30+ Must-Try Italian Meatball Soup Recipes for a Cozy Meal

Italian meatball soup is the epitome of comfort food, combining savory, tender meatballs with rich, aromatic broth, and an array of vegetables that complement each bite.

Whether you’re craving a traditional Italian flavor profile or looking to spice things up with unique twists, Italian meatball soup offers versatility to suit any taste.

This beloved dish is a staple in many Italian households, and for good reason—it’s hearty, satisfying, and incredibly easy to make.

In this blog article, we’ve curated 30+ mouthwatering Italian meatball soup recipes, each with its own distinct flair.

From classic meatball soups with tomatoes and herbs to more adventurous takes featuring vegetables, beans, and even spicy notes, you’re sure to find a recipe that will warm your heart and feed your soul.

Whether you’re hosting a family dinner, meal prepping for the week, or simply indulging in some comfort food, these Italian meatball soup recipes will help you make the most of your ingredients and bring out the best of Italian cuisine.

So grab your apron, gather your ingredients, and let’s dive into the world of savory, satisfying Italian meatball soups!

30+ Must-Try Italian Meatball Soup Recipes for a Cozy Meal

Italian meatball soups are a perfect balance of rich flavors, hearty textures, and comforting warmth. The recipes in this collection provide an array of options to suit all kinds of tastes and preferences, from traditional to creative, and from mild to spicy.

These soups are not only incredibly satisfying but also easy to prepare, making them an excellent choice for any home cook looking to add a little Italian flair to their kitchen.

Whether served as a cozy dinner or part of a larger meal, Italian meatball soups bring the taste of Italy to your table in every bite.

So, gather your ingredients, follow your favorite recipe from this collection, and enjoy the flavors of Italy in the comfort of your own home!

Hearty Italian Meatball Soup with Spinach

This Hearty Italian Meatball Soup with Spinach is a comforting bowl of goodness that brings together tender homemade meatballs, flavorful broth, and nutritious spinach. Perfect for a cozy family dinner, this recipe is both filling and nutritious, offering a balanced meal in one bowl. The meatballs are seasoned with a mix of herbs, while the broth is rich and savory, making each spoonful an irresistible experience.

Ingredients:

For the meatballs:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped
• Olive oil for frying

For the soup:

• 4 cups chicken broth
• 2 cups diced tomatoes
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cups fresh spinach
• 1 tsp dried thyme
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Make the meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, basil, salt, pepper, and parsley. Mix until well combined, then shape the mixture into small meatballs, about 1 inch in diameter.
2. Brown the meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5 minutes per batch. Remove and set aside.
3. Prepare the soup: In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 minutes. Add the garlic and cook for another minute until fragrant.
4. Simmer the soup: Add the chicken broth, diced tomatoes, thyme, and browned meatballs. Bring to a simmer and cook for 20-25 minutes, or until the meatballs are fully cooked through and the vegetables are tender.
5. Add the spinach: Stir in the spinach and cook for an additional 2-3 minutes, until wilted.
6. Season: Taste the soup and adjust seasoning with salt and pepper.

This Hearty Italian Meatball Soup with Spinach is perfect for cold weather or any time you need a filling, nutritious meal. The combination of tender meatballs, fresh spinach, and hearty vegetables in a rich broth creates a deliciously comforting dish that’s sure to please the whole family. It’s a great way to enjoy Italian flavors in a wholesome, one-pot meal. Best served with a slice of crusty bread for dipping!

Italian Meatball and Tortellini Soup

Italian Meatball and Tortellini Soup is a deliciously rich and satisfying dish that combines homemade meatballs with cheesy tortellini in a savory broth. This recipe is a hearty twist on the classic Italian soup, perfect for anyone looking for a filling, flavorful meal. The meatballs are juicy and flavorful, while the tortellini adds a delightful texture that pairs perfectly with the broth. This soup is great for busy nights when you want something comforting and filling.

