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Italian Meatball Soup

Italian Meatball Soup

This Italian Meatball Soup combines tender, juicy meatballs with a rich tomato broth, pasta, and herbs for a comforting one-pot meal. Packed with authentic Italian flavor, it’s perfect for cozy family dinners or make-ahead lunches that bring warmth and satisfaction to every bite.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 cup white sandwich bread lightly packed, torn into small pieces, crusts removed
  • 120 ml grated onion yellow, brown, or white; helps keep meatballs tender
  • 400 g ground beef
  • 100 g ground pork or use extra beef if preferred
  • 1 large egg lightly beaten
  • 60 ml fresh parsley finely chopped
  • 2 cloves garlic minced
  • 25 g Parmigiano-Reggiano cheese freshly grated
  • 0.75 tsp salt
  • 0.25 tsp black pepper
Soup Base
  • 1.5 tbsp olive oil plus more if needed
  • 1 cup onion finely chopped
  • 2 cloves garlic minced
  • 480 ml chicken broth or stock
  • 240 ml water
  • 700 g passata (pureed tomato)
  • 800 g canned diced tomatoes
  • 1 tbsp Italian seasoning blend
  • 2 tsp garlic powder or onion powder
  • 1.5 tsp red pepper flakes optional for heat
  • 250 g dried spaghetti broken into smaller pieces
Optional Garnish
  • 15 g fresh basil leaves torn
  • 80 g shredded mozzarella cheese
  • to taste extra Parmigiano-Reggiano grated for serving

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

For gluten-free, use gluten-free bread and pasta. Swap beef and pork for turkey or chicken for a lighter version. Add chili flakes for heat or extra broth to adjust consistency when reheating. Always use freshly grated cheese for the best flavor.