If you’re craving unbeatable comfort in a bowl, then this Italian Meatball Soup is about to be your new favorite go-to. Plump, juicy meatballs bobbing with tender pasta in a rich tomato broth—each spoonful is packed with flavor, nostalgia, and pure coziness. This is the kind of recipe that makes your kitchen smell like a Tuscan dream and draws everyone straight to the table. Whether you’re feeding family or friends, Italian Meatball Soup is a heartwarming classic that delivers big smiles and even bigger flavor every single time.
Ingredients You’ll Need
What makes this Italian Meatball Soup so memorable? The beauty is in how each simple ingredient layers in its own character—juicy meat, tender vegetables, classic Italian herbs, and a swirl of fresh spinach. Gather these items and let’s create something wonderful together.
- Ground Beef or Beef/Pork Mix (1 pound): The key to succulent meatballs with old-world flavor—use a blend for extra richness.
- Plain Breadcrumbs (1/4 cup): These make the meatballs tender and help them hold their shape beautifully.
- Grated Parmesan Cheese (1/4 cup): Adds a nutty, salty depth to every bite of the meatballs.
- Large Egg (1): Acts as the binder—keeping everything together without making the mixture dense.
- Garlic, minced (2 cloves): Fresh garlic brings irreplaceable punch and perfume—don’t skip it.
- Dried Italian Seasoning (1 teaspoon): This blend instantly transports your taste buds to the Mediterranean.
- Salt (1/2 teaspoon): Essential for flavoring both meatballs and broth—taste as you go.
- Black Pepper (1/4 teaspoon): Adds gentle heat and rounds out the seasoning.
- Olive Oil (1 tablespoon): For browning the meatballs and building up savory flavor in the pot.
- Onion, diced (1 small): Sweetness and aroma—sautéing onion is classic Italian soup magic.
- Carrots, diced (2): Their subtle sweetness and color brighten the broth.
- Celery Stalks, diced (2): For that earthy, familiar foundation in every good soup.
- Diced Tomatoes (1 can, 14.5 oz): Give the broth beautiful color and tangy depth.
- Beef or Chicken Broth (6 cups): The liquid base that brings everything together—choose a flavorful, good-quality broth.
- Dried Basil (1 teaspoon): Lifts the soup with fresh herbal notes that sing of Italy.
- Crushed Red Pepper Flakes (1/2 teaspoon, optional): For a subtle kick, if you like a little warmth.
- Small Pasta (1 cup; ditalini or orzo): Soaks up the broth and makes the soup extra hearty—choose your favorite small shape.
- Baby Spinach (2 cups): Tossed in at the end for a burst of color and gentle earthiness.
- Additional Grated Parmesan and Fresh Parsley (for garnish): Finish bowls with a flourish of cheese and freshness.
How to Make Italian Meatball Soup
Step 1: Mix and Form the Meatballs
Start by blending your ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper in a large bowl. Use your hands to mix just enough—overmixing can make the meatballs tough. Gently roll the mixture into small balls, about an inch across, and line them up on a tray. The aroma already hints at what’s coming!
Step 2: Brown the Meatballs
Heat the olive oil in a large pot over medium heat. Working in batches, add your meatballs, browning them on all sides. You’re looking for a tasty crust and gorgeous color, but don’t worry about cooking them through—just sear and set aside. Those browned bits left behind? That’s extra flavor for your soup!
Step 3: Sauté the Vegetables
In the same pot (no need to clean it—that’s flavor gold), add diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables are soft and fragrant, scraping up all those browned bits from the bottom. The veggies should glisten and smell irresistible at this stage.
Step 4: Build the Broth
Pour in your diced tomatoes, broth, dried basil, and a sprinkle of red pepper flakes if you want a touch of heat. Stir to combine and bring everything to a gentle boil, then drop the heat to a simmer. Your kitchen will start to smell like a villa in Florence!
Step 5: Simmer the Meatballs
Return the browned meatballs to the pot, nestling them among the veggies and broth. Let everything simmer together for about 15 minutes. This is when your Italian Meatball Soup really comes alive as flavors meld and those meatballs finish cooking, infusing the whole pot with their savory essence.
Step 6: Add the Pasta
Stir in your chosen small pasta and simmer for 8 to 10 minutes, or until perfectly tender. The pasta cooks right in the broth, soaking up flavor and making the soup even more satisfying—just keep an eye on it so it doesn’t get mushy.
Step 7: Stir in Spinach and Finish
Toss in the baby spinach and stir until just wilted, about a minute. Take a taste and adjust your seasonings if needed. Ladle into bowls, top with a finishing sprinkle of Parmesan and fresh parsley, and prepare for “oohs” and “aahs!”
How to Serve Italian Meatball Soup
Garnishes
The best Italian Meatball Soup deserves a great finishing touch. I always shower each bowl with a generous dusting of Parmesan cheese and a scatter of chopped fresh parsley. For extra comfort, add a drizzle of good olive oil or a few grinds of black pepper—your guests will feel truly spoiled.
Side Dishes
This soup is pure happiness on its own, but it pairs beautifully with crusty Italian bread or a warm focaccia to mop up every drop. A crisp green salad with a tangy vinaigrette adds a refreshing crunch on the side, balancing the richness of the meatballs and broth.
Creative Ways to Present
For a fun dinner party twist, serve Italian Meatball Soup in small bread bowls or ladle it into mugs for a cozy appetizer. You can even set out bowls of extra cheese, parsley, and chili flakes so guests can dress up their soup exactly how they like it!
Make Ahead and Storage
Storing Leftovers
Leftover Italian Meatball Soup keeps beautifully in the fridge for 3 to 4 days. Store it in an airtight container to keep the flavors fresh. If the pasta soaks up too much broth, just splash in a bit more before reheating.
Freezing
For busy weeknights, freeze the soup (minus the pasta for the best texture) in tightly sealed containers for up to 3 months. When ready to enjoy, thaw overnight in the fridge, heat gently on the stovetop, and add cooked pasta and fresh spinach just before serving.
Reheating
Warm leftover soup in a pot over low-medium heat, stirring occasionally until piping hot. If the broth has thickened, loosen it with a little extra stock. The flavors only get better as they mingle, so don’t be surprised if it tastes even richer the next day!
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! You can easily swap in ground turkey or chicken for the meatballs if you prefer a lighter version. Just remember to use a bit of olive oil when browning, since poultry tends to be leaner than beef or pork.
What’s the best pasta shape for Italian Meatball Soup?
Small pasta shapes like ditalini, orzo, or elbow macaroni are wonderful because they cook quickly and soak up all the savory broth. But truly, any petite pasta you love will do the trick.
Can I make the meatballs ahead of time?
Definitely! You can shape and brown the meatballs in advance, then store them in the fridge or freeze them. When you’re ready to make soup, just drop them in the simmering broth to finish cooking.
How spicy is this soup with red pepper flakes?
The red pepper flakes bring a subtle heat—not overwhelming, just enough to add pep to the pot. Feel free to skip them or double up based on your personal heat preference.
Is Italian Meatball Soup suitable for meal prep?
Yes! It holds up well for several days in the fridge and even tastes better after a night of rest, as the flavors deepen. Just store the pasta separately if you want to avoid it getting too soft.
Final Thoughts
I can’t wait for you to try this Italian Meatball Soup—it’s classic comfort, delivered with a touch of homemade Italian magic. Whether it’s a chilly weeknight or a special gathering, this recipe promises to warm you (and your kitchen!) inside and out. Grab a spoon, and enjoy every soul-soothing bite!
Print
Italian Meatball Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
This Italian Meatball Soup is a hearty and comforting dish perfect for a cozy family dinner. Tender meatballs, vegetables, pasta, and flavorful broth come together to create a satisfying meal that will warm you up from the inside out.
Ingredients
For the meatballs:
- 1 pound ground beef or beef/pork mix
- 1/4 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef or chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup small pasta (like ditalini or orzo)
- 2 cups baby spinach
- Additional grated Parmesan and fresh parsley for garnish
Instructions
- Prepare the meatballs: In a large bowl, mix the ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Roll into small meatballs.
- Brown the meatballs: Heat olive oil in a pot, brown the meatballs, and set aside.
- Cook the soup: Sauté onion, carrots, and celery. Add tomatoes, broth, basil, and red pepper flakes. Simmer with meatballs. Add pasta, cook until tender. Stir in spinach until wilted.
- Season and serve: Adjust seasoning, then serve hot garnished with Parmesan and parsley.
Notes
- You can make the meatballs in advance and freeze them for a quick meal.
- For a lighter version, use ground turkey and low-sodium broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 85 mg