Ingredients:

For the meatballs:

• 1 lb ground pork
• 1/2 lb ground beef
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

For the soup:

• 6 cups chicken broth
• 2 cups diced tomatoes
• 1 medium onion, chopped
• 1 carrot, diced
• 1 celery stalk, chopped
• 1 (9 oz) package cheese tortellini
• 2 tbsp olive oil
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Fresh parsley for garnish

Instructions:

1. Make the meatballs: In a large bowl, mix together the ground pork, beef, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Form into small meatballs, about 1 inch in diameter.
2. Cook the meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 5-7 minutes. Remove the meatballs and set them aside.
3. Prepare the soup base: In the same pot, add the chopped onion, carrot, and celery. Cook for 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
4. Simmer the soup: Pour in the chicken broth and diced tomatoes. Bring the mixture to a boil, then lower the heat to a simmer. Add the meatballs back to the pot and let it simmer for 20 minutes.
5. Cook the tortellini: Add the tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes.
6. Season and serve: Add the dried basil, oregano, salt, and pepper to taste. Garnish with fresh parsley before serving.

This Italian Meatball and Tortellini Soup is a family-friendly recipe that brings hearty flavors to the table. The combination of homemade meatballs, cheesy tortellini, and a savory broth creates a satisfying soup that will leave everyone feeling full and content. It’s a perfect way to enjoy an Italian-inspired meal that’s both simple to make and utterly delicious. Serve it with a sprinkle of Parmesan and a slice of garlic bread for an extra special touch.

Spicy Italian Meatball Soup with Cannellini Beans

For those who love a little heat in their meal, Spicy Italian Meatball Soup with Cannellini Beans is a fantastic option. This bold and flavorful soup features spicy homemade meatballs, creamy cannellini beans, and a tangy tomato-based broth. The heat from the red pepper flakes adds a kick, while the beans provide a creamy texture that balances the spiciness. It’s a perfect dish for anyone craving a flavorful twist on the traditional Italian meatball soup.

Ingredients:

For the meatballs:

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp red pepper flakes (adjust to taste)
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste

For the soup:

• 4 cups beef broth
• 2 cups crushed tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 small onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Make the meatballs: In a large bowl, mix together the ground beef, breadcrumbs, Parmesan, egg, red pepper flakes, garlic, Italian seasoning, salt, and pepper. Shape into small meatballs, about 1 inch in diameter.
2. Cook the meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches and brown on all sides, about 5 minutes per batch. Remove and set aside.
3. Prepare the soup base: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5 minutes, until the vegetables are softened. Add the garlic and cook for another minute until fragrant.
4. Simmer the soup: Add the beef broth, crushed tomatoes, cannellini beans, oregano, and red pepper flakes. Bring the soup to a boil, then reduce to a simmer. Add the meatballs back into the pot and cook for 20-25 minutes, until the meatballs are fully cooked through.
5. Season and serve: Taste the soup and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

Spicy Italian Meatball Soup with Cannellini Beans is perfect for those who love a bit of spice in their meals. The combination of spicy meatballs, creamy beans, and savory broth makes for an exciting and comforting soup. With the added kick of red pepper flakes and the richness of the cannellini beans, this recipe offers a bold twist on the traditional Italian meatball soup. It’s a perfect meal for chilly nights when you want something hearty, flavorful, and satisfying.

Classic Italian Meatball Soup with Zucchini

This Classic Italian Meatball Soup with Zucchini is a fresh, vibrant take on the traditional Italian meatball soup. Packed with juicy homemade meatballs, a flavorful tomato-based broth, and tender zucchini, this soup is light yet hearty enough to satisfy any appetite. The zucchini adds a subtle sweetness that perfectly balances the savory flavors of the meatballs and the richness of the broth. It’s an ideal dish for those looking for a nourishing, well-rounded meal.

Ingredients:

For the meatballs:

• 1 lb ground beef
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

For the soup:

• 4 cups vegetable broth
• 2 cups diced tomatoes
• 2 medium zucchini, sliced
• 1 medium onion, chopped
• 2 carrots, diced
• 1 celery stalk, chopped
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Make the meatballs: In a large bowl, combine ground beef, Parmesan, breadcrumbs, egg, garlic, basil, oregano, salt, and pepper. Mix until well combined and form into small meatballs, about 1 inch in diameter.
2. Cook the meatballs: Heat olive oil in a large pot over medium heat. Brown the meatballs in batches, cooking them until golden on all sides, about 5 minutes. Remove and set aside.
3. Prepare the soup base: In the same pot, add chopped onion, carrots, and celery. Sauté for about 5 minutes, until softened. Add garlic and cook for another minute.
4. Simmer the soup: Add vegetable broth, diced tomatoes, zucchini, and thyme. Bring the soup to a simmer and cook for about 15 minutes. Add the meatballs back to the pot and simmer for another 10-15 minutes, until the meatballs are cooked through and the vegetables are tender.
5. Season and serve: Taste the soup and adjust seasoning with salt and pepper. Garnish with fresh basil before serving.

