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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