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Meatball-Mushroom-Parmesan Soup

This soup relies on frozen meatballs for a quick, hearty weeknight dinner. Fresh vegetables, sautéed in a little olive oil, add homemade flavor.
2 (2-cup) servings

PER SERVING: 440 calories, 19.5 g total fat (6.5 g saturated fat), 28 g protein, 41 g carbohydrate, 55 mg cholesterol, 780 mg sodium, 3.5 g fiber

Meatball-Mushroom-Parmesan Soup

cook book

Meatball-Mushroom-Parmesan Soup


  1. 1 tablespoon olive oil
    1 cup sliced mushrooms
    3 garlic cloves, minced
    3 cups lower-sodium beef broth
    1/2 cup sliced baby-cut carrots
    8 (1-inch) frozen Italian-style meatballs
    1/2 cup rotini pasta (spiral-shaped)
    2 cups fresh baby spinach
    1/4 cup shredded Parmesan cheese


1. Heat oil in medium saucepan over medium heat until hot. Cook mushrooms and garlic 30 seconds or until fragrant.

2. Add broth and carrots; bring to a boil. Add meatballs and pasta; return to a boil. Cover and reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender and meatballs are cooked through. Stir in spinach; sprinkle with cheese.