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+ servings
meatball soup in pot with ladle

Pantry Staple Meatball Soup

Pantry staple meatball soup uses up pantry items, and frozen meatballs to make a savory, hearty stovetop soup for dinner, lunches, or even to load up your freezer stash! 
Course Soup
Cuisine American
Keyword easy meatball soup, frozen meatball soup, meatball soup, meatball soup recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings 8 cups
Calories 144kcal


  • 15-20 frozen meatballs
  • 1 tbsp olive oil
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups diced carrots
  • 1 tbsp Italian seasoning
  • 284 ml can consomme
  • 284 ml can rotel tomatoes
  • 4 cups beef broth
  • salt & pepper, to taste
  • ½ cup grated parm (optional)


  • Heat the olive oil in a large stock pot.
  • When the oil is hot, saute the onion, garlic and meatballs. The meatballs will not fully cook at this point, that is ok - they will cook in the soup.
  • When the onion is translucent add the tomato paste, carrots, Italian seasoning, consomme, broth, and rotel.
  • Bring to a boil, and then reduce heat to medium low and allow to simmer for 25 minutes - or until the carrots are soft and the meatballs are cooked fully.
  • Remove the soup from the heat and stir in the parmesan.
  • Add salt and pepper to taste.
  • Serve immediately, store in the fridge for no more than 4 days, or freeze for up to 4- 6 months.


Serving: 250ml | Calories: 144kcal | Carbohydrates: 5g | Protein: 19g | Fat: 4g