The Italian Meatballs Soup Recipe is a heartwarming, cozy bowl of pure comfort that brings together juicy, tender meatballs simmered in a rich, flavorful broth loaded with fresh vegetables and tender pasta. This classic soup tastes like a big hug on a chilly day, blending savory herbs, the sweetness of diced tomatoes, and the satisfying bite of small pasta all in one pot. Whether you’re looking for a family-friendly dinner or a make-ahead meal that feels special and homemade, this Italian Meatballs Soup Recipe checks all the boxes. Get ready to fall in love with every spoonful!
Ingredients You’ll Need
Simple and wholesome ingredients come together beautifully in this Italian Meatballs Soup Recipe, each playing a key role in building depth, texture, and vibrant color in the bowl. From the earthy aroma of herbs to the gentle sweetness of root vegetables, every component adds something special.
- Ground beef and ground pork: A perfect pairing for juicy, flavorful meatballs with great texture and richness.
- Grated Parmesan cheese: Adds a salty, nutty depth that enhances the meatballs’ savory profile.
- Breadcrumbs: Helps bind the meatballs while keeping them tender and moist.
- Egg: The essential binder that holds everything together in the meatballs.
- Garlic: Provides aromatic warmth and a subtle punch of flavor.
- Dried basil and oregano: Classic Italian herbs that bring earthy and slightly sweet undertones.
- Salt and pepper: Season with care to highlight all the flavors perfectly.
- Chicken or beef broth: The flavorful liquid base for the soup, offering savory depth.
- Onion, carrots, and celery: The holy trinity of aromatic vegetables that form a delicious, colorful soup base.
- Diced tomatoes: Bring a tangy sweetness and nice splash of color to the broth.
- Small pasta (ditalini or acini di pepe): Petite shapes that simmer quickly and provide a pleasing bite in every spoonful.
- Fresh parsley: Brightens and freshens the finished soup with a burst of color and herbaceous zing.
How to Make Italian Meatballs Soup Recipe
Step 1: Prepare the Meatball Mixture
Start by combining your ground beef and pork in a large mixing bowl. This blend adds a wonderful balance of flavor and juiciness. Mix in Parmesan cheese, breadcrumbs, egg, minced garlic, dried basil, oregano, and a good pinch of salt and pepper. Use your hands or a spoon to gently combine everything until it feels cohesive but not overworked—this keeps your meatballs tender and delicious.
Step 2: Form the Meatballs
Shape the meat mixture into small, roughly one-inch meatballs. The size is key because it allows them to cook evenly and fit nicely in a spoon with a bit of broth and pasta. Set them aside on a plate while you get the soup base ready.
Step 3: Sauté the Vegetables
In a large pot or Dutch oven, warm a splash of olive oil over medium heat. Toss in the diced onion, carrots, and celery—the classic soffritto trio that lays a flavorful foundation. Cook, stirring occasionally, until the veggies soften and become fragrant, about 5 to 7 minutes, creating a lovely aroma that will fill your kitchen.
Step 4: Build the Soup Base
Add the canned diced tomatoes and your choice of chicken or beef broth to the pot. Bring this vibrant mixture to a gentle boil, letting all those flavors mingle and prepare for the meatballs.
Step 5: Simmer the Meatballs
Once boiling, reduce the heat to a simmer and gently slide your prepared meatballs into the soup. Be careful not to overcrowd the pot, giving each meatball space to cook perfectly. Let simmer for about 20 minutes until the meatballs float to the surface, signaling they’re cooked through and tender.
Step 6: Add the Pasta
Stir in the small pasta shapes and cook according to package directions—usually 8 to 10 minutes—until al dente. This last step brings a comforting chewiness to balance the tender meat and soft veggies.
Step 7: Final Seasoning
Give the soup a taste and adjust with salt and pepper as needed. This is your moment to make it just right, a personalized bowl of warm deliciousness.
How to Serve Italian Meatballs Soup Recipe
Garnishes
Top your soup with a generous sprinkle of fresh, chopped parsley. This little garnish adds a refreshing pop of green and a subtle herbaceous kick that brightens every spoonful. If you want to add some extra indulgence, a light drizzle of good quality olive oil or a few shavings of Parmesan can create a luxurious finish.
