this quick and easy veggie-packed meatball soup will quickly become a family favorite. loaded with flavor and simple to make, it’ll be a go-to of yours in no time!

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.

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!).

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!

quick and easy veggie-packed meatball soup

Author: Cait
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25 - 35 minutes
Yield: 4-6 servings 1x
Category: dinner

Print Recipe

Description

this quick and easy veggie-packed meatball soup will quickly become a family favorite. loaded with flavor and simple to make, it’ll be a go-to of yours in no time!

Ingredients

Scale

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 or you can make your own)
Optional toppings: chopped parsley, freshly shaved parmesan cheese

Instructions

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