Italian Meatball Soup Recipe

Italian Meatball Soup is the ultimate comfort food, combining the rich flavors of tender meatballs, aromatic herbs, vegetables, and a flavorful broth. This hearty dish is perfect for cooler months but equally satisfying year-round.

Whether you’re looking to make a quick weeknight dinner or a cozy meal to share with family, this recipe will hit the spot. In this detailed guide, we’ll walk you through a step-by-step process to create a delicious Italian Meatball Soup from scratch, offering tips, variations, and ways to elevate the dish for any occasion.

Cooking Instructions

Step 1: Make the Meatballs

1. Prepare the Meatball Mixture: In a large bowl, combine the ground beef (or beef and pork mixture), breadcrumbs, grated Parmesan, egg, minced garlic, oregano, basil, parsley, salt, and pepper. Use your hands to mix the ingredients until everything is well combined. Be careful not to overmix, as this can make the meatballs tough.
2. Form the Meatballs: Roll the mixture into small, bite-sized meatballs (about 1 inch in diameter). You should have approximately 20-25 meatballs, depending on the size. Place them on a tray or plate and set aside.
3. Brown the Meatballs: Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the meatballs in batches, being careful not to overcrowd the pot. Brown the meatballs on all sides, turning occasionally, for about 5-7 minutes. They don’t need to be fully cooked through, as they will finish cooking in the soup. Once browned, transfer the meatballs to a plate.

Step 2: Make the Soup Base

1. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for 4-5 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional minute until fragrant.
2. Add the Tomatoes and Broth: Pour in the diced tomatoes (including the juice) and stir to combine. Then, add the chicken broth (or beef broth), dried basil, oregano, and red pepper flakes if using. Bring the mixture to a gentle boil.
3. Simmer the Soup: Reduce the heat to low and let the soup simmer for about 10 minutes, allowing the flavors to meld together.

Step 3: Cook the Meatballs and Pasta

1. Return the Meatballs to the Pot: After the soup has simmered, carefully add the browned meatballs back into the pot. Stir gently to distribute the meatballs evenly throughout the soup. Simmer for another 10 minutes, allowing the meatballs to cook through completely.
2. Cook the Pasta: Stir in the pasta and cook according to the package instructions (usually 7-9 minutes), until the pasta is tender but still firm to the bite (al dente).

Step 4: Finish the Soup

1. Add the Greens: Once the pasta is cooked, stir in the chopped spinach or kale. Let it cook for 2-3 minutes until the greens wilt into the soup.
2. Season and Adjust: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes depending on your preference.
3. Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and a sprinkle of fresh parsley. Serve with crusty bread or a side salad for a complete meal.

Tips for Success

1. Don’t Overmix the Meatballs: When mixing the meatball ingredients, use a gentle hand. Overmixing can lead to dense and tough meatballs, which you want to avoid. Mix just until the ingredients are combined.
2. Size Matters: Keep the meatballs small, around 1 inch in diameter. This ensures they cook evenly and are bite-sized, making them easier to eat with the soup.
3. Browning the Meatballs: Browning the meatballs before adding them to the soup enhances their flavor and adds depth to the dish. However, if you’re short on time, you can skip this step and add the raw meatballs directly into the soup to cook.
4. Choose the Right Pasta: Small pasta like ditalini or orzo works best for this soup, as it complements the bite-sized meatballs. If using a larger pasta, consider cooking it separately and adding it to the soup just before serving to avoid overcooking.
5. Use Fresh Herbs for Extra Flavor: While dried herbs work perfectly in this recipe, adding fresh basil or oregano at the end can elevate the flavors even more.

Recipe Variations

1. Turkey Meatball Soup:

For a leaner option, substitute ground turkey or chicken for the beef. You can follow the same instructions, but be mindful that poultry tends to cook faster than beef.

2. Gluten-Free Italian Meatball Soup:

Use gluten-free breadcrumbs in the meatball mixture and swap the regular pasta for a gluten-free alternative. Ensure all other ingredients, like broth and canned tomatoes, are certified gluten-free.

3. Vegetarian Version:

Skip the meatballs entirely and replace them with plant-based meatball alternatives or sautéed mushrooms for a hearty texture. Use vegetable broth instead of chicken or beef broth.

4. Cheesy Meatball Soup:

For a cheesy twist, add small cubes of mozzarella cheese to the soup just before serving. The cheese will melt and create gooey pockets of flavor.

