There is nothing quite as comforting and soul-satisfying as a hearty bowl of Italian Meatballs Soup Recipe. Packed with tender, juicy meatballs, vibrant vegetables, and a rich, flavorful broth, this soup combines rustic Italian charm with homestyle warmth. Each spoonful brings together a perfect balance of savory ground meats, aromatic herbs, and a touch of cheesy goodness that feels like a warm hug on a chilly day. Whether you’re recovering from a long week or simply craving a cozy dinner, this Italian Meatballs Soup Recipe will quickly become your go-to favorite.
Ingredients You’ll Need
Gathering simple and fresh ingredients is the first step to nailing this Italian Meatballs Soup Recipe. Each component plays its part, from the savory meats creating tender meatballs to the fresh vegetables adding color, sweetness, and texture to the broth.
- 1 pound ground beef: Provides hearty flavor and a tender base for the meatballs.
- 1/2 pound ground pork: Adds moisture and richness, ensuring juicy meatballs.
- 1/2 cup grated Parmesan cheese: Infuses a sharp, salty bite that brightens the meat mixture.
- 1/4 cup breadcrumbs: Acts as a binder to keep the meatballs tender without falling apart.
- 1 large egg: Holds the meatballs together for perfect consistency.
- 2 cloves garlic, minced: Brings a fragrant, aromatic depth to the meat and soup base.
- 1 teaspoon dried basil: Adds subtle herbal notes typical of Italian cooking.
- 1 teaspoon dried oregano: Enhances the classic flavor of the broth and meatballs.
- Salt and pepper to taste: Essential for seasoning both meat and soup just right.
- 6 cups chicken or beef broth: Creates the savory, comforting soup base.
- 1 large onion, diced: Adds sweetness and depth when sautéed.
- 2 carrots, diced: Provide natural sweetness and vibrant color.
- 2 celery stalks, diced: Brings a mild, aromatic crunch to the soup’s texture.
- 1 can (14.5 oz) diced tomatoes: Adds acidity and richness to the broth.
- 1 cup small pasta (such as ditalini or acini di pepe): Offers comforting, chewy bites throughout the soup.
- Fresh parsley, chopped (for garnish): Brightens the finished dish with fresh, herbal notes.
How to Make Italian Meatballs Soup Recipe
Step 1: Mix and season the meatball mixture
Start by combining ground beef, ground pork, Parmesan, breadcrumbs, egg, garlic, basil, oregano, salt, and pepper in a large bowl. Mixing everything well ensures the flavors meld perfectly and sets the foundation for juicy, flavorful meatballs.
Step 2: Shape the meatballs
Roll the mixture into small, 1-inch meatballs. Keeping them bite-sized helps them cook evenly and makes every spoonful easy to enjoy.
Step 3: Sauté the vegetables
In a large pot, heat olive oil and add onion, carrots, and celery. Sauté until tender and fragrant, about 5 to 7 minutes. This step builds the aromatic base of the soup, layering flavors from the very start.
Step 4: Add broth and tomatoes
Pour in the diced tomatoes and chicken or beef broth, bringing the pot to a boil. This liquid base will become the heart of your mouthwatering Italian Meatballs Soup Recipe.
Step 5: Cook the meatballs in the broth
Reduce heat to a gentle simmer and add the meatballs carefully to prevent breaking. Let them cook for about 20 minutes until they float on the surface and are cooked through, soaking up the broth’s rich flavors.
Step 6: Add pasta and cook until al dente
Stir in your choice of small pasta, cooking according to package instructions (usually 8 to 10 minutes) until tender yet firm. This adds a delightful chewiness to the soup, making it even more satisfying.
Step 7: Final seasoning and serve
Give the soup a taste and adjust salt and pepper as needed. Ladle the steaming soup into bowls and garnish with freshly chopped parsley for a burst of freshness.
How to Serve Italian Meatballs Soup Recipe
Garnishes
The perfect finishing touch is a sprinkle of fresh parsley, which adds color and a herbal brightness that cuts through the richness. For extra indulgence, you can also add a little grated Parmesan on top just before serving.
Side Dishes
Serve the soup alongside crusty Italian bread or garlic bread for dunking. A simple green salad with a light vinaigrette also pairs wonderfully, balancing the hearty soup with fresh, crisp textures.
