Italian Meatball Soup Recipe
If you’re on the hunt for a comforting, cozy dinner that feels like a warm hug in a bowl, this Italian Meatball Soup Recipe is just what you need. I’ve always loved how this soup combines tender, flavorful meatballs with a rich, tomato-based broth and perfectly cooked pasta—it’s like all my favorite Italian flavors got together for a party. Whether it’s a chilly weeknight or you’re craving something hearty yet easy to prepare, this soup effortlessly fits the bill.
What makes this Italian Meatball Soup Recipe stand out is how simple ingredients come together to create such a satisfying meal without any fuss. Trust me, once you try it, you’ll see why this recipe has become a go-to in my kitchen. Plus, it’s versatile, easy to customize, and perfect for making ahead. I can’t wait for you to give it a whirl and have a bowl ready whenever comfort food calls your name.
Why This Recipe Works
- Balanced Flavors: The blend of Italian herbs and fresh basil in the meatballs and broth creates a rich, harmonious taste.
- One-Pot Ease: Cooking the meatballs and soup in the same pot makes for less cleanup and fuller flavor development.
- Comforting Texture: Just the right tender pasta with juicy meatballs ensures every spoonful feels hearty but light.
- Customizable Heat: Optional red pepper flakes let you adjust the spice to your liking, so it works for every palate.
Ingredients & Why They Work
This Italian Meatball Soup Recipe calls for simple, fresh ingredients that combine to create a classic, comforting dish. Each ingredient plays a key role, and knowing a bit about why they work together helps you appreciate the recipe and tweak it confidently.
- Ground pork: Juicy and flavorful, pork meatballs stay tender and absorb the herbs beautifully.
- Egg: Acts as the perfect binder to keep your meatballs from falling apart while cooking.
- Breadcrumbs: They add lightness and help maintain a moist texture.
- Fresh basil leaves: Herbs are essential for that fresh Italian kick — don’t skip them if you can help it!
- Garlic cloves: Minced garlic adds depth and a subtle warm punch that fills out the soup’s flavor.
- Sea salt: Enhances every ingredient without overwhelming.
- Italian seasoning: A blend of oregano, thyme, and rosemary that pulls in all those classic Italian notes.
- Extra-virgin olive oil: Great for sautéing and adds a fruity richness.
- Yellow onion: Adds sweetness and complexity once softened.
- Chicken stock and water: They form the flavorful soup base. Using stock gives a richer taste.
- Crushed tomatoes: Provide body, acidity, and a vibrant color to your broth.
- Anellini or elbow pasta: Small pasta shapes are perfect sinking vessels for meatballs and broth.
- Fresh basil, Parmesan, and red pepper flakes (optional): Final touches that elevate both flavor and presentation.
Make It Your Way
One of the best things about this Italian Meatball Soup Recipe is how adaptable it is. I’ve played around with different types of meat and even swapped pasta styles depending on what I had on hand or the season.
- Variation: I sometimes substitute ground beef or a mix of beef and pork for different flavor profiles, and it always turns out delicious.
- Dietary tweaks: You can try gluten-free breadcrumbs or skip the pasta for a low-carb version that’s still satisfying.
- Seasonal spins: Adding chopped spinach or kale near the end boosts nutrition and brings extra color.
Step-by-Step: How I Make Italian Meatball Soup Recipe
Step 1: Mix and Shape Meatballs
Start by combining ground pork, beaten egg, breadcrumbs, finely chopped basil, minced garlic, sea salt, and Italian seasoning in a large bowl. I like to use my hands here — it’s easier to make sure everything is evenly mixed without overworking the meat. Keep your hands wet, then roll the mixture into 1-inch meatballs. This size cooks perfectly without drying out.
Step 2: Brown the Meatballs
Heat olive oil in a large pot over medium-high heat. Brown the meatballs in batches so they cook evenly and don’t overcrowd the pan. Turn occasionally until they’re golden all around—about 8 minutes. Don’t stress about cooking them all the way through here since they’ll finish in the soup. Transfer browned meatballs to a plate and set aside.
Step 3: Build the Soup Base
Using the same pot, add diced onion and sauté until translucent, about 4 minutes. Then stir in garlic and cook until fragrant—around a minute. Next, add chicken stock, water, sea salt, Italian seasoning, and crushed tomatoes, stirring to combine. The leftover browned bits in the pot give the broth extra depth of flavor—you don’t want to miss this step!
Step 4: Simmer and Add Pasta
Return the meatballs to the pot and bring the soup to a boil over high heat. Stir in the pasta, then reduce the heat to medium and cook, stirring occasionally, until the pasta is tender—about 15-20 minutes. Stirring regularly keeps the pasta from sticking and helps it cook evenly. Keep an eye on the texture because overcooked pasta can get mushy quickly.
Step 5: Serve with Your Favorite Toppings
Ladle the soup into bowls and sprinkle with minced fresh basil, a generous handful of Parmesan, and a pinch of red pepper flakes if you want a little heat. This final finish adds freshness, creaminess, and just the right kick.
