quick and easy veggie-packed meatball soup

30 minute meatball soup // cait's plate

The weather is FINALLY starting to cool down here in Charlotte which made me really happy that I whipped up this ridiculously simple meatball soup yesterday.

For those of you that have followed me for a while, you know that I’ve always been a pretty big fan of quick, easy meals (as well as meals that give me everything I need in one bowl!) but having a baby has taken me from being a fan of meals like that to it being an absolute necessity.

30 minute meatball soup // cait's plate

Because Owen is not really on any sort of schedule yet, it’s crucial that I have meals on hand that I can heat and eat quickly, because I just never know when he’s going to need to eat, be changed, need to be held, etc.  These days, even being able to make a sandwich is a luxury (which is probably why you’ve seen so many pop up on my Instagram stories lately!).

30 minute meatball soup // cait's plate

Enter this super simple, well-balanced meatball soup recipe.  I love soups, stews and chilis in general because they’re a great vehicle for getting a bunch of stuff all into one bowl and can keep well for the week so you have them handy for fast meals.

And this one is no exception.  I took a lot of shortcuts with it (hello pre-made chicken meatballs!) and I’m glad I did because it tastes just as good as if I hadn’t and is still a wholly satisfying, balanced dish.  Plus the entire thing was prepped, cooked and on the table in under 30 minutes which makes it a true star in my book!

30 minute meatball soup // cait's plate

quick and easy veggie-packed meatball soup


  • 1-2 tablespoons olive oil
  • 4 carrots, peeled and diced
  • 4 celery stalks, washed and diced
  • 1/2 small onion, diced
  • 8 cups low sodium chicken broth
  • 2 cups water
  • 4 tablespoons tomato paste
  • 1 (14.5-oz) can fire roasted diced tomatoes with garlic
  • ½ pound whole wheat penne pasta (or other type of whole wheat pasta)
  • 2 12 oz. packages pre-cooked chicken meatballs (I love Aidells Italian Style with Mozzarella)
  • Optional toppings: chopped parsley, freshly shaved parmesan cheese


  1. Heat olive oil over medium heat in a large pot
  2. Meanwhile, prepare carrots, celery and onion then add to the oil cooking for 1-2 minutes.
  3. Add broth, water, tomato paste and tomatoes stirring to combine then cover the pot and bring to a boil.
  4. Add pre-cooked chicken meatballs to the pot and allow to cook for 1-2 minutes.
  5. Add pasta. Cook 10 minutes or until pasta is done.
  6. Spoon into bowls and add desired toppings

recipe adapted from here.


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