This Italian Meatball Soup is warm and comforting, packed with juicy meatballs, tender vegetables, and tasty broth. It’s like a hug in a bowl!
Making this soup is so easy! I love how you can use leftover pasta too. If you’re like me, you might end up sipping the broth straight from the bowl. Yum!
Key Ingredients & Substitutions
Ground Meat: I love using a mix of beef and pork for meatballs because it adds depth of flavor. If you prefer a leaner option, ground turkey or chicken works too! Just make sure to add some fat for moisture.
Breadcrumbs: Regular or Italian seasoned breadcrumbs are great for binding. If you have gluten-free needs, try crushed gluten-free crackers or oats. You could also use panko for extra crunch!
Parmesan Cheese: Grated Parmesan adds a wonderful salty kick. If you’re dairy-free, you can skip it or use a dairy-free cheese alternative, though it may change the flavor slightly.
Pasta: Small shapes like orzo or ditalini fit perfectly in this soup. You can substitute any small pasta you have on hand or use zucchini noodles for a low-carb version.
How Do I Get the Meatballs Just Right?
Making meatballs that are juicy but not tough is about the right technique. Here’s my easy guide:
- Combine the ingredients gently; over mixing can make them dense. Just mix until everything is incorporated.
- Form the meatballs evenly, about 1 inch in size, for even cooking.
- Browning them helps develop flavor—don’t crowd the pan! Do it in batches if needed.
- After browning, simmer them in the soup for tender meatballs that soak up flavors.
Italian Meatball Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef or a mix of beef and pork
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped (plus extra for garnish)
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Soup:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or beef broth
- 1 (14 oz) can diced tomatoes
- 1 cup small pasta (like orzo, ditalini or small shells)
- Salt and pepper to taste
- Fresh basil or parsley, chopped for garnish
- Grated Parmesan cheese for serving
How Much Time Will You Need?
This Italian Meatball Soup takes about 30 minutes of prep and cooking time. You’ll want to spend around 10-15 minutes making the meatballs and browning them, and then another 15-20 minutes to make the soup and combine everything. All that’s left is enjoying a warm bowl of goodness!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, mix together the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, Italian seasoning, and a pinch of salt and pepper. Be sure to mix until everything is just combined—don’t overwork it!
2. Shape the Meatballs:
Form small meatballs about 1 inch in diameter and set them aside on a plate.
3. Brown the Meatballs:
In a large pot, heat up the olive oil over medium heat. Add the meatballs in batches, cooking until they are nicely browned on all sides—this usually takes about 5 minutes. They don’t need to be fully cooked yet, so just sear them and then set them aside.
4. Sauté the Vegetables:
In the same pot, toss in the chopped onion, diced carrots, and diced celery. Cook while stirring occasionally until the vegetables soften, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant.
5. Add Broth and Tomatoes:
Pour in the broth and the can of diced tomatoes (including their juices). Bring everything to a simmer to heat well.
6. Let It Simmer:
Add the browned meatballs back into the pot and let the soup simmer for 15 minutes, or until the meatballs are fully cooked through.
7. Cook the Pasta:
Add the small pasta to the soup and cook according to the package instructions until al dente—this should be about 8-10 minutes depending on the pasta shape.
8. Taste and Adjust:
Give the soup a taste and adjust the seasoning with more salt and pepper if needed.
9. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh parsley or basil and a sprinkle of Parmesan cheese. Enjoy with some crusty bread for dipping!
This Italian Meatball Soup is not only delicious but also brings a cozy feeling to any meal. Enjoy!
Can I Use Different Meats for the Meatballs?
Absolutely! You can use ground turkey, chicken, or even a mix of sausage and beef. Just remember that leaner meats may require a bit of extra seasoning or fat to keep them moist.
How Can I Make This Soup Vegetarian?
You can easily make a vegetarian version by using plant-based meat substitutes or making meatballs with lentils, beans, or quinoa. Use vegetable broth and add more veggies to make it hearty!
What Should I Do With Leftover Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave. You may want to add a splash of broth if it thickens too much!
Can I Freeze This Soup?
Yes, Italian Meatball Soup freezes well! Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating, and enjoy a cozy meal anytime!