Italian Meatballs and Gnocchi Soup: A Hearty Classic for Comfort and Flavor

When the days grow colder or the soul simply seeks warmth, few dishes offer as much comfort and satisfaction as a bowl of homemade soup. Among the many beloved options in Italian cuisine, Italian Meatballs and Gnocchi Soup stands out as a rich, filling, and deeply flavorful meal that combines tender meatballs, pillowy gnocchi, and a savory broth teeming with herbs and vegetables.

Rooted in the rustic kitchens of Italy, this dish is more than just food—it’s a celebration of tradition, hospitality, and the timeless marriage of simple ingredients brought together with care. Whether served as a first course at a family gathering or enjoyed as a hearty main dish on a quiet evening, Italian Meatballs and Gnocchi Soup embodies the kind of comfort that only homemade cooking can deliver.

In this comprehensive guide, we’ll explore every detail of preparing this dish from scratch—from crafting the perfect Italian meatballs to selecting the right type of gnocchi, balancing the broth, and even making thoughtful substitutions for dietary preferences. Along the way, you’ll learn about the origins of the recipe, tips from traditional Italian kitchens, and variations that suit both classic purists and modern cooks.

By the end of this article, you won’t just have a recipe—you’ll have a complete culinary experience. Whether you’re a seasoned home cook or a beginner eager to explore Italian flavors, this soup will become a cherished part of your repertoire.

Detailed Step-by-Step Instructions for Italian Meatballs and Gnocchi Soup

Preparing the Italian Meatballs

Italian meatballs are the heart of this soup—juicy, flavorful, and tender. Traditional Italian meatballs are small in size when added to soup, usually about 1 inch in diameter. This ensures they cook quickly and evenly without overwhelming the dish.

Ingredients for the Meatballs:

• 1 lb (450g) ground beef (80/20 for best flavor)

• ½ lb (225g) ground pork (optional, adds richness)

• 1 large egg

• ½ cup breadcrumbs (preferably Italian-style or fresh homemade)

• ¼ cup whole milk

• 3 tbsp finely chopped fresh parsley

• 3 cloves garlic, minced

• ¼ cup grated Parmesan cheese

• 1 tsp salt

• ½ tsp freshly ground black pepper

• ½ tsp dried oregano

• ¼ tsp crushed red pepper flakes (optional for a mild kick)

Instructions for Making the Meatballs:

1. Soak the Breadcrumbs:
   In a small bowl, combine the breadcrumbs and milk. Let them sit for 5–10 minutes until the breadcrumbs absorb the milk and soften. This step helps keep the meatballs moist.

2. Combine the Meats:
   In a large mixing bowl, combine the ground beef and pork. Use your hands or a large spoon to mix gently until just combined—avoid overmixing to prevent tough meatballs.

3. Add Aromatics and Cheese:
   Add the soaked breadcrumb mixture, egg, parsley, garlic, Parmesan, salt, pepper, oregano, and red pepper flakes. Mix until all ingredients are evenly incorporated. Again, use a light touch.

4. Shape the Meatballs:
   Roll the mixture into small meatballs, about 1 inch in diameter (a heaping teaspoon each). You should get approximately 35–40 mini meatballs.

5. Optional – Brown the Meatballs (for extra flavor):
   While not required, browning the meatballs in a skillet before adding them to the soup adds a deep, savory layer of flavor. To do this, heat 1–2 tablespoons of olive oil in a large skillet over medium-high heat. Add meatballs in batches and sear until browned on all sides (do not cook through). Transfer to a paper towel-lined plate.

Preparing the Soup Base

The broth forms the canvas for the dish, enriched with aromatics, vegetables, herbs, and the juices from the meatballs.

Ingredients for the Soup:

• 2 tbsp olive oil

• 1 medium yellow onion, finely diced

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 1 tsp salt (adjust to taste)

• ½ tsp ground black pepper

• ½ tsp dried thyme

• 1 tsp dried Italian seasoning (or a mix of basil, oregano, rosemary)

• 1 bay leaf

• 6 cups chicken broth (low sodium preferred)

• 2 cups water

• 1 (14 oz) can diced tomatoes, undrained (optional for a slightly tomato-based broth)

• Fresh parsley and basil (optional, for finishing)

Instructions for the Soup Base:

1. Sauté Aromatics:
   In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until the vegetables are soft and translucent.

2. Add Garlic and Herbs:
   Stir in the minced garlic, thyme, Italian seasoning, and bay leaf. Cook for 1–2 minutes, just until the garlic becomes fragrant.

3. Deglaze and Add Liquids:
   If you browned the meatballs in a skillet earlier, pour a splash of broth into the skillet to deglaze it and scrape up the browned bits, then pour that liquid into the soup pot (adds flavor).
   Add the remaining chicken broth and water to the pot. Stir to combine.

4. Add Tomatoes (Optional):
   If using, stir in the diced tomatoes with their juice. This adds a slightly acidic, sweet depth to the broth.

5. Bring to a Simmer:
   Turn the heat to medium-high and bring the soup to a gentle boil.

Cooking the Meatballs in the Soup

Cooking the meatballs directly in the soup infuses the broth with savory flavor and keeps the meatballs juicy.

Steps:

1. Add the Meatballs to the Broth:
   Once the soup is simmering, gently drop the raw or browned meatballs into the pot one by one. Be careful not to overcrowd or splash.

2. Simmer Until Cooked Through:
   Reduce the heat to medium-low and simmer for 20–25 minutes, partially covered. The meatballs should be fully cooked and tender. You can cut one open to ensure there’s no pink inside, or use a thermometer (internal temperature should reach 160°F or 71°C).

3. Skim the Broth (If Needed):
   If any foam or fat rises to the surface during cooking, skim it off with a spoon for a cleaner broth.

Adding the Gnocchi

Gnocchi are soft, pillowy pasta dumplings that cook quickly and soak up the flavor of the broth beautifully.

Ingredients:

• 1 lb (450g) potato gnocchi (fresh, refrigerated, or shelf-stable)

Instructions:

1. Add Gnocchi to Soup:
   Once meatballs are fully cooked, add the gnocchi directly into the simmering soup.

2. Cook Gnocchi Until Tender:
   Stir gently and cook for 3–5 minutes, or according to the package instructions, until gnocchi float to the surface and are tender.

3. Taste and Adjust Seasoning:
   At this point, taste the broth and adjust seasoning with salt and pepper as needed. Add a pinch of sugar if the tomatoes made it too acidic.

Finishing Touches and Serving

Finishing the soup with fresh herbs, grated cheese, and a touch of cream (optional) enhances flavor and presentation.

Optional Add-ins:

• A handful of baby spinach or chopped kale (stir in during the last 2–3 minutes of cooking)

• ¼ cup heavy cream or half-and-half (for a creamy version)

• Fresh basil or parsley, chopped

• Extra Parmesan or Pecorino Romano for serving

Final Steps:

1. Add Greens (Optional):
   If using spinach or kale, stir it into the hot soup and cook for 2–3 minutes until wilted.

2. Add Cream (Optional):
   For a creamier soup, stir in the cream just before serving. Do not boil after adding cream—gentle heat only.

3. Serve Hot:
   Ladle the soup into bowls. Top each serving with a sprinkle of grated Parmesan, a few torn basil leaves, and freshly ground black pepper.

4. Serve with Bread (Optional):
   A slice of crusty Italian bread or garlic bread makes a perfect accompaniment.