Ingredients

1 tablespoon olive oil
2 cloves minced garlic
1½ cup minced mirepoix (or ½ each minced onion, carrot, and celery)
2 quarts reduced-sodium chicken broth
8 ounces star pastina (or orzo)
16 ounces mini meatballs (fully cooked)
1 cup marinara sauce (optional)
½ cup grated Parmesan cheese
salt and pepper to taste

US Customary - Metric

Instructions

Add the olive oil to a medium pot over medium heat. When warm, add the garlic, celery, carrot, and onion. Stir to coat and cook for 2 minutes, or until just starting to soften.
Add the broth and raise the heat to high. When the broth starts to boil, turn down the heat to medium so it simmers.
(Option: You can blend the vegetables and the broth in a blender to eliminate any small pieces of veggies.)
Add the pasta and meatballs. Cook for about 8 minutes, stirring occasionally.
Stir in the marinara sauce.
Season to taste with salt and pepper. Serve warm with Parmesan cheese, if desired.

Notes

Store leftovers in an airtight container for up to 5 days in the fridge. Warm in a heat-safe bowl in a small pot or in the microwave, adding broth or water if desired if the mixture has thickened.
Use vegetable broth and sub 2 cups white beans for the meatballs to make this vegetarian.
Make this easier by starting with pre-cut mirepoix from the produce aisle of your supermarket. Or you can freeze it in batches yourself.
Simmer Parmesan rind in the broth for extra flavor.
Use tomato sauce in place of the marinara if desired.
Add minced fresh basil to add more fresh flavor if you prefer.
Use frozen meatballs from the store or homemade meatballs.

Nutrition