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Vegetable Garden Soup with Italian Meatballs #TasteCreations

Goodbye to Summer, Hello Summer Produce!!

The produce of summer!  That's what Taste Creations bloggers are sharing with you in August. It is back to school time and that means money for clothes and school supplies, so use budget-friendly ingredients for meals in order to bank some bank!

Our vegetable garden did pretty good this year.  All the veggies in this recipe were grown by us or by generous friends. We got our zucchini from a friend who had a bountiful crop!  For me, summer doesn't necessarily say "soup" but with the summer veggies and the ease of frozen meatballs, this is a great dish to serve anytime.

Yield: 6

Vegetable Garden Soup with Italian Meatballs

prep time: 20 minscook time: 40 minstotal time: 60 mins
Fresh summer produce and frozen meatballs make this an inexpensive and quick dish to make.


1 green pepper, chopped
1 medium zucchini, chopped
6 Roma tomatoes, chopped or 1 15 oz can of diced tomatoes
1 onion, chopped
10 basil leaves, torn in bits
2 sprigs of thyme, remove stems
2 sprigs of Italian oregano, remove stems
1 c pasta
2 c beef broth
2 c tomato juice (reduce to 1 cup if using canned tomatoes)
salt and pepper
1 lb frozen Italian style meatballs
1 T olive oil
3 cloves of garlic, minced


Heat olive oil in a Dutch oven.  Add vegetables, garlic and meatballs into the Dutch oven and cook until vegetables soften and meatballs are browned.  Add broth, juice, herbs, salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes to an hour.  at the 15 minute mark, add pasta and cook to al dente. Salt and pepper to taste.


To serve, ladle hot soup into bowls and sprinkle with parmesan cheese. Serve with Italian bread and salad.
Created using The Recipes Generator

See what summer goodies our Taste Creations bloggers concocted!

Nikki from Tikkido is using peaches!

Lauren from Mom's Home Guide

Rosemary from An Italian in My Kitchen Homemade Apricot Jam Crumb Pie

Here are more veggie recipes for your summer eating!

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