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Italian Meatball Soup Recipe
Ben Carraoli

Italian Meatball Soup Recipe

I love cozy soups, especially ones that feel like a warm hug in a bowl. Last week, I tried making this Italian meatball soup, and it turned out even better than I expected. The rich tomato broth, tender meatballs, and hearty pasta make it a family favorite instantly.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. Add crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Stir to combine and bring to a gentle simmer.
  4. 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.