Italian Meatball Soup Recipe

This Italian Meatball Soup is hearty, comforting, and packed with bold flavors that warm you from the inside out. It’s a one-pot wonder that brings together tender meatballs, a medley of vegetables, and a rich tomato broth—all in under an hour. Perfect for busy weeknights or when you just need a cozy bowl of something satisfying.

Why You’ll Love This Recipe

• Fast and Flavorful: This soup tastes like it simmered all day, but it comes together in about 45 minutes.
• Family Favorite: It’s a hit with both kids and adults—thanks to the juicy meatballs and slurp-worthy broth.
• Nutritious Comfort Food: Loaded with protein, veggies, and hearty broth, it’s a complete meal in a bowl.
• Freezer-Friendly: Great for making ahead and stashing in the freezer for future cozy nights.

Ingredients You’ll Need

Gather these ingredients to create the perfect bowl of Italian comfort:

• Ground beef and ground pork: The perfect combination for juicy, flavorful meatballs.
• Breadcrumbs: Helps bind the meatballs and gives them a tender texture.
• Egg: Keeps the meatballs together without making them dense.
• Parmesan cheese: Adds a salty, umami punch to the meatballs.
• Garlic and onion: Essential aromatics that build a strong flavor base.
• Carrots and celery: Classic soup veggies for texture and natural sweetness.
• Diced tomatoes: A tangy, rich base for the broth—choose fire-roasted for extra depth.
• Chicken broth: Keeps the soup light but flavorful. You can also use beef broth for a richer version.
• Italian seasoning: A simple way to infuse the soup with herbs like oregano, basil, and thyme.
• Small pasta (like ditalini or orzo): Adds heartiness and makes the soup extra satisfying.
• Fresh parsley: Stirred in at the end for a fresh, herby finish.
• Olive oil: Used to sauté the vegetables and develop flavor.

Variations

Want to tweak it? Go for it—this soup is incredibly flexible:

• Use turkey or chicken: Swap in ground turkey or chicken for a leaner version of the meatballs.
• Make it gluten-free: Use gluten-free breadcrumbs and skip the pasta or use gluten-free pasta.
• Vegetable-loaded: Add zucchini, spinach, kale, or green beans for extra color and nutrients.
• Spicy version: Add red pepper flakes to the meatball mixture or into the broth for a kick.
• Cheesy finish: Sprinkle shredded mozzarella or more Parmesan on top right before serving.

How to Make Italian Meatball Soup

Step 1: Make the Meatballs

In a large bowl, combine ground beef and pork, breadcrumbs, egg, Parmesan, minced garlic, salt, pepper, and a little Italian seasoning. Mix just until combined—don’t overwork it! Roll into small meatballs, about 1-inch in size.

Step 2: Brown the Meatballs

In a large pot or Dutch oven, heat olive oil over medium heat. Brown the meatballs in batches, turning gently to get a golden crust. They don’t need to be cooked through yet—just browned. Remove and set aside.

Step 3: Sauté the Vegetables

In the same pot, add more olive oil if needed and sauté chopped onion, carrots, and celery until softened, about 5-7 minutes. Stir in garlic and cook for another minute.

Step 4: Build the Broth

Pour in diced tomatoes and chicken broth. Stir in Italian seasoning, salt, and pepper. Bring to a boil.

Step 5: Simmer with Meatballs

Gently return the browned meatballs to the pot. Reduce the heat to a simmer and cook uncovered for about 20 minutes until the meatballs are fully cooked.

Step 6: Add the Pasta

Stir in the small pasta and simmer until tender—about 8-10 minutes. Stir occasionally so it doesn’t stick.

Step 7: Finish and Serve

Taste and adjust seasoning if needed. Stir in chopped parsley just before serving for a pop of freshness.

Pro Tips for Making the Recipe

• Don’t overmix the meatball mixture: Gentle mixing keeps them light and tender.
• Use a small scoop: To keep meatballs uniform and help them cook evenly.
• Browning adds flavor: Take the time to sear the meatballs—it deepens the soup’s overall taste.
• Cook pasta right in the soup: It absorbs the broth’s flavor and keeps things easy, but be sure to stir often to avoid sticking.
• Make a double batch of meatballs: Freeze half for another quick dinner later.

How to Serve

Italian Meatball Soup is satisfying all on its own, but here are a few ways to round it out:

Serve with:

• Crusty garlic bread or warm focaccia for dipping.
• A light green salad dressed with lemon vinaigrette to balance the richness.
• A sprinkle of extra Parmesan and cracked black pepper on top.

Garnish with:

• Fresh parsley or basil
• A drizzle of olive oil or chili oil for richness or heat

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely, then store in airtight containers in the refrigerator for up to 4 days. The pasta will continue to soak up the broth, so add a little water or broth when reheating.

Freezing

If you plan to freeze it, cook the soup without the pasta. Freeze the soup in portions, then add freshly cooked pasta when reheating. It’ll keep in the freezer for up to 3 months.

Reheating

Reheat gently on the stovetop or in the microwave, adding extra broth if needed to loosen things up.

FAQs

Can I make the meatballs ahead of time?
Yes! You can form the meatballs and refrigerate them for up to 24 hours in advance. Or freeze them raw and cook straight from frozen—just add a few extra minutes to the cook time.

What kind of pasta works best in this soup?
Small shapes like ditalini, orzo, or even broken spaghetti work well. Avoid large or long pasta—it overwhelms the delicate balance of the soup.

Can I use frozen meatballs instead of homemade?
Absolutely! If you’re in a hurry, store-bought frozen meatballs are a great shortcut. Just make sure they’re fully cooked before serving.

How do I keep the meatballs from falling apart?
Using the right ratio of meat, breadcrumbs, and egg is key. And don’t skip browning the meatballs—it helps them hold their shape in the soup.

Final Thoughts

This Italian Meatball Soup is everything you want in a bowl: warm, hearty, and bursting with old-school Italian flavor. It’s the kind of recipe you’ll come back to again and again, especially on chilly nights when you need something nourishing and satisfying. Don’t be surprised if it becomes a new favorite in your dinner rotation—give it a try and taste the magic yourself!

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