Oma's Quick Italian Meatball Soup

➤ by Gerhild Fulson

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My Italian meatball soup is so good! You can make it as spicy as you like. And, one of the best things is that you empty your fridge, crisper, and/or freezer.

Did you know minestrone is really just a thick soup made with vegetables that often has pasta or rice.

Often meat is added, but not necessary. This soup is called Italian MEATBALL soup. It HAS meat! That makes hubby happy!

A bit of this and a bit of that ...

• Don't have any beef broth. Use bouillon cubes, following package instructions for the quantity to use for 2 cups.
• Add any leftover veggies you have in your fridge. If you want to use up veggies from your crisper, you may need to cook the soup a bit longer to get them tender. 

Yes, you're right. This is a German recipe website, and this soup definitely is not German. But, it's one of my non-German favorites.

Now, if you omit the Italian Seasoning and replace it with some of your own favorites and include some Maggi, you've just turned this into a German soup ;)

Tradition says that this Italian Meatball Soup was used originally to use up leftovers. That makes total sense. Every regional cuisine has its own ways of using leftovers in delicious ways.

So, what's often in the crisper? Onions, celery, tomatoes, and carrots. So, these are often included.

Well, the soup below rivals any that you get in an Italian restaurant. And you’ll feel utterly Italian doing so! In fact, it will be among your favorite Italian soup recipes! I guarantee it!

You’ll easily feed 9 to 10 people with this potful. You could cut back on the quantities, but I find it’s always great to have leftovers for the next day. Since this soup has pasta in it, it will have a tendency to become thicker as it stands. You may need to add extra liquid when reheating. 

Grab your copy of Oma's favorite soups collection in Quick Fix German Soups e-Cookbook. You'll LOVE it! 

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

Oma Says:

Personally, I like a bit of spice in my soups. That’s why I add often add Montreal Steak Spice. You can change that and add whatever you fancy.

A salt-free seasoning spice blend works. Basil is nice. Garlic or garlic powder works. Thyme is great. 

Looking for other meatball soup recipes? Try a Mexican Albondigas Soup ... delicious!

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Print Recipe

Oma's Quick Italian Meatball Soup

My Italian meatball soup is so good! You can make it as spicy as you like. And, one of the best things is that you empty your fridge, crisper, and/or freezer.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings:

Makes 4 servings

Ingredients:

• 3 cups beef broth
• 1 can (14.5-ounce) diced tomatoes
• 10 ounces frozen small precooked meatballs
• about 2 ounces uncooked pasta (½ cup)
• ½ teaspoon Italian seasoning
• 1 cup frozen peas and carrots (or your favorite veggies)
• salt and pepper to taste

Instructions:

1. Into a large saucepan, put the broth, undrained tomatoes, meatballs, pasta, Italian seasoning and veggies.
2. Bring to boil and reduce heat to a simmer.
3. Cover and simmer for about 10 minutes or until the pasta is cooked and the meatballs are hot.
4. Season with additional salt and pepper, if needed.
5. Serve.

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Italian Meatball Soup made Just like Oma



By Oma Gerhild Fulson





This Italian meatball soup is such an easy soup to make for a crowd. You can make it as spicy as you like. One of the best things is that you empty your fridge/freezer. What's not to like?


Ingredients: beef broth, pasta, meatballs, diced tomatoes, frozen peas and carrots, seasonings,

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