Meatball Soup 1

Psssst.  I have to tell you something.

There was a time in my life when I didn’t like meatballs.

I know, I know, it’s practically un-American (un-Italian?  Let’s not discuss semantics, okay?).  And maybe it’s the fact that I now live with two guys, but at some point, I sort of turned into a female version of Joey Tribbiani.  I mean, I suppose I’ll share my meatballs with you, but I’d really prefer if I didn’t have to.

Anyway, a few weeks ago I made homemade meatballs, which I’ve pretty much decided are just about the best comfort food ever.  And since I also decided it’s probably not a great idea for my waistline to eat piles of spaghetti and meatballs every other day, I thought I’d better find some other options for using up these little balls of yummy goodness.  I mean, this soup does have carrots and spinach in it, so it’s practically diet food.

Meatball Soup 2


Prep time
Cook time
Total time
Recipe type: Entree
Serves: 5-10
  • 1 recipe Italian Meatballs
  • 1 onion, chopped
  • 4-5 cloves garlic, minced
  • 1 32-ounce container chicken broth
  • 1 cup water
  • 1 28-ounce can crushed tomatoes
  • 1 tablespoon Italian seasoning
  • 1 cup carrots, peeled and diced
  • 1½ cups small pasta noodles, uncooked
  • 2 cups spinach, thinly sliced
  • Fresh basil and oregano, chopped, to taste
  1. Heat 1-2 tablespoons olive oil in a large stockpot. Saute the onions and garlic until translucent. Add broth, water, tomatoes and seasoning, and heat until boiling.
  2. Gently add your meatballs, carrots, pasta and spinach. Reduce heat to a simmer and cook approximately 10 minutes, or until the meatballs are cooked through and the vegetables tender. Top with fresh basil and oregano, if desired.