If you need one pot that turns a handful of pantry staples into a meal your whole family will ask for again, this meatball soup recipe is it.
Tender, Italian-seasoned meatballs simmer right in a rich tomato and beef broth alongside tiny pasta, so everything cooks together and the flavors have nowhere to go but into each other.
It is the kind of soup that tastes like it took all day, but it is really about an hour from start to finish.
I make a big pot of this on cold weeknights when I want something warm and filling without a long ingredient list or a sink full of dishes.
Quick Recipe Summary
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty Level | Easy |
I based the meatballs here on the same simple mix I use for my Italian Meatballs Recipe, just sized down so they cook through quickly in the simmering broth.
Why You’ll Love This Meatball Soup Recipe
This soup checks every box for a busy week. It comes together in one pot, it reheats beautifully, and it is hearty enough to be dinner on its own.
The meatballs stay tender because they finish cooking directly in the broth instead of drying out in the oven first.
It is also endlessly flexible. You can swap the pasta, add extra vegetables, or use ground turkey instead of beef, and it still turns out great every time.
- One pot, minimal cleanup
- Kid-friendly flavors that adults love too
- Freezer-friendly for easy future meals
- Ready in about an hour
- Naturally adaptable to what you have on hand
Another favorite: Italian Wedding Soup Recipe, which uses tiny meatballs with greens and pasta in a lighter chicken broth.
Ingredients
Nothing here is hard to find, and most of it you probably already have in the fridge and pantry.
The star ingredients are simple, good ground meat and a well seasoned broth that gets richer the longer it simmers.
For the meatballs:
- 1 pound ground beef (80/20 works best)
- ½ pound ground pork
- 2 large eggs
- ½ cup Italian-style breadcrumbs
- â…“ cup finely grated Parmesan cheese, plus more for serving
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- ¾ teaspoon salt
- ½ teaspoon black pepper
For the soup:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed San Marzano tomatoes
- 8 cups beef broth
- 1 teaspoon dried Italian seasoning
- 1 bay leaf
- ¾ cup ditalini pasta (or orzo)
- 2 cups baby spinach, roughly chopped
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
For another cozy tomato based soup that pairs beautifully with crusty bread, check out my Tomato Basil Soup Recipe.
Kitchen Equipment Needed
You do not need anything fancy for this one.
A sturdy pot that holds heat evenly will make the biggest difference in how the broth develops flavor as it simmers.
- Large Dutch oven or stockpot
- Cookie scoop for shaping evenly sized meatballs
- Large mixing bowl
- Cutting board and sharp knife
- Wooden spoon
- Ladle for serving
Read Also: Air Fryer Turkey Meatballs Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this soup, and I think they genuinely make the process easier or the results better.
1. Enameled Cast Iron Dutch Oven
A heavy Dutch oven holds and distributes heat so evenly that the broth simmers gently instead of scorching on one side.
It also goes straight from stovetop to table, which means one less dish to wash.
2. San Marzano Whole Peeled Tomatoes
These tomatoes are sweeter and less acidic than most standard canned tomatoes, and that difference really comes through in a simmered broth like this one.
I crush them by hand right before adding them to the pot.
3. Parmigiano Reggiano Wedge
Grating fresh Parmigiano Reggiano straight into the meatball mix and over each bowl makes a noticeably richer, nuttier flavor than pre-shredded cheese.
A little goes a long way, and the wedge keeps well in the fridge for other meals too.
4. Stainless Steel Meatball Scoop
Using a scoop keeps every meatball the same size, which means they all cook through at the same rate.
It also speeds up the whole shaping process considerably.
Step-by-Step Instructions: How to Make Meatball Soup
Follow these steps in order and you will have a full pot of soup on the table in about an hour.
The key is building the broth flavor first while you shape the meatballs, so nothing sits around waiting.
1. Make the Meatball Mixture
- In a large mixing bowl, combine the ground beef, ground pork, eggs, Italian breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, salt, and pepper.
- Use clean hands to gently mix everything together just until combined.
- Avoid overmixing, since packing the meat too tightly will make the meatballs dense instead of tender.
2. Shape the Meatballs
- Use a small cookie scoop to portion the mixture into evenly sized balls, about 1 inch in diameter.
- Roll each portion gently between your palms until smooth.
- Set the shaped meatballs on a plate or tray as you go. You should end up with roughly 30 to 34 small meatballs.
3. Saute the Vegetables
- Heat the olive oil in a large Dutch oven or stockpot over medium heat.
- Add the chopped onion, carrots, and celery, and cook for about 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Build the Broth
- Pour in the crushed tomatoes and beef broth, then add the Italian seasoning and bay leaf.
- Stir everything together and increase the heat to bring the soup to a gentle boil.
- Once boiling, reduce the heat to a simmer.
5. Cook the Meatballs in the Broth
- Carefully lower the raw meatballs into the simmering broth one at a time, using a spoon to gently guide them in.
