Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rapido Meatball Soup Recipe
    Lost? Site Map

    Rapido Meatball Soup

    Rapido Meatball Soup. Photo by ~Nimz~

    1/2 Photos of Rapido Meatball Soup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Annacia's Note:

    Parmigiano-Reggiano enriches canned broth for a quick, hot, and truly delicious meal in a bowl. To lower the fat I did not put Parm in the soup when I made it but just sprinkled a bit on top

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered.
    2. 2
      Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes.
    3. 3
      Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes.
    4. 4
      Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.

    Ratings & Reviews:

    • on December 18, 2011


      Loved this, especially as it relies on things I almost always have. I used my own no-sodium broth, but canned beans as I did not have time to cook from dried, and I felt this needed no additional salt. I did add pepper and a pinch of red pepper flakes. The picky one wanted more seasonings, but I thought it did not need it, although I might try a little Italian seasoning next time. I stirred a little parmesan into the soup, but then garnished it with big flakes of shaved parmesan, which looked pretty.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2011


      This is very good. I made half as we can never eat all that soup. It was quick and delicous. I like the simplicity of the ingredients. Sometimes I just don't feel like all those spices and flavors competing. It's nice to be able to taste each vegetable's flavor. I did not add the parmessan cheese into the soup because I was serving it with cheddar cheese toast. Thank you for a nice recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 17, 2010


      This is is so easy and wonderful. I have made this several times over the last couple of months. DH really likes this and requests this often. Although there is only the two of us and this makes a good size pot DH likes to takes the leftovers for lunch the next few days after I make it. The only additions I have made to the recipe is to add Italian spice and additional garlic as we are big fans of lots of garlic. I have added this my winter menus. Thanks for posting. Reviewed for Green Tag month March 2010

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Rapido Meatball Soup

    Serving Size: 1 (765 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 464.5
    Calories from Fat 170
    Total Fat 18.9 g
    Saturated Fat 4.3 g
    Cholesterol 7.2 mg
    Sodium 772.3 mg
    Total Carbohydrate 51.7 g
    Dietary Fiber 11.4 g
    Sugars 2.8 g
    Protein 26.0 g

    The following items or measurements are not included:

    frozen chopped onions


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes