Easy Meatball Soup

This easy Meatball Soup recipe has less than 10 ingredients and comes together in just 25 minutes! {From the new Good Fast Eats cookbook!}

I am so excited to bring you this awesome and easy Meatball Soup recipe today!

First, you know I’m a soup fiend. It’s what I always fall back on every time I need something quick, hearty and comforting in the cold weather months. Second, this meatball soup!! It’s so simple and quick and you can keep the ingredients on hand for a super-fast yet oh-so-delicious meal. Just grab a loaf of fresh bread on your way home from the store, it’s soo good with warm, crusty bread on the side.

And third – but most importantly – the recipe comes from Amy Flanigan and her new cookbook, “Good Fast Eats”! I’ve mentioned Amy a few times over the years and chances are this isn’t the last mention she’ll get. I’ve “known” her through our blog for years and she’s just good people.

Amy’s blog (BellyFull.net) is chock full of, well…good fast eats! So it’s no surprise that her fabulous new cookbook is filled with more of the same. It’s one of those cookbooks you’ll keep on your kitchen counter and use again and again.

What’s so great about Good Fast Eats?

Well, for starters, there’s a chapter dedicated to chicken, pork, beef, seafood, meatless, soups, and desserts. And most of those recipes can be made in just 25-30 minutes!

Like this easy Meatball Soup, for example.

My personal favorite part of the book is the very beginning, where she gives tips “to get food on the table without tears or needing Xanax”. I laughed out loud when I read that! It’s SO AMY and I just love that I can pick up her fantastic cookbook and feel like I’m hanging out with my beautiful friend. She also provides a thorough list of ingredients you can stock up on so you can make all of the recipes any old time!

“Good Fast Eats” is also perfect for just about everyone. I’d recommend it for busy working people who want good food fast or for new cooks just getting their feet wet but still want solid recipes to rely on. It would be a great stocking stuffer or a fun surprise for a friend. Or pick one up for yourself!

It was so tough to decide which recipe to make first. I spent over an hour just flipping through the pages, reading each recipe and drooling over her gorgeous photos. I finally handed it to my 10-year-old who chose the Meatball Soup.

She is one smart kid.

This Meatball Soup comes together in one flat hot minute. Okay, more than a minute, but once you chop an onion, you’re pretty much on autopilot. I picked up some high-quality frozen meatballs and a bag of spinach and the rest was a breeze. It’s now on my go-to list for easy, delicious meals that I’ll make again and again.

More delicious soup recipes:

• Lentil Soup Recipe with Parmesan & Smoked Sausage
• Pasta Fazool | Pasta e Fagioli
• Navy Bean Soup with Bacon
• Mushroom Barley Soup with Shaved Parmesan
• Chicken Tortilla Soup with Hatch Chiles

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Easy Meatball Soup with Pearl Couscous

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Ingredients

• 2 T extra-virgin olive oil
• 1 large sweet onion, finely diced
• salt and pepper
• 1/4 t cracked red pepper flakes
• 1/4 t dried oregano
• 1 carton, 48 ounces low-sodium chicken broth (about 6 1/2 cups)
• 1 T apple cider vinegar
• 24 homemade or store-bought small cooked seasoned meatballs, thawed if frozen
• 1/2 cup pearl couscous
• 3 cups fresh baby spinach

Instructions

1. In a large Dutch oven or heavy pot, warm the olive oil over medium-high heat. Add the onions and sauté, stirring, until softened and translucent, about 3 minutes. Season with a bit of salt and pepper, the red pepper flakes, and oregano.
2. Pour in the chicken broth and vinegar; bring to a boil.
3. Add in the meatballs and couscous; reduce heat and simmer for 10 minutes. Take off heat and add in the spinach; stir until wilted.
4. Serve in bowls with some crusty bread on the side!

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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