Side Dishes
A crusty Italian bread or garlic bread makes a perfect companion for soaking up that savory broth. A simple green salad with a lemon vinaigrette can also provide a crisp contrast, balancing the soup’s richness delightfully.
Creative Ways to Present
Try serving this soup in charming individual bowls topped with a Parmesan crisp for texture and flair. For a casual gathering, ladle it into mugs for a cozy, handheld option that feels playful and comforting. You could even transform leftovers into a hearty pasta bake by layering meatballs and soup broth with pasta and cheese for an easy casserole twist.
Make Ahead and Storage
Storing Leftovers
Cool leftover Italian Meatballs Soup Recipe to room temperature before transferring to an airtight container. Stored in the refrigerator, it stays fresh for up to 3 days and tastes even better as the flavors meld overnight.
Freezing
This soup freezes beautifully. Place cooled soup into freezer-safe containers or heavy-duty zip bags, leaving some space for expansion. It can last up to 3 months in the freezer, making it an excellent option for batch cooking or easy weeknight meals down the line.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally to warm evenly without breaking up the meatballs. If the soup feels too thick after freezing, add a splash of broth or water to refresh its lovely, soupy texture.
FAQs
Can I use all beef instead of a beef and pork mix?
Absolutely! Using all beef will still yield tasty meatballs, though the combination with pork adds extra juiciness and flavor depth. Feel free to customize based on what you have on hand.
What type of small pasta works best in this soup?
Small shapes like ditalini, acini di pepe, or even small elbow macaroni work wonderfully because they cook quickly and complement the meatballs without overpowering the broth.
Can I make this soup vegetarian?
To go vegetarian, swap the meatballs for hearty plant-based balls or seasoned lentils, and use vegetable broth instead of meat-based stock. The flavor will be different but still comforting and full of character.
Is this soup freezer-friendly once cooked?
Yes, the Italian Meatballs Soup Recipe freezes very well! Just be sure to freeze it without pasta if possible, since pasta can get mushy. Add fresh pasta when reheating if you like.
How can I make the meatballs more tender?
Don’t overmix the meatball ingredients; mix just until combined. Also, including breadcrumbs and egg helps keep them moist and tender as they cook gently in the soup.
Final Thoughts
There is something genuinely soul-soothing about this Italian Meatballs Soup Recipe that makes it a repeat favorite in my kitchen. Its combination of hearty meatballs, vibrant veggies, and tender pasta creates a comforting, satisfying meal that feels like a warm embrace on any day. I encourage you to try this recipe, share it with loved ones, and enjoy every delicious spoonful of this delicious classic.
Print
Italian Meatballs Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A hearty and comforting Italian Meatballs Soup featuring tender homemade meatballs simmered in a flavorful broth with vegetables, diced tomatoes, and small pasta, garnished with fresh parsley. Perfect for a cozy family meal.
Ingredients
Meatballs
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Soup
- 6 cups chicken or beef broth
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 1 cup small pasta (such as ditalini or acini di pepe)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine the ground beef, ground pork, grated Parmesan cheese, breadcrumbs, egg, minced garlic, dried basil, dried oregano, and salt and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form the meatballs: Shape the mixture into small meatballs about 1 inch in diameter. Place them on a plate and set aside.
- Sauté the vegetables: Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery and sauté until the vegetables become tender, about 5 to 7 minutes.
- Add liquids and tomatoes: Pour in the diced tomatoes with their juice and the chicken or beef broth. Increase heat and bring the mixture to a boil.
- Simmer with meatballs: Once boiling, reduce the heat to low to maintain a simmer. Carefully add the prepared meatballs into the pot.
- Cook the meatballs: Allow the soup to simmer for approximately 20 minutes until the meatballs are cooked through and start floating to the surface.
- Cook the pasta: Stir in the small pasta and cook according to the package instructions, usually 8 to 10 minutes, until the pasta is al dente.
- Season and serve: Taste the soup and adjust seasoning with more salt and pepper if needed. Serve the soup hot, garnished with freshly chopped parsley.
Notes
- You can substitute ground beef and pork with ground turkey or chicken for a lighter version.
- Use gluten-free breadcrumbs and pasta to make this recipe gluten-free.
- Fresh herbs like basil and oregano can be used instead of dried for a more vibrant flavor.
- For a richer broth, add a splash of red wine during the sautéing stage.
- Make sure not to overcrowd the pot when adding meatballs to ensure even cooking.
