Meatball Soup Recipe
There’s nothing quite as comforting as a big, steaming bowl of Meatball Soup—the kind where each spoonful brings together savory beef, hearty veggies, tender pasta, and a rich tomato broth. This recipe is pure coziness, packed with homemade meatballs that are bursting with flavor, floating alongside carrots, celery, and ditalini pasta, all married in a herby tomato-chicken broth. Whether it’s a chilly night or you just need a hug in a bowl, you’ll want to keep this Meatball Soup on your regular rotation.
Ingredients You’ll Need
Gathering your ingredients for Meatball Soup is wonderfully straightforward. Each component serves an important purpose, from adding richness and texture to providing a vibrant pop of color—the real secret here is how the flavors all meld together into something greater than the sum of its parts.
- Ground beef (1 lb, 90 to 93% lean): The star of the show, it provides savory depth to your meatballs without too much excess fat.
- Panko bread crumbs (1/2 cup): These airy crumbs keep the meatballs light and prevent them from being dense.
- Finely shredded parmesan cheese (1/2 cup, plus more for serving): Adds nutty, salty richness inside the meatballs and as a final flourish.
- Fresh parsley (6 Tbsp, divided): This herb lifts the soup with fresh, vibrant flavor and beautiful green flecks throughout.
- Large egg (1): The binder, ensuring your meatballs hold together without being tough.
- Italian seasoning (2 tsp, divided): Brings classic herbaceous notes to both the meatballs and the broth.
- Salt and black pepper (1/2 tsp each, plus more for soup): Essential for seasoning both the meatballs and the soup base.
- Olive oil (2 Tbsp, divided): Used to sauté veggies and brown the meatballs for extra flavor.
- Yellow onion (1 1/2 cups, chopped): Lays the flavor foundation for a deeply savory soup base.
- Carrots (1 cup, diced, about 2 medium): Add natural sweetness and lovely orange color.
- Celery (3/4 cup, thinly sliced, about 2 ribs): Offers crunch and that classic soup flavor.
- Garlic (1 1/2 Tbsp, minced, about 4 cloves): A punchy background note that brings everything together.
- Low-sodium chicken broth (3 cans, 14.5 oz each): This forms a rich, savory base and can be supplemented if you want a thinner soup.
- Crushed tomatoes (1 can, 14.5 oz): For depth, body, and a sweet-tart tomato foundation.
- Petite diced tomatoes (1 can, 14.5 oz): Provide juicy tomato bursts throughout the soup.
- Dry ditalini pasta (1 cup): These tiny tubes are just the right size for keeping each bite balanced.
- Fresh basil (3 Tbsp, chopped): Stirred in at the finish, basil gives the soup an aromatic, Italian touch.
How to Make Meatball Soup
Step 1: Mix the Meatball Ingredients
Start by working the ground beef, panko, parmesan, egg, 2 tablespoons of parsley, half the Italian seasoning, and half the salt and pepper together in a big bowl. The secret here is to mix just until the ingredients are combined—don’t overwork the beef, or your meatballs might turn out tough instead of melt-in-your-mouth tender. A gentle hand yields perfectly juicy meatballs for your Meatball Soup.
Step 2: Shape the Meatballs
Scoop out a little over a tablespoon of the mixture for each meatball. A small cookie scoop makes this super easy, but hands work just fine! Roll them between your palms and line them up on a baking sheet or cutting board as you go. Keeping the meatballs similar in size ensures they’ll cook evenly in your Meatball Soup.
Step 3: Sauté the Vegetables
Heat up 1 tablespoon of olive oil in a large pot over medium heat. Add in the chopped onion, carrots, and celery. Sauté for 8 to 9 minutes, stirring occasionally, until the vegetables have softened and the kitchen smells amazing. Toss in the minced garlic and cook for just a minute more, which builds a wonderful base for the soup’s broth.
Step 4: Brown the Meatballs
While the veggies are cooking, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the meatballs in batches, leaving some space between them. Let them brown for about 2 minutes on each side. Don’t worry about cooking through—they’ll finish in the soup. As they brown, transfer them to a plate. If there are savory brown bits left in the pan, deglaze with a splash of chicken broth and pour it all into your pot—that’s pure flavor magic for your Meatball Soup!
Step 5: Build the Broth
With the veggies softened, pour in the chicken broth, crushed tomatoes, petite diced tomatoes, the rest of the Italian seasoning, and a sprinkle of salt and pepper. Give it a good stir and bring it to a simmer over medium-high heat. The aromas will have everyone circling the kitchen, guaranteed.
Step 6: Add Meatballs and Pasta
Gently nestle the browned meatballs and ditalini pasta into the simmering broth. Lower the heat to medium-low and let everything bubble away, stirring occasionally. In about 13 to 15 minutes, the pasta turns perfectly tender, and your meatballs finish cooking through—imbuing every spoonful of soup with rich, meaty flavor.
Step 7: Finish with Herbs and Cheese
Turn off the heat and stir in the remaining fresh parsley and all of the chopped basil. The fresh herbs add a pop of color and fragrance right at the end. If your Meatball Soup thickens as it sits, just stir in a splash more broth. Ladle into bowls and finish each serving with a generous sprinkle of shredded parmesan cheese to taste. Pure heaven!
