Italian Meatball Soup Recipe | Hearty Comfort Dinner
I love cozy soups, especially ones that feel like a warm hug in a bowl. Last week, I tried making this Italian meatball soup recipe, and it turned out even better than I expected. The rich tomato broth, tender meatballs, and hearty pasta make it a family favorite instantly.
Every spoonful reminded me of classic spaghetti and meatballs—but in a comforting soup version. I can honestly say this recipe is perfect for busy weeknights and winter dinners alike. If you enjoy hearty flavors, you’ll also love the Smoked Paprika Chicken Recipe for another cozy dinner idea.
Ingredients
Here’s everything you’ll need to make this flavorful soup:
For the meatballs
- 1 pound ground beef – I use 90% lean for flavor without too much grease.
- 1 teaspoon minced garlic – fresh garlic works best for a fragrant aroma.
- 1 teaspoon dried Italian seasoning – adds classic Italian flavors.
- 1/2 teaspoon dried parsley – optional but enhances freshness.
- 1 egg – helps bind the meatballs.
- 1/3 cup finely grated Parmesan cheese – freshly grated gives better flavor.
- 1/3 cup Italian breadcrumbs – helps meatballs hold together.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the soup
- 2 teaspoons olive oil – for sautéing vegetables.
- 1/2 cup onion, finely diced
- 2 stalks celery, sliced
- 2 carrots, peeled and diced
- 1 (15 oz) can crushed tomatoes – do not drain for rich flavor.
- 1 (16 oz) can tomato sauce
- 6 cups of beef broth – provides depth to the soup.
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 3/4 cup dry short pasta (ditalini, macaroni, or orzo)
- 2 tablespoons fresh parsley, chopped
- Parmesan cheese for serving (optional)
Note: Serves 6
Variations
You can easily tweak this soup to suit your taste or dietary needs:
- Swap ground beef with ground turkey for a leaner option.
- Add 2 cups baby spinach toward the end for extra greens.
- Use chicken broth instead of beef for a lighter flavor.
- Toss in 1 cup frozen mixed vegetables for a veggie-packed soup.
- Try 50% Italian sausage and 50% beef meatballs for a richer taste — or explore the Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata Recipe for another Italian-inspired dinner twist.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
Equipment You Need
- Large bowl – for mixing meatball ingredients
- Sheet pan – for broiling meatballs
- Large soup pot – to cook the soup and pasta
- Wooden spoon – for stirring ingredients
How to Make Italian Meatball Soup Recipe?
Prepare the Meatballs
Combine all meatball ingredients in a large bowl, mixing well. Roll the mixture into small balls, about 1/2 to 3/4 inch in size. Place them on a greased baking sheet and broil until golden brown.
Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, cooking until tender. This forms the flavorful base of your soup.
Simmer the Soup
Add crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Stir to combine and bring to a gentle simmer.
Add Meatballs and Pasta
Carefully add the baked meatballs and pasta to the soup. Cook until the pasta is tender. Finish with fresh parsley and optional Parmesan before serving.
Additional Tips for Making this Recipe Better
- I always make smaller meatballs—they’re easier to eat in the soup.
- Using freshly grated Parmesan adds a noticeable flavor boost.
- I like to add pasta just before serving if I plan to store leftovers.
- I sometimes sprinkle extra parsley on top for a pop of color and freshness.
How to Serve Italian Meatball Soup Recipe?
Serve hot in deep bowls, garnished with chopped parsley and a sprinkle of Parmesan. Pair it with garlic bread or warm rolls for a hearty meal. I like arranging the meatballs on top so they’re visible and look appetizing.
Nutritional Information
Here’s a quick glance at what’s in each serving:
- Calories: ~320 per serving
- Protein: 20g
- Carbohydrates: 28g
- Fat: 14g
Make Ahead and Storage
Storing: This soup keeps well in the fridge for up to 3 days. Keep pasta separate if possible to prevent it from getting soggy.
Freezing: Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove over medium heat. Add a little extra broth if needed to loosen the soup.
Why You’ll Love This Recipe?
Here’s why this soup is a keeper:
- Easy to prepare with simple ingredients.
- Family-friendly and kid-approved.
- Versatile—you can swap meats, veggies, or pasta.
- Hearty and comforting, perfect for cold nights.
- Leftovers taste just as good and are easy to reheat.
This Italian meatball soup is my go-to comfort meal, combining rich flavors, wholesome ingredients, and minimal fuss. It’s perfect for a cozy dinner and sure to become a favorite in your household too.
Italian Meatball Soup Recipe
Ingredients
Method
- Combine all meatball ingredients in a large bowl, mixing well. Roll the mixture into small balls, about 1/2 to 3/4 inch in size. Place them on a greased baking sheet and broil until golden brown.
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, cooking until tender. This forms the flavorful base of your soup.
- Add crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Stir to combine and bring to a gentle simmer.
- Carefully add the baked meatballs and pasta to the soup. Cook until the pasta is tender. Finish with fresh parsley and optional Parmesan before serving.
Notes
- I always make smaller meatballs—they’re easier to eat in the soup.
- Using freshly grated Parmesan adds a noticeable flavor boost.
- I like to add pasta just before serving if I plan to store leftovers.
- I sometimes sprinkle extra parsley on top for a pop of color and freshness.