BEST ITALIAN MEATBALL SOUP

Craving a bowl of pure comfort that warms you from the inside out? Imagine tender, flavorful meatballs swimming in a rich, savory tomato broth, studded with hearty vegetables and aromatic herbs – that’s Italian Meatball Soup in a nutshell! Let’s make a batch together that will become a family favorite, I promise you’ll love it!

The Delicious Details: Ingredients You’ll Need

For the Meatballs:

• 1 pound ground beef (80/20 blend is great for flavor)
• 1/2 cup breadcrumbs (Italian seasoned preferred)
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup milk (or water)

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 cups beef broth (or chicken broth)
• 28 ounces crushed tomatoes
• 1 (15 ounce) can diced tomatoes, undrained
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup small pasta (such as ditalini or acini di pepe)
• Fresh parsley, for garnish
• Grated Parmesan cheese, for serving

Let’s Get Cooking: Step-by-Step Instructions

Part 1: Making the Meatballs

1. Combine Ingredients: In a large bowl, gently combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, pepper, and milk. Don’t overmix, as this can make the meatballs tough.
2. Form the Meatballs: Using your hands, form the mixture into small meatballs, about 1 inch in diameter. I like to use a small cookie scoop to keep them uniform.
3. Brown the Meatballs (Optional but Recommended): In a large skillet, heat 1 tablespoon of olive oil over medium heat. Brown the meatballs in batches, turning occasionally, until browned on all sides. This step adds a lot of flavor to the soup, but you can skip it if you’re short on time. Just be sure to cook the meatballs completely in the soup later.

Part 2: Building the Soup

1. Sauté the Vegetables: In a large pot or Dutch oven, heat the remaining olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add Garlic and Aromatics: Add the garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
3. Pour in the Goodness: Pour in the beef broth, crushed tomatoes, and diced tomatoes. Stir in the basil, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
4. Simmer and Develop Flavor: Bring the soup to a simmer, then reduce heat and simmer for at least 15 minutes to allow the flavors to meld. The longer it simmers, the better it will taste!
5. Add the Meatballs: Gently add the browned meatballs (or uncooked meatballs) to the soup. Make sure they are submerged in the liquid.
6. Cook the Meatballs: Simmer the soup for another 15-20 minutes, or until the meatballs are cooked through. If you didn’t brown them beforehand, ensure they are cooked completely and no longer pink inside.
7. Cook the Pasta: Add the pasta to the soup and cook according to package directions, until al dente. Keep in mind that the pasta will continue to absorb liquid as it sits, so don’t overcook it.

Part 3: Serve and Enjoy!

1. Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese.
2. Enjoy! Serve immediately and enjoy this comforting and flavorful Italian Meatball Soup!

Troubleshooting and Tips for Soup Success

Meatball Mishaps

Meatballs Falling Apart? If your meatballs are falling apart, it’s likely due to overmixing or not enough binder (breadcrumbs and egg). Be gentle when mixing and make sure you have enough breadcrumbs to hold them together. You can also try chilling the meatball mixture for 30 minutes before forming them.

Dry Meatballs? Overcooking is the main culprit here. Make sure you’re simmering the soup gently, not boiling it vigorously. Also, using a higher fat content ground beef (like 80/20) will help keep them moist.

Soup Solutions

Soup Too Thick? If the soup is too thick, add more broth until you reach your desired consistency.

Soup Too Thin? If the soup is too thin, you can simmer it for longer to allow some of the liquid to evaporate. Alternatively, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while it’s simmering. Stir well and simmer for a few minutes until thickened.

Not Enough Flavor? Taste and adjust the seasonings. Add more salt, pepper, garlic powder, onion powder, or Italian seasoning as needed. A splash of balsamic vinegar or Worcestershire sauce can also add depth of flavor.

