Quick 'n Easy Meatball Soup

Use prepared meatballs and canned broth, beans, and vegetables to make a quick, easy, and hearty Italian-style soup.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 337 Calories

Ingredients

• 2 teaspoons ground ginger
• 1 teaspoon dried basil
• salt and ground black pepper to taste
• 2 teaspoons minced garlic
• 1 (15 ounce) can mixed vegetables, drained
• 1 (14.5 ounce) can Italian-style diced tomatoes
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 teaspoon dried cilantro
• ¼ cup diced white onion
• 1 teaspoon oregano
• 3 (14 ounce) cans chicken broth, divided
• 24 frozen cooked Italian-style meatballs
• ½ cup dried small pasta shells

Recipe Instructions

Step 1

Stir 2 teaspoons chicken broth, white onion, and garlic together in a pot over medium-high heat; cook until the onion is tender, about 5 minutes. Pour remaining chicken broth into the pot; bring to a soft boil. Add meatballs, garbanzo beans, kidney beans, mixed vegetables, pasta shells, ground ginger, oregano, basil, and cilantro; season with salt and pepper. Stirring occasionally, bring soup to a boil. Reduce heat to medium-low, cover the pot, and cook at a simmer until the pasta shells are tender and meatballs are heated through, 12 to 15 minutes.