Italian Meatball Soup

Reasons to Love Italian Meatballs Soup

These might be the most bullet points I’ve ever written for reasons to love a recipe. There are just so many perks to this meal! Here are some of the reasons, and I’m sure you’ll find more.

• Just like Italian wedding soup — but with a rich tomato broth.
• Hearty and substantial enough to eat on its own (without a side dish).
• Done in under 30 minutes.
• Soup in general is great for meal prep, and this recipe is especially good.
• Freezer-friendly (before and after cooking).
• Great for the whole family. Kids love this because you can separate the meatballs and pasta and top everything with cheese!
• Full of veggies, and can easily add more, like spinach or kale.
• Easy to make gluten-free and dairy-free.
• Translates well to the slow cooker for a dump-and-go meal.

Grab These Key Ingredients

Here are the main ingredients in this comforting soup. Skip down to the recipe card below for the full recipe and exact measurements.

Make the Homemade Meatballs First

Add all of the meatball ingredients to a bowl and use a spoon or clean hands to mix well, making sure all of the eggs, breadcrumbs, cheese, and spices are incorporated into the ground beef.

Use a tablespoon to scoop out the meatballs and roll them into 1-inch-sized balls. You may need to wet your hands slightly if the meatballs are sticking to your hands. Drop them on a baking sheet and bake in the preheated oven for 10-12 minutes, until the meatballs reach an internal temp of just below 165°F. They will continue cooking when you take them out of the oven and while they simmer in the soup.

How to Make Italian Meatballs Soup

This is an overview with step-by-step photos, to make this Italian meatball soup recipe. Full printable instructions are in the recipe card below. You can also view the video tutorial below to watch instead of reading.

While the meatballs are cooking, start the soup. Add the olive oil to the bottom of a large pot or dutch oven over medium-high heat. When it’s hot and shimmering, add the onion, celery and carrots and cook for 3-4 minutes until they’re soft and the onion is translucent. Add the minced garlic and thyme and cook for another minute.

Pour in diced tomatoes, tomato sauce, and 4 cups of beef broth. Stir it well, then add the basil pesto, red pepper flakes, parmesan rind, and cooked tender meatballs. Increase the heat to high to bring the soup to a boil.

Once it’s boiling, add the uncooked pasta and cook for 8-10 minutes, until al dente. Pasta cook time will vary based on the pasta you use. Check the package directions and adjust cook time as needed. Stir the soup occasionally to make sure the pasta isn’t sticking to the bottom of the pot.

When done, remove the parmesan rind, turn the heat down to medium-low, and stir in basil. Taste and add salt and pepper as needed. Serve the soup warm with fresh grated parmesan cheese and a little bit of fresh parsley or basil.

Tips for Success

1. Make the meatballs smaller and the same size: Smaller meatballs will be easier to eat in a soup and will also cook more evenly.
2. Season the meatballs well: Use a variety of herbs and spices to give the meatballs plenty of flavor.
3. Use a good-quality broth: The broth is a key component of the soup, so be sure to use a high-quality chicken, beef, or vegetable stock.
4. Add the vegetables at the right time: Vegetables such as carrots and celery will take longer to cook, so be sure to add them to the pot at the appropriate time.
5. Don’t overcook the pasta: If you’re adding pasta to the soup, be sure to cook it just until it is al dente. Overcooked pasta can become mushy and unappealing.
6. Adjust the seasoning to taste: Taste the soup before serving and adjust the seasoning as needed. You may need to add more salt, pepper, or herbs to balance the flavors.

Dietary Modifications + Recipe Variations

More veggies: add bell peppers and use the spinach, or try Italian kale

More fiber: throw in a can of drained and rinsed cannellini beans.

Gluten-free: use gluten-free panko bread crumbs in the mini meatballs and gluten-free pasta in the soup. Gluten-free noodles tend to fall apart easier, especially cassava flour and bean-based pasta, so they will likely fall apart when you store them.

Dairy-free: swap the parmesan in the recipe for nutritional yeast and use almond milk and dairy-free pesto.

Leftovers and Storage

This hearty meatball soup is ideal for leftovers, and may even be better the next day! Here are a few tips to store, freeze and reheat this recipe.

Storage: let it cool to room temperature and then transfer it to an airtight container and store it in the fridge for 3-4 days.

Freezer: let it cool to room temperature and then transfer it to a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing the bag or container to prevent freezer burn. Store it flat in the freezer to save space for up to 3 months.

Reheat: When you’re ready to eat the soup, thaw it in the refrigerator overnight. Transfer the soup to a pot and heat it over medium heat until it is hot and bubbly. If the soup is too thick, you may need to add a little water or broth to thin it out.