Italian Meatball Soup Recipe
If you’ve been on the hunt for a cozy, satisfying soup that feels like a hug in a bowl, this Italian Meatball Soup Recipe is exactly what you need. It’s packed with tender meatballs, rich flavors from fresh herbs, and perfectly cooked pasta swimming in a savory tomato broth. I’ve made this a million times on chilly evenings, and every time it never fails to bring comfort and smiles around the table.
What really makes this Italian Meatball Soup Recipe stand out is how approachable it is—you can easily whip it up after work and have a hearty meal ready in under an hour. Plus, it’s versatile enough to tweak with your favorite spices or sides, which I love because no two batches feel quite the same. Trust me, once you try it, you’ll understand why it’s become one of my go-to soups.
Why This Recipe Works
- Simple Meatball Mixture: Combining pork with fresh basil and Italian seasoning gives juicy, flavorful meatballs that don’t dry out in the soup.
- Rich Broth Base: Using chicken stock with crushed tomatoes creates a vibrant, comforting soup that’s far from watery.
- Pasta Cooked in Soup: Adding pasta directly into the broth infuses every bite with that amazing, homestyle warmth and texture.
- Flexible Garnishes: Fresh basil, Parmesan, and red pepper flakes let you customize heat and herbaceous notes at the table.
Ingredients & Why They Work
All the ingredients here play a key role, and together they create that unmistakable Italian comfort flavor you expect from this meatball soup. Grab fresh herbs and good-quality pork for the best results, and don’t skimp on the broth—it really lifts the whole dish.
- Ground Pork: Its natural fat keeps meatballs tender and juicy, way better than lean beef for this soup.
- Egg: Acts as a binder to hold the meatballs together without making them dense.
- Breadcrumbs: Absorb moisture but keep the meatballs light and soft.
- Fresh Basil Leaves: Adds a bright, fresh finish that contrasts beautifully with the savory soup.
- Garlic: Essential for that signature Italian flavor punch.
- Sea Salt & Italian Seasoning: They layer deep, aromatic notes all through the meat and broth.
- Extra-Virgin Olive Oil: Used for browning meatballs and sautéing veggies, it adds richness without heaviness.
- Yellow Onion: Sweet and mellow after cooking, it builds the flavor base.
- Chicken Stock: Offers a savory, rich soup foundation better than water or plain broth.
- Crushed Tomatoes: Bring acidity and body to balance the meat’s richness.
- Anellini or Elbow Pasta: Small pasta shapes that cook perfectly alongside meatballs and don’t take over.
Tweak to Your Taste
I love giving this Italian Meatball Soup Recipe my own spin depending on the season or what’s in my pantry. You can easily adjust the spice level, swap herbs, or even change up the pasta shape for fun—making it truly yours.
- Variation: Adding chopped spinach or kale towards the end gives the soup an extra boost of color and nutrients—my family loves the green pop!
- Higher Heat: Sprinkle extra red pepper flakes or a dash of cayenne if you want a spicy kick.
- Gluten-Free: Use gluten-free breadcrumbs and pasta without missing out on any flavor.
- Make it Heartier: Stir in cooked beans or swap pork for a mix of ground beef and pork for more richness.
Step-by-Step: How I Make Italian Meatball Soup Recipe
Step 1: Mix and Shape the Meatballs with Love
Start by combining the ground pork with beaten egg, breadcrumbs, chopped fresh basil, minced garlic, sea salt, and Italian seasoning in a large bowl. I usually use my hands for mixing—it’s easier to get everything evenly combined. Then, wet your hands slightly to prevent sticking and roll the mixture into 1-inch meatballs, about a tablespoon each. Setting them aside while you prep the soup makes the process flow smoothly.
Step 2: Brown the Meatballs for Extra Flavor
Heat the olive oil over medium-high heat in a large pot and sear the meatballs in batches. Don’t crowd the pan—giving each meatball room helps them brown evenly and develop that beautiful crust. It takes about 8 minutes, turning occasionally. Once browned, transfer them to a plate—don’t worry if they’re not cooked through yet; they’ll finish in the soup.
Step 3: Build the Soup Base
In the same pot, add diced onion and cook until translucent, about 4 minutes, scraping up those delicious browned bits from the meatballs. Stir in minced garlic and cook for another minute until fragrant. Then pour in the chicken stock, water, crushed tomatoes, salt, and Italian seasoning. Give it a good stir, then gently nestle your meatballs back into the pot.
Step 4: Simmer and Add Pasta
Turn the heat up to high and bring the soup to a boil. Once boiling, stir in the pasta and reduce the heat to medium. Cook uncovered, stirring occasionally to keep the pasta from sticking and making sure the meatballs stay intact. It usually takes 15–20 minutes for the pasta to become perfectly tender and soak up those rich broth flavors.
Step 5: Serve with Your Favorite Toppings
Ladle the soup into warm bowls and top with fresh basil leaves, a generous sprinkle of freshly grated Parmesan cheese, and a pinch of red pepper flakes if you like a little heat. This final touch makes all the difference in flavor and presentation.
