Italian Meatball Soup is a comforting and hearty dish that combines tender homemade meatballs with a rich, flavorful broth and fresh vegetables. It’s the perfect meal for chilly evenings, offering a satisfying balance of savory meatballs, aromatic herbs, and wholesome vegetables. This soup is ideal for family gatherings or when you simply want a delicious and filling meal in a bowl.
Why You’ll Love This Recipe
This Italian Meatball Soup is a warm, soul-soothing dish that’s both hearty and flavorful. The homemade meatballs, seasoned with garlic, herbs, and Parmesan, add rich, savory goodness to the soup. The broth, enhanced with tomatoes and Italian seasonings, is perfectly balanced and complements the meatballs and vegetables. It’s easy to make and can be served as a complete meal with a side of crusty bread for dipping. Whether you’re making it for a family dinner or meal prepping for the week, this soup is sure to be a crowd-pleaser.
Ingredients
For the Meatballs:
- 1 lb ground beef (or a mixture of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- Salt and pepper, to taste
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 6 cups low-sodium beef or chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Make the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper. Mix until well combined. Shape the mixture into small meatballs, about 1-inch in diameter. Set aside.
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Cook the Meatballs: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the meatballs in batches, being careful not to overcrowd the pot. Brown the meatballs on all sides, about 5 minutes. They don’t need to be fully cooked through at this stage, as they’ll finish cooking in the soup. Remove the meatballs from the pot and set aside.
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Prepare the Soup: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften. Add the garlic and cook for another 1-2 minutes, until fragrant.
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Simmer the Soup: Add the diced tomatoes, beef or chicken broth, dried basil, dried oregano, and crushed red pepper flakes (if using) to the pot. Stir to combine. Return the meatballs to the pot and bring the soup to a simmer. Cook for 20-25 minutes, until the meatballs are fully cooked and the flavors have melded together. Season with salt and pepper to taste.
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Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread on the side.
Servings and Timing
This recipe makes approximately 6 servings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Vegetarian Version: You can substitute the meatballs with plant-based meatballs or make lentil-based meatballs for a vegetarian version.
- Add Greens: For added nutrition, you can stir in spinach, kale, or swiss chard in the last 5 minutes of cooking.
- Pasta: For a more filling soup, you can add small pasta like ditalini or orzo during the last 10 minutes of cooking.
- Spicy Kick: If you like your soup with a bit of heat, add extra crushed red pepper flakes or a diced jalapeño when sautéing the vegetables.
Storage/Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low to medium heat until heated through. If the soup has thickened after refrigeration, add a bit of extra broth or water to loosen it up.
You can also freeze the soup for up to 3 months. To freeze, let the soup cool completely, then store in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs in advance and store them in the fridge for up to 24 hours before adding them to the soup.
Can I use frozen meatballs?
You can use frozen meatballs, but for the best flavor and texture, homemade meatballs are recommended. If using frozen, add them directly to the simmering soup and cook until heated through.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. After browning the meatballs, add them along with the rest of the ingredients to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours.
What type of broth is best for this soup?
Both beef and chicken broth work well, but beef broth will provide a richer flavor. You can also use vegetable broth for a lighter option.
How do I know when the meatballs are cooked through?
The meatballs should be fully cooked when they reach an internal temperature of 160°F (71°C) or when they are no longer pink in the center. You can cut one open to check.
Can I add other vegetables to the soup?
Absolutely! Feel free to add vegetables like zucchini, potatoes, or green beans to the soup for extra flavor and texture.
Can I add cheese to the soup?
Yes! A sprinkle of grated Parmesan cheese on top of the soup is a great addition and adds extra richness.
Can I make this soup spicy?
For a spicy version, increase the amount of crushed red pepper flakes, or add a diced jalapeño or hot Italian sausage to the soup.
Can I use ground turkey instead of beef?
Yes, ground turkey works as a great substitute for beef in this recipe. Just keep in mind that turkey meatballs will have a slightly lighter flavor.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors continue to develop. Just store it in the fridge and reheat before serving.
Conclusion
Italian Meatball Soup is the ultimate comfort food—rich, flavorful, and satisfying. With its tender meatballs, savory broth, and fresh vegetables, it’s the perfect dish for a cozy meal. Whether you’re cooking for your family or enjoying a bowl on your own, this hearty soup will warm you from the inside out.
Print
Italian Meatball Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmered
- Cuisine: Italian
Description
Italian Meatball Soup is a comforting and hearty dish with tender homemade meatballs, a rich tomato-based broth, and fresh vegetables. Packed with Italian herbs and savory goodness, this soup is the perfect meal for chilly evenings, family gatherings, or cozy nights in. It’s filling, flavorful, and easy to make!
Ingredients
For the Meatballs:
- 1 lb ground beef (or a mixture of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- Salt and pepper, to taste
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 6 cups low-sodium beef or chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Make the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until well combined. Shape the mixture into small meatballs (about 1-inch in diameter) and set them aside.
- Cook the Meatballs: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the meatballs in batches, being careful not to overcrowd the pot. Brown the meatballs on all sides, about 5 minutes. They don’t need to be fully cooked through, as they’ll finish cooking in the soup. Remove the meatballs and set aside.
- Prepare the Soup: In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion, carrots, and celery for 5-7 minutes until they begin to soften. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Simmer the Soup: Add the diced tomatoes, broth, dried basil, dried oregano, and crushed red pepper flakes (if using). Stir to combine. Return the meatballs to the pot and bring the soup to a simmer. Cook for 20-25 minutes until the meatballs are fully cooked and the flavors meld together. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread on the side.
Notes
- For a vegetarian version, substitute the meatballs with plant-based or lentil-based meatballs.
- You can add pasta (like ditalini or orzo) in the last 10 minutes of cooking for a heartier soup.
- Add spinach, kale, or Swiss chard in the last 5 minutes for extra greens.
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