Italian Meatball Soup Recipe
Let me tell you about this Italian Meatball Soup Recipe that’s become an absolute favorite in my house, especially when the weather turns chilly. It’s like a warm hug in a bowl — hearty meatballs, rich tomato broth, and tender pasta come together to create a comforting and satisfying meal that feels homemade and special. Whether you’re cooking for a busy weeknight or a cozy weekend dinner, this soup fits the bill perfectly.
What I love most is how easy it is to pull together without sacrificing flavor or flair. You don’t need fancy ingredients, just good basics that work brilliantly together. Plus, it’s a dish that invites you to customize it to your taste — trust me, you’ll be making this Italian Meatball Soup Recipe again and again once you try it.
Why This Recipe Works
- Perfectly Balanced Flavors: The meatballs are seasoned just right to complement the rich tomato broth without overpowering it.
- Comforting Texture: Tender pasta and juicy meatballs create a satisfying bite that feels nourishing.
- Simple Ingredients: You likely already have everything on hand, making it perfect for last-minute comfort food cravings.
- Flexible & Customizable: Easy to tweak to your tastes or what’s in your pantry — a kitchen win!
Ingredients & Why They Work
The beauty of this Italian Meatball Soup Recipe is how the ingredients play off one another to create depth and comfort. Each component brings a purpose, from juicy pork to fragrant herbs, making the soup both hearty and fresh. When shopping, look for quality meats and fresh basil—they really shine here.
- Ground pork: Its fat content keeps the meatballs tender and flavorful compared to leaner meats.
- Egg: Acts as the glue that holds the meatballs together so they don’t fall apart in the soup.
- Breadcrumbs: Absorb moisture and help give meatballs a light texture.
- Fresh basil: Adds vibrant herbal brightness that lifts the whole dish.
- Garlic: Infuses both the meatballs and soup with savory warmth.
- Italian seasoning: A balanced mix of spices that bring authentic Italian flavor quickly.
- Chicken stock: Creates a rich, comforting base for the soup.
- Crushed tomatoes: Adds acidity and sweetness, complementing the rich meatballs.
- Anellini or elbow pasta: Small shapes that hold the broth well and cook evenly within the soup.
- Olive oil: For sautéing and adding depth to the base flavors without heaviness.
- Onion: Develops sweetness and aroma when cooked down—don’t skip caramelizing it for the best flavor.
Make It Your Way
I’m a big fan of switching things up when I make this Italian Meatball Soup Recipe, depending on the season or what I have around. It’s a versatile base that lets you add in your favorite veggies or experiment with different meats to keep it interesting. Don’t be afraid to make it truly yours!
- Vegetable boost: I sometimes toss in chopped kale or spinach near the end for extra greens – it’s a great way to sneak in some veggies without changing the comforting flavor much.
- Meat variations: Try mixing ground beef or turkey with pork for a different flavor profile and texture.
- Spice it up: Adding a pinch of red pepper flakes into the broth gives a lovely subtle heat that livens up the dish.
- Gluten-free swap: Use gluten-free breadcrumbs and pasta to make it friendly for sensitive diets without losing the good stuff.
Step-by-Step: How I Make Italian Meatball Soup Recipe
Step 1: Crafting the Perfect Meatballs
Start by mixing your ground pork, beaten egg, breadcrumbs, chopped basil, minced garlic, salt, and Italian seasoning in a large bowl. I like wetting my hands before shaping to keep the mixture from sticking—about 1 tablespoon per meatball makes a nice 1-inch size that’ll cook evenly. Don’t overwork the meat; mix just enough to combine so your meatballs stay tender.
Step 2: Browning Meatballs for Flavor
Heat olive oil in a large pot over medium-high heat and brown your meatballs in batches to avoid crowding (this helps them get a lovely crust). Turn them occasionally for even color, about 8 minutes total. Getting this golden color adds a savory depth you won’t want to skip. Remove the meatballs to a plate once done.
Step 3: Building the Soup Base
Using the same pot, toss in the diced onion and cook until translucent, about 4 minutes, then add garlic for another minute—your kitchen will smell incredible at this point. Pour in chicken stock, water, salt, Italian seasoning, and crushed tomatoes; stir well to scrape up any browned bits from the pot as that’s flavor gold. Add the browned meatballs back into the pot.
Step 4: Cooking Pasta to Perfection
Turn the heat up and bring the soup to a boil, then add your Anellini or elbow pasta. Reduce heat to medium and cook, stirring often, until the pasta is tender but not mushy, about 15 to 20 minutes. Keep an eye on the pot so the pasta doesn’t stick or overcook. When it’s just right, it’ll have soaked up all those beautiful flavors.
Step 5: Serving with Love
Ladle the soup gleaming with juicy meatballs and tender pasta into bowls. Top with freshly chopped basil, a generous sprinkle of Parmesan, and a dash of red pepper flakes if you like a little heat. It’s simple but feels celebratory every time.
Tips from My Kitchen
- Don’t Skip Browning: It adds incredible flavor and texture — a quick step that pays off big time.
- Mix Meatballs Gently: Overworking can make meatballs tough; mix just until combined for tender results.
- Use Fresh Herbs: Fresh basil brightens the soup better than dried, especially as a garnish.
- Watch Your Pasta: Stir regularly to prevent sticking and check for al dente texture—nobody likes soggy pasta!
