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Meatball Soup

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  • Meatball Soup

    Meatball Soup

    AUTHOR Holly Nilsson

    1 onion
    2 cloves garlic (I used about 1 Tbsp)
    1 tablespoon olive oil
    1Tbsp fennel seeds, toasted and crushed, optional
    1 pounds meatballs frozen or homemade (I used 2 pkgs baked Carando meatballs)
    6 cups beef broth
    28 ounces diced tomatoes undrained (I used S&W Italian seasoned)
    1 teaspoon italian seasoning crushed
    1/2 tsp salt (optional)
    ⅔ cup ditalini or orzo pasta
    2 cups frozen vegetables


    In a large saucepan or pot saute onion and garlic. Add fennel seeds if using. 

    Add prepared meatballs and beef broth to pot and cook 10 min.

    Add tomatoes, seasoning, pasta and frozen veggies. Simmer covered 15 minutes or until pasta is cooked.

    Charlene’s notes 3-5-2023: This was very good with the tweaks I made and it makes a large pot. I was able to freeze two large bowls worth and one additional to have in a couple days. I would definitely make it again.​