Name: Italian Meatball Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 lb ground beef or turkey; ½ cup Italian breadcrumbs; ¼ cup grated Parmesan cheese; ¼ cup fresh parsley, chopped; 1 clove garlic, minced; 1 egg; Salt and pepper to taste; 1 tbsp olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 4 cups chicken or vegetable broth; 1 tsp dried basil; 1 tsp dried oregano; ½ tsp red pepper flakes (optional); 2 cups spinach or kale; 1 cup small pasta (ditalini or orzo)

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If you’re craving comfort food that’s both hearty and nourishing, Italian Meatball Soup is the answer. Imagine tender homemade meatballs simmered in a rich tomato broth with pasta, fresh greens, and a mirepoix of vegetables—it’s like an Italian grandmother’s love served in a bowl.

This soup is everything a cold-weather dish should be: warm, deeply flavorful, and filling. It’s ideal for family dinners, meal prepping for the week, or impressing guests with a wholesome, rustic meal that tastes like it’s been simmering all day (even if it hasn’t).

Italian Meatball Soup

Why You’ll Love This Recipe

Simple but Flavorful: Homemade meatballs paired with a classic tomato broth.
Hearty & Satisfying: Loaded with vegetables, pasta, and protein.
One-Pot Wonder: Everything cooks in one pot for easy cleanup.
Customizable: Make it gluten-free, dairy-free, or vegetarian with a few swaps.
Meal Prep-Friendly: Stores and reheats beautifully for weekday lunches or dinners.

Ingredients

Tip: You can find a full list of ingredients and measurements in the recipe card below.

For the Meatballs:

1 pound ground beef (or ground turkey)
½ cup Italian-style breadcrumbs
¼ cup grated Parmesan cheese
¼ cup fresh parsley, chopped
1 clove garlic, minced
1 large egg
Salt and pepper to taste

For the Soup:

1 tablespoon olive oil
1 medium onion, chopped
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
4 cups chicken or vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
2 cups fresh spinach or kale
1 cup small pasta (ditalini or orzo work well)

Instructions

Step 1: Prepare the Meatballs

Mix the Ingredients:
In a large bowl, combine ground meat, breadcrumbs, Parmesan, parsley, garlic, egg, salt, and pepper. Use clean hands to gently mix until everything is just combined.

Form the Meatballs:
Roll the mixture into 1-inch balls and place them on a plate or baking sheet. You should have 20–24 meatballs.

Optional Browning:
For deeper flavor, brown the meatballs in a skillet with olive oil for 2–3 minutes per side. This step is optional but adds great texture and flavor.

Step 2: Make the Soup

Sauté the Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add minced garlic and cook for another minute.

Add Tomatoes and Broth:
Pour in crushed tomatoes and broth. Stir in dried basil, oregano, red pepper flakes (if using), and season with salt and pepper. Bring to a gentle simmer.

Cook the Meatballs:
Carefully add meatballs to the pot. Simmer uncovered for 15–20 minutes, or until the meatballs are fully cooked.

Add Pasta and Greens:
Stir in spinach (or kale) and pasta. Simmer for 8–10 more minutes, or until pasta is tender.

Final Seasoning:
Taste and adjust salt or pepper as needed. Thin with additional broth if desired.

Variations

Gluten-Free: Use gluten-free breadcrumbs and pasta.
Dairy-Free: Omit Parmesan or use a dairy-free alternative.
Vegetarian: Use plant-based meatballs and vegetable broth.
Extra Hearty: Add a can of cannellini beans or chickpeas for added protein and texture.
Cheesy Finish: Sprinkle freshly grated Parmesan over each bowl before serving.

Heating & Storage Tips

Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Reheat: Warm over medium heat until heated through. Add broth if it thickens too much.

Frequently Asked Questions

What kind of pasta works best?

Small shapes like ditalini, orzo, or even small shells work best—they cook quickly and pair well with the meatballs.

Can I use frozen meatballs?

Yes, you can use pre-cooked frozen meatballs. Just add them directly to the simmering broth and adjust the cooking time.

How can I make it spicy?

Add extra red pepper flakes or a dash of hot sauce to give it a kick.

Is this soup healthy?

Yes, especially if made with lean ground turkey and lots of vegetables. It’s protein-rich and packed with fiber.

Can I make the meatballs ahead of time?

Absolutely! You can prep and refrigerate them up to 24 hours ahead or freeze them raw.

Can I use kale instead of spinach?

Yes, kale is a great alternative. Just add it a few minutes earlier so it has more time to soften.

What broth should I use?

Chicken broth is traditional, but vegetable broth works well too—especially for a vegetarian version.

Should I cook pasta separately?

No need. Cooking it in the soup infuses more flavor, but feel free to cook it separately if you plan to store the soup for later to avoid soggy pasta.

Can I add other vegetables?

Absolutely—zucchini, peas, or bell peppers can all work well.

How do I make it richer?

Add a splash of cream or a handful of shredded cheese to the pot before serving for a richer texture.

Conclusion

This Italian Meatball Soup is the ultimate comfort food that satisfies every craving. It’s rustic, rich, and loaded with nourishing ingredients—all while being simple enough for a weeknight dinner. Whether you’re cooking for family or prepping meals for the week, this soup is one you’ll come back to again and again.