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When the weather starts to cool down, there’s nothing like a comforting bowl of soup that warms you from the inside out. Enter this Easy Italian Meatball Soup recipe—packed with juicy mini meatballs, tender veggies, pasta, and a flavorful broth that will leave you coming back for seconds.
Why You’ll Love This Italian Meatball Soup Recipe
This hearty soup is made with a combination of homemade mini meatballs, crushed tomatoes, fresh spinach leaves, and ditalini pasta all simmered together in a rich tomato broth. It’s a delicious soup recipe that brings the whole family together around the table. Plus, it’s easy to make and perfect for a busy weeknight. You’re going to want to add this to your list of favorite things!
Main Ingredients Needed For Italian Meatball Soup
Yes, the list is a tad long, but you likely have most of these ingredients in your pantry already! Here’s everything you’ll need to make this meatball soup:
For the Meatballs:
- Ground Beef: Adds a classic beefy flavor and hearty texture.
- Italian Sausage: Adds a hint of spice and a rich depth of flavor.
- Onion: Grated for a bit of sweetness and moisture in the meatballs.
- Worcestershire Sauce: Adds a little bit of tang and umami.
- Italian Seasoning: A blend of herbs like oregano, basil, and thyme for that authentic Italian taste.
- Garlic Powder: A must-have for that subtle garlic flavor.
- Bread Crumbs: Helps bind the meatball mixture together.
- Large Egg: Adds structure and keeps the meatballs tender.
- Heavy Cream or Milk: Makes the meatballs moist and tender.
- Fresh Parsley and Basil: Finely chopped for a fresh herb flavor.
- Salt and Black Pepper: Seasoned to taste.
For the Soup:
- Olive Oil and Butter: For sautéing the veggies.
- Onion and Zucchini: Diced small for a mix of textures.
- Garlic: Freshly minced for a punch of flavor.
- Tomato Paste: Adds richness and thickens the soup.
- Crushed Tomatoes: The base for that creamy tomato broth.
- Chicken Stock or Broth: Adds depth and rounds out the flavor. Homemade bone broth would be AMAZING in this soup.
- Granulated Sugar: Balances out the acidity of the tomatoes.
- Italian Seasoning: Enhances the soup with herbs and spices.
- Fresh Spinach: Adds a pop of color and nutrients.
- Ditalini Pasta: Small pasta that’s perfect for soups.
- Parmesan Cheese and Fresh Basil: For garnish and added flavor.
Variations
- Ground Turkey or Chicken: Swap ground beef for ground turkey or chicken for a lighter meatball.
- Gluten-Free: Use gluten-free bread crumbs and pasta.
- Extra Veggies: Add bell peppers, carrots, or celery for more veggie goodness.
- Spicy Kick: Add red pepper flakes for a bit of heat.
- Greens: Switch out the spinach for kale or your favorite greens.
- Slow Cooker or Crock Pot: Cook the soup on low for 6-8 hours, adding the pasta in the last 30 minutes.
How To Make Easy Italian Meatball Soup
If you are short on time, you absolutely can use store-bought Italian meatballs. No shame in making things easier for yourself. But man oh man, these meatballs are worth it! For full recipe details, including ingredient measurements, see the printable recipe card below.
1. Preheat Oven + Prep Baking Sheet
Preheat oven to 350°. Line a baking sheet with aluminum foil, spray lightly with nonstick cooking spray and set aside.
2. Make the Meatballs
Combine all meatball ingredients to a large bowl and combine well, using your hands. Do not overwork the meat.
Pro Tip: This meatball recipe makes about (80) 1 1/2 teaspoon-sized mini meatballs. So adjust accordingly if you don’t want to use that many in the soup. These mini meatballs can also be frozen for use in another recipe.
3. Form into Mini Meatballs + Bake
Divide mixture into even 1 1/2 teaspoon portions and roll to smooth. This is easy to do with a small cookie scoop. Place mini meatballs on prepared pan and bake 15-17 minutes or until golden brown and completely cooked. Set aside.
Pro Tip: To test your meatballs for seasoning before rolling and baking the entire batch, simply smash one of the meatballs and cook it in a small skillet on the stove. Taste, add more salt if needed and then roll the rest!
