Bowl of Italian meatball soup with fresh herbs and meatballs

Italian Meatball Soup

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introduction

This Italian Meatball Soup is warm, simple, and full of good flavors. It uses small meatballs, vegetables, and a clear beef broth. If you like hearty brothy soups, you may also enjoy Italian sausage and white bean soup as another easy idea.

why make this recipe

  • It is quick and filling.
  • It uses simple, easy-to-find ingredients.
  • Kids and adults often like the small meatballs.
  • You get a complete bowl with protein, vegetables, and optional pasta.

how to make Italian Meatball Soup

Make the meatballs first, then simmer them in the broth with the vegetables. The meatballs cook in the simmering broth so you do not need to fry them first. If you choose to add pasta, cook it in the same pot near the end. This basic method works well for many brothy soups, similar to beef barley soup.

Ingredients :

  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 6 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup pasta (optional)
  • Fresh parsley for garnish

Directions :

  1. In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix well and form into small meatballs.
  2. In a large pot, heat beef broth over medium heat. Add diced tomatoes, carrots, and celery.
  3. Bring the broth to a simmer and add the meatballs. Cook for about 15-20 minutes until meatballs are cooked through.
  4. If using, add pasta and cook according to package instructions.
  5. Serve hot, garnished with fresh parsley.

how to serve Italian Meatball Soup

Serve hot in bowls. Add a sprinkle of extra Parmesan and fresh parsley. Offer crusty bread or a simple salad on the side. If you used pasta, serve right away so the pasta does not soak up all the broth.

how to store Italian Meatball Soup

Cool the soup to room temperature before storing. Keep in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. If frozen with pasta, pasta may get soft; you can freeze without pasta and add fresh pasta when reheating.

tips to make Italian Meatball Soup

  • Make small meatballs so they cook quickly and stay tender.
  • Do not overmix the meat mixture — mix until just combined.
  • Keep the broth at a gentle simmer, not a hard boil, to keep meatballs tender.
  • Taste and adjust salt at the end because broth and Parmesan add salt.
  • If you want extra color and green, stir in spinach near the end.

variation (if any)

  • Use ground turkey or chicken instead of beef for a lighter soup.
  • Add Italian sausage for more spice.
  • Swap diced tomatoes for tomato sauce for a smoother broth.
  • Use rice or small grains instead of pasta.
  • Add beans for more protein and texture.

FAQs

Q: Can I make the meatballs ahead of time?
A: Yes. Make meatballs, cook them, and refrigerate for up to 2 days or freeze. Add to the soup when you heat it.

Q: Can I skip the pasta?
A: Yes. The soup is fine without pasta and will keep its broth longer.

Q: How do I know the meatballs are cooked?
A: Cut one meatball open or use a meat thermometer. The center should reach 160°F (71°C) for ground beef.

Q: Can I use chicken or vegetable broth instead of beef broth?
A: Yes, you can. The flavor will change but the soup will still be good.

Q: How do I keep meatballs from falling apart in the soup?
A: Make small, firm meatballs and form them gently. A short rest in the fridge before cooking helps them hold shape.

Conclusion

For a full recipe guide and another version to compare, see this Italian Meatball Soup Recipe.

Bowl of Italian meatball soup with fresh herbs and meatballs

Italian Meatball Soup

This Italian Meatball Soup is warm, simple, and full of good flavors. It features small meatballs, vegetables, and a clear beef broth, making it a hearty, comforting dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
For the Soup Base
  • 6 cups beef broth Can use chicken or vegetable broth as a substitute.
  • 1 can (14.5 oz) diced tomatoes Can swap for tomato sauce for a smoother broth.
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup pasta (optional) Add near the end of cooking.
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix well and form into small meatballs.
Cooking the Soup
  1. In a large pot, heat beef broth over medium heat. Add diced tomatoes, carrots, and celery.
  2. Bring the broth to a simmer and add the meatballs. Cook for about 15-20 minutes until meatballs are cooked through.
  3. If using pasta, add it now and cook according to package instructions.
Serving
  1. Serve hot, garnished with fresh parsley. Add a sprinkle of extra Parmesan and offer crusty bread or a simple salad on the side.

Notes

Cool the soup to room temperature before storing. Keep in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. If frozen with pasta, pasta may get soft; you can freeze without pasta and add fresh pasta when reheating. Make small meatballs for quick cooking and to keep them tender.