Name: Italian Meatball Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 pound ground beef; 1/4 cup plain breadcrumbs; 1/4 cup grated Parmesan cheese; 1 large egg; 2 tablespoons chopped fresh parsley; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1 small onion, chopped; 2 carrots, sliced; 2 celery stalks, sliced; 6 cups beef or chicken broth; 1 (14.5-ounce) can diced tomatoes with juice; 1 teaspoon dried Italian seasoning; 1/2 cup small pasta (like ditalini or orzo); 2 cups fresh spinach, roughly chopped; Extra Parmesan and parsley for garnish (optional)

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Rich, hearty, and absolutely loaded with comfort, this Italian Meatball Soup Recipe brings the warmth of an Italian nonna’s kitchen right to your table. Imagine tender homemade meatballs simmered in a savory broth with bright tomatoes, classic Italian seasoning, and a medley of vegetables and pasta. This is one of those all-in-one meals that fills your home with cozy aromas and delivers big on both flavor and nostalgia. Whether you’re gathering the family on a chilly evening or craving a weeknight soup that feels special, this is a recipe you’ll come back to over and over again.

Italian Meatball Soup Recipe - Recipe Image

Ingredients You’ll Need

Every spoonful of this soup delivers a delightful balance of rich, savory notes and garden-fresh brightness. Each ingredient is simple but essential, building layers of flavor and texture that make the Italian Meatball Soup Recipe truly special.

Ground beef: Use 80/20 for juicy, tender meatballs that won’t dry out during simmering.
Plain breadcrumbs: These soak up juices and bind the meatballs, keeping them moist and delicate.
Grated Parmesan cheese: Adds tangy depth and a signature umami punch to both meatballs and soup.
Large egg: Just one acts as the perfect binder to hold all the meatball ingredients together.
Chopped fresh parsley: Brings bright, herbaceous notes and a pop of color to the meatballs and garnish.
Garlic cloves (minced): Fresh garlic lifts the flavor profile and melds beautifully with other aromatics.
Salt: Just enough to enhance all the natural flavors without overpowering the soup.
Black pepper: A little freshly cracked pepper adds warmth and just a touch of heat.
Olive oil: Perfect for browning the meatballs and sautéing your veggies—it imparts classic Mediterranean richness.
Small onion (chopped): A foundational aromatic that sweetens and softens into the broth.
Carrots (sliced): For subtle sweetness and pretty pops of orange.
Celery stalks (sliced): They lend a delicate earthy flavor and add tenderness to each bite.
Beef or chicken broth: Choose your favorite—beef for heartiness, chicken for a lighter touch.
Canned diced tomatoes (with juice): Bring acidity and vibrant color to the soup base.
Dried Italian seasoning: This blend instantly infuses the soup with classic Italian aromas.
Small pasta (like ditalini or orzo): Adds a delightful chew and makes the soup extra satisfying.
Fresh spinach (roughly chopped): Stirred in at the end, it wilts beautifully and adds nutrition and gorgeous green color.
Extra Parmesan and parsley (for garnish): Optional, but highly encouraged for a flavorful finish and visual appeal.

How to Make Italian Meatball Soup Recipe

Step 1: Mix and Shape the Meatballs

Start by combining the ground beef, breadcrumbs, Parmesan, egg, chopped parsley, minced garlic, salt, and pepper in a large bowl. Use your hands (don’t be shy—this is part of the fun!) to gently mix until everything is just combined. Overmixing can make the meatballs tough, so keep it light. Roll the mixture into small, 1-inch meatballs—aim for bite-sized so they cook evenly and fit perfectly on your spoon.

Step 2: Brown the Meatballs

Heat olive oil in a large pot or Dutch oven over medium heat. Working in batches, add your meatballs and brown them on all sides, about 5 minutes total. They don’t need to be cooked through yet—the searing is all about flavor and texture. Once browned, set them aside on a plate while you get the rest of the soup going.

Step 3: Sauté the Aromatics

In the same pot (don’t clean it—you want all those tasty browned bits), add the chopped onion, carrots, and celery. Sauté everything for 5 to 6 minutes, stirring occasionally, until the veggies are soft and fragrant. This veggie trio, called a soffritto, forms the delicious backbone of your soup.

Step 4: Simmer and Build the Broth

Pour in the broth, diced tomatoes with their juice, and Italian seasoning. Give everything a good stir, scraping up any bits stuck to the bottom. Bring the pot to a boil, then reduce the heat and let it gently simmer for 10 minutes. This step marries all the flavors and gives the broth its welcoming warmth.

Step 5: Add Meatballs and Pasta

Carefully return the browned meatballs to the pot along with the uncooked pasta. Let everything cook together for another 10 to 12 minutes, or until the pasta is just tender and the meatballs are fully cooked through. The pasta soaks up all the savory essence of the soup, making each bite extra comforting.