This Classic Italian Meatball Soup with Zucchini is a delightful, wholesome meal that’s light yet satisfying. The zucchini adds a refreshing touch to the hearty meatballs and savory broth, making it a perfect option for any time of year. The combination of flavors and textures will make this soup a family favorite, and it’s a great way to enjoy the comforting taste of Italian cuisine while adding a nutritious vegetable twist. Serve it with some warm, crusty bread for a complete meal.

Italian Meatball Soup with Orzo and Parmesan

Italian Meatball Soup with Orzo and Parmesan is a rich and flavorful dish that combines tender homemade meatballs with tiny pasta and a savory tomato broth. The orzo pasta absorbs the flavors of the broth, creating a comforting and filling soup. Topped with freshly grated Parmesan, this soup offers a satisfying meal that is perfect for a cozy dinner or a weekend gathering with friends and family. It’s a classic Italian-inspired soup with the perfect balance of meat, pasta, and cheese.

Ingredients:

For the meatballs:

• 1 lb ground beef or a mix of beef and pork
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

For the soup:

• 6 cups beef broth
• 1 can (15 oz) diced tomatoes
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 cup orzo pasta
• 1 tsp dried basil
• Salt and pepper to taste
• 2 tbsp olive oil
• Freshly grated Parmesan cheese for topping

Instructions:

1. Make the meatballs: In a large bowl, mix together the ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into small meatballs, about 1 inch in diameter.
2. Brown the meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches, cooking until golden on all sides, about 6-7 minutes per batch. Remove and set aside.
3. Prepare the soup base: In the same pot, add chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened. Add garlic and cook for another minute.
4. Simmer the soup: Add the beef broth, diced tomatoes, and basil. Bring to a boil, then reduce to a simmer. Add the meatballs back to the pot and let them cook for 20 minutes.
5. Cook the orzo: Add the orzo pasta to the soup and cook according to package instructions, about 7-8 minutes. Continue to simmer until the meatballs are fully cooked and the pasta is tender.
6. Season and serve: Taste the soup and adjust seasoning with salt and pepper. Serve hot, topped with freshly grated Parmesan.

Italian Meatball Soup with Orzo and Parmesan is a hearty and comforting soup that will warm you up on the coldest days. The addition of orzo gives the soup a pleasant texture, while the Parmesan adds richness and flavor. This soup is easy to make and perfect for feeding a crowd. The tender meatballs combined with the savory broth and orzo make it a satisfying meal that is sure to become a regular on your dinner table. Pair it with a side of garlic bread for an extra indulgent touch.

Italian Meatball Soup with Roasted Red Pepper

Italian Meatball Soup with Roasted Red Pepper is a flavorful and slightly smoky twist on the traditional Italian meatball soup. The roasted red peppers bring a sweet, earthy flavor to the soup, which complements the juicy meatballs and rich tomato-based broth. This soup is a great way to add some depth and complexity to the classic Italian recipe, with the roasted red pepper adding a unique touch that makes this soup stand out from the rest.

Ingredients:

For the meatballs:

• 1 lb ground turkey or chicken
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the soup:

• 6 cups chicken broth
• 2 roasted red peppers, peeled and chopped
• 1 can (15 oz) diced tomatoes
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Make the meatballs: In a large bowl, combine the ground turkey, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix well and form into small meatballs, about 1 inch in diameter.
2. Brown the meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs and brown on all sides, about 5-7 minutes per batch. Remove the meatballs and set them aside.
3. Prepare the soup base: In the same pot, add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the garlic and cook for another minute.
4. Simmer the soup: Add chicken broth, roasted red peppers, diced tomatoes, smoked paprika, and thyme. Bring the soup to a simmer and cook for 15 minutes. Add the meatballs back into the pot and cook for an additional 10-15 minutes until they are fully cooked through.
5. Season and serve: Taste the soup and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

Italian Meatball Soup with Roasted Red Pepper is a bold and flavorful variation on the classic meatball soup. The smoky, sweet notes from the roasted red peppers elevate the soup, making it a unique and satisfying dish. It’s a great way to incorporate a new flavor profile into a beloved classic, while still keeping the comforting qualities of a traditional Italian soup. Serve it with crusty bread or a sprinkle of extra Parmesan for the perfect meal.

