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Italian Meatball Soup Recipe

This Italian Meatball Soup is a comforting and flavorful meal, combining tender homemade meatballs with fresh vegetables, pasta, and a savory broth. Each bowl is filled with rich, satisfying flavors that make it perfect for a cozy dinner. The addition of fresh spinach or kale adds a nutritious touch, while the Parmesan cheese and fresh herbs bring a burst of flavor. Serve it with a slice of crusty bread for a complete meal that will warm you from the inside out.

Featured in Evening meals for every day.

A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 04 Jan 2025 13:55:21 GMT
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Italian Meatball Soup | myhomemaderecipe.com
This Italian Meatball Soup is a hearty and comforting dish that’s perfect for cozy nights. Tender meatballs simmered in a flavorful broth with vegetables and pasta create a satisfying bowl of warmth that’s sure to become a family favorite.

Ingredients

  • For the Meatballs:
  • Ground beef or a mix of beef and pork: 1 lb, for juicy and tender meatballs.
  • Breadcrumbs: 1/3 cup, helps bind the meatballs.
  • Grated Parmesan cheese: 1/4 cup, adds richness and flavor.
  • Egg: 1, helps hold the meatballs together.
  • Garlic: 2 cloves, minced, for a savory kick.
  • Fresh parsley: 2 tbsp chopped (or 1 tsp dried), adds a fresh herb flavor.
  • Salt: 1/2 tsp, for seasoning.
  • Black pepper: 1/4 tsp, for a touch of heat.
  • For the Soup:
  • Olive oil: 1 tbsp, for sautéing the vegetables and browning the meatballs.
  • Onion: 1 small, finely chopped, adds sweetness to the soup.
  • Carrots: 2, peeled and sliced, for a touch of natural sweetness.
  • Celery stalks: 2, sliced, adds depth to the broth.
  • Garlic: 3 cloves, minced, infuses the soup with flavor.
  • Chicken or beef broth: 6 cups, forms the base of the soup.
  • Diced tomatoes: 1 can (14.5 oz), with juice, adds a touch of acidity and depth.
  • Dried oregano: 1 tsp, for a classic Italian flavor.
  • Dried basil: 1 tsp, adds aromatic notes to the soup.
  • Salt and pepper: To taste, adjust as needed for seasoning.
  • Small pasta: 1 cup (like ditalini or orzo), adds heartiness to the soup.
  • Fresh spinach or kale: 2 cups, for a nutritious green touch.
  • Grated Parmesan cheese: For serving, adds a savory finish.
  • Fresh basil or parsley: Optional, for garnish.

Instructions

Step 1: Prepare the Meatballs
In a large bowl, combine the ground beef (or beef/pork mixture), breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Mix until well combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.
Step 2: Cook the Meatballs
Heat a large pot or Dutch oven over medium heat and add a tablespoon of olive oil. Once hot, add the meatballs in batches and brown them on all sides, about 5-7 minutes. The meatballs don’t need to be fully cooked through, as they will finish cooking in the soup. Remove the browned meatballs and set them aside.
Step 3: Sauté the Vegetables
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften. Add the minced garlic and cook for another minute until fragrant.
Step 4: Make the Soup Base
Pour in the broth, diced tomatoes (with their juice), oregano, and basil. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
Step 5: Cook the Soup
Add the browned meatballs back into the pot, cover, and simmer for about 15-20 minutes, allowing the flavors to meld and the meatballs to cook through.
Step 6: Add the Pasta and Greens
Stir in the pasta and cook according to the package instructions until al dente, about 8-10 minutes. Add the spinach or kale during the last 5 minutes of cooking.
Step 7: Season and Serve
Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil or parsley, if desired.

Serving and Storage Tips

  • Serve this soup hot with a sprinkle of grated Parmesan cheese and a slice of crusty bread for dipping.
  • For a heartier meal, pair the soup with a simple side salad or garlic bread.
  • Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat.
  • If you plan to freeze the soup, cook the pasta separately and add it when reheating to prevent it from becoming mushy. The soup can be frozen for up to 2 months.

Helpful Notes

  • If you prefer smaller meatballs, roll them into 1/2-inch sizes for quicker cooking.
  • For a richer broth, use a combination of beef and chicken broth.
  • Feel free to add other vegetables like zucchini, potatoes, or peas for extra nutrition.

Tips from Well-known Chefs

  • Chef Giada De Laurentiis recommends browning the meatballs before simmering to deepen the flavor of the soup.
  • Chef Lidia Bastianich suggests adding a Parmesan rind to the broth for a rich, umami boost.
  • Chef Mario Batali advises using fresh herbs when available for a brighter, more aromatic finish.

Italian Meatball Soup

A hearty Italian Meatball Soup made with tender meatballs, fresh vegetables, and a rich broth, perfect for a cozy dinner.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
By: Zaho

Category: Dinners

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings (6 servings)

Dietary: ~

Ingredients

01 1 lb ground beef or a mix of beef and pork.
02 1/3 cup breadcrumbs.
03 1/4 cup grated Parmesan cheese.
04 1 egg.
05 2 cloves garlic, minced.
06 2 tbsp fresh parsley, chopped (or 1 tsp dried).
07 1/2 tsp salt.
08 1/4 tsp black pepper.
09 1 tbsp olive oil.
10 1 small onion, finely chopped.
11 2 carrots, peeled and sliced.
12 2 celery stalks, sliced.
13 3 cloves garlic, minced.
14 6 cups chicken or beef broth.
15 1 can (14.5 oz) diced tomatoes.
16 1 tsp dried oregano.
17 1 tsp dried basil.
18 Salt and pepper to taste.
19 1 cup small pasta (like ditalini or orzo).
20 2 cups fresh spinach or kale.
21 Grated Parmesan cheese for serving.
22 Fresh basil or parsley for garnish (optional).

Instructions

Step 01

In a large bowl, combine the ground beef (or beef/pork mixture), breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Mix until well combined.

Step 02

Roll the mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.

Step 03

Heat a large pot or Dutch oven over medium heat and add a tablespoon of olive oil. Once hot, add the meatballs in batches and brown them on all sides, about 5-7 minutes. The meatballs don’t need to be fully cooked through, as they will finish cooking in the soup. Remove the browned meatballs and set them aside.

Step 04

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften. Add the minced garlic and cook for another minute until fragrant.

Step 05

Pour in the broth, diced tomatoes (with their juice), oregano, and basil. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 06

Add the browned meatballs back into the pot, cover, and simmer for about 15-20 minutes, allowing the flavors to meld and the meatballs to cook through.

Step 07

Stir in the pasta and cook according to the package instructions until al dente, about 8-10 minutes. Add the spinach or kale during the last 5 minutes of cooking.

Step 08

Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil or parsley, if desired.

Notes

  1. Prep Time: 20 minutes.
  2. Cooking Time: 40 minutes.
  3. Total Time: 1 hour.
  4. Servings: 6 servings.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~