If you’re craving a soul-warming meal that brings together the heartiness of meatballs with the comforting depth of a rich broth, this Italian Meatball Soup Recipe is exactly what you need. Bursting with tender meatballs, vibrant herbs, and perfectly cooked spaghetti swimming in a savory tomato broth, this soup feels like a big hug in a bowl. Whether you’re chasing away chilly weather or just want a satisfying family dinner, this recipe is a must-try that combines classic Italian flavors in a delightful, nourishing way.
Ingredients You’ll Need
This Italian Meatball Soup Recipe relies on ingredients that are simple but absolutely essential for that authentic flavor and texture. Each item plays its part, from the fresh herbs to the choice of meats, creating a harmony of tastes and a rich, inviting color.
- Sliced white sandwich bread: Torn into small pieces without crusts to add tenderness and bind the meatballs effortlessly.
- Grated onion: Provides moisture and a hint of sweetness that balances the savory meat.
- Ground beef and pork: A classic combo to make the meatballs juicy and flavorful.
- Egg: Acts as a natural binder for the meatball mixture.
- Fresh parsley: Adds a fresh, herby brightness to cut through the richness.
- Minced garlic: Essential aromatic that infuses both the meatballs and soup with deep flavor.
- Parmigiano-Reggiano: Freshly grated for a nutty, salty kick inside the meatballs and as a finishing touch.
- Salt and black pepper: Fundamental seasonings to enhance all other flavors.
- Olive oil: For browning the meatballs and sautéeing aromatics, adding richness.
- Finely chopped onion and garlic for soup base: Form the fragrant foundation of the broth.
- Chicken broth or stock: Gives the soup body and depth.
- Passata and canned tomatoes: Create a luscious, vibrant tomato base.
- Italian mixed herbs and garlic powder: Layer in classic Italian flavor notes.
- Red pepper flakes (optional): Bring a gentle warmth if you like a little spice.
- Dried spaghetti: For heartiness and a delightful texture contrast.
- Fresh basil leaves: Torn on top for perfume and freshness.
- Shredded mozzarella cheese: For melting richness on the soup’s surface.
How to Make Italian Meatball Soup Recipe
Step 1: Prepare the meatball mixture
Start by combining the torn bread and grated onion in a large bowl so the onion juices soak into the bread, creating a tender base. This little trick is what keeps the meatballs wonderfully soft and juicy once cooked.
Step 2: Mix in remaining meatball ingredients
Add ground beef, ground pork, egg, minced garlic, parsley, Parmigiano-Reggiano, salt, and pepper to the soaked bread mixture. Use your hands to mix everything thoroughly. This ensures an even distribution of flavors and a perfectly textured meatball.
Step 3: Shape and chill the meatballs
Roll a heaping tablespoon of the mixture into small balls—aim for about two dozen. Place them on a plate and refrigerate for 30 minutes. This chilling step is key to helping the meatballs hold their shape during cooking without falling apart.
Step 4: Brown the meatballs
Heat olive oil in a large pot over medium-high heat and brown the meatballs in batches. They don’t need to be cooked through—just golden on the outside. This step locks in flavor and adds a lovely texture.
Step 5: Build the soup base
If your pot looks dry after browning, add a touch more olive oil. Then sauté finely chopped onion and garlic for about two minutes until fragrant—a flavorful stage that forms the aromatic backbone of the soup.
Step 6: Add broth and deglaze the pot
Pour in the chicken broth and bring it to a simmer, scraping the bottom to loosen all those tasty browned bits from the meatballs. This is where your soup really begins to develop rich, savory depth.
Step 7: Incorporate tomatoes and seasonings
Add passata, canned tomatoes, Italian mixed herbs, garlic powder, and optional chili flakes. Turn the heat down to medium and let the soup simmer for five minutes while stirring occasionally to meld the flavors beautifully.
Step 8: Cook spaghetti and add meatballs
Remove the lid and stir in the dried spaghetti, gently pushing it underneath the liquid as it softens. Once submerged, add the browned meatballs. Simmer for about 12 minutes until the spaghetti is al dente and the meatballs are cooked through.
Step 9: Melt cheese on top
If using mozzarella, sprinkle it over the soup after removing the pot from heat, cover with the lid, and let the residual warmth create a gooey topping. This little indulgence brings another layer of richness you’ll adore.
Step 10: Serve with fresh basil and Parmigiano-Reggiano
Ladle the soup into bowls, sprinkle fresh torn basil over each serving, and finish with a generous grating of Parmigiano-Reggiano if you like. This final flourish adds aroma and sharpness that elevates every spoonful.
How to Serve Italian Meatball Soup Recipe
Garnishes
Fresh basil and parmesan are classics for a reason: they brighten the bold flavors and add complex layers to the soup. You can also try a drizzle of good-quality olive oil or a pinch of red pepper flakes on top for an extra pop.
Side Dishes
This soup pairs wonderfully with crusty bread to soak up all that delicious broth. A simple green salad dressed lightly with lemon juice and olive oil can add a refreshing contrast to the hearty soup.
Creative Ways to Present
For a charming presentation, serve the soup in individual bread bowls or rustic mugs. You can also scatter some toasted breadcrumbs on top for crunch, or add a few slices of grilled sausage on the side to amplify the meaty goodness.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Meatball Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container so the flavors stay fresh and the meatballs don’t dry out.
Freezing
This soup freezes well, though pasta may absorb more broth upon thawing. To keep the best texture, consider freezing the soup without the spaghetti and add freshly cooked pasta when reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. Add a little broth or water if the soup has thickened too much, and add fresh mozzarella or parmesan at the end for that melty finish once again.
