Italian Meatball Soup

Craving something cozy and hearty for dinner?
This Italian Meatball Soup is just the thing — packed with tender beef meatballs, veggies, and pasta all simmered in a rich tomato broth.

It’s a one-pot wonder that comes together easily,
perfect for busy weeknights when you want real comfort food without spending hours in the kitchen.

Your family will love the juicy, flavorful meatballs,
and you’ll love how simple it is to make (with plenty of leftovers for lunch the next day!).

Serve it with crusty bread and a sprinkle of Parmesan,
and you’ve got a meal that feels like a warm hug in a bowl.

For the Meatballs

Ground Beef – I like using 90% lean ground beef for a perfect balance of flavor without too much grease.
Minced Garlic – for a rich, savory base.
Italian Seasoning – brings all the classic herb flavors into the meatballs.
Dried Parsley – for a little extra herby note.
Egg – helps bind everything together.
Parmesan Cheese – finely grated for a salty, nutty flavor.
Italian Breadcrumbs – hold the meatballs together and add texture.
Salt and Pepper – essential for seasoning.

For the Soup

Olive Oil – to sauté the vegetables.
Onion – finely diced, adds sweetness and depth.
Celery – sliced, for a nice crunch and flavor.
Carrots – peeled and diced, for sweetness and color.
Crushed Tomatoes – a can of rich, crushed tomatoes as the base of the broth.
Tomato Sauce – adds extra body and flavor to the soup.
Beef Broth – gives a rich, savory depth to the broth.
Italian Seasoning – to tie the soup together with herby goodness.
Salt and Pepper – to taste.
Short Pasta – I use ditalini, but any small pasta like macaroni or orzo works.
Fresh Parsley – for garnish and a fresh finish.
Parmesan Cheese – optional, but delicious for serving.

Italian Meatball Soup Recipe

Craving comfort in a bowl? Dive into this Italian Meatball Soup—a quick and comforting meal that brings together juicy meatballs, tender vegetables, and pasta in a savory tomato broth. Perfect for those evenings when you need a warm, homemade dinner without the fuss.

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Course: Soup

Cuisine: Italian

Keyword: Italian Meatball Soup Recipe

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings:

Notes

Ingredients

Meatballs:

1 pound ground beef (90% lean recommended)
1 teaspoon minced garlic
1 teaspoon dried Italian seasoning
1/2 teaspoon dried parsley
1 large egg
1/3 cup finely grated Parmesan cheese
1/3 cup Italian breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper

Soup:

2 teaspoons olive oil
1/2 cup finely diced onion
2 celery stalks, sliced
2 carrots, peeled and diced
15 ounces crushed tomatoes (undrained)
16 ounces tomato sauce
6 cups beef broth
1 teaspoon dried Italian seasoning
Salt and pepper, to taste
3/4 cup ditalini pasta (or other short pasta)
2 tablespoons chopped fresh parsley
Grated Parmesan cheese (for serving, optional)

Instructions:

Prepare the Meatballs:

Preheat the broiler to medium or high heat.
Spray a sheet pan with cooking spray.
In a large bowl, mix together all meatball ingredients:
- Ground beef, garlic, Italian seasoning, parsley, egg, Parmesan cheese, breadcrumbs, salt, and pepper.
- Add a few teaspoons of water if the mixture is too dry.
Form the mixture into small balls, about 1/2 to 3/4 inch in diameter, and place on the prepared baking sheet.
Spray the tops of the meatballs with cooking spray.
Broil for 8-10 minutes until lightly browned.

Make the Soup:

While the meatballs are broiling, heat olive oil in a large pot over medium heat.
Add onion, celery, and carrots, cooking for 4-5 minutes until softened.
Stir in crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
Add the broiled meatballs and pasta to the pot.
Simmer for 10 minutes, or until the pasta and vegetables are tender.
Stir in fresh parsley at the end for added flavor.

To Serve:

Ladle the soup into bowls.
Optionally, top with grated Parmesan cheese before serving.

Nutrition

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Can I use pre-made meatballs instead of making them from scratch?

Yes, you can! Pre-cooked, frozen meatballs are a perfect shortcut. Just add them directly to the simmering soup and let them heat through as the soup cooks.

How can I speed up forming the meatballs?

Use a small cookie scoop to quickly portion out the meatball mixture. This saves time and ensures that all the meatballs cook evenly.

Do I need to broil the meatballs before adding them to the soup?

Not at all! If you’re short on time, you can skip broiling. Just add raw meatballs directly to the simmering soup, and they’ll cook through as the broth heats.

Can I add extra veggies to the soup for a heartier meal?

Definitely! You can toss in spinach, kale, bell peppers, or even zucchini. They’ll add flavor and texture, making the soup even more satisfying.

How should I store leftovers?

Store leftover soup in an airtight container in the fridge for up to 4 days. To keep the pasta from getting too soft, store it separately and add it to individual servings when reheating.