There is something truly comforting about a bowl of homemade meatball soup, and this Meatball Soup Recipe brings together tender, flavorful meatballs and a rich, hearty broth that feels like a warm hug in a bowl. Every spoonful is packed with savory notes from the perfectly seasoned meatballs, fresh vegetables, and Italian herbs, making it an ideal dish for family dinners or cozy nights. The blend of textures, from the bite-sized meatballs to the tender pasta and spinach, creates a delightful harmony that your taste buds will thank you for.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Meatball Soup Recipe. Each component is simple yet plays a vital role in balancing flavors, textures, and colors, resulting in that irresistibly rich and wholesome soup you’ll crave again and again.
- 1 lb. lean ground beef (or ground turkey): The star protein ingredient, providing juicy, tender meatballs.
- ½ cup breadcrumbs: Helps bind the meatballs while adding a soft texture inside.
- ¼ cup freshly grated Parmesan cheese: Adds a sharp, savory note to the meatballs.
- 1 large egg: Acts as a natural binder to hold the meatballs together.
- 1 tsp kosher salt: Essential seasoning that enhances all the flavors.
- ½ tsp garlic powder: Delivers mellow garlic flavor throughout the meatballs.
- ½ tsp onion powder: Gives subtle sweetness and depth to the meatball mixture.
- ½ tsp Italian seasoning (store-bought or homemade): Brings aromatic herbs like oregano and basil for an Italian flair.
- 1 tbsp olive oil: Used for sautéing vegetables to bring out their sweetness.
- ½ onion (chopped): Adds savory flavor and texture to the soup base.
- 2 carrots (chopped): Provide natural sweetness and a lovely orange contrast.
- 2 ribs celery (chopped): Impart freshness and a slight crunch to the broth.
- ½ tsp kosher salt: Seasoning for the vegetable base to balance flavors.
- 1 tsp Italian seasoning: Enhances the broth’s herbal notes for complexity.
- 3 cloves garlic (minced): Lends rich aroma and robust flavor to the soup.
- 3 tbsp tomato paste: Concentrated tomato flavor to deepen the broth’s body.
- 28 oz. crushed tomatoes (1 large can): The main tomato component that gives the soup a bright, tangy heart.
- 6 cups low-sodium beef broth: The flavorful liquid base that ties everything together.
- 1â…“ cups dry ditalini pasta (or any short pasta): Adds satisfying bite and helps make the soup more filling.
- 3 cups fresh spinach: Boosts nutrition, color, and a fresh, leafy texture.
- Chopped fresh parsley: A finishing touch for brightness and herbaceous notes.
- Freshly grated Parmesan cheese: For topping and elevating each serving.
- Red pepper flakes: Optional kick for those who like a little heat.
How to Make Meatball Soup Recipe
Step 1: Prepare and Bake the Meatballs
Begin by preheating your oven to 400°F. In a large bowl, mix together the ground beef, breadcrumbs, freshly grated Parmesan, egg, salt, garlic powder, onion powder, and Italian seasoning. This combination forms flavorful meatballs that stay tender and juicy after baking. Shape the mixture into 26 to 30 small meatballs and place them evenly spaced on a lined baking sheet. Baking the meatballs gives them a wonderfully even cook and keeps things mess-free.
Step 2: Sauté the Aromatics
With about 10 minutes left on the meatballs, heat olive oil in a large soup pot over medium heat. Toss in the chopped onion, carrots, celery, kosher salt, and Italian seasoning. Cook these for several minutes until softened and fragrant, building a delicious foundation for the soup’s broth. The gentle sautéing releases the sweetness of the vegetables, making your soup naturally rich and inviting.
Step 3: Add Garlic and Tomato Paste
Next, stir in the minced garlic and tomato paste. Let them cook together for another minute or so to intensify the flavors and help meld everything beautifully. This step layers in that classic tomato-ey depth and aromatic garlic that you’ll love in every spoonful.
Step 4: Build the Soup Base
Now, pour in the crushed tomatoes and beef broth, mixing everything well. Gently add the dry ditalini pasta and carefully nestle in the baked meatballs. This is where all your hard work comes together in the pot, preparing to simmer into a hearty, soul-satisfying soup.
Step 5: Simmer to Perfection
Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 10 to 15 minutes until the pasta is perfectly al dente. This step lets all the flavors marry while softening the pasta just enough. As the soup simmers, you’ll notice the incredible aromas filling your kitchen—pure comfort in the making.
Step 6: Add the Spinach and Serve
Finally, stir in the fresh spinach leaves and cook just until they wilt into the soup, adding a pop of vibrant green and a mild leafy texture. Sprinkle chopped parsley, freshly grated Parmesan cheese, and red pepper flakes if you like a little heat. Your Meatball Soup Recipe is now ready to enjoy!
How to Serve Meatball Soup Recipe
Garnishes
Adding garnishes like fresh parsley and grated Parmesan really finishes off the soup beautifully. The parsley adds a burst of fresh flavor and lovely color that brightens up the bowl. The cheese provides a creamy, salty contrast to the rich broth. A sprinkle of red pepper flakes can elevate the dish with a gentle spicy kick that wakes up your palate.
