There’s something instantly comforting and satisfying about a warm bowl of homemade Italian Meatball Soup Recipe—it’s like a hug in a bowl. The tender meatballs, savory broth, and tender pasta combine to make a meal that’s both hearty and light, perfect for any day when you want a little taste of Italy right at home.
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Why You'll Love This Recipe
This Italian Meatball Soup Recipe has become a staple in my kitchen because it strikes the perfect balance between rustic simplicity and rich flavor. It’s just so satisfying and surprisingly easy to pull together on a weeknight or when you want to impress with minimal fuss.
- Fresh, tender meatballs: Made with a mix of beef and pork, plus fresh herbs and parmesan, these meatballs have the best flavor and delicate texture.
- Hearty yet light broth: The chicken broth combined with fresh veggies and garlic creates a rich base without being heavy.
- Quick cooking pasta: Acini di pepe or orzo pasta cooks fast and adds just the right bite to the soup.
- Versatile and comforting: It’s perfect as a solo meal or served alongside crusty bread for soaking up the broth.
Ingredients & Why They Work
The magic in this Italian Meatball Soup Recipe lies in using just the right combination of fresh herbs, quality meats, and simple pantry staples. Each ingredient plays a role in building layers of flavor while keeping the soup fresh and balanced.
- Lean ground beef: Brings beefy richness without excess fat, helping meatballs hold their shape well.
- Ground pork: Adds moisture and a slightly sweet flavor, making the meatballs tender and juicy.
- Fresh white bread crumbs: Using crumbs from fresh bread helps bind the meatballs gently and keeps them tender.
- Fresh parsley and oregano: These herbs brighten the meatballs with aromatic, earthy notes.
- Parmesan cheese: Shredded finely into the meatballs and sprinkled on top for that perfect salty punch.
- Egg: The binder that holds meatballs together without making them too dense.
- Olive oil: Used to brown the meatballs and saute vegetables, adding healthy fats and flavor.
- Carrots, onions, and celery: Classic soffritto base that adds sweetness and depth to the broth.
- Garlic: Minced and sautéed to fragrant perfection for a savory kick.
- Low-sodium chicken broth: A rich and flavorful base that lets you control salt levels.
- Acini di pepe or orzo pasta: Tiny pasta shapes that cook quickly and complement the soup without overwhelming it.
- Fresh baby spinach: Added at the end for a pop of color, nutrients, and fresh flavor.
Make It Your Way
I love mixing up the herbs based on what’s fresh in my garden or at the market. You can totally swap oregano for basil or thyme if you want a slightly different flavor profile. Also, for a gluten-free twist, using gluten-free bread crumbs and pasta works like a charm!
- Variation: One time, I swapped out the acini di pepe for tiny gluten-free pasta shapes and used turkey instead of beef for a leaner version. It was a hit with guests who needed gluten-free options!
- Seasonal add-ins: Try tossing in some chopped kale or chopped zucchini along with the spinach for more veggie power.
- Spicy twist: Add a pinch of red pepper flakes to the broth if you like a little heat—it wakes up all the other flavors beautifully.
Step-by-Step: How I Make Italian Meatball Soup Recipe
Step 1: Mix and Shape the Perfect Meatballs
Start by combining the ground beef and pork in a large bowl. Then add the fresh bread crumbs, finely chopped parsley, minced oregano, shredded parmesan, egg, salt, and pepper. Use your hands to gently mix everything—don’t overwork it, or your meatballs can turn tough. Shape the mixture into tiny balls, about ¾ to 1 inch in diameter. The small size means they’ll cook quickly and fit perfectly in every spoonful of soup.
Step 2: Browning the Meatballs for Extra Flavor
Heat olive oil in a non-stick skillet over medium-high heat and brown the meatballs in batches. This step adds a beautiful caramelized crust that deepens flavor. Aim to brown on 2 or 3 sides for about 4 minutes total—don’t worry if the insides aren’t cooked through yet; they’ll finish cooking in the soup.
Step 3: Building the Soup Base
In a large pot, heat olive oil and sauté your carrots, onions, and celery until they soften—about 6 to 8 minutes. Then add the minced garlic and cook just for another minute until fragrant. This soffritto is the heart of your soup’s flavor. Pour in the chicken broth, season with salt and pepper, and bring the pot to a boil.
Step 4: Cooking Pasta and Meatballs Together
Add the pasta and gently lower the browned meatballs into the boiling broth. Reduce heat to medium-low and cover. Simmer for about 10 minutes, stirring occasionally, until the pasta is tender and meatballs are cooked through.
Step 5: Finishing Touches with Fresh Spinach
During the last minute of cooking, stir in the roughly chopped baby spinach. It wilts quickly and adds a fresh, vibrant note to every spoonful. Serve hot and sprinkle with extra finely shredded parmesan cheese—you can never go wrong with a little more cheese.
Top Tip
I’ve made Italian Meatball Soup Recipe dozens of times, and these tips helped me perfect it without stress—trust me, they’ll help you too!
- Meatball Size Matters: Keep your meatballs small so they cook evenly and stay tender inside the broth.
- Browning Isn’t Optional: Don’t skip browning the meatballs; it adds flavor and texture that just can’t be beat.
