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Meatball Soup Recipe

Easy One Pot Italian Meatball Soup

iamwinfred
This meatball soup recipe is the ultimate one-pot comfort meal, transforming simple pantry staples into a rich, flavorful dinner your family will crave. Tender, Italian-seasoned meatballs simmer directly in a savory tomato and beef broth with tiny pasta, allowing all the flavors to meld together beautifully. It tastes like it simmered all day but comes together in about an hour, making it perfect for busy weeknights when you want something warm, filling, and satisfying without a sink full of dishes.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American, Italian
Servings 6 servings
Calories 340 kcal

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

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
  • ⅓ 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

For the Soup

  • 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

For Serving (Optional)

  • fresh basil or parsley for garnish
  • extra grated Parmesan cheese for topping

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 340kcalCarbohydrates: 24gProtein: 22gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 780mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 45IUVitamin C: 20mgCalcium: 12mgIron: 15mg
Keyword comfort food, easy dinner, Italian soup, meatball soup, one pot meal
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