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Italian Meatball Soup

By: Casa Di Bertacchi Meatballs

For a delicious, warm finish to your day try some Italian Meatball Soup. This is a winner among Italian soup recipes and we'll surely become a favorite of yours.


  • 2 pounds Casa Di Bertacchi Italian Style, 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
  • 3/5 cup shredded Parmesan cheese, optional
  • Cracked black pepper


  1. Place large soup pot on medium-high heat. Add olive oil and preheat for 2-3 minutes.
  2. Add chopped onions and carrots to soup pot. Stir vegetables into olive oil and sauté for 5 minutes, stirring occasionally until onions are translucent.
  3. Pour chicken stock into pot with onions and carrots. Add frozen meatballs and uncooked pasta.
  4. 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.
  5. Season soup to taste with fresh cracked black pepper. Ladle into soup bowls and garnish with shredded Parmesan.

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@dont520, Thanks for the comments, I'm sorry you had a bad experience with this recipe. We don't get to try every recipe that's provided to us, but we do try/make as many as we can. Maybe you could try this other Italian meatball soup recipe we have, you might enjoy the flavor more on this one? Thanks.

Beware the meatballs taste awful like they are freezer burnt. It so ruined the flavor/taste of the soup. I was thoroughly disgusted after all the work and love put into the making of this. Do you editors try these before listing, and are these comments recipe lions recommendations?


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