This hearty Italian Meatball Soup combines tender beef meatballs, fiber-rich vegetables, and wholesome pasta in a flavorful tomato broth.
Packed with protein and balanced nutrients, it’s both satisfying and nourishing, yet light enough for everyday meals.
Quick to prepare and perfect for weeknight dinners or meal prep, it delivers comfort, convenience, and a taste of classic Italian flavors.
Italian Meatball Soup
Equipment
- 1 large mixing bowl
- 1 Baking sheet
- Cooking spray (as needed)
- 1 large pot or Dutch oven
- Measuring Cups and Spoons
- Knife and cutting board
- Wooden spoon or spatula
Ingredients
For the Meatballs:
- 1 pound ground beef 90% lean
- 1 teaspoon minced garlic
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried parsley
- 1 large egg
- ⅓ cup grated Parmesan cheese
- ⅓ cup Italian-style breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray as needed
For the Soup:
- 2 teaspoons olive oil
- ½ cup finely diced onion
- 2 stalks celery sliced
- 2 medium carrots peeled and diced
- 15 ounces crushed tomatoes canned, do not drain
- 16 ounces tomato sauce canned
- 6 cups beef broth
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- ¾ cup short pasta e.g., ditalini, macaroni, orzo
- 2 tablespoons fresh parsley chopped
- Parmesan cheese for serving (optional)
Instructions
- Prepare Your Oven and Pan: Preheat your oven’s broiler to medium or high heat to get it ready for the meatballs. Line a baking sheet with cooking spray to ensure the meatballs do not stick while broiling. This step also helps create a light, golden-brown crust on the meatballs without adding extra oil.
- Combine Meatball Ingredients: In a large mixing bowl, place the ground beef, minced garlic, dried Italian seasoning, dried parsley, egg, grated Parmesan cheese, Italian-style breadcrumbs, salt, and black pepper. Using a large spoon or clean hands, gently but thoroughly mix all the ingredients together until evenly combined. If the mixture feels too dense or dry, add a teaspoon or two of water to help it come together smoothly.
- Shape the Meatballs: Take small portions of the meat mixture and roll them into bite-sized balls, approximately ½ to ¾ inch in diameter. Arrange each meatball on the prepared baking sheet, leaving a little space between them. Lightly spray the tops of the meatballs with cooking spray to enhance browning and prevent sticking during broiling.
- Broil the Meatballs: Place the baking sheet under the broiler and cook the meatballs for 8–10 minutes, or until they are lightly browned on top. They do not need to be fully cooked through at this stage, as they will finish cooking in the soup. Keep a close eye on them to prevent burning.
- Prepare the Soup Base: While the meatballs are broiling, heat 2 teaspoons of olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion, sliced celery, and diced carrots to the pot. Sauté the vegetables for about 4–5 minutes, stirring occasionally, until the onions become translucent and the carrots and celery soften slightly. This step builds the flavorful base of the soup.
- Add Tomato and Broth: Once the vegetables have softened, stir in the crushed tomatoes and tomato sauce. Pour in the beef broth and sprinkle in 1 teaspoon of dried Italian seasoning. Season with salt and black pepper to taste. Stir the mixture gently to combine all ingredients evenly, and bring the soup to a simmer over medium heat.
- Add Meatballs and Pasta: Carefully add the broiled meatballs to the simmering soup. Then, add the short pasta of your choice, such as ditalini, macaroni, or orzo. Stir gently to prevent breaking the meatballs or pasta. Continue to simmer the soup for about 10 minutes, or until the pasta and vegetables are tender and cooked through.
- Finish with Fresh Herbs: Once the pasta and meatballs are perfectly cooked, remove the pot from heat. Stir in 2 tablespoons of freshly chopped parsley for a burst of color and fresh flavor. This also adds a subtle herbal note that brightens the rich tomato broth.
- Serve and Garnish: Ladle the soup into individual bowls. If desired, sprinkle extra grated Parmesan cheese on top for added richness and savory flavor. Serve immediately while warm, accompanied by crusty bread for a complete, comforting meal.
Notes
- Use 90% lean ground beef for the perfect balance of flavor and low grease.
- Any short pasta works well; ditalini, macaroni, rotini, or orzo are all excellent choices.
- Broiling the meatballs before adding them to the soup gives them a light browning and helps them hold together without added oil.
- For extra depth of flavor, simmer the soup a few extra minutes after adding meatballs and pasta.
- Fresh parsley enhances color and taste; add it at the end to keep it bright.
Chef’s Secrets for Maximum Flavor
To achieve the richest flavor, focus on layering taste at every stage.
Start by sautéing your vegetables until they’re slightly caramelized — this releases natural sweetness that enhances the broth.
Broiling meatballs instead of pan-frying locks in juiciness and creates a subtle roasted flavor.
Use a good-quality beef broth and canned tomatoes for a robust base.
Finally, let the soup rest for a few minutes after cooking; this allows the flavors to meld, giving each spoonful a balanced and comforting taste.
Serving Suggestions to Impress Guests
Serve this Italian Meatball Soup in deep bowls with a sprinkling of freshly grated Parmesan on top for a finishing touch.
Pair it with warm, crusty bread or garlic breadsticks to soak up the flavorful broth.
For a lighter option, offer a side salad with a tangy vinaigrette to complement the richness of the meatballs.
This soup also works well as a meal prep option — portion into containers and pair with roasted vegetables for an easy, complete lunch or dinner.
Storage Tips for Longevity
Allow the soup to cool to room temperature before storing to preserve texture and flavor.
Store in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the soup (without pasta) for up to 3 months; cook the pasta fresh when reheating to prevent it from becoming mushy.
Reheat gently on the stove over medium-low heat, stirring occasionally to evenly warm the meatballs and broth.
Fresh parsley can be added just before serving for color and freshness.
Frequently Asked Questions
1. Can I use ground turkey instead of beef?
Yes! Ground turkey works well as a leaner alternative. Add a little extra seasoning or Parmesan to maintain richness, as turkey is milder in flavor than beef.
2. What pasta works best for this soup?
Short pasta shapes such as ditalini, macaroni, rotini, or orzo are ideal because they cook evenly and hold up well in the broth without becoming mushy.
3. Can I make this soup ahead of time?
Absolutely. The soup tastes even better the next day as the flavors meld. Store in the fridge for up to 4 days or freeze (without pasta) for up to 3 months. Cook fresh pasta when reheating.
4. How do I prevent the meatballs from falling apart?
Broiling the meatballs before adding them to the soup helps them firm up. Using breadcrumbs, Parmesan, and an egg in the mixture also helps them hold together during cooking.
5. Can I add extra vegetables?
Yes! Feel free to add zucchini, bell peppers, or spinach for more nutrition. Add firmer vegetables earlier in the cooking process and delicate greens like spinach at the end to avoid overcooking.
