So, I wanted to tell you about this recipe called Italian Meatball Soup, because it’s one of those dishes that feels really comforting without being complicated at all. It’s basically a simple soup with tender meatballs and pasta in a tomato broth, and the nice part is that it doesn’t take too long to put together, which makes it very doable even on a busy day.
It’s the kind of meal that works best for lunch or dinner, especially when you want something filling but not too heavy, and it’s also nice to make when the weather feels a bit chilly. I think you’ll enjoy how cozy it feels, and now let’s talk a little more about what Italian Meatball Soup actually is.
What is Italian Meatball Soup?
So, Italian Meatball Soup is basically a hearty tomato-based soup that comes with tender little meatballs and pasta all cooked together in one pot. The broth is rich and savory, and the meatballs give it that comforting, filling touch that makes the whole dish feel complete.
It’s usually served as a main meal, most often for lunch or dinner, because it’s quite satisfying on its own. You don’t really need much else with it, but people often enjoy it with a slice of crusty bread or focaccia on the side.
This type of soup is popular because it combines the cozy feel of a homemade soup with the flavors of classic Italian cooking, making it a family-friendly dish that works well for everyday meals.
Why You’ll Love This Recipe:
Simple to make: The nice thing about Italian Meatball Soup is that it doesn’t feel complicated at all, because you just bake the meatballs and then simmer everything together in one pot, which makes the whole process very straightforward.
Uses everyday ingredients: You don’t need anything fancy here, since the recipe mainly calls for ground beef, pasta, tomatoes, and a few basic herbs, so it’s easy to shop for and even easier if you already have most of it at home.
Comforting and filling: The soup has pasta and meatballs together in a rich broth, so it feels hearty enough to serve as a full meal, and it really works well when you want something cozy and satisfying.
Beginner-friendly: Even if you don’t cook very often, the steps are clear and simple, so you can follow along without worrying about complicated techniques, which makes it a good recipe for anyone starting out.
Flexible to adjust: You can change the pasta type, make the meatballs smaller or bigger, or even swap in plant-based meatballs, so it’s easy to adapt depending on what you like or what you have.
Ingredients Needed:
So, when you make this soup, you don’t actually need anything too fancy, because most of the ingredients are very common and easy to find. Each one has a simple role that helps bring the soup together, and that’s what makes it feel so comforting and filling.
- Ground beef – used to make the meatballs tender and hearty.
- Breadcrumbs – help bind the meatballs and keep them soft.
- Egg – works as a binder so the meatballs hold their shape.
- Parmesan cheese – adds flavor both inside the meatballs and in the soup.
- Onion, carrot, and celery – create the base of the broth with a nice depth of flavor.
- Garlic – gives the soup and meatballs a warm, savory taste.
- Crushed tomatoes – form the rich tomato broth.
- Beef stock – makes the soup more flavorful and filling.
- Pasta – adds texture and makes the soup more satisfying.
- Parsley – gives freshness at the end.
💡 Note: For the full ingredient list with exact amounts and measurements, please check the recipe card below.
Step-By-Step Instructions to Make Italian Meatball Soup:
Step 1: Prepare the meatball mixture
So, the first thing you’ll want to do is mix the ground beef with garlic, herbs, breadcrumbs, Parmesan, and an egg in a large bowl. You can add a tiny splash of water if the mixture feels too dry, because that helps everything come together more smoothly. The mixture should feel soft but still firm enough to shape, and you’ll notice the smell of garlic and herbs already making it inviting.
Step 2: Shape and bake the meatballs
Next, scoop or roll the mixture into small meatballs, about bite-sized, and place them on a baking tray. Spray or lightly brush them with oil so they brown nicely. When they bake, they should look golden on the outside, even if they’re not fully cooked through yet, because they’ll finish cooking later in the soup. This step makes them hold their shape better and adds flavor.
Step 3: Start the soup base
While the meatballs are baking, heat some olive oil in a large pot and add diced onion, carrot, and celery. Stir them around until they soften and smell sweet and savory. This step builds the flavor foundation, so don’t rush it, because the vegetables give the broth a nice depth.
Step 4: Add garlic and tomatoes
Once the vegetables are softened, add chopped garlic and let it cook just until fragrant. Then stir in the crushed tomatoes and beef stock. The mixture should look rich and slightly glossy as it simmers, and you’ll notice the tomato aroma blending with the garlic and herbs.
Step 5: Cook the pasta in the broth
Now, add the pasta directly into the simmering broth. Stir occasionally so it doesn’t stick together. The pasta will soak up the flavors of the tomato and stock, and when it’s done, it should feel tender but still have a little bite.
Step 6: Combine meatballs and finish the soup
Finally, transfer the baked meatballs into the pot and stir gently so they don’t break apart. Add fresh parsley and Parmesan, which will melt slightly into the broth and make it taste even richer. The soup should look hearty, with pasta and meatballs nestled in the tomato broth, and it will smell warm and comforting.
This way, the Italian Meatball Soup comes together step by step, and each part adds flavor and texture until you have a cozy bowl ready to serve.
💡 Note: These steps are just an overview. For detailed quantities, measurements, and exact timings to make this recipe, please check the recipe card below.
Helpful Tips For The Best Results:
Meatball texture: When mixing the meatball ingredients for Italian Meatball Soup, don’t overwork the mixture because that can make them tough. Just mix until everything looks combined and soft enough to shape.
Heat control: When sautéing the onion, carrot, and celery, keep the heat on medium so they soften slowly and release flavor without burning. This step really builds the base of the soup.
