Recipe – Italian Meatball Soup



3 cups water

2 cans (14oz.) diced tomato with onion and garlic

2 cans (14oz.) beef broth

1 teaspoon Homestead North Beach-style Italian seasoning

8-10 Homestead Italian-style Meatballs (frozen)

2 cups frozen Italian blend vegetables

1 cup dried pasta (small elbow, ditalini or orzo – all work – or choose your own)


Stir water, tomatoes, beef broth and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender in about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese. Serve.

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