Italian Meatball Soup

Ok so the jumping off point of this recipe was shared with me by my sister. I have no idea where she got this recipe, so if it was you, thanks for a the jumping off point. I really can’t even remember which things that I changed because I have made it this exact way for years now.

This is another soup that I love! It is super super easy to make as it is made from frozen or canned ingredients. I make the pasta separate and keep it separate so that it is great for leftovers. I am not a fan a leftover soup with the pasta in it because the noodles get soggy and soak up all the broth.

I make this soup in a crockpot and cook all day so again super easy. We made a tradition in the last few years that this soup is always what I make on Halloween, as well and many other times. The boys, who don’t love soup, eat the meatballs out of it with the ditalini.

So really all you have to do is dump all of these items into the crockpot and cook on low all day.

I cook up the noodles whenever I have time and keep them in the fridge until serving time. Then I just put a spoonful of noodles in the bottom of the bowl and the hot soup on top and it warms the noodles and turns out perfectly. Top with a little parmesan cheese and ENJOY!!!

Italian Meatball Soup


1 Can Italian Diced Tomatoes
3 Cups Low Sodium Beef Broth
1 1/2 tsp Italian Seasoning
1 Cup Water
1 – 10oz bag Frozen Mixed Veggies
1 Heafty Cup Frozen Italian Meatballs
1 Cup Ditalini
Parmesan Cheese

Combine all but the last two ingredients in the crockpot and cook on low all day.

Before serving cook ditalini in salted water as directed on the package. Drain and keep separate.

Spoon ditalini into a bowl, ladle soup over pasta, and top with parmesan cheese.


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