Italian Meatball Soup Recipe

When the weather turns cooler, there’s nothing more comforting than a big pot of soup simmering on the stovetop. In our house, this simple Italian meatball soup is a reliable and satisfying go-to recipe that everybody asks for again and again. Loaded with tender beef meatballs, colorful veggies, and tiny pasta swimming in a savory tomato broth, it’s the kind of meal that warms you from the inside out.

My family loves a good meatball, so the word “meatball” has become a verb in my house. I like to think I can “meatball” anything and transform it into a flavorful and multidimensional dish or protein-packed ingredient to be added to bowls, sandwiches, noodles, and more.

This recipe skews more on the traditional side, delivering perfectly tender, juicy meatballs in a deeply-flavorful broth. The combination of Parmesan, breadcrumbs, and Italian seasoning in the meatballs adds the perfect amount of richness and depth to the soup.

And while the meatballs are delicious on their own, they become something special when they simmer in the broth and soak up all those savory flavors.

Time-Saving Tips for Making My Italian Meatball Soup

I use a small cookie scoop to make uniform meatballs without all the hand-rolling. It speeds up the process and ensures that all the meatballs cook evenly. Alternatively, if you’re tight on time, pinch off “balls” of meat, place them on the sheet pan, and forget all about the rolling. Whatever shape they come off as is what goes into the soup. It will still taste delicious.

Sometimes I make the meatball mixture and roll out meatballs the night before I plan to cook. Covered and stored in the fridge, they make quick work of the soup come dinner night.

Many grocery stores sell diced onions, carrots, and celery, so you can skip the knife work and get straight to cooking. If you prefer to chop your own but still need to save time, there’s no shame in using a manual food chopper—an absolute must-have kitchen tool for busy nights!

Simple Upgrades

• Cook the noodles separately. Though this method uses an extra pot, it’s my preferred way of making any noodle soup. The soup ingredients and noodles get cooked to perfection, the noodles don’t “bloat” in the broth, and the soup remains brothy when stored in the fridge. As a bonus, everyone can add the amount of noodles they want. For my kids, that’s often a higher noodle-to-soup ratio. I always make a whole package of noodles and use any leftovers for school lunches. If you cook your noodles separately, you’ll only need 4 cups of broth.
• Boost the nutrients. Add chopped bell pepper with the carrots, onion, celery, and chopped spinach or kale at the end. Simmer for a couple of minutes just until the greens wilt.
• Make it a one-pot meal. To minimize cleanup and add flavor, cook the meatballs directly in the pot before making the rest of the soup. I like to do this in two batches. I cook them for 4 to 5 minutes on each side until they develop a “crust,” transfer them to a plate, then proceed with the recipe, adding them back in when I add the liquids.