Italian Meatball Soup: The Ultimate Comfort in a Bowl
This Italian Meatball Soup is pure comfort food, combining juicy beef meatballs, hearty vegetables, and tender pasta, all simmered in a rich, flavorful tomato broth.
It’s a simple yet satisfying meal that comes together in under an hour—perfect for busy weeknights when you need something delicious and comforting.
Ready to warm up your family with this one-pot wonder? Let’s get cooking!
For the Meatballs
- Ground Beef – I recommend 90% lean ground beef for flavor without excess grease.
- Minced Garlic – Adds savory depth to the meatballs.
- Dried Italian Seasoning – A classic Italian blend for aromatic seasoning.
- Dried Parsley – For a fresh, subtle herb flavor.
- Egg – Binds the meatball mixture together and provides moisture.
- Grated Parmesan Cheese – Adds a rich, salty flavor to the meatballs.
- Italian Breadcrumbs – Helps keep the meatballs tender and holds everything together.
- Salt – Enhances the flavors of the meatball mixture.
- Pepper – For a slight touch of heat and flavor balance.
For the Soup
- Olive Oil – Used for sautéing the vegetables and adding richness to the broth.
- Onion – Adds sweetness and flavor to the base of the soup.
- Celery – Brings a mild, crisp texture and fresh flavor.
- Carrots – Sweet and earthy, providing a nice contrast to the savory broth.
- Crushed Tomatoes – Provides the hearty base of the soup with a rich, tangy flavor.
- Tomato Sauce – Adds more depth and smoothness to the broth.
- Beef Broth – Gives the soup its rich, savory foundation.
- Dried Italian Seasoning – A blend of herbs to further flavor the soup.
- Salt and Pepper – To season the soup and adjust flavor to taste.
- Short Pasta (such as Ditalini) – Adds substance and texture to the soup.
- Fresh Parsley – For garnish and a burst of color and freshness.
- Parmesan Cheese – Optional for serving, adds an extra layer of flavor.
Italian Meatball Soup
Notes
Ingredients
For the Meatballs:- 1 lb ground beef (90% lean preferred)
- 1 tsp minced garlic
- 1 tsp dried Italian seasoning
- 1/2 tsp dried parsley
- 1 large egg
- 1/3 cup finely grated Parmesan cheese
- 1/3 cup Italian-style breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp olive oil
- 1/2 cup finely diced onion
- 2 stalks celery, sliced
- 2 carrots, peeled and diced
- 1 (15 oz) can crushed tomatoes (undrained)
- 1 (16 oz) can tomato sauce
- 6 cups beef broth
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
- 3/4 cup dry short pasta (such as ditalini)
- 2 tbsp fresh parsley, chopped
- Optional: Parmesan cheese for serving
Instructions
- Preheat and Prepare:
- Preheat the broiler to medium or high heat. Lightly coat a baking sheet with cooking spray.
- Make the Meatballs:
- In a large mixing bowl, combine the ground beef, garlic, Italian seasoning, parsley, egg, Parmesan cheese, breadcrumbs, salt, and pepper. Mix everything together well (use your hands or a spoon). Add a small amount of water if needed for easier mixing.
- Shape the meat mixture into small meatballs, about 1/2 to 3/4 inch in diameter. Place them on the prepared baking sheet and lightly spray the tops with cooking spray.
- Broil for 8-10 minutes, or until the meatballs are golden brown.
- Cook the Soup:
- While the meatballs are broiling, heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Cook for 4-5 minutes, until the vegetables are softened.
- Stir in the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Bring the soup to a simmer.
- Add the broiled meatballs and pasta to the soup. Continue simmering for about 10 minutes, or until the pasta and vegetables are tender.
- Finish and Serve:
- Stir in the chopped fresh parsley and serve the soup hot. Optionally, sprinkle with Parmesan cheese for extra flavor.
Notes:
- I recommend using 90% lean ground beef for the meatballs. It has great flavor without being too greasy.
- You can use any type of short pasta you prefer, such as macaroni, rotini, or orzo, but ditalini works especially well for this soup.
Nutrition
Calories: 279 | Carbohydrates: 18g | Protein: 24g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 640mg | Potassium: 982mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4145IU | Vitamin C: 16.5mg | Calcium: 167mg | Iron: 4.7mg
- Can I use pre-made meatballs to save time?
Absolutely! Pre-made meatballs are a great shortcut. Simply add them to the soup during the last 10-15 minutes to heat through, and you’ll still enjoy all the delicious flavors with half the effort.
- Do I have to broil the meatballs before adding them to the soup?
Not at all! While broiling adds a little extra flavor, you can skip it if you’re in a rush. Just add the raw meatballs directly into the soup and simmer them until fully cooked.
- Can I use a different type of pasta?
You bet! While ditalini is a traditional choice, you can use any small pasta like elbow macaroni, orzo, or even mini shells. Feel free to get creative with whatever you have on hand.
- What other veggies can I add to the soup?
The beauty of this soup is its versatility! You can throw in bell peppers, zucchini, spinach, or even frozen peas to make it heartier. Just chop them up and toss them in when you add the broth.
- How can I make the soup spicier?
If you like a little heat, throw in some red pepper flakes, or add diced jalapeños to the soup as it simmers. You can also stir in a bit of hot sauce to your taste, and it’ll kick up the flavor nicely!
