Hearty (Vegetarian) Meatball Soup with Spinach

This is a remake of “Hearty Meatball Soup with Spinach” (from Publix Apron’s Meals) that Eric and I loved before I adopted a vegetarian lifestyle last June.  A few weeks ago, we noticed that Morning Star makes vegetarian meatballs … and we decided to give this a try with vegetarian modifications.  The verdict?  Two thumbs up – even my carnivorous hubby loved it … and it was delicious even though I forgot to add the beans, salt, and pepper (I got a phone call and was distracted!!).

Total Time: 35 minutes; Makes 2 servings


  • olive oil
  • 1 box (8.5 oz) Morning Star Veggie Meatballs (normally $4.00 at Publix)
  • 2 cloves garlic, coarsely chopped (~2 tsp minced)
  • 1 bag (16 oz) Bird’s Eye Recipe Ready Stew mix (carrots, onions, potatoes, and celery)
  • 3 cups fresh spinach leaves
  • 1 can cannellini beans (15-16 oz), drained
  • 1 (26-oz) box vegetable cooking stock
  • 1/2 cup grated Parmesan cheese – optional
  • salt & pepper to taste – optional (I omitted)


  1. Heat olive oil on medium-high in nonstick saute pan.  Brown meatballs (several minutes per side).
  2. Meanwhile, preheat large stockpot on medium-high for 2-3 minutes.  Place oil in pan, then add garlic and Birds Eye frozen veggies.  Cook until veggies are warm and tender.  Add spinach; cook 2-3 minutes or until spinach begins to wilt.
  3. Reduce heat to medium-low; stir in beans, and vegetable stock.  Add salt or pepper if desired (I omitted accidentally but found that it did not need the salt/pepper).  Simmer 5-7 minutes and then add meatballs.  Cook until soup is hot.  Top with cheese (optional) and serve.

Our Budget – approximately $5.00 with sales and coupons

Spinach: BOGO, $1.50 each
Morning Star: BOGO plus $1.50/1 MQ, $0.50 each
Birds Eye: BOGO plus $1.00/1 MQ and Publix Q, $FREE
Cannellini Beans: had on hand
Swanson Vegetable Stock: had on hand


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