Italian Meatball Soup

Italian Meatball Soup
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Italian meatball soup recipe. This quick and easy Italian meatball soup recipe is a perfect winter dinner to warm up the whole family.


  • 2 pounds Casa Di Bertacchi Italian Style Meatballs, frozen
  • 4 tablespoons olive oil
  • 2 medium yellow onions, diced into one inch pieces
  • 4 carrots, peeled and sliced
  • 24 cups low-sodium chicken stock (6, 32-ounce containers)
  • 1 bunch of curly endive, roughly chopped
  • 3 cups uncooked twist pasta
  • 2/3 cups shredded Parmesan cheese, optional
  • Cracked black pepper
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  1. Place large soup pot on medium-high heat.
  2. Add olive oil and preheat for 2-3 minutes.
  3. Add chopped onions and carrots to soup pot. Stir vegetables into olive oil and sauté for 5 minutes, stirring occasionally until onions are translucent.
  4. Pour chicken stock into pot with onions and carrots.
  5. Add frozen meatballs and uncooked pasta.
  6. Add rough chopped endives to soup pot. Bring soup to a low rolling boil. Simmer for 10-11 minutes or until pasta is al dente and meatballs are fully heated through.
  7. Season soup to taste with fresh cracked black pepper.
  8. Ladle into soup bowls and garnish with shredded Parmesan.
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