Creative Ways to Present
For a more fun presentation, serve the soup in mini bread bowls or even large mugs for a casual get-together. Topping each bowl with a few basil leaves or a drizzle of high-quality olive oil can elevate the visual appeal and flavor.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to three days. Store in an airtight container and note that the pasta will soak up the broth over time, so you might want to cook and add fresh pasta when reheating.
Freezing
You can freeze Italian Meatballs Soup Recipe without the pasta for up to three months. Freeze the soup and meatballs separately from the pasta to maintain texture. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Gently warm the soup over medium heat on the stove, adding a splash of broth or water if it has thickened. If you’ve stored pasta separately, add it in the last few minutes to heat through without becoming mushy.
FAQs
Can I use all ground beef instead of mixing pork and beef?
Absolutely! Using all ground beef will still give you delicious meatballs, though the pork adds extra moisture and richness. If you prefer beef alone, consider adding a bit more breadcrumbs or cheese to keep meatballs tender.
What kind of small pasta works best for this soup?
Small shapes like ditalini, acini di pepe, or even small elbows work perfectly because they cook quickly and fit well with the meatballs and broth. Avoid larger pasta as it can overpower the soup.
Can I prepare the meatballs ahead of time?
Yes! You can shape the meatballs and store them uncooked in the fridge for up to a day, or freeze them for longer storage. This can save time and make assembling the soup quicker when you’re ready.
Is this soup spicy, and can I make it spicy if I want?
The classic Italian Meatballs Soup Recipe is mild, focusing on herbs and fresh flavors. However, you can easily add a pinch of red pepper flakes or a splash of hot sauce to the broth for a bit of heat.
Can I substitute beef or chicken broth with vegetable broth?
Definitely! Vegetable broth provides a lighter option and works well if you want a vegetarian take on the broth while keeping the meatballs as the protein source.
Final Thoughts
This Italian Meatballs Soup Recipe isn’t just food; it’s a celebration of flavor, tradition, and comfort in one bowl. Once you make it, its warmth and heartiness will invite you back again and again. So go ahead, gather your ingredients, and treat yourself to this timeless, soul-warming delight—you deserve it!
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Italian Meatballs Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Italian Meatballs Soup is a hearty and comforting dish featuring tender homemade meatballs simmered in a flavorful broth with vegetables, diced tomatoes, and small pasta. This classic soup combines the rich taste of beef and pork meatballs with aromatic herbs and vegetables, perfect for a satisfying meal on a chilly day.
Ingredients
For the Meatballs
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Soup
- 6 cups chicken or beef broth
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 1 cup small pasta (such as ditalini or acini di pepe)
- Fresh parsley, chopped (for garnish)
- Olive oil (for sautéing)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef, ground pork, grated Parmesan cheese, breadcrumbs, egg, minced garlic, dried basil, dried oregano, and salt and pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape the Meatballs: Form the meat mixture into small, approximately 1-inch diameter meatballs. Set them aside on a plate or tray.
- Sauté Vegetables: Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery and sauté until the vegetables are tender and fragrant, about 5 to 7 minutes.
- Add Tomatoes and Broth: Pour in the diced tomatoes along with their juices and the chicken or beef broth. Bring the mixture to a rolling boil.
- Add Meatballs to Simmer: Reduce the heat to a gentle simmer. Carefully add the formed meatballs into the pot, ensuring they are submerged in the broth.
- Simmer Meatballs: Let the soup simmer for about 20 minutes, or until the meatballs are cooked through and have risen to the top of the soup.
- Cook the Pasta: Stir in the small pasta and cook according to package directions until al dente, typically about 8 to 10 minutes.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Serve the soup hot, garnished with freshly chopped parsley for a burst of color and flavor.
Notes
- Use fresh parsley for garnish to enhance the flavor and presentation.
- You can substitute ground turkey or chicken for a lighter version of meatballs.
- For a gluten-free option, use gluten-free breadcrumbs and pasta.
- Leftover soup can be stored in the refrigerator up to 3 days or frozen for longer storage.
- If the soup thickens after refrigerated, add a little broth or water when reheating.
