Easy Meatball and Pasta Soup

Serve this soup with Texas toast, garlic bread, or toasted cheese sandwiches.

Serves: 8Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8


  • 3 cans (14 oz.) beef broth
  • 1 package (16 oz.) frozen cooked chicken meatballs, thawed
  • 1 can (15 oz.) Great Northern or cannellini beans, rinsed and drained
  • 1 can (14.5 oz.) diced tomatoes with Italian herbs; undrained
  • 2 medium carrots, peeled and chopped
  • 1 cup dried small pasta, such as ditalini


  • Add the broth, meatballs, beans, tomatoes, and vegetables to a 4-quart Dutch oven over medium-high heat. Bring to a boil and stir in the pasta.
  • Return to boiling; reduce heat and simmer, uncovered, for about 10 minutes, or until the pasta is cooked.