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Veggie Packed Meatball Soup

selective focus photography of vegetable salad


  • 2 tbsp olive oil
  • 4 carrots, peeled and diced
  • 4 celery stalks, washed and diced
  • 1/2 onion, diced
  • 8 cups low sodium chicken broth
  • 2 cups water
  • 4 tbsp tomato paste 
  • 1 can fire roasted diced tomatoes with garlic 
  • 1/2 pound whole wheat penne pasta 
  • 2 12oz packages of pre-cooked chicken meatballs
  • Optional Toppings: chopped parsley, freshly shaved parmesan cheese.


  1. Heat olive oil over medium heat in large pot
  2. Prepare carrots, celery and onion then add to the oil cooking for 1-2 mintues.
  3. Add broth, water, tomatoes paste and tomatoes stirring to combine then cover the pot and bring to a boil
  4. Add pre-cooked chicken meatballs to the pot and allow to cook for 1-2 minutes.
  5. Add pasta. Cook 10 minutes or until pasta is done.
  6. Spoon into bowls and add desired toppings.