Hearty Italian Meatball Soup Recipe

Discover ultimate comfort in a bowl with this incredible Italian meatball soup! It’s a truly satisfying dish, brimming with rich flavors and hearty textures. This easy-to-make recipe promises a delicious experience that feels both homey and gourmet. Get ready to enjoy a deeply savory, warming meal that comes together simpler than you might think.

Why You’ll Love This Italian Meatball Soup

You’ll adore this hearty Italian meatball soup for so many reasons, making it perfect for busy parents and beginner cooks alike! Delve into the fascinating culinary journey of meatballs to understand their place in traditional Italian cuisine, which adds to the authentic experience.

• Incredibly Filling: Packed with tender meatballs and pasta, it’s a complete meal.
• Authentic Flavors: Enjoy the classic taste of Italy in every spoonful.
• Simple Weeknight Prep: This recipe is straightforward, ideal for busy evenings.
• Family-Friendly: Everyone at the table will love this comforting dish.
• Great for Meal Prep: It tastes even better the next day, perfect for leftovers.

Ingredients

Gather your fresh ingredients to create a truly memorable Italian meatball soup. This recipe ensures every bite is packed with delicious flavor.

For the Meatballs:

• 1 pound ground beef (I use 90% lean)
• 1 teaspoon minced garlic
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon dried parsley
• 1 egg
• 1/3 cup Parmesan cheese (finely grated)
• 1/3 cup Italian breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray

For the Soup:

• 2 teaspoons olive oil
• 1/2 cup onion (finely diced)
• 2 stalks celery (sliced)
• 2 carrots (peeled and diced)
• 15 ounce can crushed tomatoes (do not drain)
• 16 ounce can tomato sauce
• 6 cups beef broth
• Salt and pepper to taste
• 3/4 cup dry short pasta (such as ditalini)
• 2 tablespoons fresh parsley (chopped)
• Parmesan cheese for serving (optional)

Notes & Substitutions

You have flexibility with many ingredients! For the meatballs, try ground turkey or a beef/pork blend for a different flavor profile. Feel free to use fresh herbs like oregano or basil instead of dried, just triple the quantity. Ditalini is great, but orzo or small shells work wonderfully as pasta alternatives. Chicken or vegetable broth can replace beef broth if preferred. To make this delicious italian meatball soup gluten-free, use gluten-free breadcrumbs and pasta.

Equipment

You won’t need any fancy gadgets to make this fantastic soup!

• Large mixing bowl
• Sheet pan
• Large Dutch oven or stockpot (at least 6-quart capacity)
• Sharp knife and cutting board
• Measuring cups and spoons

Instructions

Let’s get cooking! Follow these simple steps to create a comforting pot of Italian meatball soup.

Preparing the Meatballs

1. Preheat Broiler: Set your oven broiler to medium or high heat. Generously coat a sheet pan with cooking spray.
2. Combine Ingredients: In your large mixing bowl, gently combine the ground beef, minced garlic, dried Italian seasoning, dried parsley, egg, Parmesan cheese, Italian breadcrumbs, salt, and pepper. Mix until just combined.
3. Form Meatballs: Roll the mixture into small, uniform meatballs, about 1-inch in diameter. Aim for around 25-30 meatballs.
4. Broil Meatballs: Arrange the formed meatballs in a single layer on the prepared sheet pan. Broil for 8-10 minutes, flipping halfway through, until they are lightly browned and cooked through. For optimal safety and to eliminate harmful bacteria, ensure your ground beef meatballs reach the USDA-recommended internal temperature. Set aside.

Making the Soup

5. Sauté Aromatics: Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the finely diced onion, sliced celery, and diced carrots. Sauté for 5-7 minutes until the vegetables soften.
6. Add Tomatoes & Broth: Stir in the crushed tomatoes and tomato sauce. Pour in the beef broth. Bring the soup to a gentle simmer.
7. Season the Soup: Season generously with salt and pepper to taste. Remember you can always add more later.
8. Cook Pasta: Add the dry short pasta to the simmering soup. Cook according to package directions, usually 8-10 minutes, until the pasta is al dente (tender but still firm to the bite). Stir occasionally to prevent sticking.
9. Combine & Simmer: Gently add the cooked meatballs to the soup. Simmer for an additional 2-3 minutes to allow the flavors to meld and the meatballs to warm through.

Serving

10. Ladle & Garnish: Ladle the hot Italian meatball soup into individual bowls.
11. Optional Toppings: Garnish each serving with a sprinkle of fresh chopped parsley and, if desired, extra grated Parmesan cheese.

Pro Tips & Troubleshooting

Achieve perfect results with these helpful hints for your hearty Italian meatball soup, turning a simple weeknight dinner into a cozy, restaurant-quality meal.​

• Don’t Overmix: When making homemade meatballs for soup, gently mix the ingredients just until combined so the Italian meatballs stay tender, juicy, and full of flavor instead of dense and tough.​

• Prevent Dry Meatballs: For the best texture, broil or sear the meatballs until they are browned on the outside but still moist inside; avoid overcooking so they stay succulent when simmered in the tomato broth.​

• Adjust Seasoning: As your meatball soup simmers, taste the broth and adjust with extra salt, black pepper, Italian seasoning, or crushed red pepper flakes to build a rich, well-balanced flavor.​

• Prevent Mushy Pasta: Add the pasta near the end of cooking and boil just until al dente so it keeps a pleasant bite and does not soak up too much broth or turn soggy in your hearty soup.​

• Enhance Broth Flavor: For a deeper, savory base, sauté a tablespoon of tomato paste with the onions, carrots, and celery before adding broth; this simple step caramelizes the tomato and intensifies the classic Italian meatball soup flavor.

