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Italian Meatball Soup
Ash Tyrrell

Italian Meatball Soup Recipe

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 7
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. 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.
  7. 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.