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This recipe is very easy

Italian-Style Meatball soup

1 hour Cook time 25 minutes Prep time 6 servings





In The Oven


  1. Place oven rack in middle position. Preheat oven to 450°F (230°C).
  2. In a bowl, combine all ingredients, except oil. Season generously. Using your hands, shape meatballs using about 5 ml (1 tsp.) of the meat mixture for each. Arrange on a parchment-lined baking sheet. Oil meatballs and bake for about 10 minutes until lightly cooked and golden. Transfer to a paper towel and let cool. Cover and refrigerate.


  1. In a large saucepan set over medium-high heat, heat oil and sauté onion, garlic, oregano and thyme for 2 minutes. Add carrots, celery, zucchini and tomato, and continue cooking for 2 minutes. Add broth, water, tomato paste and bay leaf. Bring to a boil, then simmer uncovered for 40 minutes or until vegetables are tender.
  2. Add meatballs and pasta. Continue cooking for about 15 minutes or until pasta is cooked. Add Swiss chard and cook for another 5 minutes. Season to taste. Serve with Parmesan and country bread, if desired.
  3. For an even healthier soup, add 250 ml (1 cup) of vegetables.

Nutritional value (per portion)

  • 404 calories
  • 26 g of protein
  • 22 g of fat
  • 27 g of carbohydrates
  • 3 g of fibre
  • 7 g of sugar
  • 1231 mg of sodium
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