If you’re craving a soul-warming bowl that feels like a hug from the inside, this Italian Meatball Soup Recipe is exactly what you need. It’s a delightful medley of tender homemade meatballs, vibrant tomatoes, and perfectly cooked spaghetti swimming in a savory broth that bursts with fresh herbs and garlic. Whether you’re looking for a comforting family meal or an impressive dinner for friends, this recipe brings together simple ingredients into a dish that’s rich, satisfying, and easy to love.
Ingredients You’ll Need
The beauty of this Italian Meatball Soup Recipe lies in its simplicity — every ingredient plays an essential role in building layers of flavor, texture, and color. From the soft bread soaking up onion juice to the bright punch of fresh basil at the end, each component makes the soup truly special. Here’s everything you’ll want to gather before diving into the kitchen:
- White sandwich bread, 1 cup: Torn small and crusts removed, this soaks up the onion’s juices to keep meatballs tender.
- Grated onion, 1/2 cup: Adds natural sweetness and moisture inside the meatballs.
- Ground beef, 14 oz / 400 g: The hearty base of our meatballs, bringing rich beefy flavor.
- Ground pork, 3 oz / 100 g: Adds juiciness and extra depth, or swap for more beef if preferred.
- Egg, 1: Acts as the perfect binder holding everything in place.
- Fresh parsley, 1/4 cup: Chopped finely for a fresh, herbaceous kick inside the meatballs.
- Garlic cloves, 4 total: Minced – 2 go into the meatballs and 2 into the soup base for bold garlic flavor.
- Parmigiano-Reggiano, 1/4 cup plus extra: Freshly grated to enrich the meatballs and garnish for that umami boost.
- Salt, 3/4 tsp and black pepper, 1/4 tsp: Basic seasoning to enhance all the flavors.
- Olive oil, 1 1/2 tbsp: For browning meatballs and sautéing aromatics.
- Chopped onion, 1 cup: Sautéed at the start of the soup for a sweet base.
- Chicken broth, 2 cups: Provides a savory liquid base rich with flavor.
- Water, 1 cup: Balances the broth and helps cook the pasta.
- Passata (pureed tomato), 24 oz / 700g: Adds velvety texture and freshness to the soup.
- Canned tomatoes, 28 oz / 800g: Chunky and tender pieces for body and color.
- Italian mixed herbs, 1 tbsp: Classic seasoning blend for that unmistakable Italian vibe.
- Garlic powder, 2 tsp: Enhances the garlic notes evenly throughout the soup.
- Red pepper flakes, 1 – 2 tsp (optional): Add a gentle heat if you love a little kick.
- Spaghetti, 8 oz / 250g: Dried pasta piece that cooks right in the soup, soaking up all the flavors.
- Fresh basil leaves, 1/4 cup: Torn and added at the end for a fragrant and fresh finish.
- Shredded mozzarella cheese, 1/2 – 3/4 cup: Melts beautifully on top for creamy indulgence.
How to Make Italian Meatball Soup Recipe
Step 1: Prep the Bread and Onion Mixture
Start by placing the torn bread and grated onion into a large bowl. Mix them together well so the onion’s natural juices soak into the bread—this step might seem simple but it’s crucial: it keeps the meatballs juicy and tender without needing extra liquid.
Step 2: Combine Meatball Ingredients
Add the ground beef, ground pork, egg, parsley, minced garlic, Parmigiano-Reggiano, salt, and black pepper to the bread and onion mix. Now comes the fun part: use your hands to incorporate everything evenly. The mixture might feel sticky, but that’s just perfect for shaping into meatballs later.
Step 3: Shape and Chill the Meatballs
Roll heaping tablespoons of the mixture into balls—aim for about 24. Placing them on a plate, pop them into the fridge for 30 minutes to firm up. This pause is key to keeping your meatballs intact during cooking.
Step 4: Brown the Meatballs
Heat olive oil in a large pot over medium-high heat. Add the meatballs in batches so they’re not crowded, and brown them evenly on all sides. Don’t worry if they’re still raw inside—browning is just for flavor and texture before simmering in the soup.
Step 5: Sauté Aromatics
If the pot seems dry after removing meatballs, drizzle a bit more olive oil. Add chopped onion and minced garlic and cook for 2 minutes until fragrant and translucent. This step builds the comforting base for the soup’s broth.
Step 6: Add Broth and Scrape
Pour in the chicken broth and bring it to a simmer. Use a wooden spoon to scrape up the brown bits from the bottom of the pot—these bits are pure flavor gold that enrich the soup.
Step 7: Combine Soup Ingredients
Add the water, passata, canned tomatoes, Italian mixed herbs, garlic powder, and red pepper flakes if using. Stir everything well, return to a simmer, then reduce heat to medium and cook for 5 minutes. Stir occasionally, keeping those flavors melding beautifully.
Step 8: Add Spaghetti and Meatballs
Remove the lid and submerge the dried spaghetti into the broth, using tongs to push it under as it softens. Once submerged, carefully add the browned meatballs. Simmer for about 12 minutes, or until the spaghetti is al dente and the meatballs are cooked through.
Step 9: Melt the Cheese
If you love cheese, sprinkle shredded mozzarella over the soup’s surface after turning off the heat. Cover with the lid and let the residual warmth gently melt the cheese until creamy and inviting.
Step 10: Serve and Garnish
Ladle generous portions of meatballs, spaghetti, and broth into bowls. Finish with torn fresh basil leaves and an optional sprinkle of Parmigiano-Reggiano for that authentic Italian charm.
