If you’re searching for a cozy bowl of comfort that brings warmth and flavor right to your soul, this Meatball Soup Recipe is about to become your new go-to. Imagine tender, juicy meatballs nestled in a rich broth brimming with vibrant vegetables and perfectly cooked pasta, all crowned with a touch of fresh parsley and Parmesan. Every spoonful offers a harmonious blend of savory goodness that’s surprisingly simple to make, yet incredibly satisfying. Whether you’re looking for a hearty lunch or a nurturing dinner, this recipe promises to fill your kitchen with irresistible aromas and your heart with happiness.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and this recipe uses straightforward, fresh components that each play a crucial role in building layers of flavor and texture. From the lean ground beef that forms the tender meatballs to the bright parsley that livens up the finish, every item contributes something special to this delightful soup.
- Lean ground beef (1 1/2 pounds): The star protein, providing juicy, flavorful meatballs with a satisfying texture.
- Egg (1, lightly whisked): Acts as a binder, keeping the meatballs tender without falling apart.
- Freshly grated Parmesan (1/2 cup plus extra): Adds a nutty, salty depth that elevates the meatball mixture and finishes the soup beautifully.
- Unseasoned bread crumbs (1/3 cup): Gives the meatballs just the right softness and helps absorb the flavorful juices.
- Dried oregano (1 tablespoon, divided): Brings earthy, herbal notes that complement the meat and broth perfectly.
- Sweet paprika (1 teaspoon, divided): Adds a subtle smoky warmth and a touch of color.
- Parsley leaves (1 cup, divided): Freshens up the dish with its bright, grassy flavor and vibrant green color.
- Garlic cloves (3 to 5, minced and divided): Infuses the soup with aromatic depth and a bold kick.
- Extra virgin olive oil: For roasting, sautéing vegetables, and enriching the soup’s base.
- Kosher salt and black pepper: Essential to bring out all the flavors beautifully.
- Small onion (1, chopped): Adds sweetness and texture to the broth.
- Carrots (2, chopped): Provide natural sweetness and a wonderful bite.
- Celery stalks (2, chopped): Lend a refreshing crunch and balance to the soup’s profile.
- Green bell pepper (1, chopped): Contributes a fresh, slightly peppery note that brightens the broth.
- Broth (5 to 6 cups, beef, chicken, or vegetable): The flavorful liquid foundation for the soup.
- Peeled tomatoes with juices (1 28-ounce can): Enrich the broth with a subtle tang and vibrant color.
- Small pasta like ditalini or small shells (3/4 cup, uncooked): Adds a comforting chewiness that makes the soup feel complete.
- Red pepper flakes (optional): For those who love a touch of heat to spark up their bowl.
How to Make Meatball Soup Recipe
Step 1: Prepare the Meatball Mixture
Starting with the meatballs themselves, mix lean ground beef, egg, Parmesan, bread crumbs, oregano, paprika, half the parsley, and half of the garlic in a large bowl. A drizzle of olive oil and a sprinkle of salt and pepper bring everything together. This mix is the heart of your Meatball Soup Recipe – tender, flavorful meatballs that will cook to perfection and soak up all the soup’s deliciousness.
Step 2: Shape and Broil Meatballs
To create evenly sized meatballs, roll the mixture into 1 1/2 tablespoon balls and spread them out on a lightly oiled sheet pan. Broil for about 5 to 8 minutes until they develop a lovely browned crust, which seals in the juices. Don’t worry — the meatballs will finish cooking once they join the simmering soup, soaking up even more flavor.
Step 3: Sauté the Vegetables
In a large pot set over medium-high heat, warm extra virgin olive oil, then add chopped onion, carrots, celery, bell pepper, and the remaining garlic. Cook the veggies, stirring occasionally, for around 5 minutes until they soften and release their natural sweetness, forming a robust base for the broth.
Step 4: Simmer the Soup Base
Pour in broth and canned tomatoes along with the juices. Add the last teaspoon of oregano and the remaining paprika, then season the soup with salt and pepper to taste. Cook the mixture over medium to medium-high heat for about 10 minutes, letting the flavors meld and the broth thicken slightly, building a rich, comforting foundation for your meatball soup.
Step 5: Cook Meatballs and Pasta in Soup
Gently add your broiled meatballs and the uncooked pasta to the simmering pot. Continue cooking until the pasta is tender and the meatballs are cooked through — this usually takes about 10 more minutes. The pasta picks up the savory broth, making each spoonful a complete, hearty experience.
Step 6: Finish and Serve
Once cooked, stir in the remaining parsley for a fresh pop of flavor and bright color. Ladle the soup into bowls, sprinkling extra grated Parmesan over the top. For a little kick, sprinkle on red pepper flakes if you like a hint of spice. Then dig in, and enjoy every soul-warming bite of this fantastic Meatball Soup Recipe.
How to Serve Meatball Soup Recipe
Garnishes
Simple garnishes like freshly grated Parmesan and chopped parsley instantly elevate the presentation and add a burst of flavor. A light drizzle of olive oil or a sprinkle of crushed red pepper flakes brings personal flair and warmth to each bowl, making every serving feel like a special occasion.
