I made this Italian Meatball Soup last weekend, and honestly, it was one of the coziest dishes I’ve cooked in a while. The juicy meatballs, flavorful broth, and tender pasta all came together like a big warm hug.
It didn’t take me long, and the leftovers were even better the next day. If you’re a fan of hearty soup recipes, this one is definitely worth bookmarking alongside favorites Let me walk you through everything so yours turns out perfect too!
Ingredients
Each ingredient here plays a key role, so try not to skip or swap unless noted in the variation section!
For the Meatballs
- 1 pound ground beef or beef/pork mix – using a blend adds extra flavor and tenderness
- 1 egg – helps bind the meatballs together
- ½ cup breadcrumbs – gives structure and soaks up juices
- ¼ cup grated Parmesan cheese – adds a nutty, savory flavor
- 2 garlic cloves, minced – fresh garlic makes a big difference
- 1 teaspoon dried Italian seasoning – for that classic herb blend
- Salt and black pepper to taste
For the Soup
- 1 tablespoon olive oil – for sautéing the veggies
- 1 small onion, finely chopped – brings sweetness and depth
- 2 carrots, sliced – adds color and natural sweetness
- 2 celery stalks, chopped – for aromatic balance
- 3 garlic cloves, minced – aromatic base for the broth
- 6 cups chicken broth – go for low sodium so you can control the salt
- 1 can (14 oz) diced tomatoes – use with juice for added richness
- 1 cup ditalini or orzo pasta – small pasta works best for spoonfuls
- 2 cups baby spinach or kale, roughly chopped – stir in at the end to wilt
- Salt and pepper to taste
- Fresh parsley, chopped (optional) – for a fresh finish
Note: Serves 6–7 people generously based on the ingredient quantities above.
Variations
Feel free to personalize the soup depending on your dietary needs or what’s in your pantry.
- Dairy-Free: Skip the Parmesan or use nutritional yeast for a cheesy flavor.
- Low-Carb: Omit the pasta and add more greens or diced zucchini.
- Gluten-Free: Use gluten-free pasta or replace it with cooked rice.
- Flavor Boost: Add a pinch of red pepper flakes or a Parmesan rind while simmering for extra depth.
If you enjoy globally-inspired flavors, consider trying a rich Thai Curry Soup variation using coconut milk and curry paste in place of tomatoes.
Cooking Time
This recipe doesn’t take forever—just under an hour from start to finish!
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
Equipment You Need
These basic tools will make the whole process smooth and efficient:
- Large mixing bowl: For combining the meatball mixture.
- Cutting board and knife: To prep all your fresh vegetables.
- Dutch oven or large pot: Big enough to hold soup and meatballs.
- Wooden spoon: Ideal for stirring without scratching cookware.
- Measuring cups/spoons: So you get the ratios just right.
- Ladle: For easy, clean serving.
How to Make Italian Meatball Soup?
This is a simple recipe anyone can follow. Just take it step-by-step, and you’ll end up with something amazing.]
Make the Meatballs
In a large bowl, combine the ground beef, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper. Mix everything with clean hands until well combined. Roll the mixture into small 1-inch meatballs. Try to make them even in size so they cook uniformly.
Place the meatballs on a plate or tray and set aside while you prepare the soup base. If time allows, refrigerate them for 10 minutes to help them firm up.
Sauté the Vegetables
In your Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5–7 minutes, stirring now and then until the vegetables start to soften. Toss in the minced garlic and let it cook for another minute until fragrant, but not browned.
Build the Broth
Pour in the chicken broth and the can of diced tomatoes, juice and all. Turn up the heat and bring everything to a gentle boil. The aroma at this point is so inviting!
Add the Meatballs
Carefully drop the meatballs into the simmering broth, one by one. Reduce heat to low, cover the pot with a lid, and let them cook gently for about 20 minutes. They’ll infuse the broth with flavor as they cook.
