Rice and Meatball Soup

Rice and Meatball Soup


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This filling and healthy soup is one that you'll be making over and over again. This is a twist on the wedding soup I always ate when I went to Italian restaurants. You can't go wrong with it!

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Time needed

5-6 hour cooking

Serving Size / Yield

6 servings


  • 1 (32-oz.) pkg frozen pork or turkey meatballs
  • 2 carrots, peeled and sliced
  • 2 onions, chopped
  • 28 oz. chicken broth
  • 2 Tbs. cornstarch
  • salt and pepper to taste
  • 1 C. rice

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Mix all ingredients and 1 C. water, except cornstarch and rice. Cover and cook on low 5-6 hours. Turn to high heat and combine cornstarch and 1/4 C. of water. Pour into cooker and cook for 10-15 min or until slightly thickened. At hour 4, add rice.

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