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
I am looking forward to your recipes! I have some great memories of both my grandmothers cooking and wish I had known to write things down before they passed away. Its funny how memories become more precious to us as we get older. So good luck and we are behind you every step of the way!
Well Hot Dog! We’re all excited to hear more from you, Mama!
One of my favorite blogs just got better.
Welcome Janice…I look forward to your recipes and tips. You once posted a tip about wax paper, saran wrap and aluminium foil boxes that was great. I had never looked at the box that closely and your advice was spot on.
For Carla Waddle who asked about one more ingredient for red cabbage…. apple cider is the other ingredient that I add.
This is such an enjoyable site…I look forward to reading it as much as possible.
I’m so excited that your sharing your recipes with us! I’m looking forward to hearing more from you in the very near future. I love the old fashion recipes. They were so simple and tasty. I would love it if you could share your older recipes. Thank you!! 🙂
Hi, I plan on sharing lots of older recipes (especially since I’m older! haha). Let me know how you like them if you try any of them.
Janice, I love that you’ve decided to do something that scares you a little! You will be blessed by doing this, and so many others will be, too. Think of it as a wonderful way to minister – your own special gift – to others that will feed their spirits while warming and satisfying their tummies. This cooler season is the perfect time to start!
Thanks so much for the incouragment!
One other thing I wanted to ask. Could I use Italian Dressing in a bottle. I have that, but not the seasoning packet. If so, how much would I need. Thanks!!
I don’t think the salad dressing would be the same but it would probably be really good. If you decide to try it, let me know how it turns out.
Peg…Just my 2cents on this…Italian seasonings is mostly thyme and oregano so if you have both of those use them instead of the salad dressing….Could even add alittle garlic, would be good…Make it your own..sure it will be wonderful!
Hey Martha, thanks for the information. I’ll try that.