Serving, Storage, & Variations

This versatile Italian meatball soup offers many options for enjoyment and future meals.

Serving Suggestions: Serve this savory soup with a side of crusty garlic bread to soak up the delicious broth, or a light green salad for a balanced meal.

Storage Instructions: Allow any leftover soup to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. The pasta may absorb more liquid over time.

Freezing Tips: This soup freezes beautifully! For best results, undercook the pasta slightly if you plan to freeze. Allow the soup to cool, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Make-Ahead Option: Prepare the meatballs in advance and store them cooked in the refrigerator for up to 2 days, or frozen. This speeds up soup assembly on a busy weeknight.

Variations: Add a handful of fresh spinach or kale during the last few minutes of cooking for extra greens. A pinch of red pepper flakes will give it a nice spicy kick. Try a mix of ricotta and Parmesan in the meatballs for added creaminess.

Nutrition Information

Please note, the following nutrition information is an estimate based on the ingredients and serving size provided. Actual values may vary depending on specific brands, preparation methods, and any substitutions made.

This hearty meatball soup recipe is a good source of protein and provides essential vitamins from the vegetables. Enjoy a wholesome and filling meal.

FAQ

Got questions about making this delightful Italian meatball soup? We’ve got answers!

Q: Can I use ground turkey or chicken?
A: Yes, absolutely. Ground turkey or chicken makes a lighter meatball for Italian soup; just cook the meatballs until they reach a safe internal temperature and are no longer pink in the center.​

Q: Can I make this soup ahead of time?
A: You can prepare the meatballs in advance and even simmer the soup base ahead, but for the best pasta texture, add the pasta closer to serving time so it does not become too soft as it sits.​

Q: How do I thicken the soup?
A: If you prefer a thicker soup, stir in 1–2 tablespoons of tomato paste with the vegetables to enrich and naturally thicken the tomato broth, or lightly mash some of the cooked vegetables against the side of the pot to release their starch.​

Q: Can I freeze Italian meatball soup?
A: Yes, this soup freezes well. Let it cool completely, then transfer it to airtight, freezer-safe containers and freeze for up to 3 months; thaw in the refrigerator overnight and reheat gently on the stovetop.​

Q: What other vegetables can I add?
A: Feel free to add zucchini, green beans, bell peppers, or spinach along with the carrots and celery to boost the vegetable content and make the soup even more colorful and nutritious.​

Q: Is this recipe gluten-free?
A: Not as written, since traditional breadcrumbs and pasta contain gluten, but you can easily make it gluten-free by using gluten-free breadcrumbs in the meatballs and swapping in gluten-free pasta for the soup.

Conclusion

This Italian meatball soup is truly a classic for a reason. It’s bursting with flavors, easy to prepare, and incredibly satisfying for the whole family. We hope you feel confident to try this delightful recipe in your own kitchen. It’s an ideal choice for a comforting weeknight meal or a cozy weekend gathering. Share your experience with us – we love seeing your delicious creations!

Hearty Italian Meatball Soup

A cozy, hearty soup loaded with homemade meatballs, pasta, and vegetables simmered in a rich tomato broth. A classic Italian comfort dish that’s perfect for weeknights and meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Dish, Soup

Cuisine: Italian

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef (90% lean)
• 1 tsp minced garlic
• 1 tsp dried Italian seasoning
• 1/2 tsp dried parsley
• 1 egg
• 1/3 cup Parmesan cheese (finely grated)
• 1/3 cup Italian breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• cooking spray
• 2 tsp olive oil
• 1/2 cup onion (finely diced)
• 2 celery stalks (sliced)
• 2 carrots (peeled and diced)
• 15 oz can crushed tomatoes (do not drain)
• 16 oz can tomato sauce
• 6 cups beef broth
• salt and pepper to taste
• 3/4 cup dry short pasta (ditalini, orzo, or small shells)
• 2 tbsp fresh parsley (chopped)
• Parmesan cheese for serving (optional)

Method

 

1. Preheat broiler. Spray a sheet pan with cooking spray. In a bowl, combine ground beef, garlic, Italian seasoning, parsley, egg, Parmesan, breadcrumbs, salt, and pepper. Mix gently. Roll into 1-inch balls (25-30 total). Broil 8-10 minutes, flipping halfway through, until browned and cooked through.
2. In a large Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté for 5-7 minutes until vegetables soften.
3. Stir in crushed tomatoes, tomato sauce, and beef broth. Season with salt and pepper. Bring to a simmer.
4. Add pasta to the simmering soup. Cook according to package directions (8-10 minutes) until al dente. Stir occasionally.
5. Gently add cooked meatballs to the soup. Simmer for 2-3 minutes to blend flavors and heat meatballs through.
6. Ladle soup into bowls. Garnish with chopped parsley and grated Parmesan if desired. Serve hot with bread or salad.

Notes

For extra flavor, sauté a tablespoon of tomato paste with the veggies before adding the broth. Swap in ground turkey for a lighter meatball. To freeze, undercook the pasta slightly and let the soup cool completely before storing.

Emily Thompson

Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.