5. Spicy Meatball Soup:

If you like a bit of heat, increase the amount of red pepper flakes or add a diced jalapeño to the vegetable mixture. You can also use spicy Italian sausage in the meatball mixture for an extra kick.

Serving Suggestions

Italian Meatball Soup is a meal in itself, but here are a few ideas to round out your dinner:

1. Crusty Bread: Serve the soup with warm, crusty bread or garlic bread to soak up the flavorful broth.
2. Salad: A simple green salad with Italian dressing or a Caesar salad pairs nicely with the hearty soup.
3. Antipasto Platter: For a fun and traditional Italian touch, serve the soup alongside an antipasto platter with cured meats, cheeses, olives, and marinated vegetables.
4. Wine Pairing: A glass of red wine, such as Chianti or Sangiovese, complements the robust flavors of the soup perfectly.

Storage and Reheating

Refrigerating Leftovers:

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3 days.

Freezing:

• Italian Meatball Soup freezes well. Let the soup cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months.
• To reheat, thaw the soup in the refrigerator overnight and then warm it on the stove over medium heat.

Reheating:

• To reheat the soup, place it in a saucepan and warm over medium heat until heated through. Add a little extra broth if the soup has thickened too much while stored.

Frequently Asked Questions

1. Can I use frozen meatballs for this recipe?

Yes, if you’re short on time, frozen meatballs are a great shortcut. Simply add them to the soup during the simmering stage and adjust the cooking time according to the package instructions.

2. Can I make this soup in a slow cooker?

Absolutely! Brown the meatballs and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, adding the pasta and greens during the last 30 minutes.

3. Can I add other vegetables to this soup?

Yes, feel free to add other vegetables like zucchini, bell peppers, or potatoes to the soup. These can be added during the sautéing stage for extra nutrition and flavor.

Conclusion

Italian Meatball Soup is a wholesome, flavorful dish that brings comfort with every bite. Whether you’re feeding a crowd, preparing meals for the week, or simply craving a taste of Italy, this soup delivers. With its tender meatballs, rich broth, and hearty vegetables, it’s sure to become a family favorite. Plus, with all the variations and customization options, you can make it your own every time you cook it. Enjoy!

Yield: 6

Italian Meatball Soup Recipe

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Italian Meatball Soup is the ultimate comfort food, combining the rich flavors of tender meatballs, aromatic herbs, vegetables, and a flavorful broth. This hearty dish is perfect for cooler months but equally satisfying year-round. Whether you’re looking to make a quick weeknight dinner or a cozy meal to share with family, this recipe will hit the spot. In this detailed guide, we’ll walk you through a step-by-step process to create a delicious Italian Meatball Soup from scratch, offering tips, variations, and ways to elevate the dish for any occasion.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• For the Meatballs:
• 1 pound ground beef (or a mix of beef and pork)
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped (or 1 tsp dried parsley)
• 1/2 teaspoon Italian seasoning
• Salt and pepper, to taste
• For the Soup:
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken or beef broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1 cup small pasta (like ditalini or orzo)
• 3 cups baby spinach or kale
• Grated Parmesan, for serving
• Fresh parsley, for garnish

Instructions

1. Make the Meatballs:
   In a large bowl, combine the ground beef, grated Parmesan, breadcrumbs, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully incorporated.
   Form small meatballs (about 1 inch in diameter) and set them aside.
   
2. Brown the Meatballs:
   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, browning them on all sides (about 5-7 minutes). Once browned, remove the meatballs from the pot and set aside.
   
3. Cook the Vegetables:
   In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
   
4. Simmer the Soup:
   Add the diced tomatoes, broth, Italian seasoning, and basil to the pot. Stir to combine and bring the mixture to a simmer. Return the browned meatballs to the pot and cook for 10-15 minutes, allowing the flavors to meld together.
   
5. Add the Pasta and Greens:
   Stir in the pasta and cook for an additional 8-10 minutes, or until the pasta is tender. Add the spinach (or kale) and cook until wilted, about 2-3 minutes.
   
6. Serve:
   Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley. Serve with crusty bread for a complete meal.

Notes

Meatball Variations: You can use ground turkey or chicken instead of beef, or even store-bought frozen meatballs to save time.

Pasta Options: Any small pasta like orzo, ditalini, or even elbow macaroni works well in this soup.

Make Ahead: This soup can be made in advance and reheated, but you may need to add extra broth as the pasta absorbs liquid over time.