Tomato balance: If the broth tastes too sharp from the tomatoes, you can add a small pinch of sugar to balance the flavor.
Ingredient swaps: If you don’t have beef stock, chicken stock works fine, and if you’re short on Parmesan, you can use another hard cheese like Pecorino.
Pasta timing: Add the pasta only when the broth is simmering steadily, because cooking it too early can make it mushy.
Tasty Variations to Try:
- Different pasta: Instead of elbow pasta, you can use ditalini, orzo, or even small shells, which all work well in the broth.
- Vegetarian option: Swap the beef meatballs for plant-based ones, or even use lentil or chickpea balls for a lighter version.
- Spicy twist: Add a pinch of chili flakes or use spicy Italian sausage in the meatballs if you want more heat.
- Cheese swap: Try mozzarella shreds stirred in at the end for a creamier texture instead of Parmesan.
- Seasonal add-ins: In colder months, you can add kale or spinach for extra greens, and in summer, fresh basil gives a lighter flavor.
- Broth change: If you prefer something less rich, you can use vegetable stock instead of beef stock, which makes the soup taste fresher.
Serving Suggestions:
1. Perfect for dinner:
This Italian Meatball Soup works really well as a main meal in the evening, because it’s filling enough with pasta and meatballs, and it saves you from needing to cook extra dishes.
2. Serve with bread:
It pairs nicely with crusty bread or focaccia, since the bread can soak up the tomato broth, and that makes the whole meal feel more satisfying and complete.
3. Great for gatherings:
This soup is also a good choice when you have family or friends over, because it’s simple to make in a big pot, and everyone can enjoy a warm bowl together without much fuss.
Storage & Reheating Tips:
- How long it keeps: You can store this soup in the fridge for a few days, usually around three, and it will still taste good, though the pasta may soak up some of the broth.
- Best storage method: Keep the soup in an airtight container so it doesn’t pick up other fridge smells, and if you want to avoid soggy pasta, you can store the meatballs and broth separately.
- Simple reheating advice: When reheating, just warm it gently on the stove or in the microwave, and add a splash of stock or water if the soup looks too thick, because the pasta tends to absorb liquid as it sits.
Frequently Asked Questions (FAQ):
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Can I use different meat for the meatballs?
Yes, you can swap the ground beef for a mix of beef and pork, or even use turkey or chicken if you want something lighter.
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Can I make the soup ahead of time?
You can prepare the meatballs and the broth separately, then store them until you’re ready to serve. This way, the pasta doesn’t get too soft while sitting in the liquid.
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Why do my meatballs feel too firm?
If the meatballs turn out dense, it usually means the mixture was overmixed. Try to combine the ingredients gently so they stay tender.
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Is there a vegetarian option?
Yes, you can replace the meatballs with plant-based ones or even use lentil balls, and the soup will still taste hearty and filling.
Italian Meatball Soup
Description
This Italian Meatball Soup is a cozy tomato-based soup made with tender baked meatballs, pasta, and a flavorful broth. It’s simple to prepare, filling enough to serve as a main meal, and perfect for chilly days when you want something hearty but not complicated.
Ingredients
For the Meatballs:
For the Soup:
Instructions
- Preheat oven to 190°C (375°F). Coat a baking sheet with nonstick spray.
- In a large bowl, combine 450 g (1 lb) ground beef, 2 crushed garlic cloves, ½ tsp dried oregano, ½ tsp dried basil, ½ tsp dried sage, ½ tsp dried parsley, 1 medium egg, 25 g (⅓ cup) grated Parmesan, 30 g (1 oz) breadcrumbs, ½ tsp salt, and ¼ tsp ground black pepper. Mix until just combined.
- Shape mixture into 25-30 meatballs (about 1 ½ inch each). Place on baking sheet, spray lightly with oil, and bake for 15 minutes until golden brown.
- While meatballs bake, heat 2 tbsp olive oil in a large pot. Add 1 diced onion, 1 diced carrot, and 2 diced celery stalks. Cook for 7-8 minutes until softened.
- Add 2 finely chopped garlic cloves and cook for 1 minute until fragrant.
- Stir in 1 x 400 g (14 oz) can crushed tomatoes, 1 litre (4 cups) beef stock, and 1 tbsp dried oregano. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add 150 g (1 ½ cups) elbow pasta and cook for 10-12 minutes until al dente.
- Transfer baked meatballs into the soup. Stir in 2 tbsp chopped fresh parsley and 25 g (⅓ cup) grated Parmesan.
- Season with salt and pepper. Serve hot with extra Parmesan and crusty bread.
Notes
- Pasta will absorb liquid as it sits, so add extra stock or water when reheating.
- For a lighter option, use turkey or chicken instead of beef.
- To make vegetarian, swap meatballs with plant-based alternatives.
Nutrition Facts
Servings 4
Serving Size 1 bowl
- Amount Per Serving
- Calories 651kcal
- % Daily Value *
- Total Fat 36g56%
- Saturated Fat 11g56%
- Trans Fat 1g
- Cholesterol 153mg51%
- Sodium 1474mg62%
- Total Carbohydrate 35g12%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 46g92%
- Vitamin A 3500 IU
- Vitamin C 12 mg
- Calcium 326 mg
- Iron 5 mg
- Vitamin D 80 IU
* Percent Daily Values are based on a 2,000‑calorie diet, and your daily needs may be higher or lower depending on your lifestyle. Nutrition information is shared only as a general estimate and may not always be fully accurate. If you follow a special diet or have specific health concerns, it’s best to check with a registered dietitian for personalized guidance.
