If you are craving something comforting, hearty, and full of classic Italian flavors, this Italian Meatball Soup Recipe is exactly what you need. Imagine tender, juicy meatballs nestled in a rich, tomato-based broth, enhanced with garlic, herbs, and a touch of spice, all brought together with perfectly cooked spaghetti and topped with melty cheese and fresh basil. This soup is a wonderful, all-in-one meal that warms the soul and satisfies any appetite, making it a family favorite any time of the year.
Ingredients You’ll Need
Ingredients You’ll Need
This Italian Meatball Soup Recipe calls for simple, fresh ingredients that come together beautifully to create layers of flavor and texture. Each element plays a vital role: from the soft bread soaking up onion juice to keep the meatballs tender to the aromatic herbs that brighten the broth and make it truly special.
- White sandwich bread (1 cup, torn, crusts removed): Soaked with grated onion to keep the meatballs moist and tender.
- Grated onion (1/2 cup): Adds moisture and a subtle sweet onion flavor to the meatball mixture.
- Ground beef (14 oz / 400 g): The main protein, providing rich flavor and hearty texture.
- Ground pork (3 oz / 100 g): Adds extra juiciness and a balanced fat content; can substitute with more beef if preferred.
- Egg (1): Binds the meatball ingredients together perfectly.
- Fresh parsley (1/4 cup, finely chopped): Offers a fresh, herbal note that lightens the meatballs.
- Garlic cloves (4 total, minced): Used both in meatballs and soup for a delicious aromatic punch.
- Parmigiano-Reggiano (1/4 cup freshly grated): Adds umami depth and savory richness to the meatballs and can be sprinkled on top.
- Salt (3/4 tsp) and black pepper (1/4 tsp): Essential for seasoning and balancing flavors.
- Olive oil (1 1/2 tbsp): For browning meatballs and sautéing vegetables, lending a fruity richness.
- Onion (1 cup, finely chopped): Builds the soup’s base flavor alongside garlic.
- Chicken broth or stock (2 cups): Forms the savory foundation of the soup broth.
- Water (1 cup): Used to adjust the soup’s consistency and help cook the pasta.
- Passata (24 oz / 700 g): Smooth pureed tomatoes that give the soup its vibrant color and rich tomato flavor.
- Canned tomatoes (28 oz / 800 g): Chunky texture to add heartiness and freshness to the broth.
- Italian mixed herbs (1 tbsp): A fragrant blend that layers lovely Mediterranean notes into the broth.
- Garlic powder (2 tsp): Boosts garlic flavor, though onion powder can be used alternatively.
- Red pepper flakes (1–2 tsp, optional): Adds a gentle kick of heat to balance the soup.
- Spaghetti (8 oz / 250 g, dried): The pasta element that makes each bite filling with delightful texture.
- Fresh basil leaves (1/4 cup, torn): Added at the end for freshness and aromatics.
- Shredded mozzarella cheese (1/2 to 3/4 cup): Melts on top of the soup, adding creamy richness.
- Extra Parmigiano-Reggiano: For garnishing and an extra hit of savory flavor.
How to Make Italian Meatball Soup Recipe
Step 1: Prepare the Meatball Mixture
Start by placing the torn bread and grated onion in a large bowl so the onion juice can soak into the bread, ensuring extra moisture in your meatballs. Then combine all the remaining meatball ingredients in the bowl. Use your hands for the best mixing — this friendly touch helps everything come together evenly without overworking the mixture.
Step 2: Shape and Chill the Meatballs
Roll a slightly heaped tablespoon of the mixture into small balls — you should end up with about 24. This size is perfect for spoonfuls of comforting soup goodness. Once shaped, pop them in the fridge for 30 minutes to firm up; this step helps the meatballs hold their shape during cooking.
Step 3: Brown the Meatballs
Heat olive oil in a large pot over medium-high heat and brown the meatballs in batches, making sure they get a beautiful golden crust all around but remain raw inside. Browning builds flavor that will enrich the soup. Set the browned meatballs aside on a plate.
Step 4: Build the Soup Base
If the pot looks dry, add a little more olive oil. Sauté finely chopped onion and minced garlic until fragrant, about two minutes. This step creates a wonderful aromatic base for the soup, awakening all the senses.
Step 5: Add Liquids and Tomatoes
Pour in the chicken broth and bring it to a gentle simmer while scraping the bottom of the pot to release those delicious browned bits — this technique, called deglazing, intensifies the broth’s flavor. Then add the passata, canned tomatoes, Italian herbs, garlic powder, and optional red pepper flakes. Let the soup simmer for five minutes, stirring gently to blend all those seductive flavors.
Step 6: Cook the Spaghetti and Meatballs Together
Remove the lid, add the dried spaghetti, and use tongs to gently push the pasta beneath the surface of the broth as it softens. Once submerged, carefully nestle in the meatballs. Let everything cook together for about 12 minutes until the spaghetti is al dente, and the meatballs are cooked through. This finishing step brings everything together in one pot of pure comfort.
Step 7: Add Cheese and Basil
Once off the heat, sprinkle shredded mozzarella over the surface, then cover the pot and let the residual heat melt the cheese perfectly, about two minutes. Finally, toss in torn fresh basil leaves to infuse the soup with bright, herbaceous notes that make this Italian Meatball Soup Recipe truly unforgettable.
Step 8: Serve and Enjoy!
Ladle the hearty soup into bowls, making sure every serving has a generous helping of meatballs, spaghetti, and rich broth. Don’t forget a sprinkle of Parmigiano-Reggiano on top for that signature Italian finish that will have everyone asking for seconds.
How to Serve Italian Meatball Soup Recipe
Garnishes
Fresh torn basil leaves are a must for their fragrant lift, plus a shower of Parmigiano-Reggiano cheese creates a nutty, salty contrast that ties all the soup’s flavors together beautifully. For an extra pop of color and texture, a pinch of red pepper flakes right before serving adds welcome warmth.
Side Dishes
This soup is already a complete meal, but pairing it with crusty garlic bread or a crisp green salad can elevate the experience. The crunchy bread is perfect for soaking up every last drop of that delicious broth, while a salad provides a light and refreshing counterpoint to the rich meatballs.
Creative Ways to Present
Serve this soup in rustic bowls with fresh herb sprigs on top for a homey, inviting look. For a fun twist, offer the shredded mozzarella and Parmigiano-Reggiano separately so guests can customize their cheesy toppings, making each bowl uniquely theirs. Turning this Italian Meatball Soup Recipe into a shared meal adds to the communal, joyful spirit of Italian dining.
Make Ahead and Storage
Storing Leftovers
Cool any leftover soup completely before transferring it to airtight containers. Stored in the fridge, it will keep wonderfully for up to three days, with the flavors deepening over time to become even more luscious.
Freezing
This Italian Meatball Soup Recipe freezes beautifully. Just make sure to freeze it in portions within freezer-safe containers or bags. When frozen promptly after cooking, it will keep for up to three months without losing its comforting texture or vibrant flavor.
Reheating
Reheat gently on the stove over medium heat to evenly warm the meatballs, pasta, and broth without overcooking the spaghetti. Stir occasionally and add a splash of water or broth if it gets too thick. If cheese has been added previously, it will melt again during reheating, keeping the soup creamy and inviting.
FAQs
Can I make the meatballs ahead of time?
Absolutely! You can prep and shape the meatballs a day ahead and refrigerate them, which actually helps firm them up so they brown more easily when cooking. Just be sure to cover them tightly to prevent drying out.
What can I substitute for passata if I can’t find it?
No passata? No problem. You can blend canned tomatoes until smooth or use tomato sauce as a substitute. Just make sure it’s a good-quality product to maintain the flavor balance in the soup.
Is it okay to use fresh pasta instead of dried spaghetti?
While fresh pasta is delicious, it tends to cook faster and become mushy in soups. Dried spaghetti holds up better during the longer cooking time needed here, maintaining a pleasant, firm bite in this Italian Meatball Soup Recipe.
