If you’re searching for a cozy, soul-warming recipe that brings comfort and bold Italian flavor to your table, this Italian Meatball Soup is the perfect dish. With tender homemade meatballs, savory broth, pasta, and vibrant vegetables, every spoonful is satisfying, delicious, and nourishing.
The first time I made this soup, it was during a chilly winter afternoon when my family needed something hearty yet wholesome. I remember watching everyone go back for second helpings, loving the flavorful broth and soft, juicy meatballs. Since then, it’s been a staple recipe for us—ideal for Sunday dinners or meal prep throughout the week.
If you love recipes that combine meat, pasta, and vegetables like our Homemade Chicago Style Deep Dish Pizza or Crockpot Barbecue Ribs, then this Italian Meatball Soup is sure to earn a spot in your rotation.
Why You’ll Love This Italian Meatball Soup
- Homemade Meatballs: Juicy, seasoned, and cooked right in the broth for extra flavor.
- Nutritious and Hearty: Packed with veggies, protein, and pasta—everything you need in one bowl.
- Easy to Make Ahead: Perfect for leftovers or meal prep.
- Kid-Approved: Even picky eaters love the soft meatballs and tomato-rich broth.
- Freezer Friendly: Store it for those nights when you need dinner in a pinch.
Ingredients You’ll Need
For the Meatballs:
- 1 lb ground beef (or half beef/half pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- Salt and pepper to taste
For the Soup:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups beef broth (or chicken broth)
- 1 (14 oz) can crushed tomatoes
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 cup small pasta (like ditalini or orzo)
- 2 cups fresh spinach or kale
- Salt and pepper to taste
How to Make Italian Meatball Soup
1. Make the Meatballs
In a large bowl, combine all the meatball ingredients and mix until just combined. Form into small, bite-sized balls (about 1 inch in diameter). Set aside.
2. Sauté the Vegetables
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Sauté for 4–5 minutes until vegetables are soft and aromatic.
3. Simmer the Soup
Pour in the beef broth and crushed tomatoes. Stir in basil, oregano, salt, and pepper. Bring to a gentle boil, then carefully drop in the meatballs one at a time. Reduce heat and simmer uncovered for 15–20 minutes.
4. Add Pasta and Greens
Add pasta and cook for 8–10 minutes or until al dente. Stir in spinach or kale and cook until wilted, about 2–3 minutes. Taste and adjust seasoning as needed.
Serving and Storage
Serving Suggestions:
- Garnish with extra Parmesan and a slice of crusty bread or garlic toast.
- Pair with a side salad for a complete dinner.
Storage:
- Refrigerate: Store in airtight containers for up to 4 days.
- Freeze: Let cool, then store in freezer-safe containers for up to 2 months.
- Reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth if it thickens too much.
Variations and Substitutions
- Use Ground Turkey or Chicken: For a leaner version.
- Make it Gluten-Free: Use gluten-free breadcrumbs and pasta.
- Add Zucchini or Bell Peppers: For more veggie goodness.
- Spicy Version: Add a pinch of red pepper flakes to the broth.
Frequently Asked Questions
Can I use frozen meatballs?
Yes, just simmer them longer in the broth until fully heated through.
Can I make this in a slow cooker?
Yes! Brown the meatballs first and cook everything on low for 6–8 hours, adding pasta in the last 30 minutes.
What pasta works best?
Small shapes like ditalini, orzo, or elbow macaroni are ideal.
Final Thoughts
This Italian Meatball Soup is everything you want in a one-pot meal—hearty, flavorful, and perfect for the entire family. Whether you serve it for a cozy dinner or prep it for lunches, it’s always a crowd-pleaser.
Explore more comfort food favorites and seasonal soups over at Mealova Recipes and discover something new to warm your table.
Italian Meatball Soup
Ingredients
Method
- Combine all meatball ingredients and form small balls.
- In a large pot, sauté onion, carrots, celery, and garlic in olive oil.
- Add broth, tomatoes, and herbs. Bring to a boil.
- Drop in meatballs and simmer for 15–20 minutes.
- Add pasta and cook 8–10 minutes. Stir in greens until wilted.
Notes
- Add more broth if reheating later.
- You can make meatballs ahead and freeze them.
- This soup thickens over time—just add more broth or water when reheating.
