Speedy Italian Meatball Soup
Today my Mama joins us with a recipe for a scrumptious Speedy Italian Meatball Soup. 
Good day to everyone! I am so happy to tell you that I will be sharing some of my tried and true recipes with you. Christy asked me if I wanted to start writing on SouthernPlate.com on a regular basis and I immediately said “sure”. Then terror settled in! You see, I am from a different generation that is not really tech savvy. Christy assured me that she could walk me through it and I’d be fine. I’m still not real sure of myself so I hope that you will all hang in there with me while I learn the ropes. I promise I am a fast learner.
I will be sharing some recipes that I learned from my paternal grandmother who lived next door to us. I spent a lot of time at her house growing up. Most of my memories take place in her kitchen. She raised ten kids, grew a huge garden, cooked everything from scratch and was an amazing cook.
Once, Christy asked her readers who they would most want to share a meal with that had passed on. I knew right away it would be her, Mama Reed. None of her recipes were complicated. She cooked three huge meals a day and also had other chores so there was no time for complicated. Quick and delicious was what she went for. And I am here to tell you, she achieved that goal! She has been gone over 40 years and I can still taste her green beans and fried corn.
I will also share new recipes that friends share at our get togethers. I have friends who are amazing cooks and we all share our recipes. They all have to pass the taste test with our husbands and grandkids. Now you will be included in our group.
One thing I would like to ask of you is your input on recipes and ideas that you would like to see on Southern Plate. Sometimes I forget that foods I cook all the time may be a memory for you and you’d like me to share the recipes so you can make them for your family. I will be happy to help out whenever I can.
I am looking forward to our new adventure. Like my daddy said, “Hold on, here we go!”
Today I’ll be sharing my recipe for meatball soup. Since it is made using frozen meatballs and vegetables, it is finished in no time flat. I make it for a quick lunch when my husband and I want more than a sandwich. It is especially good on cold winter days. If you made Christy’s Dr. Pepper Meatballs a few weeks ago, you may still have some frozen meatballs in your freezer – or you may have been like us and liked them so much that you had to make them again! Either way, I hope you enjoy this recipe! It is one of my favorite soups.
~ Mama
This is today’s lineup of ingredients. Chicken broth, diced tomatoes, bowtie pasta, frozen meatballs, frozen mixed vegetables, and Italian seasoning.
Combine broth, tomatoes, meatballs, vegetables, and Italian seasoning. Bring to a boil. Turn heat to medium and add pasta.
I promise I took a picture of me adding the pasta but it must have been bashful because it immediately went under.
Oh well, sometimes pasta is like that.
Continue to cook for 12 minutes or until pasta is al dente and meatballs are heated through.
Ingredients
- 2 32 ounce cartons of chicken broth
- 1 can 14 1/2 ounce diced tomatoes
- 1 teaspoon Italian seasoning
- 2 cups uncooked bowtie pasta
- 16 ounces small frozen meatballs beef or turkey
- 16 ounce bag of frozen mixed vegetables
Instructions
- Combine chicken broth, tomatoes, vegetables, Italian seasoning, and meatballs. Bring just to a boil over medium high heat.
- Turn heat down to medium, add pasta. Continue cooking for approximately 12 minutes or until pasta is al dente and meatballs are heated through.
Nutrition
The best time to plant a tree was 20 years ago. The second best time is now.
~Chinese Proverb
Welcome aboard Mama 🙂 thank you Christy for sharing the spot light with your mother, you could not have picked a better person….and I know you will agree with me here…..
Thanks for this recipe Mama, it looks and sounds wonderful and I will have to make this…..love Christy and her recipes and now will love you and your recipes also 🙂 glad to have you, and this way we will always have great recipes no matter who they belong to……
Welcome!! I like the idea that good from scratch (sort of) does not have to involve cooking the whole day or even for several days before you put the whole dish together. Funny I have a kitchen full of gadgets and my Grand Mother and Mother had some nice cast iron a stove, and some sharp knives and they cooked circles around anything I do.
Looking forward to trying and enjoying some of your recipes, Janice. The meatball soup looks great and I love simple recipes with what I call “normal” ingredients. Welcome.
Hi Janice! I’m so glad you are going to be sharing some of your recipes! I love the recipes that Christy shares and have printed MANY and tried some! I haven’t been disappointed in any of them. I’m looking forward to the recipes from Mama Reed. Some of the old recipes are the best!
Welcome! I try new recipes weekly and love quick easy dinner ideas or things I can prep on the weekend or a day or two ahead such as a sauce for wings or pasta, etc. I try to do ahead so the long work days aren’t as hard when I get home.
Welcome! It has been fun to get to know you with previous features and now I look forward to seeing your recipes on a regular basis. (Sweet potato dumplings sound extra delicious!)
I make a similar soup, and wanted to suggest that it works well in the crock pot too! So nice to come home to warm soup and serve it with crusty bread on a cool Fall or cold Winter day. I recommend using fewer noodles or adding more broth for the crock pot, since the noodles will absorb lots of liquid during a longer cooking time. Or, I sometimes substitute cubed raw potato for the noodles.
Good reminder to all this back into my Fall recipe “rotation!”
Dear Mama Janice,
It is great that you have agreed to conquer your fears and jump right in to the blogging world. Your recipe sounds great and I am looking forward to more. From someone who grew up cooking with my maternal grandma and my mom who were both amazing cooks, I treasure the old recipes. It always amazes me when I bring one of my families recipes to a potluck and people ask for the recipe because they “have never had anything like it before.” More often then not, the recipe was one that was regularly in our families rotation. My grandmother used to make fried red cabbage that has apples, a little bit of onion, some sugar and something else. The problem is that none of my family can remember what the something else is! If you have any suggestions, I would love to hear them. God Bless You and Your Daughter!
Could it be caraway seed? I know that is what goes into the stuff in a good german restaurant. It’s an aquired taste so be careful how much you use.
To tell you the truth I’ve never used caraway seed. If you like the taste of it, then I’d say go for it and let us know how it turns out!
Hi Carla, Did you see the comment that suggested the other ingredient is probably cider vinegar. Seems right to me. Try it and let us know.