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Italian Meatball Soup



Quick and easy

Quick and easy

Quick and easy

Prep Time:

5 minutes

Cook Time:

25 minutes


4 - 6 servings


1  16 ounce bag  frozen H-E-B fully cooked Italian meatballs

2  medium carrots, thinly sliced

1  large onion, chopped

1  medium zucchini

1  tablespoon  olive oil

2  15 ounce cans  cannelloni beans, undrained

1  16 ounce can  Del Monte stewed tomatoes Italian recipe

1  14.5 ounce can  beef broth

1/2  cup  chopped fresh basil leaves

1  teaspoon each  salt and pepper


Peel carrots and slice thinly. Chop onion. Cut ends from zucchini and discard. Cut zucchini in half lengthwise and then into thin slices.

Heat oil in a 4-quart saucepan over medium-high heat. Sautèacute; carrots and onion 5 minutes. Add zucchini, undrained beans, tomatoes, beef broth and frozen meatballs. Stir and bring to a boil.

Cover pot, reduce heat to medium-low and simmer 15 minutes, stirring occasionally.

Meanwhile, chop basil. Stir basil, salt and pepper into soup and cook 2 more minutes. Serve while hot
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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