Can I use store-bought meatballs?

Yes! While homemade meatballs have the best flavor, store-bought ones work for a quicker meal. Just brown them first for extra taste.

What’s the best pasta for this soup?

Small pasta shapes like ditalini, orzo, or small shells are best they absorb the broth beautifully without overpowering the soup.

Can I make this gluten-free?

Absolutely! Use gluten-free breadcrumbs in the meatballs and swap in gluten-free pasta .

Can I add beans for extra protein?

Absolutely! Use gluten-free breadcrumbs in the meatballs and swap in gluten-free pasta .

Can I add beans for extra protein?

Yes! White beans like cannellini or chickpeas would be a great addition for extra heartiness.

Best Italian Meatball Soup Recipe: Hearty & Delicious

Name: Italian Meatball Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 lb (450g) ground beef (80/20 blend for best texture); ½ cup (60g) breadcrumbs (helps bind the meatballs); ¼ cup (25g) grated Parmesan cheese (adds depth of flavor); 1 large egg (acts as a binder); 2 cloves garlic, minced (for bold, aromatic flavor); ¼ small onion, grated (adds moisture); 1 teaspoon Italian seasoning (classic Italian herb blend); 2 tablespoons fresh parsley, chopped (adds brightness); ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons olive oil (for sautéing and flavor); 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 can (28 oz / 800g) crushed tomatoes (for a rich, tangy broth); 6 cups (1.5L) beef broth (homemade or low-sodium for best results); 1 teaspoon dried oregano; 1 teaspoon dried basil; ¼ teaspoon red pepper flakes (optional, for a bit of heat); ¾ cup (100g) small pasta (ditalini, orzo, or small shells); 2 cups (60g) fresh spinach or kale, chopped; Salt & black pepper, to taste

Description

This Italian Meatball Soup is pure comfort in a bowl! Juicy, tender beef meatballs simmer in a rich tomato broth with veggies, pasta, and fragrant herbs. Each bite is packed with bold Italian flavors, making it a hearty yet light dish that’s perfect for any night of the week. And the best part? This version is made with beef, so everyone can enjoy it.

Ingredients

Scale

For the Meatballs

1 lb (450g) ground beef (80/20 blend for best texture)
½ cup (60g) breadcrumbs (helps bind the meatballs)
¼ cup (25g) grated Parmesan cheese (adds depth of flavor)
1 large egg (acts as a binder)
2 cloves garlic, minced (for bold, aromatic flavor)
¼ small onion, grated (adds moisture)
1 teaspoon Italian seasoning (classic Italian herb blend)
2 tablespoons fresh parsley, chopped (adds brightness)
½ teaspoon salt
¼ teaspoon black pepper

For the Soup

2 tablespoons olive oil (for sautéing and flavor)
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (28 oz / 800g) crushed tomatoes (for a rich, tangy broth)
6 cups (1.5L) beef broth (homemade or low-sodium for best results)
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon red pepper flakes (optional, for a bit of heat)
¾ cup (100g) small pasta (ditalini, orzo, or small shells)
2 cups (60g) fresh spinach or kale, chopped
Salt & black pepper, to taste

Instructions

1. Prepare the Meatballs

In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, onion, Italian seasoning, parsley, salt, and pepper. Mix gently—overworking the meat can make the meatballs tough! Roll into 1-inch meatballs and set aside.

2. Brown the Meatballs

Heat olive oil in a large pot over medium-high heat. Sear the meatballs in batches until golden brown on all sides. They don’t need to be fully cooked yet! Transfer to a plate.

3. Build the Flavorful Broth

In the same pot, add more olive oil if needed. Sauté the onion, carrots, and celery until softened (about 5 minutes). Stir in garlic and cook for another 30 seconds.

4. Simmer the Soup

Pour in the crushed tomatoes, beef broth, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a gentle simmer and cook for 10 minutes to develop the flavors.

5. Cook the Meatballs & Pasta

Return the seared meatballs to the pot and let them simmer for 15-20 minutes. Stir in the pasta and cook until al dente (about 7-10 minutes).

6. Finish with Greens & Serve!

Stir in the spinach or kale, letting it wilt into the soup. Taste and adjust the seasoning if needed. Ladle into bowls, top with Parmesan, and enjoy!

Notes

Grate the onion for the meatballs instead of chopping—it keeps them extra juicy!
Slightly undercook the pasta if you plan to store leftovers; it will soften in the broth.
Homemade beef broth makes a huge difference in flavor.
Make extra meatballs and freeze them for a quick future meal!

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Keywords: Italian meatball soup, beef meatball soup, tomato meatball soup, hearty soup recipe, one-pot soup, comfort food, easy soup recipe, meal prep soup