Name: Italian Meatball Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 lb ground beef (90% lean); 1 tsp minced garlic; 1 tsp dried Italian seasoning; 1/2 tsp dried parsley; 1 egg; 1/3 cup Parmesan cheese, finely grated; 1/3 cup Italian breadcrumbs; 1/2 tsp salt; 1/4 tsp pepper; Non-stick cooking spray; 2 tsp olive oil; 1/2 cup onion, finely diced; 2 celery stalks, sliced; 2 carrots, peeled and diced; 15 oz can crushed tomatoes (undrained); 16 oz can tomato sauce; 6 cups beef broth; 3/4 cup dry short pasta (ditalini or similar); 1 tsp dried Italian seasoning; 2 tbsp fresh parsley, chopped; Salt and pepper to taste; Parmesan cheese (optional for serving)

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Italian Meatball Soup is the ultimate comfort food that combines the hearty richness of homemade meatballs with a savory tomato broth and tender vegetables. Whether you’re craving a cozy meal on a chilly day or need a nourishing dish for the whole family, this soup delivers in every spoonful. Packed with protein, vibrant veggies, and Italian herbs, it’s as satisfying as it is flavorful. Now, let’s jump into this comforting classic with a tasty twist.

Why You’ll Love This Italian Meatball Soup

From the juicy meatballs to the richly seasoned broth, every bite of this soup is pure comfort. It’s hearty enough to be a main course and light enough for any season. The ease of preparation and ingredient versatility make it a go-to recipe. Whether you’re serving kids, picky eaters, or soup connoisseurs, this dish checks all the boxes. Plus, it makes fantastic leftovers!

Ingredients

For the Meatballs:

Non-stick cooking spray
1 pound ground beef (90% lean preferred)
1 teaspoon minced garlic
1 teaspoon dried Italian seasoning
1/2 teaspoon dried parsley
1 large egg
1/3 cup finely grated Parmesan cheese
1/3 cup Italian-style breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Soup:

2 teaspoons olive oil
1/2 cup finely diced onion
2 celery stalks, sliced
2 carrots, peeled and diced
1 (15-ounce) can crushed tomatoes (undrained)
1 (16-ounce) can tomato sauce
6 cups beef broth
1 teaspoon dried Italian seasoning
Salt and pepper to taste
3/4 cup dry short pasta (ditalini, macaroni, or orzo)
2 tablespoons chopped fresh parsley
Grated Parmesan cheese, for serving (optional)

Step-by-Step: How to Make Italian Meatball Soup

Preheat the Broiler: Set your broiler to medium or high heat. Lightly coat a baking sheet with non-stick spray.
Prepare the Meatballs:
- In a large bowl, combine all meatball ingredients. Mix well using your hands or a large spoon.
- If the mixture feels too dry, add a teaspoon or two of water.
- Shape into small balls, about 1/2 to 3/4 inch in diameter, and place them on the baking sheet.
- Lightly spray the tops with cooking spray.
- Broil for 8–10 minutes until the meatballs are nicely browned.
Make the Soup Base:
- Warm olive oil in a large pot over medium heat.
- Add onions, celery, and carrots. Cook for 4–5 minutes until slightly tender.
- Stir in crushed tomatoes, tomato sauce, beef broth, and Italian seasoning. Season with salt and pepper.
- Bring to a gentle simmer.
Combine and Simmer:
- Stir in the broiled meatballs and uncooked pasta.
- Let simmer for about 10 minutes or until the pasta and vegetables are tender.
Finish and Serve:
- Mix in chopped fresh parsley.
- Serve hot with a sprinkle of Parmesan cheese if desired.

Helpful Tips

A cookie scoop helps create uniform meatballs with ease.
Be careful not to overwork the meatball mixture to maintain a tender texture.
Enhance the flavor by using homemade beef or bone broth.
Add red pepper flakes if you enjoy a touch of spice.
If the soup thickens over time, thin it out with a bit of extra broth or water.

Substitutions And Variations

Ground Turkey or Chicken: Swap the beef for a leaner protein.
Gluten-Free Option: Use gluten-free breadcrumbs and pasta.
Low-Carb Version: Skip the pasta and add more veggies like zucchini or spinach.
Vegetarian Twist: Use plant-based meatballs and vegetable broth.
Add Greens: Stir in a handful of baby spinach or kale just before serving for added nutrients.

Storage Instructions

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Store in a tightly sealed container and freeze for up to 3 months.
Reheat: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between.

Nutritional Information

Each serving (approx. 1.5 cups) contains:

Calories: 279 kcal
Carbohydrates: 18g
Protein: 24g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 80mg
Sodium: 640mg
Potassium: 982mg
Fiber: 4g
Sugar: 8g
Vitamin A: 4145 IU
Vitamin C: 16.5mg
Calcium: 167mg
Iron: 4.7mg

Serving Suggestions

Enjoy with a crusty baguette or a slice of garlic bread.
Serve alongside a balsamic-dressed green salad for balance.
Complement the dish with a glass of Chianti or Sangiovese.
Add extra cheese or a spoonful of pesto for added flavor depth.

Frequently Asked Questions About Italian Meatball Soup

Can I make the meatballs ahead of time? Absolutely! You can cook the meatballs up to two days early. Keep them chilled until needed or freeze them for longer storage.

What pasta works best for this soup? Short shapes like ditalini, macaroni, or orzo are ideal. They cook fast and maintain their shape.

Can I freeze this soup with pasta in it? Yes, though the pasta may soften. For a firmer bite, consider freezing the soup without the pasta and adding it fresh when reheating.

How can I make this spicier? Mix in a pinch of crushed red pepper flakes to the broth or the meatballs themselves.

Is this soup kid-friendly? Definitely! Children enjoy the mini meatballs and familiar flavors.

Conclusion

Thank you so much for joining me in making this hearty and flavorful Italian Meatball Soup! I genuinely love how easy it is to prepare and how rewarding each bite tastes. From the juicy meatballs to the savory broth and tender vegetables, this dish never fails to satisfy. I hope it finds a permanent place in your kitchen just like it has in mine. Enjoy every spoonful, and thank you for being part of this wonderful food-loving community. Happy cooking!