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A bowl of delicious Italian Meatball Soup is shown as the featured image.

Easy Italian Meatball Soup

This comforting and flavorful Italian Meatball Soup is a classic dish perfect for a cozy night. Tender meatballs simmer in a rich tomato broth with vegetables and pasta, creating a hearty and satisfying meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups low sodium chicken broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup small pasta ditalini, orzo, or acini di pepe
  • 1 cup fresh spinach, chopped
  • Salt to taste
  • Black pepper to taste
  • Grated Parmesan cheese, for garnish
  • Fresh parsley, chopped, for garnish

Equipment

  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Large pot or Dutch oven
  • spatula or wooden spoon
  • Ladle
  • cutting board
  • Chef's knife
  • Garlic press (optional)

Method
 

  1. Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Gently mix with your hands until just combined – do not overmix.
  2. Shape the Meatballs: Roll the mixture into small, bite-sized meatballs (about 1 inch in diameter).
  3. Sear the Meatballs: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear the meatballs in batches until browned on all sides. Remove the meatballs from the pot and set aside. Don't overcrowd the pot.
  4. Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  5. Add Liquids and Seasonings: Pour in the chicken broth and crushed tomatoes. Stir in the dried basil, oregano, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Cook the Pasta: Add the pasta to the soup and cook according to package directions.
  7. Add the Meatballs and Spinach: Return the meatballs to the pot. Add the spinach and cook until wilted, about 2-3 minutes.
  8. Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley.

Notes

For extra flavor, brown the meatballs in the oven instead of searing them in a pot. You can also add other vegetables like zucchini or bell peppers. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a richer broth, use homemade chicken broth or add a Parmesan rind while simmering.