FAQs
Can I use all beef instead of mixing pork and beef?
Absolutely! Ground beef alone works fine, though combining pork adds extra tenderness and flavor. Feel free to adjust based on your preference or what you have on hand.
Is it okay to use pre-minced garlic?
Fresh garlic always packs more flavor and aroma, but in a pinch, pre-minced garlic can be used. Just adjust the quantity to taste since it can be more pungent or milder depending on brand.
Can I substitute spaghetti with another type of pasta?
Yes! Small pasta shapes like orzo, ditalini, or broken pieces of spaghetti work well in this soup and might even hold up better when reheating.
Do I need to refrigerate the meatballs before cooking?
Chilling the meatballs helps them hold their shape during cooking, reducing the risk of falling apart, so it’s a good step not to skip.
How spicy is this soup with the red pepper flakes?
The amount of red pepper flakes is adjustable. Use just a pinch for a gentle heat or more if you love a spicier kick, making the soup flexible for any taste.
Final Thoughts
This Italian Meatball Soup Recipe is the kind of meal that feels like coming home. It’s straightforward to make, satisfying to eat, and endlessly comforting whether it’s a busy weeknight or a leisurely weekend dinner. Give it a whirl, and I promise it’ll become one of those recipes you want to keep coming back to, warming both your belly and your heart.
Print
Italian Meatball Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Italian Meatball Soup is a hearty and comforting dish featuring tender homemade meatballs simmered in a rich tomato-based broth with spaghetti and aromatic herbs. Perfect for a satisfying meal, it combines classic Italian flavors with simple ingredients for a delicious and warming soup.
Ingredients
Meatballs
- 1 lightly packed cup sliced white sandwich bread, torn into small pieces, crusts removed
- 1/2 cup grated onion (brown, white or yellow)
- 14 oz / 400 g ground beef (beef mince)
- 3 oz / 100 g ground pork (mince) or more ground beef
- 1 egg
- 1/4 cup fresh parsley, finely chopped
- 2 garlic cloves, minced
- 1/4 cup Parmigiano-Reggiano (or parmesan), freshly grated
- 3/4 tsp salt
- 1/4 tsp black pepper
Soup
- 1 1/2 tbsp olive oil
- 1 cup onion, finely chopped (white, brown or yellow)
- 2 garlic cloves, minced
- 2 cups chicken broth or stock (or water)
- 1 cup water
- 24 oz / 700 g passata (pureed tomato)
- 28 oz / 800 g canned tomato
- 1 tbsp Italian mixed herbs
- 2 tsp garlic powder or onion powder
- 1 – 2 tsp red pepper or chilli flakes (optional)
- 8 oz / 250 g dried spaghetti (not fresh or cooked)
- 1/4 cup fresh basil leaves, torn
- 1/2 – 3/4 cup shredded mozzarella cheese
- Parmigiano-Reggiano (or parmesan), freshly grated for garnish
Instructions
- Soak Bread and Onion: Place the bread pieces and grated onion in a large bowl and mix to combine, allowing the onion juice to soak into the bread fully.
- Prepare Meatball Mixture: Add the ground beef, ground pork, egg, chopped parsley, minced garlic, grated Parmigiano-Reggiano, salt, and black pepper to the soaked bread mixture. Use your hands to mix everything thoroughly until well combined.
- Form Meatballs: Roll about a slightly heaped tablespoon of the mixture into balls. Repeat until all the mixture is used, making approximately 24 meatballs. Refrigerate the meatballs for 30 minutes to firm up.
- Brown Meatballs: Heat 1 1/2 tablespoons olive oil in a large pot over medium-high heat. Add meatballs in a single layer (in batches if needed) and brown on all sides while keeping the inside raw. Remove browned meatballs and set aside.
- Sauté Aromatics: If needed, add a bit more olive oil to the pot. Add finely chopped onion and minced garlic, and cook for 2 minutes until fragrant and softened.
- Add Broth and Deglaze: Pour in chicken broth and bring to a simmer, scraping the bottom of the pot to release browned bits and add flavor to the liquid.
- Add Tomato and Seasonings: Add passata, canned tomatoes, Italian mixed herbs, garlic powder, and optional red pepper flakes. Bring to a simmer, reduce heat to medium, and cook for 5 minutes, stirring occasionally and scraping the pot bottom.
- Cook Spaghetti and Meatballs: Remove the lid and add the dried spaghetti, using tongs to submerge the pasta completely as it softens. Once submerged, add the meatballs. Cook for about 12 minutes until spaghetti is al dente and meatballs are cooked through. Remove from heat.
- Melt Cheese: If using cheese, sprinkle shredded mozzarella on top of the soup, cover with lid, and let the residual heat melt the cheese for about 2 minutes.
- Serve: Ladle the soup with spaghetti and meatballs into bowls. Garnish with torn fresh basil leaves and additional grated Parmigiano-Reggiano if desired. Serve hot and enjoy.
Notes
- Note 1: Using white sandwich bread without crust helps create tender meatballs that hold moisture.
- Note 2: Ground pork adds flavor and fat, but you may substitute with more ground beef if desired.
- Note 3: Fresh parsley gives a bright herbal flavor that complements the meatballs.
- Note 4: Passata gives a smooth tomato base; canned tomatoes add texture.
- Note 5: Italian mixed herbs typically include oregano, basil, thyme, and rosemary.
- Note 6: The mixture makes about 24 meatballs approximately 1 tablespoon each.
- Note 7: Chilling the meatballs helps them hold their shape during cooking.
