Craving warm, hearty soup with an Italian twist? This Italian Meatball Soup recipe packs all the best flavors of traditional Italian cuisine into one comforting bowl. Tender beef meatballs, flavorful vegetables, rich beef broth, and a hint of Italian seasoning come together to create a satisfying meal perfect for any night of the week.
Whether you’re serving this during a cold evening or as a family dinner, this soup will surely become a household favorite. So let’s dive in and make this delicious soup step by step.
Ingredients List
Meatball Ingredients:
- 1 pound ground beef (I prefer 90% lean for the right balance of flavor and texture)
- 1 teaspoon minced garlic
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried parsley
- 1 egg
- 1/3 cup finely grated Parmesan cheese
- 1/3 cup Italian breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray (for prepping the sheet pan)
Soup Ingredients:
- 2 teaspoons olive oil
- 1/2 cup onion (finely diced)
- 2 stalks celery (sliced)
- 2 carrots (peeled and diced)
- 15-ounce can crushed tomatoes (do not drain)
- 16-ounce can tomato sauce
- 6 cups beef broth
- 1 teaspoon dried Italian seasoning
- Salt and pepper (to taste)
- 3/4 cup dry short pasta such as ditalini
- 2 tablespoons fresh parsley (chopped)
- Parmesan cheese for serving (optional)
Essential Kitchen Tools
Before we start, let’s make sure we have the essential kitchen tools ready to make this Italian Meatball Soup:
- Large Mixing Bowl : For combining all the meatball ingredients.
- Sheet Pan : To broil the meatballs until perfectly browned.
- Large Pot : Where we’ll simmer the soup and bring all the flavors together.
- Fine Grater : If you’re using fresh Parmesan cheese, it adds a nice touch when you finely grate it directly onto the soup.
- Slotted Spoon : For retrieving your meatballs and pasta during the cooking process.
Having these kitchen tools prepped and handy will make the cooking process smooth and stress-free.
Preparing and Cooking the Meatballs
The star of this Italian Meatball Soup is, of course, the tender and savory meatballs. These small spheres of culinary joy add richness and protein to the dish, making it both hearty and delicious. Here’s how you’ll prepare them:
Step 1: Mix the Meatball Ingredients
In a large mixing bowl, combine all of your meatball ingredients:
- Ground beef\
- Minced garlic\
- Dried Italian seasoning\
- Dried parsley\
- Egg\
- Parmesan cheese\
- Italian breadcrumbs\
- Salt & pepper
Tip : If the mixture seems a little dry or hard to manage, feel free to add a few teaspoons of water to make it easier to shape the meatballs. Mix everything thoroughly using a large spoon or your hands (sometimes hands are the best tools for the job!).
Step 2: Shape the Meatballs
Once your ingredients are blended evenly, it’s time to shape the meatballs. Roll the mixture into small balls, about 1/2 inch to 3/4 inch in diameter. Remember, you’re adding these meatballs to soup later, so you want them to be bite-sized rather than large.
Pro Tip : Try to keep your meatballs uniform in size. This ensures they cook evenly and look more presentable.
Step 3: Broil the Meatballs
Preheat your broiler to medium or high heat while you prepare your sheet pan. Lightly coat the sheet pan with cooking spray to prevent the meatballs from sticking.
Place the meatballs on the prepared sheet pan in a single layer. To get them nice and crispy (without drying them out), spray the tops of the meatballs lightly with a bit of cooking spray.
Step 4: Cook the Meatballs
Place the sheet pan under the broiler and allow the meatballs to cook for about 8-10 minutes , or until they are lightly browned . Keep an eye on them to prevent over-browning. Once they are perfectly golden, carefully remove them from the broiler and let them sit while you work on the soup.
Making the Soup
While the meatballs are broiling in the oven, you can start preparing the base of your Italian Meatball Soup. The combination of vegetables, tomatoes, and flavorful broth creates the perfect canvas for those delicious meatballs.
Step 1: Cook the Vegetables
In a large pot , heat 2 teaspoons of olive oil over medium heat. Once the oil is hot, add the diced onions , sliced celery , and diced carrots . Stir the vegetables occasionally and sauté them for about 4-5 minutes , or until they begin to soften.
Cooking the veggies first allows them to release their natural sweetness, which will make your soup extra flavorful.
Step 2: Add the Tomatoes and Broth
After the vegetables have softened, it’s time to add the liquids that will form the base of the soup. Pour the 15-ounce can of crushed tomatoes (along with any juices), 16-ounce can of tomato sauce , and the 6 cups of beef broth to the pot.
Step 3: Season the Soup
To lock in those Italian flavors, add 1 teaspoon of dried Italian seasoning , as well as salt and pepper to taste . If you’re a fan of extra herbs and spices, feel free to adjust the seasoning, but be cautious—the broth and canned tomatoes may already have some salt, so add sparingly at first.
Step 4: Bring to a Simmer
Stir the mixture well and bring the soup to a low boil. Once it reaches a boil, reduce the heat to a simmer and allow the flavors to meld for about 10 minutes . Simmering is key to letting all of those wonderful flavors develop, so don’t rush this step!
Bringing It All Together
Now that your soup base has simmered and your meatballs are ready, it’s time to combine everything and finish off this delicious Italian Meatball Soup.
Step 1: Add the Meatballs and Pasta
Carefully add the browned meatballs into the simmering soup. Next, toss in 3/4 cup of dry short pasta , such as ditalini, or any other bite-sized pasta of your choice.
Stir gently so the meatballs and pasta are evenly distributed in the soup, then continue simmering for another 10 minutes . This will allow the pasta to cook through and the meatballs to soak up some of the rich broth.
Pro tip : Make sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Step 2: Check for Doneness
After the soup has simmered for 10 minutes, check if the pasta is tender (but not mushy). You’ll also want to ensure the meatballs are fully cooked on the inside. The veggies should be tender but still retain some texture.
If everything is just right, taste the broth one more time and adjust the seasoning with extra salt and pepper, if necessary.
Step 3: Garnish and Serve
Turn off the heat. Stir in 2 tablespoons of freshly chopped parsley for a pop of color and fresh flavor. This step isn’t just about aesthetics—parsley adds a lovely bright finish to the soup.
For added indulgence, serve your Italian Meatball Soup with some fresh Parmesan cheese grated on top. You can pair the soup with crusty bread or a simple side salad to round out the meal.
Serving and Storing
Suggested Garnishes:
- Grated Parmesan cheese (adds a salty, savory touch)
- Fresh parsley (for color and freshness)
- Crusty bread (great for soaking up the broth)
Storing the Soup:
If you have leftovers, let the soup cool completely before storing. You can keep it in an airtight container in the fridge for up to 3 days . The soup might thicken as it sits, but you can easily thin it out by adding a little extra beef broth or water when reheating.
This soup also freezes well—just ensure you don’t overcook the pasta beforehand. If you plan to freeze, undercook the pasta slightly, and when reheating, the soup will taste like you just made it fresh!
Conclusion
This Italian Meatball Soup is an all-in-one meal that combines juicy meatballs, tender vegetables, and a flavorful broth that’s sure to satisfy every palate. It’s easy enough for a weeknight dinner and impressive enough for guests. With just a few simple ingredients and some basic kitchen tools, you’ll have a hearty, comforting meal that feels like it’s been simmering for hours but comes together in no time!
So, gather your family, ladle this delicious soup into bowls, and enjoy a comforting, hearty meal that brings the best of Italian flavors to your table.