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Meatball soup

This Easy Weeknight Meatball Soup is a super quick and yet delicious. It turned out so yummy that became one of my favorite soups and yes I figured I’d better share the recipe. I would make this soup after my long working day; it’s fast, it’s healthy, and it’s a big crowd pleaser.


1 bag Trader Joe’s meatballs (party size mini meatballs)

1 medium onion, diced

1-2 medium carrots- diced

1  medium tomato- diced

3 medium russet potatoes-cubed to 1”

2 cloves of garlic-minced

2 Tbsp. olive oil

1 quart water

2 quarts chicken broth

1 bay leaf

Salt and pepper to taste

Fresh dill and parsley finely chopped -1 Tablespoon each

1 Tbsp. fresh squeezed lemon juice

1/3 lb. egg noodles (I used lapsha)



Place a large pot over medium heat. Drizzle it with olive oil, add onions, gently sauté until fragrant, about 3 minutes.

Add carrots, tomatoes and garlic, season with salt and black pepper, cook for about 3 minutes.

Pour in chicken broth and water.

Add potatoes, frozen meatballs and bay leaf.

Bring to boil and reduce heat and simmer for about 10-12 minutes.

Add noodles and cook for another 5-7 minutes.  Add lemon juice and chopped fresh herbs; Adjust seasonings if needed.

Garnish each bowl with spoon of sour cream.

Meatball soup 2