- Fresh Bread Crumbs Rule: Using fresh bread crumbs gives the meatballs a light, moist texture instead of dense or dry.
- Adjust Pasta Amount: If you prefer a more brothy soup, reduce pasta slightly; it always thickens as it cools and sits.
How to Serve Italian Meatball Soup Recipe
Garnishes
I always top my bowls with a generous sprinkle of finely shredded parmesan—sometimes even a little fresh cracked black pepper or a drizzle of good quality olive oil if I’m feeling fancy. Fresh basil or extra parsley also work great for a herbal burst.
Side Dishes
Crusty garlic bread or a warm, rustic baguette is my go-to side to soak up every last drop of soup. A simple green salad with lemon vinaigrette balances the meal beautifully if you want something light alongside.
Creative Ways to Present
For special dinners, I like to serve the soup in mini bread bowls—just hollow out rolls and ladle in the soup for a fun, rustic presentation. Garnish with fresh herbs and parmesan curls for that “wow” factor your guests will love.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. I like to keep the soup and any leftover bread separate to keep everything fresh. When serving leftovers, reheat gently on the stove to avoid overcooking the pasta.
Freezing
This Italian Meatball Soup Recipe freezes beautifully. I freeze it without the pasta, then add freshly cooked pasta when reheating. This keeps the texture perfect and avoids mushy pasta after thawing.
Reheating
Reheat gently on low heat, stirring occasionally. If the soup has thickened too much, add a splash of broth or water to loosen it up. Fresh spinach can be stirred in at the end again to keep it from getting limp.
Frequently Asked Questions:
You can easily swap acini di pepe with orzo, small ditalini, or even small macaroni shapes. Just choose something tiny since larger pasta takes longer to cook and changes the soup's texture.
Absolutely! You can mix and shape the meatballs a day in advance, store them in the fridge, and brown them right before adding to the soup. This makes the cooking process faster and easier.
Make sure to handle the meatball mixture gently when mixing and shaping. Browning them in the skillet before adding to the soup helps seal their exterior, preventing breaking. Also, avoid stirring vigorously once they’re in the broth.
It’s best to freeze the soup without the pasta since frozen pasta can become mushy. When reheating, cook fresh pasta separately and add it to the soup just before serving for the best texture.
Final Thoughts
This Italian Meatball Soup Recipe is more than just food to me—it’s a warm memory and a go-to comfort anytime I want to share something that feels homemade and special. I hope you enjoy making it as much as I do, and that it brings a little Italian warmth to your table that you can share with loved ones every time.
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Italian Meatball Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Italian Wedding Soup is a classic, comforting soup featuring tender meatballs, fresh vegetables, hearty pasta, and savory chicken broth topped with parmesan cheese. This recipe balances rich flavors and textures in a warm, nourishing bowl perfect for any season.
Ingredients
Meatballs
- 8 oz. lean ground beef
- 8 oz. ground pork
- ½ cup fresh white bread crumbs (from fresh bread not dried)
- ¼ cup chopped fresh parsley
- 1 ½ teaspoon minced fresh oregano (or ¾ teaspoon dried)
- ½ cup finely shredded parmesan
- 1 large egg
- Salt and freshly ground black pepper (1 teaspoon salt and ¼ teaspoon black pepper)
- 1 tablespoon olive oil
Soup
- 1 tablespoon olive oil
- 1 ¼ cups chopped carrots
- 1 ¼ cups chopped yellow onion
- ¾ cup chopped celery
- 4 cloves garlic, minced (1 ½ Tbsp)
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe or orzo pasta
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded parmesan, for serving
Instructions
- Prepare the meatball mixture: Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper. Gently toss and break up mixture with hands to evenly coat and distribute.
- Shape the meatballs: Form the mixture into very small meatballs, about ¾ inch to 1 inch in diameter, and transfer them to a large plate.
- Brown the meatballs: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally to brown on 2 or 3 sides, about 4 minutes total. Transfer browned meatballs to a paper towel-lined plate. Repeat with remaining meatballs. Note that meatballs won’t be fully cooked during this step.
- Sauté the vegetables: While meatballs are browning, heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots, onions, and celery and sauté until softened, about 6 to 8 minutes. Add garlic and sauté for 1 more minute.
- Cook the soup: Pour in chicken broth, season with salt and pepper to taste, and bring to a boil. Add pasta and meatballs, then reduce heat to medium-low.
- Simmer and finish the soup: Cover and simmer while stirring occasionally until pasta is tender and meatballs are cooked through, about 10 minutes. Add chopped spinach during the last minute of cooking.
- Serve: Ladle soup into bowls and sprinkle each serving with finely shredded parmesan cheese. Serve warm.
Notes
- Use a hearty rustic bread for breadcrumbs by grinding a slice in a food processor; save leftover bread for serving or future use.
- For a more brothy soup, reduce pasta to ¾ cup and add more broth to thin as the pasta absorbs liquid over time.
- If available, simmer a parmesan rind with the soup for extra depth of flavor.
- This recipe makes about 12 cups of soup, serving 6 people.
- Meatballs are browned but not cooked through in the skillet; they finish cooking in the simmering soup.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
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