Italian Meatball Soup with Homemade Meatballs Recipe

There’s something about a hearty bowl of soup that can make you feel comforted and satisfied. Italian cuisine, known for its rich flavors and simple ingredients, brings us the beloved Italian Meatball Soup. This dish combines tender, homemade meatballs with a flavorful broth, hearty vegetables, and aromatic herbs that embody the warmth of Italian cooking. Whether you’re preparing it for a family dinner or a cozy evening with friends, this soup is a crowd-pleaser.

The star of this recipe is the homemade meatballs, made with a blend of ground beef and pork, seasoned with fresh herbs, garlic, and parmesan cheese. These juicy meatballs are simmered in a savory tomato-based broth, which is packed with vegetables like carrots, celery, and zucchini, adding freshness and depth to the soup. The final touch is the sprinkling of fresh basil and parsley, which not only enhances the flavor but also brings a burst of color to the dish.

Instructions

Step 1: Prepare the Meatballs

Homemade meatballs are the heart of this soup, and making them from scratch is well worth the effort. Here’s how to prepare them:

1. Mix the Ingredients: In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, fresh parsley, garlic, egg, oregano, basil, salt, and pepper. Use your hands or a spoon to mix until everything is well incorporated. Be careful not to overwork the meat mixture to avoid tough meatballs.

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2. Shape the Meatballs: Once the mixture is ready, use your hands to shape the mixture into small meatballs. Aim for about 1-inch balls, but you can adjust the size based on your preference. Wetting your hands lightly with water or olive oil can help prevent the mixture from sticking to your palms.

3. Brown the Meatballs: In a large skillet, heat a tablespoon of olive oil over medium-high heat. Working in batches, carefully place the meatballs in the skillet and cook them, turning occasionally, until they are browned on all sides. They don’t need to be fully cooked through at this point, as they will finish cooking in the soup later. Once browned, transfer the meatballs to a plate and set them aside.

Step 2: Prepare the Soup Base

While the meatballs are cooling, it’s time to make the soup base, which will be infused with all the rich flavors of the vegetables and herbs.

1. Sauté the Vegetables: In the same pot you will be using for the soup, heat a tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté them until they are softened, about 5-7 minutes. Stir occasionally to ensure they don’t burn.

2. Add Garlic and Zucchini: Add the minced garlic and diced zucchini to the pot. Sauté for another 2 minutes until the garlic becomes fragrant, making sure to stir frequently to avoid burning.

3. Deglaze and Add Tomatoes: Pour in the crushed tomatoes and scrape any browned bits from the bottom of the pot with a wooden spoon. These bits hold a lot of flavor and will enhance the broth. Stir to combine the tomatoes with the vegetables.

4. Add Broth and Seasonings: Pour in the chicken broth and water, followed by the dried basil, oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 3: Simmer the Soup and Meatballs

Now that the soup base is ready, it’s time to add the meatballs and let the flavors meld together.

1. Add the Meatballs: Gently place the browned meatballs into the simmering soup, being careful not to break them. Stir gently to make sure they’re submerged in the broth. Allow the soup to simmer, uncovered, for about 20-25 minutes, or until the meatballs are fully cooked through. If the soup begins to reduce too much, you can add a bit more water or broth to achieve your desired consistency.

2. Optional Add-ins: If you’re adding cooked pasta or greens, now is the time. If using pasta, cook it separately according to package instructions and add it to the soup in the last 10 minutes of simmering. If adding spinach or kale, stir it in during the last 5 minutes of cooking so it wilts into the soup.

Step 4: Adjust Seasoning and Serve

Once the meatballs are cooked and the soup is ready, it’s time to taste and adjust the seasoning.

1. Taste and Adjust: Taste the soup and adjust the seasoning with more salt, pepper, or herbs if necessary. If you prefer a richer flavor, you can add a splash of heavy cream or a small knob of butter at this stage.

2. Serve the Soup: Ladle the soup into bowls, ensuring each serving gets plenty of meatballs and vegetables. Garnish with fresh basil and parsley for color and added flavor. You can also sprinkle a little more grated Parmesan cheese on top for an extra cheesy kick.

