If you’re craving a cozy, comforting meal that feels like a warm hug in a bowl, this Meatball Soup Recipe is exactly what you need. Bursting with tender, flavorful meatballs swimming in a savory broth packed with vibrant vegetables, this soup hits all the right notes for any day you want something hearty yet light. It’s the perfect blend of Italian-inspired flavors and wholesome ingredients that come together in a simple, one-pot meal that’s sure to become a staple in your kitchen.
Ingredients You’ll Need
These ingredients are wonderfully straightforward and each plays a crucial role in building layers of flavor, texture, and color that make this Meatball Soup Recipe so memorable.
- Olive oil: Provides a rich base for sautéing the vegetables and infuses a subtle fruity note.
- Small onion, diced: Adds sweetness and depth once softened
- Garlic cloves, minced: Delivers aromatic warmth that instantly makes the soup inviting
- Carrots, peeled and sliced: Bring a touch of natural sweetness and vibrant color
- Celery stalks, sliced: Adds a fresh, slightly peppery crunch to balance the richness
- Zucchini, diced: Offers tender texture and a mild flavor that melds beautifully
- Canned diced tomatoes with juice: Impart tang and a burst of brightness
- Beef or chicken broth: The hearty, savory backbone of the soup
- Italian seasoning: A fragrant blend of herbs that tie the flavors together
- Salt and pepper: Essential for seasoning to taste and enhancing every element
- Small pasta (optional): Like ditalini or orzo to add some delightful chewiness
- Chopped parsley: Adds fresh, green notes and a pop of color just before serving
- Ground beef or beef-pork mix: The star of the meatballs, juicy and flavorful
- Breadcrumbs: Keep the meatballs tender and perfectly textured
- Parmesan cheese: Adds savory umami richness inside the meatballs
- Egg: Binds everything together without heaviness
- Milk: Keeps the meatballs moist and tender
- Garlic powder: Boosts the garlicky goodness within the meatballs
- Dried oregano: Brings classic Mediterranean flair to the mix
- Salt and black pepper: Balanced seasoning to make every bite sing
How to Make Meatball Soup Recipe
Step 1: Prepare the Meatballs
In a large bowl, gently combine the ground meat with breadcrumbs, Parmesan, egg, milk, garlic powder, oregano, salt, and pepper. The key here is not to overwork the mixture — just enough to hold everything together. Then, carefully roll the mixture into one-inch meatballs and set them aside. Trust me, these little balls of goodness are the heart of your soup, so give them some love while shaping!
Step 2: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Toss in the diced onion, minced garlic, sliced carrots, and celery. Sauté these for about 5 to 6 minutes until they soften and release their sweet, fragrant aroma. This step builds a delicious flavor foundation that makes your broth anything but ordinary.
Step 3: Build the Broth
Next, add the diced zucchini, canned tomatoes with their juice, broth, and Italian seasoning to the pot. Stir everything together and bring to a gentle simmer. This will create a vibrant, herbaceous base ready to welcome your meatballs.
Step 4: Cook the Meatballs
Carefully drop the raw meatballs into the simmering broth. Let them cook uncovered for 20 to 25 minutes. During this time, the meatballs will cook through gracefully while the vegetables become tender. The broth will soak up all that meaty goodness, creating an unforgettable flavor.
Step 5: Add Pasta (if using)
If you like your soup with a little more bite, stir in the small pasta during the last 10 minutes of cooking. Cook until it’s perfectly al dente to add a lovely texture contrast. Just a friendly heads-up: if you plan to freeze leftovers, it’s best to cook and add pasta fresh when serving to keep it from getting mushy.
Step 6: Final Seasoning and Herbs
Before serving, season the soup to taste with salt and pepper. Then fold in the chopped parsley to introduce a bright, fresh finish that lifts the whole dish. Now it’s ready to warm your soul!
How to Serve Meatball Soup Recipe
Garnishes
The right garnishes make this Meatball Soup Recipe shine even brighter. Sprinkle some extra grated Parmesan cheese on top for a melty, savory touch. A drizzle of high-quality olive oil or a few torn basil leaves can add layers of flavor. And a squeeze of fresh lemon juice can brighten things up just before you dig in.
