There’s nothing quite as comforting as a warm bowl of Italian Meatball Soup — a perfect mix of tender, juicy meatballs simmered in a rich tomato broth with pasta. This cozy classic captures all the heart and flavor of Italian home cooking in one pot. Whether you’re craving a hearty family dinner or an easy weeknight meal, this soup delivers bold flavor, irresistible aroma, and total satisfaction with every spoonful.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Comfort in a bowl: Hearty meatballs, silky tomato broth, and tender spaghetti make every bite deeply satisfying.
- Simple ingredients, big flavor: Uses pantry staples like onion, garlic, herbs, and broth — no fancy ingredients required.
- Perfect for any occasion: Ideal for cozy family dinners, casual gatherings, or make-ahead lunches.
- Freezer-friendly: Make a big batch and enjoy ready-to-heat comfort anytime.
- Authentic Italian taste: A beautiful balance of herbs, cheese, and tomato — just like nonna’s recipe, but easier.
Ingredients Needed
For the Meatballs
- 1 lightly packed cup white sandwich bread, torn into small pieces (crusts removed)
- ½ cup grated onion (yellow, brown, or white) — helps keep the meatballs tender
- 14 oz (400 g) ground beef
- 3 oz (100 g) ground pork (or use extra beef if preferred)
- 1 large egg, lightly beaten
- ¼ cup fresh parsley, finely chopped
- 2 garlic cloves, minced
- ¼ cup freshly grated Parmigiano-Reggiano (or Parmesan)
- ¾ tsp salt
- ¼ tsp black pepper
For the Soup Base
- 1½ tbsp olive oil, plus more if needed
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 2 cups chicken broth or stock
- 1 cup water
- 24 oz (700 g) passata (pureed tomato)
- 28 oz (800 g) canned diced tomatoes
- 1 tbsp Italian seasoning blend
- 2 tsp garlic powder (or onion powder)
- 1–2 tsp red pepper flakes, optional for heat
- 8 oz (250 g) dried spaghetti, broken into smaller pieces
Optional Garnish
- ¼ cup fresh basil leaves, torn
- ½–¾ cup shredded mozzarella cheese
- Extra Parmigiano-Reggiano, grated for serving
How to Make Italian Meatball Soup
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the torn bread and grated onion. Mix well to let the onion juice soak into the bread — this keeps the meatballs moist and tender.
Step 2: Add Remaining Ingredients
Add ground beef, ground pork, egg, parsley, garlic, cheese, salt, and pepper. Using clean hands, gently mix until everything is just combined. Avoid over-mixing, which can make the meatballs tough.
Step 3: Shape and Chill
Roll the mixture into balls, about one heaped tablespoon each (you’ll get roughly 24 meatballs). Place them on a tray, cover, and refrigerate for 30 minutes — this helps them hold their shape during cooking.
Step 4: Brown the Meatballs
Heat olive oil in a large soup pot over medium-high heat. Add the meatballs in batches, browning them all over (they’ll still be raw inside). Transfer to a plate and set aside. Don’t skip this step — browning adds rich, savory flavor to the broth.
Step 5: Build the Soup Base
If the pot looks dry, drizzle in a bit more olive oil. Sauté the chopped onion and garlic for 2–3 minutes, until fragrant and translucent. Deglaze with chicken broth, scraping up any browned bits — these deepen the soup’s flavor.
Step 6: Add Tomatoes and Seasoning
Pour in the water, passata, canned tomatoes, Italian herbs, garlic powder, and chili flakes (if using). Stir and bring to a gentle simmer. Reduce the heat to medium and cook for 5 minutes, stirring occasionally.
Step 7: Add Pasta and Meatballs
Add the spaghetti to the simmering broth, pushing it down with tongs so it’s fully submerged. Return the browned meatballs to the pot. Cook for about 12 minutes, stirring occasionally, until the pasta is al dente and the meatballs are cooked through.
Step 8: Finish and Serve
Remove from the heat. If using cheese, sprinkle it over the top, cover with a lid, and let it melt for 2 minutes. Ladle soup into bowls and garnish with fresh basil and extra Parmesan. Serve hot and enjoy!
Serving and Storage Tips
- To serve: Pair with crusty garlic bread or a simple green salad for a complete Italian-style meal.
- To store: Refrigerate leftovers in an airtight container for up to 3 days. The flavors intensify overnight!
- To freeze: Cool completely, then freeze in portions for up to 3 months. Thaw in the fridge before reheating.
- To reheat: Warm gently on the stove over low heat, adding a splash of broth or water if the soup thickens.
Helpful Notes
- Use freshly grated cheese for the best flavor — pre-grated versions can taste grainy.
- Swap spaghetti for any short pasta like ditalini, penne, or macaroni.
- For a lighter version, use ground turkey or chicken instead of beef and pork.
- If you like extra heat, add a pinch more red pepper flakes before serving.
- The soup thickens as it stands — add broth or water to loosen when reheating.
Italian Meatball Soup
Ingredients
Method
- Step 1: Prepare the Meatball Mixture: In a large bowl, combine torn bread and grated onion. Mix until the onion juice fully soaks into the bread for tenderness.
- Step 2: Add Remaining Ingredients: Add ground beef, ground pork, egg, parsley, garlic, Parmesan, salt, and pepper. Mix gently with hands until just combined to avoid toughness.
- Step 3: Shape and Chill: Form mixture into 24 small meatballs (about 1 heaped tablespoon each). Place on a tray, cover, and chill for 30 minutes to firm up.
- Step 4: Brown the Meatballs: Heat olive oil in a large pot over medium-high heat. Brown meatballs in batches on all sides, then transfer to a plate. They should remain slightly raw inside.
- Step 5: Build the Soup Base: Add more olive oil if needed. Sauté onion and garlic for 2–3 minutes until fragrant. Deglaze with chicken broth, scraping any browned bits from the bottom.
- Step 6: Add Tomatoes and Seasoning: Stir in water, passata, diced tomatoes, Italian herbs, garlic powder, and red pepper flakes. Simmer gently for 5 minutes.
- Step 7: Add Pasta and Meatballs: Add spaghetti pieces and browned meatballs to the pot. Simmer for about 12 minutes, stirring occasionally, until pasta is al dente and meatballs are cooked through.
- Step 8: Finish and Serve: Remove from heat. Sprinkle mozzarella over the soup, cover for 2 minutes to melt, then ladle into bowls. Garnish with basil and extra Parmesan. Serve hot.
Notes
Conclusion
This Italian Meatball Soup is pure comfort — a soul-warming blend of savory meatballs, rich tomato broth, and tender pasta that brings people together. It’s simple enough for weeknights yet special enough for family gatherings.
If you’ve tried this recipe, leave a star rating and a comment below! Don’t forget to share your delicious bowl on Pinterest or Facebook — and tell us: Did you add your own twist? We’d love to hear how you made it yours.
Frequently Asked Questions (FAQ)
Can I use store-bought meatballs?
Yes, pre-made meatballs work fine. Brown them first to add flavor, then simmer in the soup until heated through.
How do I make this gluten-free?
Use gluten-free bread for the meatballs and swap the pasta for your favorite gluten-free variety.
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth adds a lighter flavor but still complements the tomato base beautifully.
Why are my meatballs tough?
Over-mixing or using too little moisture can make them dense. Make sure to soak the bread well and mix gently.
Is this recipe freezer-friendly?
Yes! Freeze cooled soup (without cheese) in airtight containers for up to 3 months. Reheat gently and add cheese when serving.