Italian Meatball Soup + Video
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My Italian Meatball Soup is loaded with pasta, veggies, and scrumptious meatballs cooked in a tomato broth. Make some tonight in just 30 minutes!
A warm, hearty, feel-good dish with an easy clean up? Say no more!
Italian Meatball Soup
This Italian soup with meatballs is rich and flavorful without being too heavy. It’s also perfect to satisfy those pasta cravings without overindulging!
If the sound of this meatball soup recipe is making you drool, take a look at my collection of soup and stew recipes.
With all the options, there is surely something for everyone.
Or try this simple wedding soup or gnocchi soup recipe!
For more traditional comfort foods, check out my chili as well as my gooey mac and cheese.
Both of them are slow cooker recipes, so they’re perfect for cold nights when you don’t want to spend too much time out from under your blanket.
See our tips for making perfect meatballs in the video! Look for it in the recipe card, at the bottom of this post.
Italian Meatball Soup Recipe Tips and Tricks
- Switch up the meat. Ground turkey or chicken are wonderful lean alternatives, or you can try spicy pork sausage to add a little heat.
- Prep ahead of time. You can always freeze your meatballs in advance, then drop them in the meatball soup straight from the freezer.
- Make it spicy. Include a pinch of red pepper flakes in the meat mixture – a little goes a long way!
- Don’t have Italian Seasoning? Combine the following in a small bowl for an easy substitute: ¾ teaspoon dried oregano, ¾ teaspoon dried basil, ¾ teaspoon dried rosemary, ½ teaspoon dried thyme, and ¼ teaspoon dried sage.
- Stir gently! Otherwise, the delicate meatballs may begin to break apart.
A simple salad with breadsticks or garlic knots for dipping is all you really need alongside this Italian soup with meatballs.
Or, stretch your servings by enjoying a smaller bowl and a grilled cheese sandwich!
Italian Meatball Soup FAQ
I don’t see why not! While I’m personally a fan of making my own, frozen can work too. You may have to adjust the cooking time and keep an eye on them to make sure they’re fully cooked, though.
Because the pasta cooks in the liquid, I don’t recommend it.
I do have a slow cooker Italian soup that has a similar flavor and plenty of veggies. Just swap the sausage with meatballs! For the pasta, prepare some on the stove, then stir it in right before serving.
Storing and Reheating Instructions
Once cooled to room temperature, transfer your meatball soup to an airtight container and enjoy within three days for best results.
Reheat in a saucepan on the stove or in the microwave-safe dish until the Italian meatball soup is warmed through to a food-safe temperature of 165°F.
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Italian Meatball Soup +Video
- 1 tablespoon extra virgin olive oil
- 4 carrots, peeled and diced
- 2 celery ribs, washed and diced
- 8 cups low sodium beef broth
- 2 cups water
- 14.5 ounces fire roasted diced tomatoes with garlic
- 4 tablespoons tomato paste
- 1/2 pound ditalini pasta, or your favorite pasta
- 2 tablespoons fresh chopped Italian parsley
- 2 tablespoons fresh chopped basil
- 1 pound lean ground beef, 80-90% lean
- 1/2 cup Panko breadcrumbs
- 1/4 cup fresh shredded Parmesan cheese
- 1 tablespoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 1 large egg
- pinch crushed red pepper flakes, optional
- In a large 8 quart pot over medium-high heat, warm olive oil.
- Meanwhile, chop the carrots and celery. Add them to the warm pot. Cook vegetables for 1-2 minutes.
- Add the beef broth, water, tomatoes and tomato paste. Stir to combine. Cover and bring to a boil.
- Meanwhile, combine all meatball ingredients in a large bowl. Mix with hands to combine. Be careful not to over mix or your meatballs will not be tender.
- Use a 1 tablespoon scoop to portion, then lightly shape the scoops into meatballs using your hands to roll them. Drop them into the broth, distributing them evenly around the pot. Cover. Allow soup to boil for 5 minutes. Stir meatballs gently, so they do not break apart.
- Add pasta. Stir. Cook 10 minutes or until pasta is done. Sprinkle basil and parsley over top, stir and serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2013. Updated and republished January 2023.
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This looks very yummy and easy to make. It is something the kids would definitely like. Thanks for sharing and I am following you now. I would love for you to follow along.
Very nice! I love meatballs – and this looks so richly flavored. Good one!
I just loved this recipe as well as those links. Beautiful pictures and detailed recipe makes all your posts so special!
Love this, sounds so perfect right now!
I like the new look and it sure does load more quickly. This soup looks delish and I plan on trying it as soon as the weather turns a little cooler here. Thank you for all your delicious recipes.
I enjoy your seeing many of your recipes, love all the great pictures that you include for each one. Absolutely hate all the ads you have.
Do you have an instant pot cooking conversion?
Your recipes are fantastic and you have the best pictures!!! Everything looks so delicious!!
I am so happy to hear you love our site. Enjoy and let us know what you are cooking.
The site looks great! Loads so much faster; I love it. I'll definitely try the meatball recipe and the chicken and dumplings recipe looks delish!
Thanks for sharing.
If I wanted to do this in a slow cooker, is there anything I'd have to do differently?
Do the meatballs cook in thw broth or do i bake/cook them first?
Has anyone actually made this? All I read in the reviews is “looks great” but what about the flavour and taste? Any actual, useful comments? Thanks 🙂 it’s on my to do list for this weeks meals so I will actually be telling you if it’s good or not
I made it today. Tastes good. I will make it again. I put more pasta in it because I wanted it to be thicker. I also used precooked frozen meatballs from an Italian market. Served it with some crusty bread to dunk in the juice.
I need to make this dairy free. Would you just omit the Parmesan or substitute with something?
It's great! Ill use this recipe again!
Made this tonight with frozen meatballs… It was truly yummy… I added a handful of baby spinach… A small handful of fresh parsley… Is a large pinch of salt some pepper… Keeping tablespoon of minced garlic…. And maybe a teaspoon of onion powder… I did that at the end it was lacking something… 2 cups of Small pasta will equal about a 1/2 a pound
I love making my meatballs spicy, it just adds this nice kick. When I make it for company, though, I make it exactly as it says and I never fail to get compliments on them.
I have yet to find a video! I’ve looked every where and there’s never a video to click on. Anyone know where the video’s are?
The video is located at the bottom of the post in the recipe card, hope this helps.
TSRI Team Member,
Hi I would like to know if you could make your recipes available for cut and paste option. I love your post and have saved and used many of them, however, it is easier for me to be able to cut and paste as I do not have a printer.