Pro Tips for Making Italian Meatball Soup Recipe
- Keep Meatballs Tender: Wetting your hands before rolling meatballs prevents sticking and helps form smoother, more uniform shapes.
- Don’t Skip Browning: That crust you get from searing meatballs adds depth and keeps them from falling apart in the soup.
- Stir Pasta Often: Since the pasta cooks right in the soup, stirring prevents clumping and uneven cooking.
- Watch Salt Levels: Taste as you go because chicken stock and canned tomatoes can vary in saltiness.
How to Serve Italian Meatball Soup Recipe
Garnishes
I’m a sucker for fresh basil because it brightens up the whole bowl with just a handful of leaves. Then, a generous shower of Parmesan adds that savory umami kick that keeps me coming back for seconds. If you like a bit of heat, a few red pepper flakes take it to the next level.
Side Dishes
Crusty Italian bread or garlic knots are my go-to sides—they’re perfect for dipping into all that flavorful broth. A simple green salad with a tangy vinaigrette helps balance the richness of the soup on the plate.
Creative Ways to Present
For a dinner party, I like serving the soup in mini bread bowls—it’s playful and super inviting. Topping with a drizzle of extra-virgin olive oil or a dollop of ricotta adds a comforting, elegant touch that always impresses guests.
Make Ahead and Storage
Storing Leftovers
After the soup cools to room temperature, I transfer it to an airtight container and refrigerate. It keeps well for up to 3 days, although the pasta can absorb some broth and get a bit softer over time—still delicious, just heartier.
Freezing
I usually freeze the soup without pasta because pasta’s texture changes after freezing. Freeze the meatball soup base in portions, then cook fresh pasta when reheating for a fresher bite.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent the pasta from sticking. If the soup feels too thick, add a splash of water or stock to loosen it up.
FAQs
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Can I use beef instead of pork for the meatballs?
Absolutely! Ground beef works fine, but pork tends to make softer, juicier meatballs due to its fat content. If you use beef, consider mixing in a little olive oil or a different fat to keep the meatballs tender.
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What pasta is best for Italian Meatball Soup Recipe?
Small shapes like Anellini, elbow macaroni, or even small shells work best because they cook quickly and don’t overpower the meatballs or broth.
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Can I make the soup vegetarian?
For a vegetarian spin, swap meatballs with plant-based alternatives or hearty veggies like mushrooms and lentils, and use vegetable broth instead of chicken stock. It won’t taste exactly the same but still delicious.
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How do I prevent meatballs from falling apart?
Wet your hands when shaping meatballs and don’t crowd them when browning. Also, browning them before simmering helps them hold together better in the soup.
Final Thoughts
This Italian Meatball Soup Recipe is one of those dishes that feels like a warm embrace after a long day—it’s simple, flavorful, and reliably delicious. I hope you enjoy making it as much as I do, whether for a family dinner or meal prep for the week ahead. Once you try it, I bet it’ll become a comforting staple in your kitchen, just like it is in mine.
Print
Italian Meatball Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A hearty and flavorful Italian Meatball Soup featuring tender homemade pork meatballs simmered in a savory broth with pasta, tomatoes, and Italian herbs. Perfect as a comforting dinner, topped with fresh basil, Parmesan, and a touch of red pepper flakes.
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
- Prepare the meatballs: In a large bowl, combine the ground pork, beaten egg, breadcrumbs, chopped basil, minced garlic, sea salt, and Italian seasoning. Mix thoroughly until all ingredients are evenly incorporated. With wet hands, form the mixture into 1-inch meatballs, approximately 1 tablespoon each, and place them aside on a plate.
- Brown the meatballs: Heat the olive oil in a large pot over medium-high heat. Working in batches to avoid overcrowding, add the meatballs and cook, turning occasionally, until they are browned on all sides, about 8 minutes. Remove the browned meatballs from the pot and set them aside on a plate.
- Sauté the aromatics: In the same pot, add the diced onion and cook while stirring until translucent, about 4 minutes. Add the minced garlic and continue cooking until fragrant, about 1 more minute.
- Add liquids and seasonings: Pour in the chicken stock and water, then add sea salt, Italian seasoning, and crushed tomatoes. Stir everything to combine.
- Simmer the soup: Return the meatballs to the pot, increase the heat to high, and bring the soup to a boil. Once boiling, stir in the pasta, reduce the heat to medium, and cook while stirring often until the pasta is tender, about 20 minutes.
- Serve: Ladle the hot soup into bowls. Garnish with minced fresh basil, freshly grated Parmesan cheese, and a sprinkle of red pepper flakes if desired. Serve immediately for a comforting meal.
Notes
- Use wet hands when forming meatballs to prevent sticking.
- Browning meatballs adds extra flavor but ensure not to overcrowd the pot for even cooking.
- Substitute ground beef or turkey for pork if preferred.
- For a gluten-free option, use gluten-free breadcrumbs and pasta.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 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: 80 mg