How to Serve Italian Meatball Soup Recipe
Garnishes
While the melted mozzarella and fresh basil create that perfect finishing touch, you can also experiment with a drizzle of high-quality olive oil or a few extra red pepper flakes for heat. A sprinkle of freshly cracked black pepper enhances the aroma and adds subtle complexity.
Side Dishes
This soup shines beautifully alongside a simple green salad dressed with lemon and olive oil, or crusty Italian bread for dipping. Garlic bread or a side of roasted vegetables also complement the hearty, comforting nature of the soup.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or rustic stoneware bowls to keep it hot longer. You could also garnish individual servings with a small basil sprig and some extra grated Parmigiano-Reggiano for an elegant touch if entertaining guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making your next meal even tastier.
Freezing
Italian Meatball Soup Recipe freezes well! Spoon the cooled soup into freezer-safe containers or heavy-duty bags, leaving some space for expansion. Freeze for up to 3 months. Just be aware the pasta may soften a bit when thawed, so consider cooking pasta fresh if you prefer firmer noodles after freezing.
Reheating
Reheat gently on the stovetop over low-medium heat, stirring occasionally to prevent sticking. Add a splash of water or broth if the soup becomes too thick. If you froze it without pasta, cook fresh pasta separately and add it when serving for the best texture.
FAQs
Can I use all beef instead of beef and pork for the meatballs?
Absolutely! For simplicity or preference, using all ground beef works fine. Pork adds juiciness and a bit of richness, but pure beef is still delicious.
Is it possible to make this soup vegetarian?
You can replace meatballs with vegetarian meatballs or hearty vegetables like mushrooms and lentils, and swap chicken broth for vegetable broth. The soup will maintain its comforting vibe with these tweaks.
How spicy is this Italian Meatball Soup Recipe?
The recipe includes optional red pepper flakes, which you can add to taste. It’s not traditionally spicy unless you choose to include them, so feel free to adjust for mild or bold flavors.
Can I prepare the meatballs in advance?
Yes! You can shape and refrigerate the meatballs up to a day ahead, or freeze them raw. This eases your cooking on soup day and infuses more time to soak up flavors.
What’s the best way to serve leftovers with pasta?
If the pasta becomes mushy after storing, it’s best to heat the soup sans pasta and cook fresh spaghetti or other pasta separately, adding it when serving for perfect texture.
Final Thoughts
There’s something truly special about a bowl of homemade Italian Meatball Soup Recipe, where every bite offers a cozy, satisfying experience filled with love and flavor. It’s the kind of recipe you’ll return to time and time again for effortless comfort and genuine joy in cooking and sharing. I can’t wait for you to try it and make some wonderful memories around your table.
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
Italian Meatball Soup is a comforting and hearty dish featuring tender homemade meatballs simmered in a rich tomato-based broth with spaghetti, infused with Italian herbs and garlic. This soup combines the flavors of traditional Italian meatballs with the warmth of a delicious, filling soup perfect for family meals.
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
- 3 oz / 100 g ground pork (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
- 1 1/2 tbsp olive oil
- 1 cup onion, finely chopped (white, brown, or yellow)
- 2 garlic cloves, minced
- 2 cups chicken broth / 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
- 1/4 cup fresh basil leaves, torn
- 1/2 – 3/4 cup shredded mozzarella cheese
- Parmigiano-Reggiano, freshly grated (for serving)
Instructions
- Prepare the bread and onion: Place the torn bread pieces and grated onion in a large bowl. Mix to combine so the onion juice soaks into the bread, creating a moist base for the meatballs.
- Mix meatball ingredients: Add 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 heaping tablespoons of the mixture into balls, aiming for about 24 meatballs. Place them on a plate and refrigerate for 30 minutes to firm up before cooking.
- Brown the meatballs: Heat olive oil in a large pot over medium-high heat. Add the meatballs in a single layer and brown them all over, working in batches if necessary. They should still be raw inside. Remove browned meatballs and set aside.
- Sauté onion and garlic: If the pot looks dry, add a touch more olive oil. Add chopped onion and minced garlic, cooking for 2 minutes until softened and fragrant.
- Add broth and deglaze: Pour in the chicken broth and bring to a simmer. Scrape the bottom of the pot to loosen and dissolve the browned bits, adding extra flavor to the soup.
- Add remaining soup ingredients: Stir in water, passata, canned tomatoes, Italian mixed herbs, garlic powder, and optional red pepper flakes. Bring back to a simmer, reduce heat to medium, and cook for 5 minutes, stirring occasionally and scraping the pot.
- Cook the spaghetti and meatballs: Remove the lid and add the dried spaghetti. Use tongs to submerge the pasta under the liquid as it softens. Once submerged, add the meatballs back into the pot. Cook for about 12 minutes until the spaghetti is al dente and meatballs are cooked through. Remove from heat.
- Melt cheese (optional): Sprinkle shredded mozzarella cheese over the soup surface, cover with the 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 fresh torn basil leaves and serve with freshly grated Parmigiano-Reggiano on the side for extra flavor.
Notes
- Note 1: Use fresh, soft white sandwich bread without crusts to keep meatballs tender.
- Note 2: Ground pork adds extra flavor and moisture, but can be substituted with more ground beef if preferred.
- Note 3: Fresh parsley brightens the meatball mix; finely chop for best texture.
- Note 4: Passata is pureed tomato that gives a smooth base for the soup; canned tomatoes add texture.
- Note 5: Italian mixed herbs generally include basil, oregano, rosemary, and thyme.
- Note 6: Rolling meatballs to uniform size ensures even cooking.
- Note 7: Chilling meatballs helps them hold their shape when browned.