Italian Meatball Soup with Spinach and White Beans

This Italian Meatball Soup with Spinach and White Beans is a hearty and nutritious twist on the traditional recipe. The rich, savory broth, tender meatballs, and creamy white beans come together to create a comforting meal that is both filling and light. The spinach adds a pop of color and a healthy boost of vitamins, while the white beans lend a creamy texture to the soup, making each spoonful satisfying. This is the perfect soup for any season, offering warmth and wholesomeness in every bite.

Ingredients:

For the meatballs:

• 1 lb ground beef or pork
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• Salt and pepper to taste

For the soup:

• 6 cups chicken broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup spinach, chopped
• 1 can (15 oz) diced tomatoes
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes (optional for heat)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Make the meatballs: In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix thoroughly and shape into small meatballs, about 1 inch in diameter.
2. Brown the meatballs: Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. Prepare the soup base: In the same pot, add onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add garlic and cook for another minute.
4. Simmer the soup: Add chicken broth, diced tomatoes, white beans, basil, and red pepper flakes (if using). Bring to a boil, then reduce the heat and let it simmer for 10 minutes. Return the meatballs to the pot and cook for another 10-15 minutes, until they are cooked through.
5. Add spinach: Stir in the chopped spinach and cook for an additional 5 minutes, until the spinach is wilted and tender.
6. Season and serve: Taste the soup and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.

Italian Meatball Soup with Spinach and White Beans is a wholesome, balanced meal that’s perfect for any occasion. The combination of protein-rich meatballs, creamy white beans, and nutrient-packed spinach makes this soup both delicious and nutritious. It’s a great way to incorporate more greens into your diet while enjoying the comforting flavors of a traditional Italian soup. This soup can be served as a standalone dish or with a slice of toasted garlic bread for an extra touch of indulgence.

Italian Meatball Soup with Pesto and Ricotta

Elevate your classic Italian meatball soup with the addition of fresh pesto and creamy ricotta. This variation brings a burst of flavor with aromatic basil pesto stirred into the broth, while ricotta adds a luxurious creaminess to each bite. The meatballs remain the centerpiece, offering a satisfying and hearty texture that pairs wonderfully with the bold flavors of pesto. This is a rich and flavorful take on the traditional recipe, ideal for anyone who loves the fresh taste of basil and the richness of Italian cheeses.

Ingredients:

For the meatballs:

• 1 lb ground beef or veal
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper to taste

For the soup:

• 6 cups chicken broth
• 1/2 cup basil pesto (store-bought or homemade)
• 1 can (15 oz) diced tomatoes
• 1/2 cup ricotta cheese
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup spinach or kale, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Make the meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, parsley, oregano, salt, and pepper. Mix thoroughly and form into small meatballs, about 1 inch in diameter.
2. Brown the meatballs: Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, about 5-7 minutes. Remove and set aside.
3. Prepare the soup base: In the same pot, sauté chopped onion and garlic for 5-7 minutes until softened. Add chicken broth, diced tomatoes, and pesto. Stir well to combine and bring to a simmer.
4. Simmer the soup: Add the meatballs back into the pot and let the soup simmer for 20-25 minutes, allowing the flavors to meld together and the meatballs to cook through.
5. Add spinach and ricotta: Stir in the spinach or kale and cook until wilted. Before serving, stir in the ricotta cheese, creating a creamy texture throughout the soup.
6. Season and serve: Taste the soup and adjust seasoning with salt and pepper. Garnish with fresh basil and serve hot.

Italian Meatball Soup with Pesto and Ricotta is an indulgent yet refreshing twist on the classic meatball soup. The pesto adds a burst of flavor, while the ricotta brings a creamy texture that enriches the broth. This soup is perfect for anyone who loves the bold flavors of basil and cheese and wants a comforting, filling meal with a touch of sophistication. It pairs beautifully with a slice of toasted baguette and a sprinkle of extra Parmesan for a complete, satisfying dish.

Italian Meatball Soup with Potatoes and Rosemary

Italian Meatball Soup with Potatoes and Rosemary brings a cozy, earthy flavor to the classic Italian meatball soup. The addition of tender potatoes creates a heartiness that turns this soup into a meal, while the rosemary infuses the broth with its aromatic, woodsy scent. This soup strikes the perfect balance between rich, savory meatballs and light, creamy potatoes, making it a comforting option for any season. With a touch of rosemary, this dish has a warm, rustic Italian charm that will please any palate.

