Italian Meatball Soup Recipe – Classic Comfort Food Dinner
This Italian Meatball Soup Recipe is the ultimate cozy dish for chilly nights. Juicy homemade meatballs simmer in a flavorful broth with pasta, carrots, celery, and tomatoes, creating a hearty soup that’s both comforting and satisfying. Garnished with fresh parsley and Parmesan, it’s a family-friendly recipe that’s easy to make and perfect for weeknight dinners or Sunday suppers. Serve with crusty bread for dipping and enjoy a taste of Italian comfort at home.
Equipment
- Large soup pot or Dutch oven
- Skillet (for browning meatballs)
- Mixing bowls
- Wooden spoon or spatula
- Ladle
- Measuring cups & spoons
Ingredients
- 1 lb ground beef (or beef/pork blend)
- ½ cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 2 tbsp grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & black pepper to taste
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups beef or chicken broth
- 2 cups crushed tomatoes
- 1 cup small pasta (ditalini, orzo, or shells)
- 2 cups fresh spinach or kale
- Extra Parmesan for garnish
Instructions
- Prepare Meatballs: In a bowl, mix ground meat, breadcrumbs, egg, garlic, Parmesan, oregano, basil, salt, and pepper. Shape into bite-sized meatballs.
- Brown Meatballs: Heat olive oil in a skillet. Brown meatballs on all sides. Remove and set aside.
- Sauté Vegetables: In a large soup pot, cook onion, carrots, and celery until softened. Add garlic and cook briefly.
- Add Broth & Tomatoes: Pour in broth and crushed tomatoes. Season with salt, pepper, and herbs. Bring to a simmer.
- Simmer Meatballs: Add browned meatballs to the pot. Simmer gently for 20–25 minutes until cooked through.
- Cook Pasta Separately: Boil pasta in a separate pot to avoid sogginess. Drain and add to soup before serving.
- Finish & Serve: Stir in spinach or kale. Ladle into bowls, garnish with Parmesan, and serve hot with crusty bread.
Notes
- Variations: Try spicy with chili flakes, vegetarian with plant-based meatballs, or creamy tomato base.
- Storage: Refrigerate in airtight container for 3–4 days. Freeze for up to 2 months.
- Reheating: Warm gently on stovetop. Avoid boiling to keep meatballs tender.
- Healthier Options: Use lean turkey or chicken meatballs, whole-grain pasta, and reduced-sodium broth.
- Pairings: Best with garlic knots, fresh salad, or roasted vegetables.