If you’re hunting for a bowl of pure comfort that delivers big on both flavor and heartiness, this Meatball Soup Recipe is going to become your new go-to. Juicy, tender meatballs swim in a vibrant tomato-infused broth, with plenty of colorful veggies and little pasta to make every spoonful wonderful. Whether you’re feeding a hungry crew on a chilly night or just craving something satisfying and homemade, this classic meatball soup brings everyone to the table with smiles. Trust me, once you’ve had it, you’ll look forward to leftovers almost as much as the first bowl!
Ingredients You’ll Need
The beauty of this Meatball Soup Recipe is how each simple ingredient packs a punch, making the final result both layered and lively. Nothing fancy, just honest, delicious staples that bring the soup to life with every bite.
- Ground beef or turkey (1 pound): Choose your favorite for the meatballs—turkey keeps things light, beef adds richness.
- Egg (1): Acts as the binder that holds those tender meatballs together.
- Breadcrumbs (¼ cup): Adds moisture and keeps the meatballs fluffy instead of dense.
- Grated Parmesan cheese (2 tbsp): Offers a salty, nutty depth right inside the meatballs.
- Italian seasoning (1 tsp): Infuses the soup with that signature Mediterranean flavor.
- Garlic cloves, minced (2): Brings a gentle, aromatic kick to both the meatballs and the broth.
- Salt (½ tsp): Essential for bringing out all the other savory flavors.
- Black pepper (¼ tsp): Just enough to perk up the mixture without overpowering it.
- Olive oil (1 tbsp): For sautéing the veggies—choose a fruity, good-quality oil if you can.
- Yellow onion, diced (1 small): A foundational veggie that sweetens as it cooks.
- Carrots, peeled and sliced (2): Add color and a delicate sweetness to the soup.
- Celery stalks, sliced (2): Give a pop of fresh, aromatic flavor.
- Low-sodium beef or chicken broth (6 cups): The comforting base that ties everything together—choose low-sodium to control saltiness.
- Canned diced tomatoes with juice (1 can/14.5 oz): Brings tang and body to the broth.
- Small pasta like ditalini or orzo (½ cup): Makes the soup hearty and satisfying—don’t overcook it!
- Fresh spinach or kale (2 cups): Adds leafy green vibrance and extra nutrition at the end.
- Fresh parsley, chopped (1 tbsp, optional): For a sprinkle of fresh, herby brightness just before serving.
How to Make Meatball Soup Recipe
Step 1: Mix and Shape the Meatballs
In a large mixing bowl, combine the ground beef or turkey, egg, breadcrumbs, Parmesan, Italian seasoning, minced garlic, salt, and black pepper. Mix everything together gently but thoroughly—don’t overwork the mixture or your meatballs can become tough. Using your hands or a small scoop, shape the mixture into small, 1-inch meatballs and set them aside on a plate. This simple step lays the foundation for seriously tender meatballs that will soak up all those lovely soup flavors.
Step 2: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté the vegetables for about 5 to 6 minutes, stirring occasionally, until they begin to soften and release their sweetness. This quick sauté creates a flavor base that brings extra depth to the broth—you’ll notice the aroma filling your kitchen already.
Step 3: Build the Broth and Cook the Meatballs
Pour in the broth and add the canned diced tomatoes (including the juice). Bring the mixture to a gentle boil. Carefully drop in your pre-shaped meatballs, making sure they’re nestled in but not crowded. Reduce the heat to a simmer and let everything cook uncovered for 15 to 20 minutes, giving those meatballs time to cook through and infuse the broth with their savory goodness.
Step 4: Simmer the Pasta
Stir in the small pasta and continue simmering for another 8 to 10 minutes, or until the pasta is tender but still has a little bite. The soup will thicken just a bit as the pasta cooks, making it beautifully hearty. Stir gently, so you don’t break up those lovely meatballs.
Step 5: Add the Greens and Finish
Now it’s time for your fresh spinach or kale. Stir it into the hot soup and let it wilt for just 1 to 2 minutes. Taste the broth and adjust seasoning if needed. When everything is tender and vibrant, your Meatball Soup Recipe is officially ready to serve!
