30 Minute Meatball And Pasta Soup

  • Yield : About 3 cups
  • Servings : 2
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories From Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

    800 mg
  • Dietary Fiber

  • Sugar

  • Added Sugar

  • Protein

  • Serving Size:


For most Americans, meatballs are eaten with spaghetti or in a sandwich, and chicken soup comes in several varieties including rice or noodles. Inexpensive condensed soups may have a small piece of chicken meat. Heartier soups several pieces of chicken meat.

This southern Italian meatball and pasta soup has been a favorite for decades. Most people are shocked to find miniature meatballs in their soup. This is an Italian first course.

Traditionally it is made using homemade chicken soup and meatballs. This version uses prepared broth or base to cut prep and cooking time to about 30 minutes. Of course you will need homemade or prepared meatballs for this recipe.


Any small pasta can be used for this recipe. Here are a few suggestions. Very thin, short, Angel Hair pasta (spaghettini) can be found in the Mexican food isle of most supermarkets.

  • Mini dried ravioli
  • Mini dried tortelli
  • Mini fresh ravioli
  • Mini fresh tortellini
  • Large fresh tortellini
  • Mini Penne
  • Macaroni
  • Rotini
  • Orecchiette
  • Orzo
  • Thin pasta ( spaghettini, Angel Hair)


  • 2 oz. (56 g) small pasta
  • 3 oz. (85 g) small or large meatballs
  • 4 cups (960 ml) water, chicken, vegetable or beef broth
  • 4 tsp (24 g) beef or chicken base (if using water)

Method of Preparation

Step 1

In a 3qt/L pan combine broth or water and meatballs. Bring to a boil over medium high heat. If using base, add when water is hot.

Step 2

When liquid comes to a rolling boil, add pasta. Reduce heat if necessary. Stir occasionally to prevent pasta from sticking to pan. Cook pasta per manufactures instructions until all dente or desired texture.