Add Pasta and Greens
Stir in your small pasta and cook for about 8–10 minutes, until it’s tender. Add chopped spinach or kale in the last few minutes so it wilts down nicely. You don’t want to overcook it.
Season and Serve
Taste the soup and adjust seasoning with extra salt or pepper if needed. Ladle into bowls and top with freshly chopped parsley or even more Parmesan if you like.
Additional Tips for Making This Recipe Better
Here are some things I’ve learned from making this a few times—hope they help you too!
- Don’t overcrowd the pot – Give the meatballs space so they cook evenly.
- Use homemade broth if possible – It gives a richer, deeper flavor.
- Let it rest for 10 minutes before serving – The flavors meld even more.
- Freeze extra meatballs separately – Great for quick future meals.
- Freshly grate the cheese – Pre-shredded doesn’t melt or taste the same.
How to Serve Italian Meatball Soup?
Presentation makes this already-delicious soup even more enjoyable.
- Serve hot in deep bowls with a sprinkle of fresh parsley and extra Parmesan on top.
- Pair it with crusty garlic bread or focaccia to soak up all that flavorful broth.
- For a light meal, add a side of mixed green salad with a tangy vinaigrette.
- You could even pour the soup into a hollowed-out sourdough bread bowl for a cozy touch.
- You can also serve this soup with Hungarian Mushroom Soup when planning a week of comforting meals.
Credit IG (thereciperebel)
Nutritional Information
Here’s a basic nutritional breakdown per serving (approximate):
- Calories: 390
- Protein: 26g
- Carbohydrates: 32g
- Fat: 18g
Make Ahead and Storage
- Storing: Let the soup cool, then store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in portions without the pasta to prevent it from turning mushy; it’ll last 2–3 months.
- Reheating: Reheat gently on the stovetop or microwave. If frozen, thaw overnight before reheating.
Why You’ll Love This Recipe?
This soup is a favorite for so many reasons, and I think you’ll love it too!
- Quick & Easy: Simple ingredients, fast prep, and done in under an hour.
- Comforting Flavors: Every spoonful is warm, rich, and satisfying.
- Great for Leftovers: Tastes even better the next day!
- Family-Friendly: Kids and adults both love it.
- Flexible Recipe: Easy to adapt to gluten-free, low-carb, or dairy-free diets.
Italian Meatball Soup Recipe
Ingredients
Method
- In a large bowl, combine the ground beef, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper. Mix everything with clean hands until well combined. Roll the mixture into small 1-inch meatballs. Try to make them even in size so they cook uniformly.
- Place the meatballs on a plate or tray and set aside while you prepare the soup base. If time allows, refrigerate them for 10 minutes to help them firm up.
- In your Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5–7 minutes, stirring now and then until the vegetables start to soften. Toss in the minced garlic and let it cook for another minute until fragrant, but not browned.
- Pour in the chicken broth and the can of diced tomatoes, juice and all. Turn up the heat and bring everything to a gentle boil. The aroma at this point is so inviting!
- Carefully drop the meatballs into the simmering broth, one by one. Reduce heat to low, cover the pot with a lid, and let them cook gently for about 20 minutes. They’ll infuse the broth with flavor as they cook.
- Stir in your small pasta and cook for about 8–10 minutes, until it’s tender. Add chopped spinach or kale in the last few minutes so it wilts down nicely. You don’t want to overcook it.
- Taste the soup and adjust seasoning with extra salt or pepper if needed. Ladle into bowls and top with freshly chopped parsley or even more Parmesan if you like.
Notes
- Don’t overcrowd the pot – Give the meatballs space so they cook evenly.
- Use homemade broth if possible – It gives a richer, deeper flavor.
- Let it rest for 10 minutes before serving – The flavors meld even more.
- Freeze extra meatballs separately – Great for quick future meals.
- Freshly grate the cheese – Pre-shredded doesn’t melt or taste the same.
