Warm, comforting, and packed with flavor, this Italian Meatball Soup is a hearty and satisfying meal perfect for any day of the week. With tender, homemade meatballs simmered in a rich broth with vegetables and pasta, this soup will become a new favorite in your recipe rotation. Serve it hot with a sprinkle of Parmesan and fresh herbs for an extra touch of deliciousness.
Why You’ll Love This Recipe
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Hearty and Filling: With a combination of homemade meatballs, pasta, and a flavorful broth, this soup is both filling and satisfying.
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Comforting: Perfect for chilly evenings, this soup is a warm hug in a bowl.
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Homemade Meatballs: The meatballs are made from scratch with simple ingredients for maximum flavor.
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One-Pot Meal: Everything is cooked in one pot, making cleanup easy.
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Quick and Easy: Ready in just under an hour, this recipe is great for busy weeknights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
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1 pound ground beef
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1/4 cup breadcrumbs
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1/4 cup grated Parmesan cheese
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1 large egg
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2 cloves garlic, minced
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1 tablespoon chopped parsley
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Salt and pepper, to taste
For the Soup:
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 large carrot, peeled and diced
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2 celery stalks, diced
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1 (14 oz) can diced tomatoes
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4 cups beef or chicken broth
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3/4 cup small pasta (like ditalini or orzo)
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1 teaspoon Italian seasoning
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Salt and pepper, to taste
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Fresh parsley or basil, for garnish (optional)
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Grated Parmesan, for serving (optional)
Directions
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Make the Meatballs: In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Mix gently and form into small 1-inch meatballs. Set aside.
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Cook the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, until softened.
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Simmer the Soup: Stir in the diced tomatoes, broth, Italian seasoning, and a pinch of salt and pepper. Bring to a gentle boil.
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Add the Meatballs: Carefully add the meatballs to the pot. Reduce the heat to a simmer and cook for 10–12 minutes, or until the meatballs are cooked through.
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Cook the Pasta: Add the pasta to the soup and simmer for an additional 10 minutes, or until the pasta is tender.
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Adjust Seasoning: Taste and adjust the seasoning with more salt and pepper, if needed.
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Serve: Ladle the soup into bowls and garnish with fresh parsley or basil. Add a sprinkle of grated Parmesan if desired. Serve hot.
Servings and timing
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Servings: 6
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Prep Time: 20 minutes
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Cook Time: 30 minutes
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Total Time: 50 minutes
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Calories: 380 kcal per serving
Variations
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Different Meat: Substitute ground turkey or chicken for the ground beef for a leaner version.
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Gluten-Free Option: Use gluten-free breadcrumbs and gluten-free pasta to make this soup gluten-free.
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More Veggies: Add additional vegetables like zucchini, spinach, or bell peppers for extra nutrition.
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Spicy Version: Add red pepper flakes or a diced chili to the soup for a bit of heat.
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Vegetarian: Make vegetarian meatballs using a plant-based protein or lentils, and use vegetable broth in place of the chicken or beef broth.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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Freezing: This soup freezes well. Let it cool completely before transferring to an airtight container and freezing for up to 3 months. Thaw in the fridge overnight before reheating.
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Reheating: Reheat the soup on the stovetop over medium heat, or in the microwave until warmed through.
FAQs
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs a day or two ahead of time and refrigerate them until you’re ready to cook the soup.
Can I use frozen vegetables?
Yes, you can use frozen carrots, celery, and peas if fresh vegetables are not available. Just adjust the cooking time as needed.
Can I use a different type of pasta?
Yes! Feel free to use any small pasta you have on hand, such as elbow macaroni, farfalle, or small shells.
Is this soup spicy?
This recipe is not spicy, but you can add red pepper flakes or diced chili for a spicy kick if desired.
Can I make this soup in a slow cooker?
Yes, brown the meatballs in a skillet first, then transfer them to a slow cooker with the soup ingredients. Cook on low for 6 hours or high for 3 hours.
How do I prevent the pasta from getting mushy?
If you plan to have leftovers, cook the pasta separately and add it to the soup only when serving to avoid overcooking.
How can I thicken the soup?
If you prefer a thicker soup, you can add a little cornstarch or flour to the broth, or puree some of the soup before serving.
Can I freeze the soup?
Yes, this soup freezes well. Just make sure to store it without the pasta and add it when reheating to prevent it from becoming mushy.
What can I serve with this soup?
This soup is great with crusty bread, garlic bread, or a simple salad on the side.
Can I use homemade broth?
Absolutely! Homemade broth will add even more flavor to the soup.
Conclusion
Italian Meatball Soup is the perfect dish to enjoy on a cold day. Full of rich flavors from the homemade meatballs, tender vegetables, and comforting broth, it’s a complete meal that’s easy to make. With simple ingredients and minimal prep time, this soup is sure to become a new family favorite!
Print
Italian Meatball Soup
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Italian Meatball Soup is the ultimate comforting meal, featuring tender homemade meatballs, a rich tomato broth, and flavorful vegetables, all simmered together for a cozy and filling dish. Perfect for any day of the week, it’s a one-pot meal that’s quick, easy, and sure to become a family favorite.
Ingredients
For the Meatballs:
1 lb ground beef
¼ cup breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tbsp chopped parsley
Salt and pepper, to taste
For the Soup:
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 large carrot, peeled and diced
2 celery stalks, diced
1 (14 oz) can diced tomatoes
4 cups beef or chicken broth
¾ cup small pasta (such as ditalini or orzo)
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh parsley or basil, for garnish (optional)
Grated Parmesan, for serving (optional)
Instructions
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Make the Meatballs: In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Gently mix and form small 1-inch meatballs. Set aside.
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Cook the Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, until softened.
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Simmer the Soup: Stir in diced tomatoes, beef broth, Italian seasoning, and a pinch of salt and pepper. Bring to a gentle boil.
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Add the Meatballs: Carefully add the meatballs to the pot. Reduce heat to simmer and cook for 10–12 minutes, until meatballs are cooked through.
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Cook the Pasta: Add pasta to the soup and continue simmering for an additional 10 minutes, or until the pasta is tender.
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Adjust Seasoning: Taste the soup and adjust the seasoning with more salt and pepper, if needed.
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Serve: Ladle the soup into bowls and garnish with fresh parsley or basil. Add a sprinkle of grated Parmesan if desired.
Notes
Meat Variations: Ground turkey or chicken can be used for a leaner version of the meatballs.
Gluten-Free: Use gluten-free breadcrumbs and pasta to make this soup gluten-free.
Extra Veggies: Add zucchini, spinach, or bell peppers for more flavor and nutrition.
Spicy: Add red pepper flakes or diced chili for a spicy kick.
Vegetarian Option: Use lentils or plant-based protein for the meatballs and vegetable broth for a vegetarian version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food, Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 380 kcal per serving
