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“Delicious & healthy. Easily adapted to a variety of tastes. Use lean ground turkey with lots of garlic & seasonings to make the mini meatballs lower in fat or try it with low fat, hot italian sausage that's already seasoned! As the soup simmers the flavors are released throughout the soup. Try using a melon baller to measure the size of the meatballs. Use the smaller end to make mini meatballs or the larger end to make medium sized ones. The meatballs are also great in tomato sauce for spaghetti!”
1hr 5mins

Ingredients Nutrition


  1. In a medium sized bowl combine the ground meat, garlic, chili peppers, italian seasoning & salt.
  2. Using a melon baller or your hands form small meatballs.
  3. Heat the olive oil in a large frying pan and cook the meatballs on medium heat until they are nicely browned on all sides. About 5 minutes.
  4. Add the onion and fry for an additional 3-5 minutes. Set aside.
  5. In a large soup pot or crockpot combine the remaining ingredients except pasta. Add the meatballs and stir gently to mix well.
  6. Bring to a gentle boil and simmer until all the veggies are tender and tasty about 45 minutes or if using a crockpot 4-5 hours on high, 8 hours on low.
  7. Cook the pasta according to package directions.
  8. When the veggies are tender place 1/4 cup cooked pasta in a bowl, fill with soup and sprinkle with parmesian or romano cheese.
  9. Excellent if served with crusty bread and a salad!

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