Ingredients:

For the meatballs:

• 1 lb ground beef or pork
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• Salt and pepper to taste

For the soup:

• 6 cups beef broth
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 2 tbsp olive oil
• 1 can (15 oz) diced tomatoes
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Make the meatballs: In a large bowl, mix together the ground meat, breadcrumbs, Parmesan, egg, garlic, rosemary, salt, and pepper. Shape into small meatballs, about 1 inch in diameter.
2. Brown the meatballs: Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, about 6-7 minutes. Remove and set aside.
3. Prepare the soup base: In the same pot, add chopped onion and garlic, and sauté for 5 minutes until softened. Add diced potatoes and rosemary and cook for another 2-3 minutes.
4. Simmer the soup: Pour in the beef broth and diced tomatoes. Bring the soup to a boil, then reduce to a simmer and cook for 15 minutes, until the potatoes begin to soften. Add the meatballs back into the pot and cook for an additional 10-15 minutes, until the meatballs are fully cooked and the potatoes are tender.
5. Season and serve: Taste the soup and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

Italian Meatball Soup with Potatoes and Rosemary is a heartwarming dish that feels like a comforting hug in a bowl. The rosemary adds a rustic flavor that perfectly complements the savory meatballs and creamy potatoes. This soup is perfect for those looking for a filling, flavorful meal that combines the richness of Italian cuisine with the earthiness of potatoes. Serve it with a side of crusty bread to soak up the delicious broth, and you’ll have a meal that’s sure to satisfy.

Italian Meatball Soup with Zucchini and Orzo

This Italian Meatball Soup with Zucchini and Orzo is a vibrant and light version of the traditional recipe. The small pasta, orzo, adds a comforting texture to the broth, while zucchini brings a fresh, slightly sweet flavor to the dish. The lean meatballs remain the star of the show, providing savory protein to balance the soup’s lighter elements. With a burst of Italian seasoning and a sprinkle of Parmesan, this soup is not only nourishing but also a fantastic option for a quick and healthy dinner.

Ingredients:

For the meatballs:

• 1 lb ground turkey or chicken
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

For the soup:

• 6 cups chicken broth
• 1 cup orzo pasta
• 2 medium zucchinis, sliced
• 1 can (15 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil or parsley for garnish
• Grated Parmesan for serving

Instructions:

1. Make the meatballs: In a large bowl, combine the ground turkey or chicken, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix well and shape into small meatballs, about 1 inch in diameter.
2. Brown the meatballs: Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides for about 5-7 minutes, then remove them from the pot and set aside.
3. Prepare the soup base: In the same pot, sauté chopped onion and garlic for about 5 minutes, until softened. Add the chicken broth, diced tomatoes, and dried basil. Bring to a boil, then reduce the heat to a simmer.
4. Simmer the soup: Add the meatballs back into the pot and let the soup simmer for about 10-15 minutes. Add the orzo pasta and cook for an additional 7-10 minutes, or until the pasta is tender.
5. Add zucchini: Stir in the sliced zucchini and cook for another 5 minutes, until the zucchini is tender but still bright green.
6. Season and serve: Taste and adjust the seasoning with salt and pepper. Garnish with fresh basil or parsley and a sprinkle of Parmesan cheese before serving.

This Italian Meatball Soup with Zucchini and Orzo is a deliciously balanced meal, offering a healthy mix of vegetables, lean protein, and pasta. The zucchini provides a mild sweetness that contrasts beautifully with the savory meatballs, while the orzo adds a satisfying texture to the broth. It’s a perfect dish for anyone looking to enjoy a comforting yet light meal. This soup is filling without being heavy, making it a great option for both weeknight dinners and weekend lunches.

Italian Meatball Soup with Kale and Parmesan Broth

Packed with nutrients and robust flavors, this Italian Meatball Soup with Kale and Parmesan Broth is a powerhouse of a meal. The rich, savory broth is enhanced by the umami of Parmesan cheese, creating a depth of flavor that complements the tender meatballs. The kale adds a hearty, leafy green element, making the soup both filling and healthy. With its savory broth and balanced ingredients, this soup is perfect for anyone looking for a healthy, satisfying dish with the flavors of Italy.

