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Italian Meatball & Noodle Soup
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1 tablespoon Land O Lakes® Butter

1 medium red bell pepper, cut into strips

1/2 cup sliced fresh mushrooms

1 small (1/2 cup) onion, chopped

1 teaspoon finely chopped fresh garlic

16 (1 1/2-inch) frozen cooked Italian-style meatballs

1/2 cup water

2 (14-ounce) cans beef broth

2 teaspoons Italian seasoning  

3 cups frozen chopped broccoli

2 ounces (1 cup) uncooked dried egg noodles

Shredded Parmesan cheese, if desired

 *Substitute 1/2 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves and 1/4 teaspoon rubbed sage.

How to make

  1. STEP 1

    Melt butter in saucepan until sizzling; add bell pepper, mushrooms, onion and garlic. Cook over medium-high heat 2-3 minutes or until vegetables are crisply tender. Add meatballs, water, beef broth and Italian seasoning. Continue cooking 10-12 minutes or until mixture comes to a boil.

  2. STEP 2

    Add broccoli and noodles. Reduce heat to medium. Continue cooking, stirring occasionally, 5 minutes or until pasta is tender. Top each serving with cheese.

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