Name: Italian Meatball Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: Meatballs; 1 lb (450 g) ground beef (or mix beef + sausage); 1/3 cup breadcrumbs (Italian style or plain); 1 large egg, lightly beaten; 1/3 cup grated Parmesan cheese; 2 Tbsp chopped fresh parsley (or 1 tsp dried); 1 tsp garlic powder or 1 clove garlic, minced; 1 tsp Italian seasoning; ½ tsp salt | ¼ tsp black pepper; Soup; 2 tsp olive oil; 1 medium onion, diced; 2 carrots, sliced; 2 celery stalks, chopped; 14–15 oz crushed tomatoes (1 can); Optional: 8 oz tomato sauce; 6 cups low‑sodium beef or chicken broth; ¾ cup small pasta (ditalini, orzo, pastina); 1–2 cups baby spinach or escarole; Salt, pepper to taste; Fresh parsley and extra Parmesan for serving

I’m excited to share a hearty Italian Meatball Soup stuffed with tender mini meatballs, aromatic vegetables, and short pasta in a rich tomato–broth. It’s full of flavor, comforting, and perfect for dinner any night of the week.

Italian Meatball Soup

Why I’ll Love This Recipe

I love how I can taste spaghetti-and-meatballs comfort in a bowl, but with soup’s warmth and ease. The meatballs add protein and texture, the vegetables boost nutrition and flavor, and tiny pasta or ditalini soaks up the broth beautifully. I find this comforting whether I’m making a cozy solo dinner or feeding family.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Ground beef (about 1 pound, preferably lean)
• Garlic (minced) and onion powder or fresh minced garlic and onion
• Italian seasoning and dried parsley
• Egg and Italian-style breadcrumbs or regular breadcrumbs
• Grated Parmesan cheese
• Olive oil
• Diced onion, celery, carrots
• Crushed tomatoes and tomato sauce
• Beef broth (or mix of broth and water)
• Short pasta such as ditalini or pastina
• Fresh parsley and extra Parmesan for serving

directions

I mix the ground beef, garlic, Italian seasoning, parsley, egg, breadcrumbs, Parmesan, salt and pepper until combined, then form into small bite-sized meatballs (~½–¾-inch).
I arrange them on a baking sheet and lightly coat with cooking spray or oil, then broil for about 8–10 minutes until lightly browned—this helps them stay intact in the soup.
Meanwhile, I heat olive oil in a large pot over medium heat and sauté onions, celery, and carrots until softened (about 4–5 minutes).
I stir in garlic briefly, then add crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper. I bring it all to a simmer.
Once simmering, I gently add the meatballs and dry pasta, then cook until the pasta is tender—about 10 more minutes.
I finish with chopped fresh parsley and optionally top each bowl with grated Parmesan before serving.

Servings and timing

This recipe serves about 4 servings. Prep time is approximately 20 minutes (including meatball mixing and forming), followed by 35–40 minutes cook time (meatball browning plus simmering), for a total of about 55–60 minutes.

Variations

I’ve personalized this recipe by:
• Swapping ground beef for ground turkey or mixing in Italian sausage depending on flavor preference.
• Adding a dollop of pesto into the meatball mix for extra moisture and fresh flavor.
• Tossing in spinach or escarole at the end for leafy greenness—especially if I’m after more texture and vitamins.

storage/reheating

I store leftovers in airtight containers in the refrigerator for up to 3–5 days. The pasta tends to soak up broth as it sits, so I add a splash of broth or water when reheating. Reheat gently on the stove over medium–low heat or microwave until warmed through. I’ve also frozen portions for up to 2–3 months, thawing overnight and reheating with extra broth to refresh the texture.

FAQs

Can I skip browning the meatballs before putting them in the soup?

I strongly prefer broiling them first—it caramelizes the outside and helps them stay intact rather than falling apart in the broth.

What size pasta is best?

I use small shapes like ditalini or pastina so they cook quickly and fit nicely in spoons—any short, small pasta works great (So Much Food).

Can I make tiny meatballs ahead of time?

Yes—I sometimes roll meatballs in advance and refrigerate until ready. I also freeze cooked meatballs separately and add them to hot soup later for convenience.

How do I keep the broth from getting too thick over time?

Because pasta absorbs liquid as it cools, I always add extra broth or water when reheating to get the consistency just right.

Is Italian meatball soup the same as Italian wedding soup?

They’re very similar but not identical. Italian wedding soup usually includes greens like escarole or spinach and might use chicken broth and smaller meatballs. Mine uses tomato-based broth and tomato sauces instead. (The Modern Proper, Coley Cooks)

Conclusion

I find this Italian Meatball Soup to be a satisfying, flavorful weeknight meal that’s both nourishing and comforting. Every bowl has little meatballs packed with flavor and pasta nestled in a savory tomato broth that warms me from the inside out. Whether I’m cooking for myself, family, or friends, it’s reliably a crowd-pleaser and always makes me feel at home.