Step 6: Finish with Spinach

Right at the end, stir in your chopped fresh spinach. It only needs a minute or two to wilt down and meld into the soup, adding a pop of color, nutrients, and that final homey touch. Taste and adjust salt and pepper if needed.

How to Serve Italian Meatball Soup Recipe

Garnishes

Top each steaming bowl with a handful of freshly grated Parmesan and a sprinkle of extra chopped parsley. These final touches don’t just make your Italian Meatball Soup Recipe look stunning—they provide an extra layer of flavor and a gourmet flair. For a little heat, add a pinch of red pepper flakes.

Side Dishes

For the most satisfying meal, serve this soup with crusty Italian bread or garlicky focaccia—perfect for dunking and soaking up every drop. A simple side salad with balsamic vinaigrette pairs beautifully and adds a fresh, crisp contrast to the hearty soup.

Creative Ways to Present

Try ladling the soup into oversized mugs for a casual, cozy dinner, or present it in shallow bowls with stacked meatballs as the star. For gatherings, set up a “soup bar” with little bowls of toppings—think shaved Parmesan, mini mozzarella balls, or chopped fresh basil—so everyone can make their own perfect bowl.

Make Ahead and Storage

Storing Leftovers

Let the Italian Meatball Soup Recipe cool to room temperature, then transfer it to airtight containers. Stored in the refrigerator, it’ll stay fresh and flavorful for up to 4 days. You might notice the pasta soaking up some broth as it sits—just add a splash of extra broth when reheating.

Freezing

This soup is freezer-friendly! For best texture, freeze the soup without the pasta (or cook the pasta separately and add it after thawing). Portion the cooled soup into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Rewarm your soup gently on the stovetop over medium heat or in the microwave, stirring occasionally to ensure even heating. If the broth has thickened, add a little extra broth or water to restore the soup to your desired consistency. Add fresh spinach or a sprinkle of Parmesan just before serving for that made-from-scratch flavor.

FAQs

Can I use ground turkey or chicken for the meatballs?

Absolutely! Ground turkey or chicken makes a lighter version of the Italian Meatball Soup Recipe. Just be sure to keep an eye on the cooking time, as leaner meats can dry out more quickly. You might want to add a splash of milk to the meatball mixture for extra tenderness.

What type of pasta works best in this soup?

Small shapes like ditalini, orzo, or even tiny shells are perfect. They cook quickly and give you that wonderful al dente bite without overpowering the meatballs. Just remember, if you plan to freeze the soup, add the pasta after thawing for best texture.

Can I make this soup gluten-free?

Definitely! Simply substitute with gluten-free breadcrumbs and your favorite gluten-free small pasta. The Italian Meatball Soup Recipe is just as delicious and hearty when made gluten-free.

Is it okay to use frozen meatballs for convenience?

Of course! Frozen meatballs are a great shortcut when you’re pressed for time. Just brown them quickly (if desired) and follow the recipe as written. The flavor will still be fantastic, and the soup comes together even faster.

What’s the best way to keep the meatballs tender?

Handle the meatball mixture gently and avoid overmixing, which can make meatballs dense. The breadcrumbs, Parmesan, and egg help bind and keep things light. Browning the meatballs before simmering also locks in tenderness and flavor.

Final Thoughts

If you’re searching for a dish that feels like a warm hug and fills your kitchen with irresistible aromas, you can’t go wrong with this Italian Meatball Soup Recipe. Whether for Sunday dinner or a busy weeknight, it’s a meal everyone will look forward to. Give it a try—I have a feeling it’ll quickly become a favorite in your own home!

Italian Meatball Soup Recipe

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4.5 from 16 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This hearty and comforting Italian Meatball Soup is a perfect meal for cooler days. Tender meatballs, vegetables, pasta, and flavorful broth come together in this easy stovetop recipe.

Ingredients

Scale

For the Meatballs:

1 pound ground beef
1/4 cup plain breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 tablespoons chopped fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Soup:

1 tablespoon olive oil
1 small onion, chopped
2 carrots, sliced
2 celery stalks, sliced
6 cups beef or chicken broth
1 (14.5-ounce) can diced tomatoes with juice
1 teaspoon dried Italian seasoning
1/2 cup small pasta (like ditalini or orzo)
2 cups fresh spinach, roughly chopped
Extra Parmesan and parsley for garnish (optional)

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Instructions

Prepare the Meatballs: In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, parsley, garlic, salt, and pepper. Form into small meatballs.
Brown the Meatballs: In a pot, brown the meatballs in batches. Set aside.
Cook the Soup: Sauté onion, carrots, and celery. Add broth, tomatoes, and seasoning. Simmer, then add meatballs and pasta. Cook until pasta is tender.
Finish the Soup: Stir in spinach and cook until wilted. Serve hot garnished with Parmesan and parsley.