This Italian Meatball Soup is a warm hug in a bowl! Hearty meatballs swim in a tasty broth with veggies and pasta, making it a perfect dish for any day.
It’s like a cozy Italian restaurant in your kitchen! I love serving it with crusty bread for dipping—yum! It’s quick to whip up, and everyone goes back for seconds. 🍝
Key Ingredients & Substitutions
Ground Beef: You can use a mix of beef and pork for extra flavor, but turkey or chicken is a lighter option. I often mix in some Italian sausage for a spicy kick!
Parmesan Cheese: Freshly grated Parmesan gives the best flavor. If you’re avoiding dairy, try nutritional yeast for a cheesy taste without the cheese.
Bread Crumbs: I like using plain or Italian-seasoned breadcrumbs. If you prefer gluten-free, you can use crushed gluten-free crackers or oats instead.
Diced Tomatoes: Canned tomatoes are super convenient, but fresh tomatoes work too! Just chop them up and add them to the pot. If you want a bit of sweetness, use fire-roasted tomatoes.
Greens: Spinach and kale are my favorites for this soup, but feel free to use Swiss chard or even arugula for something different!
How Do I Make Fluffy Meatballs?
Want to nail those meatballs? Mixing the ingredients gently is the key. Overmixing can make them tough. Here’s how:
- In a big bowl, mix all meatball ingredients just until combined.
- Shape them gently into small balls, about 1 inch wide. Don’t pack them too tightly!
After browning, let them finish cooking in the soup. This keeps them tender and moist while adding great flavor to your broth!
Italian Meatball Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp dried oregano
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth (or vegetable broth)
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can white beans, drained and rinsed
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- 1 cup small pasta (like ditalini or mini rotini)
- 3 cups fresh spinach or kale, chopped
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese for serving
Bread, for serving (optional)
How Much Time Will You Need?
This Italian Meatball Soup takes about 15 minutes to prepare and 35 minutes to cook. So, in about 50 minutes, you’ll have a delicious, hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Make the meatballs:
In a large bowl, combine ground beef, Parmesan cheese, breadcrumbs, egg, minced garlic, chopped parsley, salt, pepper, and oregano. Mix gently until everything is just combined—don’t overmix! Shape into small meatballs, about 1 inch in diameter, and set aside.
2. Brown the meatballs:
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, cooking until they are browned on all sides but not fully cooked through, about 4-5 minutes. Once browned, remove them from the pot and set them aside.
3. Sauté the vegetables:
In the same pot, add the remaining tablespoon of olive oil. Add the finely chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
4. Build the soup base:
Pour in the chicken broth and the can of diced tomatoes (including their juice). Stir in the dried basil, oregano, and optional crushed red pepper flakes. Season to taste with salt and pepper.
5. Simmer the soup:
Return the browned meatballs to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for about 15 minutes so the meatballs finish cooking through.
6. Add beans and pasta:
Stir in the white beans and the small pasta. Continue to cook uncovered until the pasta is al dente, which should take about 8-10 minutes.
7. Add greens:
Fold in the chopped spinach or kale and cook for an additional 2-3 minutes until the greens are wilted.
8. Serve:
Ladle the soup into bowls and garnish with fresh chopped parsley and grated Parmesan cheese. Don’t forget some crusty bread on the side for dipping!
Enjoy your comforting Italian Meatball Soup! It’s perfect for cozy dinners or meal prep for the week. 😊
Can I Use Frozen Meatballs in This Recipe?
Absolutely! Just ensure to cook them according to the package directions in the soup. You might want to add them a bit earlier to make sure they heat through completely.
Can I Substitute the Pasta or Omit It?
Yes! If you’re looking for a gluten-free option, use gluten-free pasta or omit the pasta entirely and enjoy the soup with extra beans or vegetables. You can also add cooked quinoa for a different texture!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing it; just make sure to leave out the pasta, as it can get mushy when reheated. Freeze the soup and add freshly cooked pasta when serving!
Can I Make This Soup Vegetarian?
Definitely! Substitute the ground meat with plant-based meat or omit it entirely for a veggie-packed version. Use vegetable broth instead of chicken broth and boost the veggies for a hearty, meatless soup!