Side Dishes
This soup pairs beautifully with crusty bread or garlic toast to sop up the hearty broth. A crisp green salad dressed with lemon vinaigrette offers a refreshing contrast, while roasted vegetables can enhance your meal with complementary depth and nutrition.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy family meal, or up the charm by serving it in mini soup mugs as an appetizer for gatherings. Adding a Parmesan crisp or a sprinkle of fresh herbs right before serving makes the dish feel restaurant-worthy and irresistibly inviting.
Make Ahead and Storage
Storing Leftovers
Leftover meatball soup stores wonderfully in an airtight container in the refrigerator for up to three days. The flavors meld even more, so the next day’s soup can taste just as delightful, if not better. Just be sure to keep pasta separate if you want to avoid it becoming too soft.
Freezing
You can freeze this soup for up to three months, though it’s best to freeze the meatballs and broth separately from the pasta. When thawed, reheat everything gently and add freshly cooked pasta or noodles just before serving to maintain the perfect texture.
Reheating
Reheat meatball soup slowly over low to medium heat, stirring occasionally to warm it evenly and to prevent the meatballs from breaking apart. If the soup has thickened too much, simply add a splash of broth or water to loosen it back up for an inviting bowl of comfort.
FAQs
Can I use different meats for the meatballs?
Absolutely! This Meatball Soup Recipe works beautifully with ground chicken or turkey if you want a lighter option. Just keep the seasoning the same for consistent flavor.
What pasta works best in this soup?
Small shapes like ditalini, small shells, or orzo are ideal because they cook quickly and complement the broth without overwhelming the meatballs.
Is this soup gluten-free?
As written, the recipe includes bread crumbs and pasta that contain gluten, but you can swap in gluten-free breadcrumbs and pasta to make it safe for gluten-sensitive diets.
Can I make the meatballs ahead of time?
Yes! You can prepare and broil the meatballs a day in advance, then store them in the fridge until you’re ready to add them to the soup for the final cooking step.
How do I make the soup spicier?
For more heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper when simmering the broth. Fresh chopped chili peppers also work well for a bolder kick.
Final Thoughts
This Meatball Soup Recipe is the kind of dish that feels like a warm hug on a chilly day and tastes like home in every spoonful. It’s straightforward to make yet rich in flavor and texture, proving that comfort food doesn’t have to be complicated. So go ahead, gather your ingredients and let this beloved recipe bring a cozy, joyful moment to your table. Happy cooking and even happier eating!
Print
Meatball Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This comforting and hearty Meatball Soup features tender homemade meatballs simmered in a savory broth loaded with fresh vegetables, tomatoes, and small pasta. Perfect for a family dinner, it’s packed with rich Italian flavors from oregano, garlic, and Parmesan cheese. Ready in under an hour, this soup is a balanced meal that warms you up with every spoonful.
Ingredients
For the Meatballs
- 1 1/2 pounds lean ground beef (or chicken, or turkey)
- 1 egg, lightly whisked
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/3 cup unseasoned bread crumbs
- 1 tablespoon dried oregano, divided
- 1 teaspoon sweet paprika, divided
- 1 cup chopped parsley leaves, divided
- 3 to 5 garlic cloves, minced, divided
- Extra virgin olive oil (for mixing and broiling)
- Kosher salt, to taste
- Black pepper, to taste
For the Soup
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 small green bell pepper, chopped
- 5 to 6 cups (40–48 ounces) beef, chicken, or vegetable broth
- 1 (28-ounce) can peeled tomatoes with juices
- 3/4 cup small pasta like ditalini or small shells (uncooked)
- Red pepper flakes (optional, for serving)
Instructions
- Make the meatball mixture: In a large mixing bowl, combine the ground beef, egg, Parmesan, bread crumbs, 2 teaspoons oregano, 1/2 teaspoon paprika, 1/2 cup chopped parsley, and half of the minced garlic. Drizzle with a bit of olive oil, and season with salt and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Roll the meatballs: Shape the mixture into meatballs approximately 1 1/2 tablespoons each. Place them on a lightly oiled large sheet pan. Broil the meatballs under a preheated broiler for 5 to 8 minutes, until they are browned on the outside (they will finish cooking in the soup).
- Soften the vegetables: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the chopped onion, carrots, celery, bell pepper, and the remaining minced garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables soften.
- Simmer the soup base: Pour in the broth and canned peeled tomatoes with their juices. Stir in the remaining 1 teaspoon dried oregano and 1/2 teaspoon paprika. Season to taste with salt and pepper. Bring the mixture to a simmer and cook over medium to medium-high heat, stirring occasionally, until the soup thickens slightly, about 10 minutes.
- Finish cooking the meatballs and pasta: Gently add the browned meatballs and uncooked pasta to the simmering soup. Continue cooking for about 10 minutes or until the pasta is tender and the meatballs are cooked through.
- Finish and serve: Remove the soup from the heat and stir in the remaining 1/2 cup chopped parsley. Ladle the soup into bowls and sprinkle with additional grated Parmesan cheese. Optionally, add a pinch of crushed red pepper flakes for some heat. Serve hot and enjoy!
Notes
- For leaner meatballs, substitute ground chicken or turkey for ground beef.
- Broiling the meatballs before adding to soup helps them hold together and develop a nice crust.
- Small pasta shapes like ditalini or small shells work best; adjust cooking time accordingly if using different pasta.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- To make it gluten-free, use gluten-free bread crumbs and pasta.
- Adding red pepper flakes adds delicious heat, but it’s optional based on your spice preference.
