Italian Meatball Soup Recipe
This Italian Meatball Soup Recipe is everything comfort food should be: cozy, deeply flavorful, and packed with tender meatballs, colorful vegetables, and tiny pasta in every bite. It’s the ultimate weeknight dinner, easy enough for busy cooks yet special enough to impress family or friends. If you love a bowl of soup that feels like a warm hug, this is the one you’ll come back to again and again.
Ingredients You’ll Need
Every ingredient in this Italian Meatball Soup Recipe is there for a reason, lending layers of flavor, heartiness, and a burst of color to your bowl. The list may look classic, but each element pulls its weight to create that unforgettable, homey taste.
- Ground beef or mix of beef and pork: Juicy and rich, these form the base for melt-in-your-mouth meatballs.
- Breadcrumbs: Bind the meatballs and keep them wonderfully tender, not dense.
- Parmesan cheese (grated): Adds a salty, nutty punch directly inside the meatballs.
- Large egg: Holds everything together, so your meatballs don’t fall apart as they simmer.
- Fresh parsley (chopped): Brings a burst of color and a fresh herbal note into the meatball mixture.
- Garlic (minced): Used in both the meatballs and the soup, for double the aromatic flavor.
- Salt and black pepper: Essential for seasoning and balancing every layer of the dish.
- Olive oil: Sautéing in olive oil gives your vegetables deeper flavor and an Italian flair.
- Onion (diced): Forms the aromatic foundation of the soup base.
- Carrots (sliced): Add sweetness and beautiful color to the broth.
- Celery (sliced): For classic soup depth and texture.
- Chicken broth: Creates a rich, savory background that brings everything together.
- Diced tomatoes (with juice): Supply a touch of acidity and a gorgeous reddish hue.
- Dried oregano and dried basil: These Italian herbs infuse the broth with unmistakable Mediterranean flavors.
- Small pasta (ditalini or orzo): The perfect size, ensuring you get pasta in every spoonful.
- Fresh spinach or kale: Offers a pop of green and freshens up the hearty soup.
How to Make Italian Meatball Soup Recipe
Step 1: Mix and Shape the Meatballs
Begin by combining all the meatball ingredients in a large bowl: ground meat, breadcrumbs, Parmesan, egg, parsley, minced garlic, salt, and black pepper. Give everything a gentle but thorough mix with your hands just until combined; overmixing can make meatballs tough. Then, roll the mixture into 1-inch balls. Try to keep them uniform so they cook evenly. Set your little flavor bombs aside on a tray as you move on to the soup.
Step 2: Sauté the Vegetables
Grab your favorite large soup pot and heat the olive oil over medium heat. Toss in the diced onion, carrots, and celery. Let them sauté gently for about five minutes, stirring occasionally, until the veggies start softening and their sweetness emerges. Stir in the minced garlic and cook just for a minute, releasing that classic Italian aroma.
Step 3: Build the Broth and Add the Meatballs
Pour in the chicken broth and diced tomatoes, complete with their juice. Sprinkle in the oregano, basil, salt, and pepper. Increase the heat to bring your soup to a gentle boil, then carefully nestle the meatballs into the bubbling liquid, one by one. Lower the heat to a simmer, cover, and let everything cook for fifteen minutes, allowing the meatballs to impart their flavor to the broth.
Step 4: Cook the Pasta
Uncover the pot and add your small pasta, giving the soup a gentle stir to prevent sticking. Let it simmer for another eight to ten minutes, or until the pasta is just al dente and the meatballs are fully cooked through. Be ready to swoon as the soup thickens a bit and smells even more inviting!
Step 5: Add Greens and Finish
Toss in the fresh spinach or kale right at the end and let it wilt into the hot soup for about two minutes. Taste the broth and adjust the seasoning if needed. That’s it—your Italian Meatball Soup Recipe is ready to serve, piping hot and full of love.
