Meal-Size Veal Meatball Soup

Ready to Cook
Veal Meatballs
40min Preparation
35min Cooking
4 Portions

Satiating and delicious, rich in ingredients, made with veal meatballs and vegetables, this soup is considered to be a full course meal that will not leave you indifferent to Italian cuisine. Let yourself get swept away with this classic of all time!


  • Fontaine Family seasoned meatballs (12)
  • 15 ml (1 tbsp.) olive oil
  • 1 onion, chopped finely
  • 1 L (4 cups) beef stock or veal stock
  • 30 ml (2 tbsp.) tomato paste
  • 1 can (796 ml / 28 oz.) diced Italian tomatoes, with juice
  • 1 potato, diced
  • 3 carrots, diced
  • 2 bay leaves
  • 10 ml (2 tsp.) dried parsley
  • Salt and pepper to taste
  • 180 ml (3/4 cup) pasta shells (optional)
  • 250 ml (1 cup) broccoli florets
  • Grated friulano or cheddar for garnish
  • Pesto for garnish


  1. In a large saucepan, heat the oil over medium-high heat. Brown meatballs for 1-2 minutes until nicely browned on all sides. Add onion, beef stock or veal stock, tomato paste, diced tomatoes with juice, diced potatoes and carrots, bay leaves and parsley. Season with salt and pepper to taste.
  2. Bring to a boil. Reduce heat to low and simmer for 20 minutes. Add pasta (optional) and continue cooking for 15 minutes. Add broccoli and cook another 5 to 10 minutes or until all vegetables are tender.
  3. Pour into soup bowls and garnish with grated cheese and a spoonful of pesto. Serve with multigrain bread.

Side dishes

Serve with multigrain bread.

Tips and Tricks

If you are short on time, do not hesitate to use frozen vegetables.