Everyday Meals

Italian Meatball Soup


A heart warming soup that will satisfy the whole family on a cold winter’s day

Prep time:15 mins

Cook time:30 mins

Serves: 6


  • 1 tablespoon olive oil
  • 400g pre-made Italian beef meatballs
  • 575g jar Leggo's Pasta Sauce - Napoletana
  • 1 litre chicken stock
  • 1 cup water
  • ½ cup risoni pasta
  • 2 zucchini, diced
  • 1 carrot, grated
  • 150g green beans, cut into thirds
  • 1/3 cup grated parmesan cheese, for serving
  • Crusty bread, for serving


Step 1

Heat oil in a large saucepan over medium high heat. Add meatballs and cook turning for 4-5 minutes or until browned. Reduce heat to medium low and pour in Leggo’s Pasta Sauce, stock and water. Return to a gentle simmer. Cover and simmer for 10 minutes.

Step 2

Add risoni and vegetables and continue to simmer, stirring regularly for a further 15 minutes or until vegetables are tender and risoni is cooked.

Step 3

Ladle soup into serving bowls, sprinkle with parmesan and serve with crusty bread.

Tasty Tip!

We used pre prepared meatballs in this recipe. If they are too large, then divide them and re-roll into smaller balls before cooking.

Italian Meatball Soup
Average user rating:
  • 4

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