- Do not stir vigorously at this point, since the meatballs are still delicate.
- Let the soup simmer uncovered for about 15 minutes, until the meatballs are cooked through.
6. Add the Pasta
- Stir in the ditalini pasta and let the soup continue to simmer for 8 to 10 minutes, or until the pasta is tender.
- Stir occasionally so the pasta does not stick to the bottom of the pot.
- Check a meatball and a piece of pasta for doneness before moving on.
7. Finish the Soup
- Stir in the chopped baby spinach and let it wilt into the hot soup for about 1 to 2 minutes.
- Remove and discard the bay leaf.
- Taste the broth and adjust the salt and pepper as needed.
8. Serve
- Ladle the soup into bowls while it is hot.
- Top each bowl with extra grated Parmesan and a sprinkle of fresh basil or parsley.
- Serve right away with crusty bread on the side.
Chicken based broths work beautifully in soups like this too. My Chicken Noodle Soup Recipe uses a similar gentle simmering method if you want to compare notes.
Tips for The Best Meatball Soup Recipe
A few small details make a real difference in how this soup turns out, especially the texture of the meatballs and how thick the broth ends up.
- Keep meatballs small and uniform so they cook evenly and stay tender.
- Do not stir the pot too aggressively right after adding the meatballs, or they may break apart.
- Add the pasta only when you are close to serving, since it keeps absorbing broth the longer it sits.
- Taste and season the broth again right before serving, since simmering mellows the salt level.
- If the broth reduces more than you like, add a splash of extra beef broth or water to loosen it back up.
You might also enjoy: Crockpot Swedish Meatballs Recipe, which takes a completely different, creamier direction worth trying too.
Serving Suggestions
This soup is filling enough to be a full meal on its own, but a few simple sides round it out nicely for a bigger dinner.
- Warm crusty bread or garlic bread for dipping
- A simple green salad with a light vinaigrette
- Shaved Parmesan and cracked black pepper on top
- A drizzle of good olive oil just before serving
- Grilled cheese for dunking, especially with kids
For another cozy, tomato forward option to serve alongside, try my Parmesan Tomato Tortellini Soup.
Variations of Meatball Soup
Once you have the base recipe down, it is easy to change it up depending on what you are craving or what you have in the fridge.
- Swap ground beef and pork for ground turkey or chicken for a lighter version
- Use gnocchi or small shells instead of ditalini pasta
- Add a handful of orzo and a splash of lemon juice for a brighter, more herby broth
- Stir in kale or escarole instead of spinach for a heartier green
- Add a pinch of red pepper flakes for gentle heat
Read Also: Turkey Meatballs Recipe
Storage and Reheating
This soup stores and reheats well, which makes it a great option for meal prep or planned leftovers throughout the week.
- Refrigerate in an airtight container for up to 4 days
- Freeze without the pasta for up to 3 months, then add freshly cooked pasta when reheating
- Reheat gently on the stovetop over medium low heat, stirring occasionally
- Add a splash of broth or water when reheating if the soup has thickened in the fridge
- Avoid boiling hard when reheating, since it can toughen the meatballs
Another favorite: Vegetable Soup Recipe, which freezes just as well as this one.
Nutritional Facts
These values are estimated per serving and will vary depending on the exact ingredients and brands you use.
- Calories: about 340
- Protein: 22 grams
- Carbohydrates: 24 grams
- Fat: 17 grams
- Fiber: 3 grams
- Sodium: 780 milligrams
For a heartier, grain based alternative to try on a different night, take a look at my Beef Barley Soup Recipe.
Health Benefits of Key Ingredients
Beyond being comforting, a lot of what goes into this soup actually pulls its weight nutritionally too.
Lean protein from the meatballs helps keep you full for longer, while the vegetable base adds fiber and vitamins without much extra effort.
Tomatoes bring lycopene and vitamin C to the broth, and the spinach stirred in at the end adds iron and folate.
- Ground beef and pork provide protein and iron
- Carrots add beta carotene and support eye health
- Garlic offers natural antioxidant compounds
- Spinach contributes iron, folate, and vitamin K
- Tomatoes are rich in lycopene and vitamin C
You might also enjoy: Mediterranean Turkey Meatballs Recipe, which leans into similar nutritional benefits.
FAQs About Meatball Soup
1. Can I use frozen meatballs instead of making them from scratch?
Yes, frozen meatballs work well in this recipe and save time on busy nights.
Add them directly to the simmering broth and cook until heated through and tender, usually about 15 minutes.
2. Why did my meatballs fall apart in the soup?
This usually happens when the broth is boiling too hard or the meatballs are stirred too soon after going in.
Keep the broth at a gentle simmer and avoid stirring vigorously for the first several minutes.
3. Can I make this soup ahead of time?
You can make the broth and meatballs a day or two ahead and store them separately in the fridge.
