Italian Meatball Soup

5 from 4 votes

This hearty Italian meatball soup is full of juicy meatballs, pasta, and tender vegetables simmered in a rich tomato broth. It's a simple, healthy, and delicious soup for every night of the week.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course, Soup

Cuisine: American, Italian

Diet: Gluten Free

Keyword: healthy soup, meatballs

Servings: servings

Author: Molly Thompson

Equipment

Large Pot or Dutch Oven
Sheet Pan

Ingredients

Italian Meatballs

1/2 cup panko bread crumbs gluten-free if needed
1/4 cup almond milk or whole milk
1 lb ground beef we used 85% lean
1 large egg
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup finely grated parmesan cheese or nutritional yeast (for dairy-free option)

Soup

2 tablespoons olive
2 celery ribs chopped
3 medium carrots peeled and sliced
1 small onion diced
3 cloves garlic minced
1 tablespoon fresh chopped thyme
1 14.5-ounce can diced tomatoes
1 15-ounce can tomato sauce
4-6 cups of beef stock
1/4 cup basil pesto homemade or store-bought
1 parmesan rind (the end of the parmesan wedge) optional*
1/4 teaspoon red pepper flakes
1 1/2 cups dry uncooked fusilli pasta or other shortcut pasta gluten-free if needed
2 tablespoons fresh chopped basil
3 cups fresh packed spinach optional
Salt & pepper to taste
Toppings: parmesan cheese, fresh basil and/or parsley

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Add the meatball ingredients to a large bowl and use a spoon or clean hands to mix well. Use a tablespoon to scoop out the meatballs and roll them into 3/4 - 1 inch balls. Wet your hands slightly if the meatballs are sticking to your hands.
Drop them on the prepared baking sheet and bake in the preheated oven for about 15 minutes, until the meatballs reach an internal temp of 165.
While the meatballs are cooking, start the soup. Add the olive oil to the bottom of a large stock pot or dutch oven over medium-high heat. When it’s hot and shimmering, add the chopped 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 the diced tomatoes, tomato sauce, and 4 cups of beef broth. Stir it well then add the basil pesto, red pepper flakes, and parmesan rind if using.When the meatballs are done cooking, carefully transfer them to the soup.
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 type of pasta you’re using. Check the package directions and adjust cook time as needed, being careful not to overcook the pasta. Stir the soup occasionally to make sure the pasta isn’t sticking to the bottom of the pot.
When it’s done, remove the parmesan rind and turn the heat down to medium-low and stir in basil and spinach, if using. Taste and add salt and pepper as needed. Add up to 2 cups more beef stock if needed to reach your desired consistency.
Serve the soup warm with parmesan cheese, more fresh basil and crusty bread if desired.

Video

Notes

Gluten-free: use gluten-free panko bread crumbs in the mini meatballs and gluten-free pasta in the soup. Note: gluten-free pasta breaks easily and may change the consistency of leftover soup.

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

Slow cooker option: make the meatballs according to the directions. You can make them and freeze them up to 3 months in advance. When you're ready to make the soup. Saute the veggies and garlic then transfer them to the slow cooker with the remaining ingredients, except for the pasta. Add the meatballs when they're done and cook on low heat for 6-8 hours. Before serving, turn the heat up to high, add the pasta and spinach if using and cook for 20 minutes, or until the pasta is al dente.

Parmesan rind: you can buy a wedge of parmesan and use the wedge to grate it for the meatballs then use the rind in the soup.

Storage and freezing: store cooled soup in an airtight container for up to 4 days. Soup freezes well for up to 3 months. Thaw overnight in the fridge. Warm the soup in a large pot on the stove or in the microwave. The pasta will absorb the broth as it's stored, so add more broth as needed to thin it out.

Nutrition