Italian Meatball Soup is one of those cozy, hearty meals that’s perfect for a chilly night. It’s packed with flavor from the tender meatballs, fresh vegetables, and delicious broth. The best part is that it’s an easy dish to put together, making it a go-to for busy weeknights. Whether you’re feeding the whole family or just want something comforting, this soup brings everyone to the table.
| Servings | Total |
| 8 | 50mins |
History of Italian Meatball Soup
Italian Meatball Soup has roots in traditional Italian cooking but has evolved into many different versions over time. In Italy, meatballs are often served as a separate course, but when Italian immigrants brought their recipes to America, they began adapting them to fit the one-pot meal style. Over time, Italian Meatball Soup became a popular comfort food that combines rich, flavorful meatballs with vegetables and pasta in a savory broth.
Why Italian Meatball Soup
Italian Meatball Soup stands out because it’s both filling and wholesome. The combination of tender meatballs, hearty broth, and vegetables makes it a complete meal in one bowl. It’s also versatile—you can adjust the ingredients to suit your preferences or what you have on hand. This makes it a perfect dish for meal prep or a simple weeknight dinner.
What is Italian Meatball Soup Made of?
Italian Meatball Soup typically includes:
- Ground beef or a mixture of beef and pork for the meatballs
- Fresh herbs like parsley and basil for flavor
- Garlic and onions
- Diced tomatoes and broth (chicken or beef)
- Vegetables like carrots, celery, and spinach
- Small pasta, such as ditalini or orzo, for texture
What to Have with Italian Meatball Soup
Italian Meatball Soup is hearty on its own, but you can serve it with a few side dishes to round out the meal:
- Crusty Italian bread: Perfect for dipping into the broth.
- Simple salad: A light, fresh green salad pairs well with the richness of the soup.
- Grated Parmesan cheese: Sprinkle over the soup for extra flavor.
Is Italian Meatball Soup Healthy?
Italian Meatball Soup can be a healthy meal option, especially if you use lean meat for the meatballs and add plenty of vegetables. The broth-based soup is lower in calories compared to cream-based soups, and the vegetables provide important vitamins and minerals. You can also use whole wheat pasta for extra fiber or opt for gluten-free pasta if needed.
Kitchen Equipment
To make Italian Meatball Soup, you’ll need:
- Large soup pot or Dutch oven
- Mixing bowls for preparing the meatballs
- Baking sheet (if you choose to bake the meatballs before adding them to the soup)
- Wooden spoon for stirring the soup
- Ladle for serving
Ingredients
For the Meatballs:
- 1 lb ground beef (or beef and pork mix)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or beef broth
- 1 cup small pasta (such as ditalini or orzo)
- 2 cups fresh spinach (or kale)
- Salt and pepper to taste
- Fresh basil and Parmesan cheese for garnish
Directions:
- Prepare the meatballs: In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix well and form into small meatballs (about 1 inch in diameter).
- Cook the meatballs: You can either brown the meatballs in a large pot with a bit of oil or bake them in the oven at 190°C (375°F) for 12-15 minutes. Set aside.
- Sauté the vegetables: In a large soup pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
- Add the broth and tomatoes: Pour in the chicken or beef broth and the diced tomatoes. Stir to combine and bring the mixture to a boil.
- Simmer the soup: Reduce the heat to low and add the cooked meatballs to the pot. Let the soup simmer for 15-20 minutes to allow the flavors to blend.
- Cook the pasta: In a separate pot, cook the pasta according to the package instructions. Drain and add the cooked pasta to the soup during the last 5 minutes of cooking.
- Add the spinach: Stir in the fresh spinach and let it wilt for 2-3 minutes.
- Season to taste: Add salt and pepper as needed, then garnish with fresh basil and Parmesan cheese before serving.
Tips
- If you want to save time, use frozen meatballs.
- Cook the pasta separately to prevent it from absorbing too much broth and becoming mushy.
- For a creamier texture, add a splash of heavy cream at the end of cooking.
- Add more vegetables like zucchini or peas for extra nutrition.
Conclusion
Easy Italian Meatball Soup is a wonderful, comforting dish that’s perfect for any time of year. With tender meatballs, fresh veggies, and a flavorful broth, it’s a meal that brings everyone together. Whether you’re making it for a family dinner or meal prepping for the week, this soup is a tasty and satisfying option.
MORE RECIPES
Easy Italian Meatball Soup
Equipment
- Large soup pot or Dutch oven
- Mixing bowls for preparing the meatballs
- Baking sheet (if you choose to bake the meatballs before adding them to the soup)
- Wooden spoon for stirring the soup
- Ladle for serving
Ingredients
- 1 lb ground beef (or beef and pork mix)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or beef broth
- 1 cup small pasta (such as ditalini or orzo)
- 2 cups fresh spinach (or kale)
- Salt and pepper to taste
- Fresh basil and Parmesan cheese for garnish
Instructions
- In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix well and form into small meatballs (about 1 inch in diameter).
- You can either brown the meatballs in a large pot with a bit of oil or bake them in the oven at 190°C (375°F) for 12-15 minutes. Set aside.
- In a large soup pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
- Pour in the chicken or beef broth and the diced tomatoes. Stir to combine and bring the mixture to a boil.
- Reduce the heat to low and add the cooked meatballs to the pot. Let the soup simmer for 15-20 minutes to allow the flavors to blend.
- In a separate pot, cook the pasta according to the package instructions. Drain and add the cooked pasta to the soup during the last 5 minutes of cooking.
- Stir in the fresh spinach and let it wilt for 2-3 minutes.
- Add salt and pepper as needed, then garnish with fresh basil and Parmesan cheese before serving.