Add the pasta fresh when you reheat, since it continues to absorb liquid the longer it sits in the broth.
4. What is the best pasta shape for meatball soup?
Small shapes like ditalini, orzo, or acini de pepe work best because they cook quickly and are easy to scoop up in each spoonful.
Larger pasta shapes can overwhelm the broth and soak up too much liquid.
5. Is this soup gluten free?
The base broth is naturally gluten free, but the breadcrumbs and pasta are not.
Swap in gluten free breadcrumbs and a gluten free pasta shape to make the whole recipe gluten free.
For more ideas that fit specific dietary needs, my Autumn Minestrone Soup is easy to adapt as well.
Easy One Pot Italian Meatball Soup
Ingredients
- 1 pound ground beef 454g, 80/20 blend recommended
- ½ pound ground pork 227g
- 2 large eggs
- ½ cup Italian-style breadcrumbs about 60g
- â…“ cup grated Parmesan cheese about 30g, plus more for serving
- 2 cloves garlic minced, for meatballs
- 2 tablespoons fresh parsley chopped
- ¾ teaspoon salt for meatballs
- ½ teaspoon black pepper for meatballs
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion about 1 cup or 150g, chopped
- 2 large carrots about 1 cup or 130g, peeled and chopped
- 2 stalks celery about 1 cup or 100g, chopped
- 3 cloves garlic minced, for soup
- 1 can (28 ounces) crushed San Marzano tomatoes 796g, or whole peeled crushed by hand
- 8 cups beef broth 1.9 liters
- 1 teaspoon dried Italian seasoning
- 1 bay leaf
- ¾ cup ditalini pasta or orzo, about 150g
- 2 cups baby spinach roughly chopped, about 75g
- salt and black pepper to taste, for the broth
- fresh basil or parsley for garnish
- extra grated Parmesan cheese for topping
Equipment
- Large Dutch oven or stockpot 6-8 quart capacity for even heat distribution
- Cookie scoop or meatball scoop 1-inch size for evenly sized meatballs
- Large mixing bowl
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle For serving
Method
- In a large mixing bowl, combine ground beef, ground pork, eggs, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper. Mix gently with clean hands until just combined, being careful not to overmix.
- Use a cookie scoop to portion the mixture into 1-inch balls. Roll gently between your palms and place on a plate; you should have about 30-34 meatballs.
- Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery and cook for 5-6 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Pour in crushed tomatoes and beef broth. Add Italian seasoning and bay leaf. Stir, increase heat to bring to a boil, then reduce to a gentle simmer.
- Carefully lower raw meatballs into the simmering broth one at a time. Gently guide them with a spoon and avoid stirring vigorously. Simmer uncovered for 15 minutes until cooked through.
- Stir in ditalini pasta and simmer for 8-10 minutes, stirring occasionally, until pasta is tender. Check a meatball and a piece of pasta for doneness.
- Stir in chopped spinach and let it wilt for 1-2 minutes. Remove and discard the bay leaf. Taste and adjust salt and pepper as needed.
- Ladle hot soup into bowls. Top with extra Parmesan and a sprinkle of fresh basil or parsley. Serve immediately with crusty bread on the side.
Nutrition
Notes
- Keep meatballs uniform: Use a cookie scoop to ensure even sizing so they all cook at the same rate and remain tender.
- Avoid over-stirring: After adding the meatballs to the broth, stir gently and avoid vigorous stirring for the first several minutes to prevent them from breaking apart.
- Pasta absorbing liquid: Add the pasta just before serving, as it will continue to absorb broth and thicken the soup over time. Add extra broth when reheating if needed.
- Make it ahead: Prepare the broth and meatballs a day or two in advance and store separately. Add freshly cooked pasta when reheating for the best texture.
- Freezing tips: Freeze the soup without the pasta for up to 3 months. When ready to serve, thaw, reheat, and add freshly cooked pasta.
- Lighter version: Substitute ground beef and pork with ground turkey or chicken for a leaner option without sacrificing flavor.
- Vegetable variations: Swap spinach for kale, escarole, or Swiss chard. Add a pinch of red pepper flakes for a spicy kick.
- Pasta options: Orzo, acini de pepe, or small shells work well. For gluten-free, use gluten-free pasta and gluten-free breadcrumbs.
- Broth flavor: For an even richer broth, use a combination of beef and chicken broth, or add a Parmesan rind while simmering.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This meatball soup recipe is one of those meals I keep coming back to when the weather turns cold.
It is simple, it is filling, and it always disappears fast at my table.
Give it a try this week and let me know how it turns out in the comments below.
If you make it, I would love to see it, so feel free to share a photo here.
Recommended:
- Cranberry Meatballs Recipe
- Chicken Pesto Meatballs
- Air Fryer Meatballs Recipe
- Greek Turkey Meatballs Recipe
- Asian Turkey Meatballs Recipe
