Servings: 8 | Prep Time: 35 minutes | Cook Time: 30 minutes


1 package frozen JOHNSONVILLE® Classic Italian Meatballs
1 large onion, chopped
2 tablespoons olive oil
2 medium zucchini, sliced
2 cups thinly sliced kale
½ teaspoon pepper
5 medium carrots, sliced
3 celery ribs, chopped
2 cartons (32 ounces each) chicken broth
1 medium summer squash, sliced
2 cups cherry tomatoes, halved


1) In a soup pot, sauté the meatballs, carrots, onion and celery in oil until vegetables are tender, about 10 minutes.

2) Stir in broth, zucchini, squash, kale, tomatoes and pepper; bring to a boil.

3) Reduce heat; simmer for 10 minutes or until meatballs are heated through.