Why You’ll Love This Recipe
Italian Meatball Soup is a hearty, comforting bowl of goodness featuring tender meatballs, vibrant vegetables, and pasta all simmered in a rich tomato-infused broth. Packed with Italian herbs and flavors, this one-pot wonder is perfect for cozy dinners, meal prep, or feeding a crowd. It’s simple to make and bursting with homemade comfort in every bite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
**For the meatballs:**ground beef or a mix of beef and porkeggparmesan cheese (grated)breadcrumbsminced garlicItalian seasoningsaltpepper
**For the soup:**olive oilonion (chopped)carrots (sliced)celery (chopped)garlic (minced)crushed tomatoes (canned)beef or chicken brothsmall pasta (like ditalini or orzo)Italian seasoningbay leafspinachsaltpepperfresh parsley (optional for garnish)
directions
In a bowl, combine meatball ingredients: ground meat, egg, Parmesan, breadcrumbs, garlic, Italian seasoning, salt, and pepper. Mix gently and form into small meatballs (about 1 inch).
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-6 minutes until softened.
Stir in garlic and cook for 1 minute. Add crushed tomatoes, broth, Italian seasoning, bay leaf, salt, and pepper. Bring to a simmer.
Gently add meatballs to the soup. Simmer uncovered for 15-20 minutes until meatballs are cooked through.
Add pasta and cook for another 8-10 minutes, until al dente.
Stir in fresh spinach and let wilt for 1-2 minutes.
Remove bay leaf and garnish with parsley before serving.
Servings and timing
This recipe serves 6-8 people.Preparation time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes
Variations
Use frozen or store-bought meatballs for a shortcut.
Substitute kale or escarole for spinach.
Use ground turkey or chicken for a lighter version.
Add cannellini beans for extra protein and texture.
Swap crushed tomatoes for diced if you prefer more texture.
storage/reheating
Store in an airtight container in the refrigerator for up to 4 days.Pasta will absorb liquid over time—add extra broth when reheating.Reheat on the stovetop or in the microwave until hot.For freezing, omit pasta and spinach and add fresh when reheating after thawing.
FAQs
Can I bake the meatballs first?
Yes, bake at 400°F for 15-20 minutes, then add to the soup.
Can I make it in a slow cooker?
Yes, add sautéed vegetables, broth, tomatoes, and raw meatballs to the slow cooker. Cook on low for 6-7 hours. Add pasta and spinach near the end.
What’s the best pasta for this soup?
Small pasta like ditalini, orzo, or acini di pepe works best.
Can I make this ahead?
Yes, make the soup without pasta, then add fresh-cooked pasta when serving to avoid sogginess.
How do I keep meatballs from falling apart?
Don’t overmix the meat mixture and use fresh breadcrumbs and egg as binders.
Is this soup kid-friendly?
Yes—mild flavors and mini meatballs make it great for kids.
Can I use frozen spinach?
Yes, thaw and squeeze out excess liquid before adding.
What sides go well with this?
Crusty bread, garlic knots, or a simple salad pair perfectly.
Can I double the recipe?
Absolutely—use a large pot and adjust pasta quantity to keep broth ratio balanced.
Is this soup thick or brothy?
It’s brothy with hearty chunks, but you can adjust thickness by controlling pasta and broth amounts.
Conclusion
Italian Meatball Soup is a flavorful, comforting meal that brings all the best of Italian cooking into one easy pot. With juicy meatballs, pasta, and veggies in a tomato-herb broth, it’s nourishing, family-friendly, and perfect for any night of the week. Make a big batch, and enjoy this warm, satisfying classic again and again.
Print
Italian Meatball Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
Italian Meatball Soup is a hearty and comforting dish made with tender meatballs, vegetables, pasta, and Italian herbs simmered in a savory tomato broth. It’s perfect for a cozy family dinner or meal prep.
Ingredients
- 1 lb ground beef or pork (or a mix)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced (divided)
- 1 teaspoon dried Italian seasoning (divided)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 can (15 oz) diced tomatoes
- 6 cups beef or chicken broth
- 3/4 cup small pasta (like ditalini or orzo)
- 2 cups fresh spinach (optional)
- Chopped fresh parsley and extra Parmesan for garnish (optional)
Instructions
- In a bowl, mix ground meat, breadcrumbs, Parmesan, egg, 1 clove garlic, 1/2 tsp Italian seasoning, salt, and pepper. Form into small meatballs (about 1 inch).
- In a large pot, heat olive oil over medium heat. Brown meatballs in batches until golden on all sides (they don’t need to be fully cooked through). Set aside.
- In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened. Add remaining garlic and cook 1 minute more.
- Stir in diced tomatoes, broth, remaining Italian seasoning, and meatballs. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Add pasta and cook according to package instructions, about 8-10 minutes, until tender.
- Stir in spinach if using, and simmer until wilted.
- Season to taste. Garnish with fresh parsley and Parmesan if desired. Serve hot.
Notes
- Use frozen meatballs for convenience—just add them during the simmering step.
- Substitute kale for spinach if preferred.
- This soup freezes well; leave out pasta and add fresh when reheating.