why make this recipe
This soup is warm, simple, and full of flavor. It uses easy ingredients and cooks fast. It feeds a family and makes good leftovers.
introduction
This Italian Meatball Soup mixes small meatballs, broth, tomatoes, and pasta for a cozy meal. It is great on cold nights and when you want a filling but light soup. For a different hearty choice, try this Italian sausage white bean soup which uses beans and sausage.
how to make Italian Meatball Soup
Make the meatballs first, then the broth, and cook the meatballs in the simmering broth. Add pasta at the end so it stays tender. If you want a thicker soup base, see this beef barley soup for ideas on adding grains or beans.
Ingredients :
- 1 pound ground beef or Italian sausage
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- 6 cups beef or chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup pasta (such as orzo or small shells)
- 1 teaspoon Italian seasoning
Directions :
- In a bowl, combine ground meat, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and pepper. Form into small meatballs.
- In a large pot, heat the broth over medium heat. Add diced tomatoes and Italian seasoning, bringing to a simmer.
- Add the meatballs to the broth and let cook for about 10 minutes.
- Once the meatballs are cooked, add pasta and cook according to the package instructions until al dente.
- Serve hot, garnished with additional parsley if desired.
how to serve Italian Meatball Soup
Serve hot in bowls. Add grated Parmesan and fresh parsley on top. Offer crusty bread or a side salad to make the meal complete.
how to store Italian Meatball Soup
Cool the soup to room temperature. Store in an airtight container in the fridge for 3–4 days. For longer storage, freeze for up to 2–3 months. If frozen with pasta, the pasta can get soft; you can freeze meatballs and broth separately and add fresh pasta when reheating.
tips to make Italian Meatball Soup
- Make meatballs small so they cook quickly and evenly.
- Do not overmix the meat; mix just until combined.
- Simmer gently; boiling can break the meatballs.
- If you plan to have leftovers, cook pasta separately and add when serving to avoid soggy pasta.
- Taste the broth and add salt or pepper at the end.
variation (if any)
- Use ground turkey or chicken for lighter meatballs.
- Add spinach or kale for extra greens.
- Stir in cooked beans for more protein and texture.
- Swap pasta for small rice or barley for a different feel.
FAQs
Q: Can I make the meatballs ahead of time?
A: Yes. Make and cook the meatballs, then refrigerate for up to 2 days or freeze for longer.
Q: Can I use store-bought meatballs?
A: Yes. Store-bought cooked meatballs work well. Add them to the broth to warm through.
Q: How do I keep the pasta from getting mushy?
A: Cook the pasta separately and add to bowls when serving, or add to the hot soup just before serving.
Q: Can I use fresh tomatoes instead of canned?
A: Yes. Use diced fresh tomatoes, but they may change the soup’s flavor slightly.
Q: Is this soup freezer friendly?
A: Yes. Freeze without the pasta for best texture. Reheat and add fresh pasta when ready to eat.
Conclusion
For a tested version of this classic dish with extra notes, see the Italian Meatball Soup Recipe.
Italian Meatball Soup
Ingredients
Method
- In a bowl, combine ground meat, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and pepper. Form into small meatballs.
- In a large pot, heat the broth over medium heat. Add diced tomatoes and Italian seasoning, bringing to a simmer.
- Add the meatballs to the broth and let cook for about 10 minutes.
- Once the meatballs are cooked, add pasta and cook according to the package instructions until al dente.
- Serve hot in bowls, garnished with additional parsley if desired.
- Add grated Parmesan and serve with crusty bread or a side salad for a complete meal.