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A bowl of savory Italian meatball soup garnished with fresh herbs.

Proven way to grow authentic Meatball Soup (Italian)

This Italian Meatball Soup is a hearty and flavorful dish, perfect for a comforting meal. It features tender meatballs simmered in a rich tomato-based broth with pasta and fresh herbs.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef
  • 1 egg
  • 0.5 cup bread crumbs
  • 0.25 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Soup
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 28 oz canned crushed tomatoes
  • 6 cups beef broth
  • 1 cup small pasta (like ditalini or orzo)
  • 0.25 cup fresh basil, chopped
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • large bowl
  • large pot or Dutch oven

Method
 

Make the Meatballs
  1. In a large bowl, combine ground beef, egg, bread crumbs, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper.
  2. Mix gently until just combined, then roll the mixture into 1-inch meatballs and set aside.
Cook the Soup
  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion, carrots, and celery, then cook until softened for about 5-7 minutes.
  3. Stir in crushed tomatoes and beef broth, bring the mixture to a simmer, and then carefully add the meatballs.
  4. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the meatballs are cooked through.
  5. Add the pasta and cook according to package directions, usually 8-10 minutes, until al dente.
  6. Stir in fresh basil and season with additional salt and pepper to taste before serving hot.

Notes

For extra flavor, you can lightly brown the meatballs in a separate pan before adding them to the soup. If you prefer a thicker soup, you can reduce the amount of beef broth or add a cornstarch slurry at the end. This soup reheats well and can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.