4. Cook the Veggies
In a large soup pot or Dutch oven, heat olive oil and butter over medium heat. Sauté onion and zucchini until soft. Add salt and black pepper to taste.
Add garlic and tomato paste and cook for 2 minutes. Add crushed tomatoes, chicken broth, Italian seasoning, sugar, spinach, and pasta, stirring to combine.
5. Simmer Until Pasta is Al Dente
Reduce heat and simmer until pasta is al dente, about 8 minutes, stirring occasionally. Do not overcook.
Pro Tip: If you feel like you will have leftovers (which you probably will!), consider boiling the pasta separately and adding to individual bowls as you serve it, so it doesn’t become soggy with each reheating.
Pro Tip: If your soup is too thick, simply add more chicken broth or water to reach desired consistency.
6. Add Meatballs + Serve
Gently add the cooked meatballs to the pot. Ladle into bowls, garnish with fresh basil and parmesan cheese (if desired). Serve hot with a side of crusty bread to soak up that rich tomato broth.
Storage + Make Ahead Directions
Allow soup to cool completely to room temperature. Store it in an airtight container in the fridge for up to 4 days. Reheat on medium heat on the stove until warmed through.
To Freeze: Italian Meatball Soup freezes well. Just make sure to cool it completely and store it in an airtight container. For best results, freeze without the pasta and add it fresh when reheating.
To Make Ahead: You can prepare the meatballs and soup base a day in advance. Store them separately and combine when ready to heat.
More Soup Recipes to Try!
- Sweet Potato Curry Soup
- Crock Pot Hamburger Soup Recipe
- Chicken Tortilla Soup Recipe
- Pumpkin Soup
- Broccoli Cheddar Soup Recipe
This easy soup recipe is perfect for cozy nights and busy days. Bookmark this page or print the recipe card for the next time you need a comforting meal. The printable recipe card is below. Have a good day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Easy Italian Meatball Soup
Ingredients
for the meatballs-
- 1 lb ground beef
- 1 lb Italian Sausage
- 1/4 cup onion grated, about 1/2 small onion
- 1 tablespoon Worcestershire Sauce
- 2 teaspoons Italian Seasoning
- 2 teaspoons garlic powder
- 1/2 cup bread crumbs
- 1 large egg beaten
- 1/4 cup heavy cream or milk
- 1 tablespoon parsley fresh, finely chopped
- 1 tablespoon basil fresh, finely chopped, about 6 large leaves
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper
for the soup-
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion petite diced, about 1 cup
- 1 cup zucchini petite diced, about 1 small
- 5 cloves garlic minced
- 3 tablespoons tomato paste
- 1 teaspoon salt
- 28 ounces crushed tomatoes
- 6 cups chicken stock or chicken broth
- 1 teaspoon granulated sugar
- 2 teaspoons Italian seasoning
- 4 cups spinach fresh, chopped
- 8 ounces ditalini pasta 1/2 pound
- 2 teaspoons salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1/2 cup parmesan cheese grated, for garnish
- 1/4 cup fresh basil chiffonade, for garnish
Instructions
for the meatballs-
- Preheat oven to 350°. Line a baking sheet with aluminum foil, spray lightly with nonstick cooking spray and set aside.
- Add all meatball ingredients to a large bowl and combine well, using your hands. Do not overwork the meat.
- Divide mixture into even 1 1/2 teaspoon portions and roll to smooth. This is easy to do with a small cookie scoop.
- Place meatballs on prepared pan and bake 15-17 minutes or until browned and completely cooked. Set aside.
for the soup-
- In a large pot over medium heat, heat oil and butter.
- Add onion, salt and black pepper. Cook until onions are translucent.
- Add garlic and tomato paste and cook for 2 minutes.
- Add crushed tomatoes, chicken broth, Italian seasoning, sugar, spinach and pasta*, stirring to combine.
- Reduce heat and simmer until pasta is al dente, about 8 minutes, stirring occasionally. Do not overcook.
- Gently add the cooked meatballs to the pot.
- Ladle into bowls, garnish with fresh basil and parmesan cheese (if desired) and serve hot!
