Campbell's Italian Meatball Soup Recipe from 1977 | Campbell's Bean with Bacon Soup

Sauté the celery, onions, and garlic in a pan.

Add the cut-up whole tomatoes to the sautéed mixture.

Add the kidney beans with juice to the pan.

Add the frozen Italian meatballs to the pan, estimating to use about 12 out of 24 meatballs.

Add water to the mixture to increase liquid content.

Bring the soup to a boil.

Once boiling, add the cooked shells to the soup.

Taste the soup and add 1/4 teaspoon of salt if needed.

Sprinkle parmesan cheese on top before serving.

Equipment Needed

Spice Level: