Italian Meatball Soup Recipe

If you are searching for a comforting and hearty meal that feels like a warm hug on a chilly day, this Italian Meatball Soup Recipe is exactly what you need. Packed with tender, flavorful meatballs swimming in a rich broth loaded with fresh vegetables and pasta, this soup balances rustic Italian flavors into one soul-satisfying bowl. Whether you serve it for a family dinner or as a delightful lunch, this recipe brings together simple ingredients in a way that feels truly special and nurturing.

Ingredients You’ll Need

The beauty of this Italian Meatball Soup Recipe lies in its straightforward ingredients that each play an essential role, blending to create a vibrant mix of textures and flavors. From the savory meat to the brightness of fresh spinach and the heartiness of pasta, every component is crucial for that perfect harmony in your bowl.

• 1 pound ground beef: The star protein that brings juiciness and hearty flavor to your meatballs.
• 1/2 cup Italian-style breadcrumbs: Helps bind the meatballs and adds a little texture.
• 1/4 cup grated Parmesan cheese: Adds depth and a subtle saltiness that elevates the meatballs.
• 1 large egg: Acts as a natural binder, keeping your meatballs tender and intact.
• 2 cloves garlic (minced): Brings classic aromatic punch and enhances the Italian flavor profile.
• 1 teaspoon dried Italian seasoning: A fragrant mix of herbs that infuses the meatballs with authentic taste.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Essential for seasoning to bring all flavors to life.
• 1 tablespoon olive oil: For browning the meatballs and sautéing veggies, adding richness.
• 1 small yellow onion (chopped): Adds sweetness and depth once softened.
• 2 medium carrots (sliced): A touch of natural sweetness and vibrant color.
• 2 celery stalks (sliced): Adds fresh, subtle crunch and balances the soup’s flavors.
• 6 cups beef broth: The hearty liquid base that carries all the deliciousness.
• 1 can (14.5 ounces) diced tomatoes (undrained): Adds tanginess and richness to the soup base.
• 1 cup small pasta (like ditalini or orzo): Provides an inviting texture and makes the soup filling.
• 2 cups fresh spinach (chopped): Adds freshness and color, also a nutrient boost.
• Additional salt and pepper to taste: To perfect your flavor balance before serving.
• Chopped fresh parsley and more Parmesan for garnish (optional): For that final flourish and burst of freshness.

How to Make Italian Meatball Soup Recipe

Step 1: Prepare the Meatballs

Start by combining ground beef, Italian-style breadcrumbs, grated Parmesan, egg, minced garlic, dried Italian seasoning, salt, and pepper in a large bowl. Mix everything gently but thoroughly to maintain the meat’s tenderness. Shape the mixture into small, bite-sized meatballs about one inch in diameter. These petite meatballs cook evenly and fit perfectly in your soup spoon, ensuring a balanced bite every time.

Step 2: Brown the Meatballs

In a large pot, heat olive oil over medium heat. Add your meatballs in batches to avoid overcrowding and brown them on all sides, which should take about 5 to 6 minutes. This step locks in flavor and gives the meatballs a lovely crust. Once browned, remove them and set aside on a plate while you prepare the soup base.

Step 3: Sauté the Vegetables

Using the same pot, toss in chopped onion, sliced carrots, and celery. Sauté for 5 minutes until these veggies soften and release their wonderful aroma. This forms the foundation of the soup’s flavor, blending sweet, savory, and earthy notes that complement the meatballs beautifully.

Step 4: Build the Soup Base

Pour in the beef broth along with the undrained diced tomatoes. Bring everything to a rolling boil. This combination creates a rich, savory, and slightly tangy broth that perfectly envelops the meatballs and vegetables, infusing the soup with vibrant Italian flair.

Step 5: Simmer with Meatballs

Return the browned meatballs gently back into the pot. Reduce the heat to a gentle simmer and cook uncovered for 15 minutes. This allows the flavors to meld together and the meatballs to cook through fully, resulting in tender, juicy bites within your soup.

Step 6: Cook the Pasta and Finish

Stir in your choice of small pasta such as ditalini or orzo into the simmering soup. Cook for another 8 to 10 minutes until the pasta is tender but still holds its shape. Just before serving, fold in the chopped fresh spinach and let it wilt for 2 to 3 minutes, adding a burst of freshness and a beautiful pop of color.

Step 7: Season to Taste

Give your soup a final taste and season with additional salt and pepper, if needed, so every spoonful is perfectly seasoned. Now it’s ready to ladle out into bowls and enjoy!

How to Serve Italian Meatball Soup Recipe

Garnishes

To elevate this hearty soup, sprinkle chopped fresh parsley and extra grated Parmesan cheese on top right before serving. The parsley adds a lovely herbal brightness while the Parmesan melts into the hot soup, giving every bite an extra hit of savory goodness.

Side Dishes

This soup stands beautifully on its own but pairing it with crusty Italian bread or garlic bread makes it a complete, soul-warming meal. A simple side salad with a tangy vinaigrette also complements the rich flavors and balances the meal with fresh, crisp textures.

Creative Ways to Present

Serve the soup in rustic bowls for a cozy feeling or go elegant with white porcelain bowls for a dinner party. For a fun twist, you can portion the soup into mini bread bowls filled with soup and meatballs for a playful appetizer. Garnish with edible flowers or microgreens to impress your guests with color and flair.

Make Ahead and Storage

Storing Leftovers

Italian Meatball Soup Recipe leftovers store wonderfully in an airtight container in the refrigerator for up to three days. Keeping the soup chilled preserves the meatballs’ tenderness and allows the flavors to develop even further. Before storing, you might want to keep the pasta separate to maintain its texture.

Freezing

This soup freezes nicely, making it an excellent dish for meal prep. Transfer cooled soup into freezer-safe containers, leaving some space for expansion, and freeze for up to three months. For best results, freeze the meatballs and broth together but add fresh spinach and pasta fresh at reheating time to keep ingredients vibrant and firm.

Reheating

Reheat leftovers gently on the stovetop over medium heat until warmed through. If the soup has thickened too much, add a splash of beef broth or water to loosen it to your preferred consistency. Avoid reheating pasta and spinach too long to keep textures fresh; add them towards the end of reheating.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken makes a lighter version of this Italian Meatball Soup Recipe, and you can use the same seasoning and cooking method for delicious results.

What type of pasta works best in this soup?

Small pasta like ditalini, orzo, or even small shells are ideal because they absorb the broth well and fit nicely on a spoon alongside the meatballs.

Is there a gluten-free option?

Yes, simply substitute gluten-free breadcrumbs and pasta to make this soup gluten-free without sacrificing any flavor or texture.

How can I make the meatballs more tender?

Mix the meat gently and avoid overworking it. Adding breadcrumbs and egg helps maintain tenderness, and browning them just enough without overcooking ensures they stay juicy inside.

Can I prepare the meatballs ahead of time?

You can shape the meatballs up to a day in advance and store them in the refrigerator, or freeze them for longer storage. Just brown and cook them fresh with the soup for the best flavor.

Final Thoughts

This Italian Meatball Soup Recipe is a timeless delight that brings warmth and comfort to any table with its rich broth, tender meatballs, and vibrant vegetables. It’s a favorite not just for its flavor but for the cozy memories it inspires. I truly encourage you to give this recipe a try for your next meal; it’s simple to make yet impressive to serve and share with loved ones.

Italian Meatball Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 39 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

A comforting and hearty Italian Meatball Soup featuring tender beef meatballs simmered in a savory tomato and beef broth with fresh vegetables and pasta, perfect for a warming meal.

---

Ingredients

Scale 1x2x3x

Meatballs

• 1 pound ground beef
• 1/2 cup Italian-style breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Soup

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 6 cups beef broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 cup small pasta (like ditalini or orzo)
• 2 cups fresh spinach, chopped
• Additional salt and pepper to taste
• Chopped fresh parsley and extra Parmesan cheese for garnish (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried Italian seasoning, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
2. Form Meatballs: Shape the mixture into small meatballs about 1 inch in diameter, ensuring they are evenly sized for uniform cooking.
3. Brown Meatballs: Heat olive oil in a large pot over medium heat. Add meatballs in batches to avoid overcrowding and cook, turning frequently, until browned on all sides, approximately 5 to 6 minutes. Remove meatballs from the pot and set aside.
4. Sauté Vegetables: In the same pot, add chopped onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until softened and fragrant, scraping up any browned bits from the meatballs to add flavor.
5. Add Liquids and Simmer: Pour in the beef broth and diced tomatoes with their juices. Bring the mixture to a boil over medium-high heat.
6. Return Meatballs and Simmer: Place the browned meatballs back into the pot. Reduce heat to a simmer and cook uncovered for 15 minutes, allowing the meatballs to cook through and flavors to meld.
7. Cook Pasta: Stir in the small pasta and continue simmering for 8 to 10 minutes until the pasta is tender but still slightly firm to the bite.
8. Add Spinach: Stir in the chopped fresh spinach and cook for an additional 2 to 3 minutes until wilted and tender.
9. Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with chopped fresh parsley and extra grated Parmesan if desired.

Notes

• For a lighter version, substitute ground turkey or chicken instead of beef.
• To make this soup gluten-free, use gluten-free breadcrumbs and pasta.
• Leftovers can be refrigerated and reheated, though pasta may absorb some broth; adding extra broth or water upon reheating can restore consistency.
• Feel free to add a pinch of red pepper flakes for a subtle heat.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian