2 ratings

Meatball Vegetable Soup


Quick and easy soup that is made in less than 30 minutes with help from a few frozen ingredients.

This recipe is provided by the National Frozen & Refrigerated Foods Association.


  • 4 cans (14.5-oz.) reduced-sodium vegetable or chicken broth
  • 16 Ounces pkg. frozen mixed vegetables
  • 15 Ounces red kidney beans
  • 12 Ounces pkg. frozen cooked meatballs
  • 14.5 Ounces can diced tomatoes, with juice
  • 1 Tablespoon tomato paste
  • 1 Teaspoon Italian seasoning
  • Salt and pepper, to taste


Combine all ingredients in a large pot. Bring mixture to a boil. Reduce heat to medium-low and cook (stirring occasionally) until vegetables are tender and meatballs are heated through, about 15-20 minutes.