How to Serve Meatball Soup Recipe
Garnishes
Let your bowls shine with a shower of chopped fresh parsley and a cozy sprinkle of extra Parmesan cheese. A little drizzle of your favorite olive oil, a twist of black pepper, or even a few chili flakes can add a lovely personal touch and elevate the presentation from rustic to restaurant-worthy.
Side Dishes
This Meatball Soup Recipe is plenty filling on its own, but a slice of crusty bread (warm sourdough or garlic toast, anyone?) is just the thing for dunking and scooping up every last bite. If you’re aiming for a full Italian-style meal, add a tangy green salad or marinated olives on the side—easy, classic, and delicious.
Creative Ways to Present
For a fun dinner party spin, serve the soup in individual mini Dutch ovens, or try ladling it over toasted bread slices to make a hearty “soup and crostini” twist. If you’re packing lunch, a wide-mouth thermos ensures the soup (and those tender meatballs) stay warm and satisfying all afternoon.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Meatball Soup Recipe to airtight containers and refrigerate. It’ll keep beautifully for up to 4 days. The flavors actually deepen overnight, making each reheated bowl especially delicious! If the pasta soaks up a bit too much liquid, just stir in a splash of broth when reheating.
Freezing
You can freeze this soup for longer storage, but for best texture, cook and freeze the meatballs and broth without the pasta or greens. Thaw overnight in the fridge, bring to a boil, then add pasta and greens fresh when reheating. This way, everything tastes just-made!
Reheating
Gently reheat the Meatball Soup Recipe on the stovetop over medium heat, stirring occasionally. Microwave reheating works too—cover loosely and heat in 1-minute bursts, stirring in between. Add a little extra broth if the soup seems thick, and garnish with fresh parsley or cheese to revive the flavors.
FAQs
Can I use ground chicken or pork instead of beef or turkey?
Absolutely! Ground chicken or pork both work wonderfully in this Meatball Soup Recipe. Just make sure to watch the cooking time; lean meats can cook a little faster, and you want to keep the meatballs juicy.
Is this soup gluten-free?
It can be! Swap out traditional breadcrumbs for gluten-free breadcrumbs and choose a gluten-free pasta. Double-check your broth as well, and you’re all set for a gluten-free version the whole family can enjoy.
What other vegetables can I add to the soup?
Feel free to toss in zucchini, potatoes, or even bell peppers for extra color and flavor. This Meatball Soup Recipe is very flexible—use whatever is looking fresh in your fridge.
How do I keep the meatballs from falling apart?
Be careful not to overmix the meatball mixture, and let them rest for a few minutes after shaping. Slide them into simmering (not boiling) broth, and avoid stirring too vigorously until they have set.
Can I make the meatballs ahead of time?
Yes! You can prep and freeze the meatballs either raw or cooked. Just thaw in the refrigerator overnight, then drop them into your soup whenever you’re ready for a quick homemade meal.
Final Thoughts
There’s a special kind of magic that happens with this Meatball Soup Recipe—a pot full of classic flavors, warmth, and comfort that just makes life feel a little more delicious. Give it a try, and you’ll soon find it’s one of those recipes you can’t help but make on repeat. Happy cooking!
Print
Meatball Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty Meatball Soup recipe that combines savory meatballs with vegetables, pasta, and flavorful broth. Perfect for a cozy family meal on a chilly evening.
Ingredients
For the Meatballs:
- 1 pound ground beef or turkey
- 1 egg
- 1/4 cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 6 cups low-sodium beef or chicken broth
- 1 can (14.5 oz) diced tomatoes with juice
- 1/2 cup small pasta (like ditalini or orzo)
- 2 cups fresh spinach or kale
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare the Meatballs: In a mixing bowl, combine ground meat, egg, breadcrumbs, Parmesan, Italian seasoning, garlic, salt, and pepper. Form into small meatballs.
- Cook the Soup: Heat olive oil in a pot, sauté onion, carrots, and celery. Add broth and tomatoes, bring to a boil. Drop in meatballs, simmer for 15–20 minutes. Add pasta, cook for 8–10 minutes. Stir in spinach or kale, cook for 1–2 minutes.
- Serve: Adjust seasoning if needed. Serve hot, garnished with parsley and Parmesan.
Notes
- For a heartier version, add cooked white beans.
- You can make the meatballs ahead and freeze them for faster prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 6g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