Tips from My Kitchen
- Wet Hands for Rolling: Keep your hands wet when shaping meatballs to prevent the mixture from sticking—makes forming them way easier.
- Brown Meatballs in Batches: Crowding the pan steams them instead of browning, which means less flavor and less appealing color.
- Don’t Overcook Pasta: Stir often and taste frequently towards the end so your pasta stays pleasantly al dente.
- Let Soup Rest: Allowing the soup to sit for a few minutes after cooking melds flavors beautifully before serving.
How to Serve Italian Meatball Soup Recipe
Garnishes
When I serve this soup, I love topping it with fresh basil leaves picked right from my windowsill, tons of freshly grated Parmesan, and just a light sprinkle of red pepper flakes for a bit of warmth. The basil adds a pop of color and fresh aroma, Parmesan brings that wonderful salty creaminess, and the heat wakes up your taste buds perfectly.
Side Dishes
I usually pair this soup with some crusty Italian bread or garlic knots to soak up the delicious broth. A simple green salad dressed with lemon and olive oil also balances the meal nicely without overwhelming the flavors of the soup.
Creative Ways to Present
For special occasions, I sometimes serve the soup in individual mini cast-iron pots or rustic bread bowls—everyone loves the cozy vibe. Garnishing each bowl with just-picked basil and a Parmesan crisp adds that little extra wow factor for guests.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Meatball Soup keeps really well in an airtight container in the fridge for up to three days. I like to store the soup and meatballs together, but if you’re worried about the pasta soaking up too much liquid, you can store it separately and combine before reheating.
Freezing
I’ve found freezing this soup works fine if you skip adding pasta before freezing. Freeze the soup and meatballs in a sturdy container or heavy-duty freezer bag for up to three months. When you’re ready to eat, just thaw overnight in the fridge and add fresh pasta or cook it straight in the reheated soup.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally so the pasta doesn’t become mushy and the meatballs warm through evenly. If the soup thickens too much, add a splash of water or chicken stock to loosen it up before serving.
FAQs
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Can I use ground beef instead of pork for the meatballs?
Absolutely! Ground beef works well in this Italian Meatball Soup Recipe. You might want to add a bit of olive oil or a small amount of pork fat to keep the meatballs juicy since beef can be leaner. Mixing pork and beef together is also a great way to boost flavor and texture.
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What pasta is best for Italian Meatball Soup?
Small pasta shapes like Anellini or elbow macaroni are ideal because they fit comfortably on a spoon with the meatballs and broth. You can also use tiny shells, or even orzo if preferred. Avoid large pasta as it can overpower the soup.
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How can I make this soup spicier?
Adding a pinch of red pepper flakes while cooking or as a garnish really brings heat. You could also stir in a dash of hot sauce or a bit of chopped fresh chili depending on your spice tolerance.
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Is it okay to make the meatballs ahead of time?
Yes! You can prepare and shape the meatballs a day ahead and keep them refrigerated until you’re ready to cook. This can actually save you time when making the soup fresh on the same day.
Final Thoughts
This Italian Meatball Soup Recipe feels like a little piece of home every time I make it—hearty, bursting with Italian flavors, and just downright satisfying. I hope when you try it, it becomes a family favorite like it is for me. Remember, cooking is all about enjoying the process, so feel free to make it your own and savor every delicious spoonful. Trust me, you’re going to love how easy and comforting this soup can be.
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
This hearty Italian Meatball Soup features tender pork meatballs simmered in a flavorful tomato-based broth with aromatic herbs and pasta. Perfect for a comforting meal, this recipe combines classic Italian flavors with a satisfying, warming soup.
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 ground pork, beaten egg, breadcrumbs, chopped fresh basil, minced garlic, sea salt, and Italian seasoning. Mix well until all ingredients are evenly incorporated. With wet hands, form the mixture into 1-inch meatballs, about 1 tablespoon of mixture each.
- Brown the meatballs. Heat olive oil in a large pot over medium-high heat. Add the meatballs in batches, cooking and turning occasionally until browned on all sides, approximately 8 minutes. Remove the browned meatballs and set them aside on a plate.
- Sauté the aromatics. In the same pot, add diced yellow onion and cook while stirring until translucent, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Prepare the soup base. Stir in chicken stock, water, sea salt, Italian seasoning, and crushed tomatoes. Return the browned meatballs to the pot. Increase heat to high and bring the soup to a boil.
- Cook the pasta and finish soup. Stir in the Anellini or elbow pasta. Lower heat to medium and cook, stirring often, until the pasta is tender, about 20 minutes.
- Serve. Ladle the hot soup into bowls and optionally garnish with minced fresh basil, freshly grated Parmesan cheese, and a sprinkle of red pepper flakes to taste.
Notes
- Use wet hands when forming meatballs to prevent sticking.
- For a gluten-free option, substitute breadcrumbs and pasta with gluten-free variants.
- Brown meatballs thoroughly to enhance flavor and texture.
- You can substitute ground pork with ground beef or a mix for different flavor.
- If Anellini pasta is unavailable, elbow macaroni works well as a substitute.
- Adjust salt and seasonings according to taste preferences.
- Leftover soup tastes great the next day and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
