Italian Meatball Soup

This cozy soup is quick—less than 30 minutes from pantry to plate—and loaded with protein and fiber. The shortcut is to start with frozen meatballs. To make this dish vegetarian-friendly, substitute with meatless meatballs and use vegetable broth instead of beef broth.

under 30 mins
dinner lunch

Ingredients for servings

    Italian Meatball Soup

  • 3 teaspoon olive oil, divided

  • 30 fully-cooked frozen Italian-style meatballs, unthawed 1/2-ounce or 15 grams per meatball

  • 1 large onion, chopped

  • 1 medium red bell pepper, chopped

  • 3 garlic cloves, minced

  • 2 teaspoon dried Italian seasoning salt-free

  • 0.5 cup dry white wine

  • 4 cup low-sodium beef broth

  • 1 can reduced-sodium cannellini beans, rinsed and drained certified gluten-free if necessary

  • 2 cup packed baby spinach leaves

  • 6 teaspoon grated Parmesan cheese


  • Heat 2 teaspoons oil in a Dutch oven or soup pot over medium heat. Add meatballs; cook 2 to 3 minutes, turning occasionally, until browned on all sides. Transfer to a plate; set aside.

  • Heat remaining 1 teaspoon oil in same pot. Add onion, bell pepper, garlic, and seasoning; cook, stirring frequently, 3 minutes or until tender. Stir in wine; cook 1 minute or until wine almost evaporates. Stir in broth, reserved meatballs, and beans.

  • Bring mixture to a boil, reduce heat, and simmer 10 to 12 minutes or until meatballs are heated through and vegetables are tender. Stir in spinach; cook 1 minute until wilted. Sprinkle each serving with 1 teaspoon Parmesan cheese.

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