Can this recipe be made vegetarian?
You can turn this into a vegetarian-friendly soup by swapping the meatballs with plant-based alternatives or hearty vegetable balls and using vegetable broth instead of chicken broth. Adjust the cooking times accordingly to accommodate the different ingredients.
How spicy is the soup with red pepper flakes?
The red pepper flakes add just a gentle heat that enhances the overall flavor without overpowering it. You can adjust the amount or omit them entirely to suit your family’s taste preferences.
Final Thoughts
This Italian Meatball Soup Recipe is a gem for cozy dinners that bring everyone to the table with smiles. The rich broth, flavorful meatballs, and tender pasta create a soul-soothing combination that feels like a warm hug in a bowl. I truly encourage you to give it a try—it’s a dish that turns everyday ingredients into something truly special and unforgettable.
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 hearty Italian Meatball Soup combines tender homemade meatballs, rich tomato broth, and al dente spaghetti for a comforting and flavorful one-pot meal. Enhanced with fresh herbs, garlic, and a touch of Parmesan and mozzarella, this soup is perfect for warming up on cooler days while celebrating classic Italian flavors.
Ingredients
Meatball Ingredients
- 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, freshly grated
- 3/4 tsp salt
- 1/4 tsp black pepper
Soup Ingredients
- 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 / chili 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, freshly grated for garnish
Instructions
- Prepare bread and onion mixture: Place the bread and grated onion in a large bowl, mixing them to allow the onion juice to soak into the bread, which adds moisture and flavor to the meatballs.
- Mix meatball ingredients: Add ground beef, ground pork, egg, parsley, minced garlic, grated Parmigiano-Reggiano, salt, and pepper to the bread mixture. Use your hands to mix thoroughly until well combined.
- Form meatballs and chill: Roll heaped tablespoons of the mixture into balls, making around 24 meatballs. Refrigerate them for 30 minutes to help them firm up and hold their shape during cooking.
- Brown meatballs: Heat olive oil in a large pot over medium-high heat. Add meatballs in a single layer and brown them on all sides, cooking in batches if needed. They will still be raw inside at this point. Remove browned meatballs and set aside.
- Sauté aromatics: If the pot looks dry, add a little more olive oil. Add chopped onion and minced garlic, sautéing for about 2 minutes until fragrant and softened.
- Add broth and deglaze: Pour in chicken broth and bring to a simmer. Scrape the bottom of the pot to loosen browned bits, adding rich flavor to the soup base.
- Add remaining soup ingredients: Add water, passata, canned tomatoes, Italian herbs, garlic powder, and optional red pepper flakes. Bring the mixture to a simmer, then reduce heat to medium and cook for 5 minutes, stirring occasionally and scraping the pot bottom.
- Cook spaghetti and add meatballs: Remove the lid and add dry spaghetti, using tongs to submerge it under the liquid as it softens. Once submerged, add the meatballs back into the pot. Continue cooking for about 12 minutes, until spaghetti is al dente and meatballs are cooked through.
- Melt cheese: Remove from heat, sprinkle shredded mozzarella over the soup surface, cover with the lid, and let stand for about 2 minutes to melt the cheese using residual heat.
- Serve and garnish: Ladle the soup with spaghetti and meatballs into bowls. Garnish with fresh torn basil leaves and additional grated Parmigiano-Reggiano if desired, then serve hot.
Notes
- Note 1: Removing crusts and tearing bread into small pieces allows the bread to absorb moisture better for juicy meatballs.
- Note 2: Ground pork adds extra flavor and moisture; if unavailable, use all ground beef.
- Note 3: Fresh parsley brightens the meatball flavor, finely chopping ensures even distribution.
- Note 4: Passata provides a smooth tomato base for the soup, enhancing texture and richness.
- Note 5: Italian mixed herbs typically include oregano, basil, thyme, and rosemary; adjust to taste.
- Note 6: Rolling uniform meatballs helps them cook evenly without breaking apart.
- Note 7: Refrigeration before cooking helps the meatballs firm up for easier browning and cooking.
