This recipe for meatball soup takes all the delightful aspects of the classic dish (tender meatballs, savory soup, plump pasta) and turns them into a robustly-flavored soup that you’ll want to eat again and again, even when it’s not soup season.

Adding seasoning to the meatballs enhances their flavor, so they pack a little more punch in each bite. They take on a great deal of flavor while cooking, too, and the extra moisture from the soup keeps the meatballs tender during first browning then simmering. You can also make them into small spoon-sized meatballs so you have one meatball per spoon of soup for a fun spin.

Onion, bell pepper, and celery form the flavor base of this soup, which is then completed by Cajun seasoning  mix. We know that using seasonings from the South will make this meatball soup sing with flavors that are familiar.

Editor’s Note: This recipe was developed by Renu Dhar; the recipe intro was written by Kimberly Holland.