How to Serve Italian Meatball Soup Recipe
Garnishes
I love topping my Italian Meatball Soup Recipe with a handful of fresh, minced basil — it just brightens up each spoonful. A generous dusting of freshly grated Parmesan adds a beautiful savory richness, and if you’re like me and enjoy a bit of kick, a sprinkle of red pepper flakes is the perfect finishing touch that wakes up the flavor.
Side Dishes
Crusty bread or garlic breadsticks are my go-to sides because they’re perfect for soaking up the delicious broth. A crisp green salad with a simple vinaigrette also contrasts nicely with the soup’s richness, making the meal feel balanced and complete.
Creative Ways to Present
For special occasions, I’ve served this soup in rustic bread bowls — the kids especially loved this fun twist. It adds a cozy, polished touch without any fuss. You can also personalize it by adding a swirl of pesto or dollop of ricotta on top for extra indulgence that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Meatball Soup Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. I usually cool it completely before sealing to preserve freshness and avoid soggy pasta. When reheating, add a splash of water or broth to loosen it back up—it always tastes just as good the next day.
Freezing
If you want to freeze this soup, I recommend cooking the meatballs separately and freezing them plain if possible, then adding freshly cooked pasta when serving. Freezing pasta in soup can sometimes make it mushy, so I find this helps maintain the best texture. Store in freezer-safe containers for up to 3 months.
Reheating
When reheating leftover Italian Meatball Soup Recipe, warm it gently on the stove over medium-low heat, stirring often. Adding a little extra broth or water keeps the soup from thickening too much. Microwave works too — just heat in shorter bursts and stir in between to get even warmth.
FAQs
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Can I use other types of meat for the meatballs?
Absolutely! While ground pork offers great flavor and moisture, you can substitute ground beef, turkey, or a mix of those meats. Just keep in mind that leaner meats might need a bit more breadcrumbs or a touch of oil to keep the meatballs tender and flavorful.
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What’s the best pasta to use in Italian Meatball Soup Recipe?
Small shapes like Anellini or elbow macaroni work best because they cook evenly and hold onto the broth nicely without overpowering the soup. You can experiment with other small pastas, but avoid large or long noodles as they might overcook or become clumpy.
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Can I make the soup vegetarian?
You can absolutely make a vegetarian version by swapping meatballs for vegetarian or plant-based meatballs and using vegetable stock instead of chicken stock. Adding extra veggies like zucchini, mushrooms, or lentils can also boost the texture and flavor while keeping it hearty.
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How do I keep meatballs from falling apart in the soup?
The key is not over-mixing your meatball ingredients and giving them a good brown in the pan before adding to the soup. Browning creates a crust that helps hold everything together. Also, adding a binder like egg and breadcrumbs makes a big difference.
Final Thoughts
This Italian Meatball Soup Recipe feels like a warm, satisfying hug from the inside out—one of those dishes that’s as comforting to make as it is to eat. I love how approachable it is, yet it impresses every time I serve it. If you’re looking for a recipe that combines simple ingredients with big flavor and the chance to add your own spin, this soup is the one I always come back to. Give it a try and enjoy every cozy, delicious spoonful.
Print
Italian Meatball Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A hearty Italian Meatball Soup featuring tender pork meatballs simmered in a flavorful tomato and herb broth with tender pasta. Perfect for a comforting meal rich in classic Italian flavors.
Ingredients
Italian Meatballs
- 1 pound ground pork
- 1 egg, beaten
- ½ cup breadcrumbs
- 2 tablespoons finely chopped fresh basil leaves
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
Soup
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 6 cups chicken stock
- 2 cups water
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- 1 (15-ounce) can crushed tomatoes
- 8 ounces Anellini pasta or elbow pasta
- Minced fresh basil, for serving (optional)
- Freshly grated Parmesan, for serving (optional)
- Red pepper flakes, for serving (optional)
Instructions
- Make the meatballs: In a large bowl, combine the ground pork, beaten egg, breadcrumbs, chopped basil, minced garlic, sea salt, and Italian seasoning. Mix thoroughly with your hands or a spoon. With wet hands, form the mixture into 1-inch balls, each about 1 tablespoon in size.
- Brown the meatballs: Heat the olive oil in a large pot over medium-high heat. Add the meatballs in batches to avoid overcrowding, turning occasionally, and cook until browned on all sides, approximately 8 minutes. Transfer the browned meatballs to a plate and set aside.
- Sauté the aromatics: In the same pot, add the diced onion and cook, stirring occasionally, until the onion becomes translucent, about 4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add the liquids and seasonings: Pour in the chicken stock and water. Add sea salt, Italian seasoning, and the can of crushed tomatoes, stirring to combine.
- Simmer the soup: Return the browned meatballs to the pot. Increase the heat to high and bring the soup to a boil. Once boiling, stir in the Anellini or elbow pasta, reduce the heat to medium, and cook, stirring often, until the pasta is tender—this will take about 20 minutes.
- Serve: Ladle the soup into bowls and garnish with minced fresh basil, freshly grated Parmesan cheese, and red pepper flakes if desired for added flavor and heat.
Notes
- Use wet hands when forming meatballs to prevent sticking.
- For a richer flavor, use homemade chicken stock if available.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Substitute ground pork with ground turkey or beef if preferred.
- If Anellini pasta is unavailable, any small pasta like ditalini or elbow macaroni works well.
- Adjust red pepper flakes for desired spice level or omit for milder taste.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg
