Chunky Italian Meatball Soup Recipe
If you’re craving a hearty, comforting bowl that’s bursting with Italian flavors and loads of cozy textures, then this Chunky Italian Meatball Soup Recipe is going to become your new favorite go-to. Packed with tender, savory meatballs, vibrant vegetables, and perfectly tender pasta, every spoonful feels like a warm hug. This soup strikes that magical balance of chunky goodness and rich, savory broth that satisfies the soul and keeps you coming back for more.
Ingredients You’ll Need
These simple, wholesome ingredients come together effortlessly to create a soul-satisfying meal. Each component plays a special role, from building layers of flavor to adding delightful textures and a splash of color.
- Olive oil: For sautéing onions and garlic to unlock their rich aromas and flavors.
- Onion, diced: Provides a sweet, savory base that enhances the broth.
- Garlic, minced: Adds that irresistible punch of warmth and depth.
- Chicken stock: Creates a flavorful, comforting liquid foundation for the soup.
- Water: Helps balance the broth without overpowering the taste.
- Diced tomatoes (canned): Bring acidity and a fresh burst of color.
- Italian seasoning: A blend of herbs that infuse the soup with classic Italian flavor.
- Small Italian meatballs: The star protein, tender and packed with savory goodness.
- Orzo or small pasta: Adds chewiness and bulk to satisfy your hunger.
- Frozen mixed vegetables: Quick, convenient, and packed with vibrant color and nutrients.
- Parmesan cheese, freshly grated: A creamy, salty finish that elevates every spoonful.
How to Make Chunky Italian Meatball Soup Recipe
Step 1: Prepare the Aromatics
Start by heating olive oil in a large saucepan over medium-high heat. Toss in the diced onion and cook until it turns soft and translucent, about 3 to 4 minutes. Then add the minced garlic and stir for 30 seconds—just enough to release its fragrance without burning it. This simple step builds a flavorful foundation that makes the soup truly sing.
Step 2: Add Liquids and Tomatoes
Next, pour in both the chicken stock and water along with the canned diced tomatoes. Stir everything together so the ingredients mingle and the flavors start to meld. Crank up the heat to bring the mixture to a gentle boil—the bubbling broth smells irresistible already!
Step 3: Add Seasonings, Meatballs, Pasta, and Vegetables
Now it’s time to enhance the soup’s personality by adding the Italian seasoning, meatballs, orzo (or your favorite small pasta), and frozen mixed vegetables. Give it all a good stir so nothing sticks to the bottom and the meatballs nestle comfortably among the pasta and veggies.
Step 4: Simmer the Soup
Once the soup returns to a boil, lower the heat to a gentle simmer and cover the pot. Let everything cook together for 8 to 10 minutes, or until the pasta is tender and the meatballs are fully heated through. This slow simmer lets the flavors combine beautifully and the soup develop that satisfying chunky texture we love.
Step 5: Serve
Ladle the Chunky Italian Meatball Soup Recipe into bowls, then crown each serving with a generous sprinkle of freshly grated parmesan cheese. The cheese melts slightly, adding an irresistibly creamy, salty finish. Serve it hot, settle in, and enjoy every nourishing bite.
How to Serve Chunky Italian Meatball Soup Recipe
Garnishes
Fresh herbs like chopped parsley or basil brighten the flavors and add a lovely fresh aroma. A drizzle of good olive oil or a few red pepper flakes can also add personality and warmth if you like a little kick.
Side Dishes
This soup pairs wonderfully with crusty Italian bread or garlic bread to scoop up every bit of that delicious broth. A simple mixed green salad dressed in a light vinaigrette makes for a refreshing complement without overshadowing the hearty soup.
Creative Ways to Present
Try serving the soup in rustic bread bowls for an extra cozy touch. Or place a few cooked, crispy meatballs on top with a sprinkle of parmesan for an eye-catching presentation that invites you to dig right in.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Chunky Italian Meatball Soup Recipe into airtight containers and refrigerate. It will keep well for up to 3 days, and the flavors actually deepen overnight.
Freezing
If you want to save soup for later, this dish freezes beautifully. Store in freezer-safe containers and enjoy within 2 to 3 months. Just keep in mind that pasta may become a little softer when reheated from frozen.
Reheating
Gently warm leftovers on the stove over medium-low heat, stirring occasionally. Add a splash of water or chicken stock if it seems too thick. Avoid overheating to keep the meatballs tender and the soup fresh tasting.
FAQs
Can I use frozen meatballs instead of fresh?
Absolutely! Frozen Italian meatballs work great in this Chunky Italian Meatball Soup Recipe. Just be sure they’re fully cooked before adding, or allow extra simmering time to warm them through.
What other vegetables can I add?
Feel free to mix it up with what you have on hand. Spinach, kale, zucchini, or bell peppers all make delicious, colorful additions that complement the flavors perfectly.
Can I make this soup vegetarian?
Yes! Swap the meatballs for hearty vegetarian options like seasoned lentils or plant-based meatballs, and use vegetable stock instead of chicken stock to keep it rich and flavorful.
Is orzo necessary for this soup?
Orzo adds texture and substance, but you can use any small pasta shape you prefer, such as ditalini, acini di pepe, or even small shells. Just adjust cooking times accordingly.
How spicy is the soup?
This Chunky Italian Meatball Soup Recipe is mild and family-friendly by default. If you like heat, adding crushed red pepper flakes during cooking or at the table lets you control the spice level to your liking.
Final Thoughts
This Chunky Italian Meatball Soup Recipe is pure comfort in a bowl and a total crowd-pleaser. It’s simple enough for any weeknight but impressive enough to share with friends and family. I can’t wait for you to try it and feel just how much love goes into every bite!
Print
Chunky Italian Meatball Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Chunky Italian Meatball Soup is a hearty and flavorful dish featuring tender Italian meatballs, orzo pasta, and a medley of mixed vegetables simmered in a savory tomato and chicken broth seasoned with Italian herbs. Perfect for a comforting meal, it combines aromatic onions and garlic with classic Italian seasoning and freshly grated parmesan cheese for a rich and satisfying soup.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken stock
- 1 cup water
- 1 can diced tomatoes (14.5 oz)
- 1 tablespoon Italian seasoning
Main Ingredients
- 1 pound small Italian meatballs
- 3/4 cup orzo or other small pasta
- 1 cup frozen mixed vegetables
Topping
- 2 tablespoons parmesan cheese, freshly grated
Instructions
- Prepare the Aromatics: In a large saucepan, heat olive oil over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds, taking care not to let the garlic burn.
- Add Liquids and Tomatoes: Pour in the chicken stock, water, and diced tomatoes. Stir to combine everything thoroughly and increase the heat to bring the mixture to a boil.
- Add Seasonings, Meatballs, Pasta, and Vegetables: Stir in the Italian seasoning, Italian meatballs, orzo (or other small pasta), and frozen mixed vegetables. Mix well to incorporate all ingredients evenly.
- Simmer the Soup: Once the soup returns to a boil, reduce the heat to low. Cover the pot and let it simmer gently for 8-10 minutes, or until the pasta is tender and the meatballs are heated through completely.
- Serve: Ladle the soup into bowls and sprinkle each serving with freshly grated parmesan cheese. Serve hot and enjoy this comforting Italian classic.
Notes
- For a vegetarian version, substitute meatballs with plant-based alternatives or omit them entirely.
- Use gluten-free pasta to make this soup gluten-free.
- Adjust seasoning with salt and pepper to taste if desired, as the broth and meatballs may already contain salt.
- Frozen mixed vegetables save time—you can use fresh vegetables but cooking time may need adjustment.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
