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A flavorful bowl of Italian Meatball Soup is shown as the featured image.

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.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
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.