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Italian Meatball Soup Recipe

This hearty and comforting Italian meatball soup features tender meatballs simmered in a rich tomato broth with vegetables. Perfect for cold days, this dish combines the flavors of Italy with wholesome ingredients for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 mixing bowl
  • 1 baking sheet optional, for meatballs
  • 1 wooden spoon or ladle
  • 1 knife and cutting board
  • 1 set measuring cups and spoons

Ingredients
  

  • 1 pound ground beef
  • 1 pound ground pork
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon red pepper flakes optional for heat
  • 1 cup small pasta such as ditalini or orzo
  • to taste fresh basil leaves for garnish optional

Instructions
 

  • In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, egg, garlic, oregano, salt, and pepper. Mix until well combined.
  • Roll the mixture into small meatballs, about 1 inch in diameter.
  • If desired, place the meatballs on a baking sheet and bake at 400°F (200°C) for 15 minutes, or you can brown them directly in the pot.
  • In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender.
  • Pour in the chicken broth and diced tomatoes, followed by dried basil and, if desired, red pepper flakes. Bring the mixture to a gentle boil.
  • Carefully add the meatballs to the soup. Reduce heat to low and let the soup simmer for 15 minutes, ensuring the meatballs are cooked through.
  • Stir in the small pasta and cook for an additional 10 minutes, or until the pasta is tender.
  • Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves if desired.

Notes

You can add other vegetables, such as zucchini or spinach, for extra nutrition.
This soup can be made ahead of time and freezes well; however, the pasta may absorb some broth as it sits. Add extra broth or water when reheating if needed.
For a lighter version, you can substitute ground turkey for the beef and pork.