3. Optional Additions: If you like, serve the soup with a side of crusty bread for dipping. A light drizzle of extra virgin olive oil on top of the soup can also add a touch of richness.

Step 5: Enjoy!

Your homemade Italian Meatball Soup is ready to be enjoyed. Whether you’re serving it as a comforting meal on a chilly day or as part of a family gathering, this soup is sure to satisfy. The tender meatballs, savory broth, and hearty vegetables create a delicious and filling dish that captures the essence of Italian home cooking.

Tips for Success

• Use Fresh Herbs: Fresh herbs like parsley and basil can elevate the flavor of the meatballs and the soup. Don’t skip them if possible!
• Customize the Vegetables: Feel free to add or substitute other vegetables based on your preference. Chopped bell peppers, potatoes, or green beans work well in this soup.
• Make-Ahead: This soup actually tastes better the next day! The flavors meld together overnight, making it an excellent make-ahead option. Store it in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months.
• Vary the Meat: For a different flavor, you can use ground turkey, chicken, or lamb in place of beef and pork.
• Pasta Option: If you prefer a heartier soup, add pasta to the mix. Just be sure to cook it separately to prevent it from getting too soft or mushy in the soup.

Conclusion

Italian Meatball Soup with Homemade Meatballs is a dish that will bring warmth and comfort to your table. By making the meatballs from scratch and simmering them in a rich, flavorful broth, you’ll create a dish that’s bursting with authentic Italian flavors. Whether you’re looking to impress guests or enjoy a cozy night at home, this soup is sure to become a favorite. Serve it with a sprinkle of fresh Parmesan and herbs, and you’ve got yourself a meal that’s both satisfying and delicious. Enjoy!

Yield: 8

Italian Meatball Soup with Homemade Meatballs Recipe

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There’s something about a hearty bowl of soup that can make you feel comforted and satisfied. Italian cuisine, known for its rich flavors and simple ingredients, brings us the beloved Italian Meatball Soup. This dish combines tender, homemade meatballs with a flavorful broth, hearty vegetables, and aromatic herbs that embody the warmth of Italian cooking. Whether you’re preparing it for a family dinner or a cozy evening with friends, this soup is a crowd-pleaser.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• For the Meatballs:
• 1 lb ground beef (or a mix of beef and pork)
• 1/2 cup fresh breadcrumbs (or Italian-style breadcrumbs)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 large egg
• 1 tbsp fresh parsley, chopped (or 1 tsp dried)
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for frying
• For the Soup:
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 4 cups chicken broth (or vegetable broth)
• 2 cups water
• 1 bay leaf
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup small pasta (like ditalini or orzo)
• Fresh basil or parsley for garnish
• Grated Parmesan for serving

Instructions

To make the meatballs:

1. In a bowl, combine the ground meat, breadcrumbs, Parmesan, garlic, egg, parsley, oregano, salt, and pepper. Mix gently until just combined (don’t overwork the mixture).
2. Roll the mixture into small meatballs, about 1 inch in diameter.
3. Heat a little olive oil in a large pan over medium heat. Brown the meatballs in batches, turning them to ensure they cook evenly. They don’t need to be fully cooked at this stage as they will finish cooking in the soup. Set them aside.

To make the soup:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the crushed tomatoes, chicken broth, water, bay leaf, basil, oregano, salt, and pepper. Bring the soup to a boil.
3. Once boiling, lower the heat to a simmer. Add the meatballs to the pot and cook for about 20 minutes, until they are cooked through and the soup is flavorful.
4. Add the pasta and cook for an additional 8-10 minutes, or until the pasta is tender.
5. Remove the bay leaf before serving.
6. Serve the soup hot, garnished with fresh basil or parsley and a sprinkle of Parmesan.

Notes

You can use a mix of ground beef and pork for extra flavor, or lean ground turkey for a lighter version.

You can make the meatballs ahead of time and refrigerate them for a day or freeze them for later use.

Feel free to add extra vegetables like carrots or celery to the soup for more texture.

If you prefer a thicker soup, you can reduce the amount of broth or puree a portion of the soup.