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Meatball Soup


This is a great soup because you can add or delete anything.

I keep it pretty basic because I always try to use what I have and this is full of basic staples.

1/4 cup olive oil

2 large chopped onions

4 cloves chopped garlic

3 diced celery ribs including the green tops

3 large diced carrots

2 bags of frozen Italian blend cut vegetables.  This includes broccoli, carrots, cauliflower and flat green beans.

Do not use the one with red peppers because the flavor of the red peppers are too strong

6 skinless chicken thighs

Ten cups of water

One tablespoon salt

2 large  chicken bouillon cubes or four small

50 mini meatballs either homemade or store bought.

One  drained can of small white beans

5 ounces of fresh spinach

Parmesan cheese for the topping

Dice the onions, celery and carrots and set aside

Put the ten cups of water in a soup pot

Add the salt and chicken and boil for at least twenty minutes

The chicken should fall off the bone

Take the chicken  out of the water and let it cool just a little.

Shred the chicken and set it aside

Strain the water into a bowl to so all the sediment on the bottom of the pan is discarded


Place the olive oil in the bottom of the pot and add the celery, onions, garlic and carrots

Cook until the vegetables are soft about five to ten minutes

Add the water from the boiled chicken and the bouillon cubes

Bring to a boil and add the frozen vegetables

After five minutes add the chicken, fresh spinach, white beans and the meatballs

Let everything simmer and serve with hot bread.

Add salt and pepper to taste

I have found out, threw trial and error, that when I add the pasta or rice to a soup it absorbs all the broth so now I make it and serve it on the side.

I like orzo or noodles with this soup

Since everyone if watching their weight I didn’t add any pasta.



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