Ingredients:

For the meatballs:

• 1 lb ground beef or pork
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste

For the soup:

• 6 cups chicken or beef broth
• 1 bunch kale, stems removed and leaves chopped
• 1/2 cup grated Parmesan cheese (for the broth)
• 1 can (15 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Make the meatballs: In a bowl, combine the ground meat, breadcrumbs, Parmesan, egg, garlic, thyme, salt, and pepper. Mix until well combined, then form into small meatballs, about 1 inch in diameter.
2. Brown the meatballs: Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides for 5-7 minutes, then remove them from the pot and set aside.
3. Prepare the soup base: In the same pot, sauté the chopped onion and garlic until softened, about 5 minutes. Add the chicken or beef broth, diced tomatoes, and dried rosemary. Bring to a boil, then lower the heat to simmer.
4. Simmer the soup: Return the meatballs to the pot and let the soup simmer for 15-20 minutes, until the meatballs are cooked through.
5. Add kale and Parmesan: Stir in the chopped kale and let it cook until wilted, about 5-7 minutes. Add the grated Parmesan cheese to the broth and stir to incorporate, creating a rich, cheesy broth.
6. Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Garnish with fresh basil before serving.

Italian Meatball Soup with Kale and Parmesan Broth is a flavorful and healthy twist on the classic meatball soup. The Parmesan cheese enriches the broth, adding depth and a creamy texture without the need for heavy cream. The kale brings a nutritious, hearty element that makes the soup both satisfying and full of goodness. This soup is a great way to enjoy Italian flavors while incorporating more greens into your diet. It’s perfect for a comforting lunch or a light dinner, and pairs well with crusty bread for dipping.

Italian Meatball Soup with Eggplant and Tomatoes

Italian Meatball Soup with Eggplant and Tomatoes is a flavorful, vegetable-packed version of the classic meatball soup. The tender, roasted eggplant adds a smoky, savory richness to the soup, while the tomatoes provide a burst of sweetness and acidity. Together with the meatballs, these ingredients create a balanced and satisfying meal. The combination of textures—from the meaty meatballs to the soft eggplant and hearty broth—makes this soup a comforting, filling dish perfect for any season.

Ingredients:

For the meatballs:

• 1 lb ground beef or veal
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

For the soup:

• 6 cups vegetable broth
• 2 medium eggplants, diced
• 1 can (15 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Make the meatballs: In a bowl, mix the ground meat, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Form into small meatballs, about 1 inch in diameter.
2. Brown the meatballs: Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides for 6-7 minutes, then remove and set aside.
3. Prepare the soup base: In the same pot, add the diced eggplant and sauté for about 5-7 minutes until slightly browned. Add the onion and garlic, cooking for another 5 minutes until softened.
4. Simmer the soup: Add vegetable broth, diced tomatoes, and dried basil. Bring to a boil, then lower the heat and let it simmer for 10 minutes.
5. Return the meatballs: Add the meatballs back into the pot and cook for another 15-20 minutes, until the meatballs are fully cooked and the eggplant is tender.
6. Season and serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley or basil and serve hot.

Italian Meatball Soup with Eggplant and Tomatoes is a rich and flavorful dish that incorporates both vegetables and protein into one hearty meal. The smoky eggplant enhances the broth, making it both savory and satisfying, while the tomatoes bring a bright and slightly tangy contrast. The meatballs provide the perfect balance of flavor, making each spoonful a complete bite. This soup is perfect for those who love vegetable-forward dishes and is an excellent way to enjoy the flavors of Italy in a lighter, vegetable-packed form.

Italian Meatball Soup with Spinach and White Beans

This Italian Meatball Soup with Spinach and White Beans is a hearty and wholesome dish that combines protein-packed meatballs with nutritious spinach and creamy white beans. The soup is light yet filling, and the white beans add a subtle richness, while the spinach gives a fresh, leafy flavor. With aromatic Italian herbs and a savory broth, this soup offers comfort and nourishment in one bowl. It’s an ideal choice for a healthy dinner or a cozy lunch, and it pairs beautifully with a slice of rustic bread.

Ingredients:

For the meatballs:

• 1 lb ground turkey or chicken
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

For the soup:

• 6 cups chicken broth
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups fresh spinach, roughly chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Make the meatballs: In a bowl, mix the ground turkey or chicken, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Roll into small meatballs, about 1 inch in diameter.
2. Brown the meatballs: Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides for 5-7 minutes, then remove them from the pot and set aside.
3. Prepare the soup base: In the same pot, sauté the chopped onion and garlic for 5 minutes until softened. Add the chicken broth, white beans, and dried basil. Bring to a boil, then reduce the heat to a simmer.
4. Simmer the soup: Return the meatballs to the pot and let the soup simmer for 15 minutes. Add the chopped spinach and cook for an additional 5 minutes, until wilted.
5. Season and serve: Taste the soup and adjust the seasoning with salt and pepper. Garnish with fresh parsley and serve hot.