How to Serve Meatball Soup
Garnishes
There’s something so satisfying about the final touches: scatter extra parmesan over each bowl, add a dusting of chopped fresh basil or parsley for greenery, and a crack of black pepper for a little kick. If you love heat, a pinch of crushed red pepper flakes does wonders. Garnishing not only boosts flavor, it also makes your Meatball Soup look extra inviting.
Side Dishes
A warm, crusty loaf of Italian bread is a must for dunking—perfect for capturing every drop of that savory broth. For a lighter side, a crisp green salad dressed with a zippy vinaigrette provides a refreshing contrast. You can even serve this soup with a platter of roasted vegetables or simple garlic toasts to round out the meal. Meatball Soup already has it all, but a few sides turn it into a true feast.
Creative Ways to Present
Try serving your Meatball Soup in individual oven-safe bowls, and run them under the broiler with parmesan and mozzarella for a melty, gratinéed top. Or, for a cozy family-style presentation, ladle the soup into a big tureen at the center of the table, letting everyone serve themselves. Small pasta bowls or even big mugs work wonderfully—plus, it makes the experience feel fun and comforting.
Make Ahead and Storage
Storing Leftovers
Leftover Meatball Soup keeps beautifully in the fridge for up to four days. Just let it cool completely, then transfer to airtight containers. Keep it on hand for quick lunches or dinners—the flavors actually deepen and improve overnight.
Freezing
You can absolutely freeze Meatball Soup! For the best texture, consider freezing it before adding the pasta, since pasta can soften a bit after thawing and reheating. Store the soup in freezer-safe containers for up to three months. When ready to enjoy, thaw overnight in the fridge, then bring to a gentle simmer on the stove, adding fresh-cooked pasta if desired.
Reheating
To reheat, just pour your Meatball Soup into a pot and warm it gently over medium heat. Add a splash of broth or water if it’s thickened up. Microwave reheating works too—just use a microwave-safe bowl and stir halfway through. The soup reheats quickly and stays just as delicious as the day you made it.
FAQs
Can I use a different type of meat for the meatballs?
Absolutely! While traditional Meatball Soup calls for beef, ground turkey, chicken, or even pork can be swapped in. Just keep an eye on cooking times—leaner meats may cook a touch faster, so check for doneness as you simmer.
What if I don’t have ditalini pasta?
No worries at all! Any small pasta shapes, like elbow macaroni, orzo, or even mini shells, will work perfectly. The key is to pick something bite-size so every spoonful is balanced and easy to eat.
Is there a way to make Meatball Soup gluten free?
Definitely! Use gluten free panko or breadcrumbs for the meatballs, and substitute with gluten free pasta in the soup itself. Everything else in this recipe is naturally gluten free, so it’s easy to adapt for dietary needs.
Can I prepare the meatballs ahead of time?
Yes—making the meatballs in advance is a great time saver. Shape and refrigerate them up to a day ahead or freeze them (uncooked or cooked). Thaw overnight in the fridge if frozen, then proceed with the recipe as usual.
How can I prevent the pasta from getting mushy in leftovers?
For best results, you can cook pasta separately and add it to each bowl before serving, especially if you plan on having leftovers. This way, the pasta keeps its perfect “al dente” bite, even after a few days!
Final Thoughts
If you crave a meal that brings everyone to the table with smiles, you can’t go wrong with a pot of homemade Meatball Soup. It’s classic, comforting, and so easy to make a tradition. I hope you give it a try soon—there’s a bowl of cozy, flavorful joy just waiting for you!
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Meatball Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This hearty Meatball Soup is a comforting and satisfying dish perfect for colder days. Tender meatballs, vegetables, and pasta simmered in a flavorful broth make this soup a complete meal in a bowl.
Ingredients
For Meatballs:
- 1 lb 90 to 93% lean ground beef
- 1/2 cup (1.2 oz) panko bread crumbs
- 1/2 cup (1 oz) finely shredded parmesan cheese, plus more for serving
- 6 Tbsp chopped fresh parsley, divided
- 1 large egg
- 2 tsp Italian seasoning, divided
- 1/2 tsp each salt and black pepper, plus more for soup
- 2 Tbsp olive oil, divided
For Soup:
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots (2 medium)
- 3/4 cup thinly sliced celery (2 medium ribs)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 3 (14.5 oz) cans low-sodium chicken broth (5 1/4 cups), plus more to thin if desired
- 1 (14.5 oz) can crushed tomatoes
- 1 (14.5 oz) can petite diced tomatoes
- 1 cup (4.5 oz) dry ditalini pasta
- 3 Tbsp chopped fresh basil
Instructions
- For the meatballs: In a mixing bowl, combine beef, panko, parmesan, egg, 2 Tbsp parsley, 1 tsp Italian seasoning, salt, and pepper. Form mixture into meatballs.
- Cook meatballs: Brown meatballs in olive oil, then set aside.
- Saute vegetables: In a pot, saute onion, carrots, and celery, then add garlic.
- Prepare soup: Add chicken broth, crushed tomatoes, diced tomatoes, and seasonings. Simmer.
- Add meatballs and pasta: Once soup is simmering, add meatballs and pasta. Cook until pasta is tender.
- Finish soup: Stir in parsley and basil. Adjust consistency with more broth if needed.
- Serve: Top with parmesan cheese and enjoy!
Notes
- This soup freezes well for future meals.
- You can customize the vegetables and herbs to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 95mg
Keywords: Meatball Soup, Italian Soup, Comfort Food, Homemade Soup