How to Serve Italian Meatball Soup Recipe
Garnishes
A generous shower of freshly grated Parmesan is always a great idea, but don’t stop there! A swirl of extra-virgin olive oil, a pinch of cracked black pepper, or even a scatter of chopped fresh parsley can take your Italian Meatball Soup Recipe from rustic to restaurant-level.
Side Dishes
Crusty bread is the go-to, perfect for dunking and scooping up every last drop. Garlic bread or warm focaccia are also heavenly pairings, while a simple green salad dressed with balsamic vinaigrette rounds out the meal with freshness.
Creative Ways to Present
Try serving the soup in big mugs by the fire for a cozy night in, or ladle it into hollowed-out bread bowls for an impressive presentation. For a family-style dinner, bring the whole pot to the table and let everyone help themselves—don’t forget a pile of napkins for those eager to go back for seconds!
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making leftover Italian Meatball Soup Recipe even more irresistible the next day.
Freezing
This soup freezes beautifully, making it a lifesaver on busy nights. If you plan on freezing, cook the pasta separately and add it when reheating; this ensures it stays perfectly tender and doesn’t turn mushy. Use freezer-safe containers or bags and enjoy within three months for best flavor.
Reheating
To reheat, simply transfer the soup to a pot over medium-low heat until hot throughout. If the soup thickened in the fridge, add a splash of broth or water to loosen it up. Pasta may absorb some liquid, but it all comes together deliciously again.
FAQs
Can I make the meatballs ahead of time?
Absolutely! You can roll and refrigerate the meatballs a day in advance, or even freeze them raw. Making them ahead speeds up prep and lets you focus on just simmering the soup.
Can I use a different type Main Course, Soup
Definitely! Ground turkey or chicken work wonderfully if you’d like a lighter soup, or try a beef-pork mixture for classic Italian richness. Just make sure to watch the cooking time, as leaner meats may cook through a bit faster.
Can I make this Italian Meatball Soup Recipe gluten-free?
Yes! Substitute your favorite gluten-free breadcrumbs in the meatballs and opt for gluten-free pasta in the soup. Make sure all other ingredients (like broth) are gluten-free as well.
What vegetables can I add or substitute?
Feel free to play with your vegetables: zucchini, bell pepper, or even peas can add a new twist. Just chop them to a similar size as everything else for an appealing, spoon-friendly finish.
Can I use store-bought meatballs?
While homemade meatballs truly shine in this Italian Meatball Soup Recipe, store-bought ones can certainly work in a pinch. Look for small, flavorful varieties and add them directly to the simmering broth.
Final Thoughts
If you’re craving a bowl of something truly special, don’t hesitate to give this Italian Meatball Soup Recipe a try. It’s a celebration of tradition, comfort, and flavor that anyone can pull off at home. I can’t wait for you to dive in, enjoy every spoonful, and maybe even make it your own family favorite!
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Italian Meatball Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and comforting Italian Meatball Soup recipe that features flavorful meatballs in a savory broth with vegetables and pasta. This soup is a satisfying and delicious meal perfect for chilly days.
Ingredients
For the meatballs:
- 1 pound ground beef or a mix of beef and pork
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes with juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup small pasta (like ditalini or orzo)
- 2 cups fresh spinach or kale
Instructions
- Make the meatballs: In a large bowl, combine all meatball ingredients and mix until just combined. Roll into small 1-inch balls and set aside.
- Cook the soup: In a large soup pot, heat olive oil over medium heat. Add the onion, carrots, and celery and sauté until softened. Stir in garlic, pour in chicken broth and diced tomatoes, then add oregano, basil, salt, and pepper. Bring to a boil, add meatballs, reduce heat, cover, and simmer for 15 minutes. Stir in pasta and cook for 8-10 minutes. Add spinach and cook for 2 more minutes. Adjust seasoning and serve hot with Parmesan and bread.
Notes
- This soup can be made ahead and freezes well.
- If freezing, cook pasta separately and add when reheating to prevent it from becoming mushy.
- You can substitute ground turkey for a leaner version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 75 mg