Variations to Make It Your Own

• Add Greens: Stir in some chopped spinach, kale, or escarole during the last few minutes of cooking for added nutrition and flavor.
• Spice It Up: Add more red pepper flakes or a pinch of cayenne pepper for a spicier soup.
• Different Vegetables: Feel free to add other vegetables you enjoy, such as zucchini, green beans, or bell peppers.
• Creamy Version: Stir in a dollop of heavy cream or sour cream at the end for a creamier soup.
• Use Italian Sausage: Substitute half of the ground beef with Italian sausage for a different flavor profile.

Making it Ahead and Storage

Make-Ahead: This Italian Meatball Soup is a great make-ahead meal. You can prepare the soup (without the pasta) up to 2-3 days in advance and store it in the refrigerator. Add the pasta just before serving.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The pasta will continue to absorb liquid, so you may need to add a little more broth when reheating.

Freezing: Italian Meatball Soup can also be frozen for longer storage. However, the pasta may become a bit mushy when thawed. To minimize this, you can cook the pasta separately and add it to the soup after thawing and reheating. Store in an airtight container for up to 2-3 months.

What to Serve with Italian Meatball Soup

This hearty soup is a meal in itself, but it’s also delicious served with:

• Crusty bread for dipping
• A simple side salad
• Garlic bread

Explore More Comforting Soup Recipes!

If you loved this Italian Meatball Soup, be sure to check out these other delicious and comforting soup recipes!

• Try this hearty Ground Beef Gnocchi for a complete meal in a bowl.
• Warm up with a bowl of classic Vegetable Beef Soup.
• Enjoy the flavors of lasagna in soup form with this easy Lasagna Soup.
• For a quick and creamy pasta dish, check out Stovetop Creamy Ground Beef Pasta Dinner.
• Perfect your meatball game with these juicy Meatballs.
• Kids will love this Cheeseburger Macaroni Soup.

Why This Recipe is a Keeper

This isn’t just another soup recipe; it’s a hug in a bowl. The combination of tender meatballs, flavorful broth, and hearty vegetables makes it a truly satisfying and comforting meal. Plus, it’s easy to customize to your liking and perfect for using up leftover vegetables. I hope you enjoy making and sharing this Italian Meatball Soup as much as I do!

BEST ITALIAN MEATBALL SOUP

This Italian Meatball Soup is a comforting and flavorful meal, perfect for a cozy night in. Tender meatballs swim in a rich tomato broth, complemented by hearty vegetables and aromatic herbs, creating a satisfying and customizable dish the whole family will love.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground beef 80/20 blend
• 1/2 cup Italian seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup milk
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 cups beef broth
• 28 ounces crushed tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes optional
• Salt and pepper to taste
• 1 cup small pasta ditalini or acini di pepe
• Fresh parsley, for garnish
• Grated Parmesan cheese, for serving

Equipment

• Large bowl
• measuring cups and spoons
• large skillet
• Large pot or Dutch oven
• cutting board
• knife
• Ladle
• Cookie scoop (optional)

Method

 

1. In a large bowl, gently combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, pepper, and milk. Don’t overmix.
2. Form the mixture into small meatballs, about 1 inch in diameter.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Brown the meatballs in batches, turning occasionally, until browned on all sides.
4. In a large pot or Dutch oven, heat the remaining olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
5. Add the garlic and cook for another minute, until fragrant.
6. Pour in the beef broth, crushed tomatoes, and diced tomatoes. Stir in the basil, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
7. Bring the soup to a simmer, then reduce heat and simmer for at least 15 minutes to allow the flavors to meld.
8. Gently add the browned meatballs to the soup. Make sure they are submerged in the liquid.
9. Simmer the soup for another 15-20 minutes, or until the meatballs are cooked through.
10. Add the pasta to the soup and cook according to package directions, until al dente.
11. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese.
12. Serve immediately and enjoy.

Notes

For best results, simmer the soup for a longer time to develop deeper flavors. If meatballs are falling apart, try chilling the meatball mixture before forming them. To make ahead, prepare the soup (without pasta) and store in the refrigerator for up to 2-3 days. Add pasta just before serving. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Soup can be frozen for up to 2-3 months, but pasta may become mushy when thawed.