This meatball soup is one of my favorite week night dinners that is quick, easy and hearty! Plus, it comes together in one pot, making clean up just as fast 🙂
Quick and Easy Meatball Soup
Ingredients
- 1 onion, chopped
- 1 zucchini, diced
- Olive oil (to saute veggies in)
- 32 oz. carton chicken broth
- 1 jar of spaghetti sauce
- 24-32 oz bag of frozen mixed veggies
- fully cooked meatballs (homemade batch or 1 bag frozen)
Directions
- In a large pot over medium heat, saute the onion and zucchini in olive oil until tender.
- Add the chicken broth and spaghetti sauce and stir to combine.
- Add the frozen mixed veggies and meatballs and stir.
- Simmer on low-medium heat until veggies and meatballs are tender.
- Serve and enjoy!
This meatball soup is one of my very favorite meals. Not just because of how quick and easy it is but also because it holds sentimental value. I know when you’re looking for a quick dinner recipe online, you couldn’t care less about the story behind the recipe, so I hate to be that person lol But it just means too much not to share! Scroll on to my tips if you want and I won’t be offended! I’ll keep it short and sweet for those that want to read 🙂
The very first time I had this meatball soup was while my husband and I were living in Children’s hospital. Our oldest child had come 6 weeks early and at just 2 days old, they found severe congenital heart defects and we were immediately transferred there. One day, my sister and a great friend cooked this passed-down-recipe for us, packed it up and brought the whole thing to the hospital where our families sat in the large family room and ate together.
We spent weeks of living in a NICU room eating nothing but cafeteria meals and fast food. But that night, my husband and I got to enjoy a warm, home-cooked meal and some much needed fellowship. I’ll never forget it. Especially since I now make this soup on the regular 🙂
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More details for this quick and easy meatball soup:
- This can also be tossed in the crockpot if you want to throw it together in the morning. Just follow the same directions, adding it all to your crockpot, and turn it on low.
- Add more or less of the veggies and the meatballs, whatever you have on hand, totally to your liking.
- You can serve it over rice, white or brown, I’ve had both! But I also love the soup all on it’s own.
Storage:
You can store leftovers in the fridge for up to a week.
**This recipe also freezes very well! I store it in a gallon freezer bag (2 bags if I’m freezing a whole recipe) and lay flat in the freezer. Then just thaw it before warming in a pot.
Be sure to pin this recipe to save for later!
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