Side Dishes
This Meatball Soup Recipe pairs wonderfully with crusty bread or garlic bread for dunking and scooping, making the meal even more satisfying. A light green salad on the side can bring freshness and balance to the richness of the soup. For a heartier option, roasted vegetables or a simple antipasto make excellent companions at the table.
Creative Ways to Present
Consider serving this soup in rustic bowls for a cozy, inviting feel. You could also ladle it into small, individual crocks and top each with a sprinkle of parmesan and herbs for a charming presentation when entertaining guests. Pouring a little extra olive oil or a drizzle of balsamic glaze on top can add a gourmet touch that impresses everyone.
Make Ahead and Storage
Storing Leftovers
Leftover Meatball Soup Recipe stores beautifully in the refrigerator for up to 3 days. Make sure to cool the soup completely before transferring it to an airtight container. The flavors actually deepen after a day, making it a perfect make-ahead meal for busy weeknights.
Freezing
You can freeze this soup for up to 3 months. It’s best to slightly undercook the pasta before freezing as it can become mushy when reheated. Freeze the soup in portion-sized containers or freezer bags to make reheating convenient and quick.
Reheating
To reheat, thaw the soup overnight in the refrigerator if frozen, then gently warm it on the stovetop over medium heat. Stir occasionally until heated through, adding a splash of broth or water if it’s too thick. Avoid microwaving for best texture and flavor retention.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey makes a great leaner alternative and works just as well for the meatballs, providing a lighter but still tasty option.
What type of pasta is best for Meatball Soup Recipe?
Ditalini pasta is traditional because its small shape holds up well in soup, but you can also use other short pastas like elbow macaroni, small shells, or orzo depending on your preference.
Can I make the meatballs on the stovetop instead of baking?
Yes, pan-frying the meatballs in a skillet works too. Just be sure to cook them evenly on all sides until browned and cooked through before adding them to the soup.
Is this soup freezer-friendly?
Definitely! Just remember to undercook the pasta slightly before freezing to avoid mushiness when reheating, and store the soup in airtight containers for best results.
How do I make the soup spicier?
Add more red pepper flakes or a dash of hot sauce when serving, or incorporate a pinch of cayenne pepper while cooking the soup for a subtle heat throughout.
Final Thoughts
There’s nothing quite like the comfort of a homemade Meatball Soup Recipe to warm your heart and satisfy your hunger. Whether you’re looking for a quick weeknight dinner or a special meal to share, this recipe hits all the right notes. Trust me, once you make it, this dish will become one of your go-to favorites that you’ll want to enjoy again and again. So roll up your sleeves and dive into the deliciousness—you’re going to love every bowlful!
Print
Meatball Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 to 6.5 bowls
- Category: Soup
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Description
This hearty Meatball Soup combines tender baked meatballs with a flavorful tomato-based broth, tender vegetables, and ditalini pasta. Infused with Italian seasoning and fresh spinach, this comforting soup is perfect for a cozy family meal that yields six generous servings.
Ingredients
Meatballs
- 1 lb. lean ground beef (or ground turkey)
- ½ cup breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1 large egg
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning (store-bought or homemade)
Soup Base
- 1 tbsp olive oil
- ½ onion, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- ½ tsp kosher salt
- 1 tsp Italian seasoning (store-bought or homemade)
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 28 oz. crushed tomatoes (1 large can)
- 6 cups low-sodium beef broth
- 1â…“ cups dry ditalini pasta (or any short pasta shape)
- 3 cups fresh spinach
Toppings
- Chopped fresh parsley
- Freshly grated Parmesan cheese
- Red pepper flakes (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large bowl, thoroughly combine the ground beef or turkey, breadcrumbs, Parmesan, egg, kosher salt, garlic powder, onion powder, and Italian seasoning until evenly mixed.
- Form Meatballs: Shape the mixture into 26-30 uniform meatballs and place them on a lined baking sheet to ensure they cook evenly without sticking.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15-20 minutes until they are cooked through and lightly browned.
- Sauté Vegetables: When meatballs have about 10 minutes remaining, heat olive oil in a large soup pot over medium heat. Add chopped onion, carrots, celery, salt, and Italian seasoning; cook until vegetables soften, about 3-5 minutes.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for an additional minute to release their flavors.
- Add Liquids and Pasta: Pour in crushed tomatoes, beef broth, and uncooked ditalini pasta. Then, carefully add the baked meatballs to the pot.
- Simmer Soup: Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for 10-15 minutes until the pasta is tender but still slightly firm (al dente).
- Wilt Spinach: Stir in fresh spinach and cook just long enough for it to wilt, about 1-2 minutes.
- Serve and Garnish: Ladle the soup into bowls and top with chopped fresh parsley, freshly grated Parmesan cheese, and red pepper flakes if desired for a little heat.
Notes
- Ground turkey can be substituted for ground beef for a leaner option.
- You can prepare the meatballs ahead of time and freeze them for quick meals.
- Use gluten-free breadcrumbs and pasta to make this recipe gluten-free.
- Adjust salt in the soup broth if using regular beef broth instead of low-sodium.
- Red pepper flakes can be omitted or adjusted to taste based on spice preference.