Italian Meatball Soup with Spinach and White Beans is a nutrient-dense, comforting meal that combines protein, fiber, and greens in every bowl. The meatballs add a savory flavor, while the spinach and white beans offer a balance of texture and freshness. The broth, infused with Italian herbs, ties the whole dish together, making it both hearty and satisfying. This soup is perfect for a light but filling dinner and can be made in advance for a quick and easy meal throughout the week.

Spicy Italian Meatball Soup with Roasted Red Pepper

This Spicy Italian Meatball Soup with Roasted Red Pepper is a bold and flavorful twist on the traditional meatball soup. The heat comes from crushed red pepper flakes, which complement the sweetness of roasted red peppers. The combination of savory meatballs, rich broth, and roasted peppers makes for a satisfying soup with a bit of a kick. Perfect for those who like a little heat with their comfort food, this soup is guaranteed to spice up your dinner routine.

Ingredients:

For the meatballs:

• 1 lb ground beef or pork
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

For the soup:

• 6 cups chicken broth
• 2 roasted red peppers (jarred or homemade), chopped
• 1 can (15 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp crushed red pepper flakes
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Make the meatballs: In a bowl, mix the ground beef or pork, breadcrumbs, Parmesan, egg, red pepper flakes, garlic, oregano, salt, and pepper. Roll into small meatballs, about 1 inch in diameter.
2. Brown the meatballs: Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides for 5-7 minutes, then remove them from the pot and set aside.
3. Prepare the soup base: In the same pot, sauté the chopped onion and garlic for about 5 minutes, until softened. Add the chicken broth, roasted red peppers, diced tomatoes, and crushed red pepper flakes. Bring to a boil, then reduce the heat to simmer.
4. Simmer the soup: Add the meatballs back into the pot and simmer for about 15-20 minutes, until the meatballs are cooked through.
5. Season and serve: Taste and adjust the seasoning with salt and pepper. Garnish with fresh basil and serve hot.

Spicy Italian Meatball Soup with Roasted Red Pepper is a vibrant and flavorful soup that adds a little extra heat to the classic meatball soup. The roasted red peppers lend a smoky sweetness that complements the heat from the red pepper flakes, making every spoonful a balanced and exciting experience. The meatballs provide the perfect savory base, while the broth offers a rich, warming quality. This soup is ideal for spice lovers looking for a comforting yet zesty meal that will surely satisfy your cravings.

Italian Meatball Soup with Potatoes and Carrots

This Italian Meatball Soup with Potatoes and Carrots is a satisfying, hearty soup filled with tender meatballs, sweet carrots, and creamy potatoes. The vegetables absorb the flavors of the broth, creating a rich, flavorful soup that’s both comforting and filling. The simple ingredients come together to create a rustic, family-friendly meal perfect for cold days or casual dinners. With a dash of Italian seasoning, this soup brings warmth and satisfaction in every bite.

Ingredients:

For the meatballs:

• 1 lb ground beef or pork
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

For the soup:

• 6 cups beef or chicken broth
• 3 medium potatoes, peeled and diced
• 2 medium carrots, peeled and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Make the meatballs: In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix until well combined and shape into small meatballs, about 1 inch in diameter.
2. Brown the meatballs: Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides for about 5-7 minutes, then remove and set aside.
3. Prepare the soup base: In the same pot, sauté the chopped onion and garlic until softened, about 5 minutes. Add the beef or chicken broth, diced potatoes, sliced carrots, and dried thyme. Bring to a boil, then reduce to a simmer.
4. Simmer the soup: Add the meatballs back into the pot and cook for 15-20 minutes, or until the meatballs are cooked through and the vegetables are tender.
5. Season and serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.

Italian Meatball Soup with Potatoes and Carrots is a rustic, comforting dish that combines tender meatballs with soft, flavorful vegetables. The potatoes add a creamy texture to the soup, while the carrots provide a natural sweetness that balances the savory meatballs and rich broth. It’s a versatile dish that can be enjoyed year-round and is perfect for a cozy dinner with family and friends. This soup is not only delicious but also incredibly filling, making it a great choice for any occasion.

Note: More recipes are coming soon!