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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.
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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.