Italian Meatball Soup is a satisfying dish that combines the richness of tender homemade meatballs, aromatic vegetables, and a savory broth to create the ultimate comfort meal. The soup features small, flavorful meatballs made from lean ground beef, seasoned with garlic and Italian herbs, then simmered in a hearty tomato broth with pasta and vegetables. This combination makes for a wholesome and filling soup, perfect for cozy nights or as a crowd-pleasing dish for gatherings.
The beauty of this recipe lies in its balance of flavors and textures. The tender meatballs, cooked in a savory broth, soak up all the deliciousness of the tomatoes and spices, while the pasta adds an extra layer of heartiness. The vegetables—celery, carrots, and onion—bring a natural sweetness and crunch, adding freshness and nutritional value to the soup. Whether you’re looking for a filling meal for a busy weeknight or something to impress guests, Italian Meatball Soup is a timeless classic that’s sure to please all ages.
Servings: Makes 6 servings
Ingredients
For the Meatballs:
1 lb ground beef (preferably 90% lean)
1 tsp minced garlic
1 tsp dried Italian seasoning
½ tsp dried parsley
1 egg
⅓ cup finely grated Parmesan cheese
⅓ cup Italian breadcrumbs
½ tsp salt
¼ tsp pepper
Cooking spray
For the Soup:
2 tsp olive oil
½ cup finely diced onion
2 stalks celery, sliced
2 carrots, peeled and diced
15 oz can crushed tomatoes (do not drain)
16 oz can tomato sauce
6 cups beef broth
1 tsp dried Italian seasoning
Salt and pepper to taste
¾ cup dry short pasta (such as ditalini)
2 tbsp chopped fresh parsley
Parmesan cheese for serving (optional)
Instructions
Preheat the broiler.
For the meatballs: In a large bowl, combine all the meatball ingredients. Mix thoroughly using a spoon or your hands. If the mixture is too dry, add a few teaspoons of water to help bind it. Shape the mixture into small meatballs, about ½ to ¾ inch in size. Place the meatballs on a baking sheet lined with cooking spray and lightly coat them with spray on top. Broil for 8-10 minutes, or until lightly browned.
While the meatballs are cooking, heat olive oil in a large pot over medium heat. Add the diced onion, sliced celery, and diced carrots. Cook for 4-5 minutes, until the vegetables begin to soften. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper to the pot. Bring the mixture to a simmer.
Add the broiled meatballs and dry pasta. Simmer for about 10 minutes, or until the pasta and vegetables are tender.
Before serving, garnish with fresh parsley and optionally top with Parmesan cheese. Serve and enjoy!
Nutritional and Dietary Notes
This soup provides a great source of protein from the beef and Parmesan cheese, and it’s rich in vitamins from the vegetables, such as carrots and celery. The broth base adds a comforting depth of flavor, and the pasta brings in carbohydrates to make the dish filling. If you’re watching your calorie intake, consider using leaner ground beef or opting for a low-sodium broth. For those following gluten-free diets, simply swap the breadcrumbs for gluten-free options and ensure your pasta is gluten-free.
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