Italian Meatball Soup
Italian meatball soup is the kind of dinner that turns a rough day around. Tender homemade beef meatballs simmer in a rich tomato broth loaded with carrots, celery, and a handful of small pasta. It all comes together in one pot, and it tastes like it took twice as long as it actually did.
Equipment
- Large Dutch oven or heavy soup pot Essential for browning meatballs and simmering soup; can also go from stovetop to table.
- Mixing bowl For combining meatball ingredients.
- Cutting board and sharp knife For chopping vegetables and herbs.
- Measuring cups and spoons For accurate ingredient measurements.
- Cookie scoop For evenly sized meatballs; about 1-inch diameter.
- Wooden spoon For stirring the soup and breaking up ingredients.
- Ladle For serving the soup.
- Microplane Fine Grater Optional, but recommended for grating fresh Parmesan.
Ingredients
- 1 pound ground beef 450g, 85% lean
- 1/2 cup Italian breadcrumbs about 60g
- 1/4 cup grated Parmesan cheese about 25g, freshly grated recommended
- 1 large egg
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup
- 2 tablespoons olive oil
- 1 medium yellow onion about 1 cup or 150g, diced
- 2 medium carrots about 1 cup or 120g, diced
- 2 stalks celery about 1 cup or 120g, diced
- 3 cloves garlic minced
- 28 ounces crushed tomatoes 1 can (794g)
- 6 cups beef broth 1.4 liters
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1 cup ditalini pasta about 200g, uncooked
- fresh basil or parsley for garnish
- Parmesan cheese extra, for serving, freshly grated recommended
Instructions
- Combine all meatball ingredients in a bowl and mix just until combined.
- Roll mixture into 1-inch balls and refrigerate while preparing the soup.
- Heat olive oil in a large pot and cook onion, carrots, and celery until softened.
- Add garlic and cook until fragrant, then stir in crushed tomatoes, broth, and seasonings.
- Gently lower chilled meatballs into simmering broth and cook until no longer pink.
- Stir in ditalini pasta and simmer until tender, then adjust seasoning to taste.
- Ladle soup into bowls, garnish with fresh herbs, and serve hot with Parmesan.
Notes
- Chill the shaped meatballs for at least 15–20 minutes before adding to the soup to help them hold their shape.
- Don't overmix the meatball mixture – mix just until combined to keep them tender.
- Add the pasta close to serving time, as it will continue to absorb broth and can become mushy if left too long.
- Use good quality beef broth – it forms the base flavor of the whole soup.
- Simmer meatballs gently at a low bubble rather than a rolling boil to prevent them from breaking apart.
- For a lighter version, swap ground beef for ground turkey or chicken.
- Store pasta separately if you plan to freeze the soup – it can turn mushy when thawed.
- To freeze: freeze the broth, meatballs, and vegetables for up to 3 months. Add freshly cooked pasta when reheating.
- To reheat on the stovetop, warm gently over medium-low heat and add a splash of broth if it has thickened.
- Save the Parmesan rind and simmer it in the broth for extra depth, then fish it out before serving.
Nutrition
Serving: 1servingCalories: 340kcalCarbohydrates: 28gProtein: 22gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 55mgSodium: 890mgPotassium: 620mgFiber: 4gSugar: 8gVitamin A: 45IUVitamin C: 15mgCalcium: 10mgIron: 15mg
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