How to Make Quick Italian Meatball Soup - A Step-by-Step Guide

Quick Italian Meatball Soup is a comforting and hearty dish that is perfect for a chilly evening. This soup is packed with savory meatballs, tender vegetables, and flavorful herbs, making it a satisfying meal that the whole family will love. Best of all, it comes together in just about 30 minutes, making it the perfect weeknight dinner option.

The star of this soup is the homemade Italian meatballs, which are seasoned with a blend of herbs and spices that give it an authentic Italian ...

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Ingredients

  • 1 pound ground turkey breast or lean ground beef
  • ½ cup Kretschmer® original toasted wheat germ
  • 1 egg white
  • ¼ cup water
  • 1 ½ teaspoons dried Italian seasoning blend
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 (14.5 ounce) cans lower-sodium chicken broth
  • 1 (14.5 ounce) can Italian-style diced tomatoes
  • ½ cup small soup pasta, such as tiny bowties, ditalini or shells, uncooked
  • 5 ounces fresh spinach leaves, coarsely chopped
  • ¼ cup shredded Parmesan cheese

Information

  • Servings: 6
  • Yield: 6 servings

  • Heat oven to 425 degrees F. Combine all meatball ingredients; mix lightly but thoroughly. Shape into 1-1/4-inch meatballs. Place in shallow baking pan sprayed with no-stick cooking spray. Bake 10 minutes.
  • Meanwhile, in large saucepan, combine broth and tomatoes. Cover; bring to a boil. Stir in pasta. Cover and simmer 5 minutes. Add meatballs. Simmer, uncovered, 5 minutes longer or until pasta is tender. Stir in spinach. Remove from heat. Let stand 2 to 3 minutes. Serve in bowls sprinkled with Parmesan cheese.
  • Nutrition

    207 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 61mg
    • Sodium: 490mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 29g
    • Vitamin C: 12mg
    • Calcium: 113mg
    • Iron: 4mg
    • Potassium: 541mg