Meatball Soup Recipe

Wonderful soup! It reminded me of minestrone. Instead of beef broth, I decided to elevate it by adding a packet of Lipton's Onion Soup Mix to the boiling water. I substituted corn for celery, and it turned out really delicious. I highly recommend trying this variation! For my next batch, I plan to include corn, celery, carrots, green beans, broccoli or cauliflower, and garbanzo beans for a heartier soup. I also took the extra step to make my own meatballs, crafting a unique recipe with ground beef, shredded cheddar, egg, milk, fresh bread crumbs, salt, pepper, generous amounts of garlic powder, and oregano. It was a simple process that made a big difference in flavor! Additionally, I opted for a couple of teaspoons of Italian seasoning instead of the listed herbs, omitting the salt, which enhanced the overall taste. I am thinking of adding some crushed red pepper flakes next time for an extra kick. Swapping macaroni for shells and increasing the quantity to one and a half cups worked perfectly. Overall, a fantastic soup experience!

Great recipe! I was inspired by using the slow cooker method. I combined meatballs, carrots, celery, onions, and garlic in a pot with beef broth. Following another reviewer's advice, I sprinkled in some dry onion seasoning. I began cooking on high heat around 10:30 am. About an hour before it was done, I stirred in the sauce and a can of Italian seasoned diced tomatoes. I kept it on high heat and added the noodles with approximately 30 minutes remaining. I cooked it until the noodles were perfectly tender. By 6:15 pm, it was ready to be served on my dinner table. The dish turned out very tasty and, once again, it was incredibly easy to make. Thank you!

I had to make some adjustments to the recipe due to the ingredients I had on hand. I had some leftover hamburger meat that wasn't enough for a full meal, so I decided to make fresh meatballs instead of using frozen ones in the soup. I cooked the meatballs first and then followed the soup recipe. Since I didn't have tomato sauce, I used diced canned tomatoes and tomato paste as a substitute. I added the meatballs a few minutes after adding the pasta. Feeling that the soup was a bit bland, I diced some pepperoni and added it at the last minute, along with a splash of red wine. This combination really elevated the flavors! My daughter tasted the soup both before and after the pepperoni addition and agreed that the last-minute additions turned it from good to excellent.

I absolutely loved this recipe! I made a few adjustments by using ground beef instead, skipping the thyme, using 4 bouillon cubes, and adding 5 quarts of water. I also included a can of green beans and a can of peas. The result was simply delightful. I will definitely be making it again.

This dish was good, but I made a few adjustments to enhance the flavors. If I were to make it again, there are a couple more tweaks I would consider. My main changes included making and pre-cooking my own meatballs (I ended up with 27 instead of the recommended amount), and using canned crushed tomatoes instead of tomato sauce. I found that there was too much liquid compared to the serving size, and the dish was a bit bland for my taste. Next time, I plan to significantly reduce the water (possibly using only one-third of the amount suggested) and substitute it with stock infused with additional herbs for more flavor. Despite these adjustments, I still enjoyed the dish and will make it again. Hopefully, the modifications will elevate it to a 5-star rating.

I absolutely adored this soup! I threw in a cup of shredded cabbage as well. It was incredibly tasty.