Side Dishes
This soup pairs beautifully with crunchy garlic bread or a simple mixed green salad dressed lightly with vinaigrette. The sides contrast the warm, hearty soup with crispness and freshness, making your meal balanced and super satisfying.
Creative Ways to Present
For a family dinner or casual gathering, serve the soup in rustic bowls or even hollowed-out bread bowls for an impressive, cozy presentation. You could also spoon it over cooked polenta or rice for an exciting twist. It’s a flexible dish that adapts to whatever you feel like!
Make Ahead and Storage
Storing Leftovers
Leftover Meatball Soup Recipe tastes amazing the next day as the flavors get even richer. Store it in an airtight container in the refrigerator and consume within 3 to 4 days to keep everything fresh and tasty.
Freezing
This soup freezes very well, making it a great candidate for meal prep. To maintain the best texture, it’s smart to freeze the soup without the pasta and cook fresh pasta when you reheat. Freeze in portions that suit your future meal plans for easy grab-and-go comfort on busy days.
Reheating
When reheating, warm the soup gently on the stovetop over medium heat, stirring occasionally. If you’ve kept the pasta separate, add it once the soup is warm. This careful reheating keeps the meatballs tender and the broth full of flavor.
FAQs
Can I use turkey or chicken instead of beef for the meatballs?
Absolutely! Using turkey or chicken will give you a leaner meatball without sacrificing flavor. Just keep an eye on the cooking time since these meats may cook a bit faster.
Is it possible to make this soup vegetarian?
Yes, you can swap out the meatballs for plant-based meat alternatives or hearty veggies like mushrooms and zucchini balls. Use vegetable broth instead of beef or chicken broth for a vegetarian-friendly version.
What type of pasta works best in this soup?
Small shapes like ditalini, orzo, or tiny shells work best as they blend beautifully with the broth and don’t overpower the tender meatballs.
How can I prevent the meatballs from falling apart in the soup?
Mix the meatball ingredients gently and avoid overworking the mixture, then roll them gently. Adding breadcrumbs and egg helps bind them, and adding them carefully to a simmering broth (not boiling) keeps them intact while cooking.
Can I prepare the meatballs ahead of time?
Yes, you can make the meatballs in advance and store them in the fridge for a day or two, or freeze them raw. This speeds up soup prep and means dinner comes together even quicker.
Final Thoughts
This Meatball Soup Recipe is such a joy to make and even more delightful to share. With its hearty meatballs, colorful vegetables, and savory broth, it’s the kind of dish that feels like a celebration of home cooking. Give it a try when you want a meal that’s nourishing, comforting, and full of flavor — your soup-loving soul will thank you!
Print
Meatball Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This hearty Italian-inspired Meatball Soup recipe combines tender homemade meatballs with a savory broth packed with vegetables, diced tomatoes, and optional pasta. Perfect for a comforting one-pot meal, it’s rich in flavor, nutritious, and easy to prepare on the stovetop.
Ingredients
Meatballs
- 1 lb ground beef or a mix of beef and pork
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Soup
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups beef or chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup small pasta (such as ditalini or orzo) – optional
- 1/4 cup chopped parsley
Instructions
- Make the meatballs: In a large bowl, combine ground meat, breadcrumbs, grated Parmesan cheese, egg, milk, garlic powder, dried oregano, salt, and black pepper. Mix gently until just combined to avoid dense meatballs. Roll the mixture into 1-inch meatballs and set aside.
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, sliced carrots, and celery. Sauté for 5 to 6 minutes or until the vegetables become soft and fragrant.
- Add remaining soup ingredients: Stir in diced zucchini, canned diced tomatoes with their juice, beef or chicken broth, and Italian seasoning. Bring the mixture to a gentle simmer on medium heat.
- Cook the meatballs: Carefully add the raw meatballs into the simmering soup. Allow the soup to simmer uncovered for 20 to 25 minutes, or until the meatballs are cooked through and the vegetables are tender.
- Add pasta (optional): If using pasta, stir it in during the last 10 minutes of cooking. Continue cooking until the pasta is al dente.
- Season and serve: Taste the soup and season with salt and pepper as needed. Stir in chopped parsley just before serving for fresh flavor.
Notes
- This soup freezes well; however, for best texture, cook pasta separately and add when serving to prevent mushiness.
- For a leaner version, substitute ground beef with turkey or chicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
