Go Back Email Link
–+ servings
A bowl of pasta soup with meatballs, garnished with shredded basil and grated cheese.
Print

Easy Italian Meatball Soup

Easy Italian Meatball Soup is loaded with homemade meatballs, pasta, and Italian spices. Simmered in a delicious broth, it's the ultimate comfort food.
Course Soup
Cuisine Italian
Keyword Italian Meatball Soup
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6
Calories 883kcal
Author Katie Cooksey

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.
    Hand using a black brush to coat a baking sheet with a white substance. Fresh basil leaves and a striped cloth are in the background.
  • Add all meatball ingredients to a large bowl and combine well, using your hands. Do not overwork the meat.
    Hands mixing ground meat, breadcrumbs, and seasonings in a glass bowl on a marble countertop.
  • Divide mixture into even 1 1/2 teaspoon portions and roll to smooth. This is easy to do with a small cookie scoop.
    A person uses a metal ice cream scoop to portion meatball mixture from a glass bowl on a white marble countertop with basil leaves and a cloth nearby.
  • Place meatballs on prepared pan and bake 15-17 minutes or until browned and completely cooked. Set aside.
    A baking tray filled with evenly placed raw meatballs, ready to be cooked, rests on a marble countertop. A beige cloth is partially visible in the background.

for the soup-

  • In a large pot over medium heat, heat oil and butter.
    A person melts butter in a black saucepan, stirring with a wooden spoon on a stove.
  • Add onion, zucchini, salt and black pepper. Cook until onions are translucent.
    Chopped onions cooking in a black pot with butter.
  • Add garlic and tomato paste and cook for 2 minutes.
    A pot containing chopped zucchini and onions with a dollop of tomato paste on top, being stirred with a wooden spoon.
  • Add crushed tomatoes, chicken broth, Italian seasoning, sugar, spinach and pasta*, stirring to combine.
    A black pot on the stove contains a mixture of ingredients, including a large amount of fresh spinach. A wooden spoon rests in the pot.
  • Reduce heat and simmer until pasta is al dente, about 8 minutes, stirring occasionally. Do not overcook.
    A pot filled with a tomato-based Italian meatball soup containing chopped greens and pasta, with a wooden spoon resting on the edge.
  • Gently add the cooked meatballs to the pot.
    A close-up of meatball soup in a black pot with metal tongs holding a meatball above the soup.
  • Ladle into bowls, garnish with fresh basil and parmesan cheese (if desired) and serve hot!
    A ladle pours tomato soup with macaroni and meatballs into a white bowl placed on a matching plate.

Video

Notes

If your soup is too thick, simply add more chicken broth or water to reach desired consistency. 
Meatball recipe makes about 80 1 1/2 teaspoon-sized mini meatballs.
*If you feel like you will have leftovers, consider boiling the pasta separately so it doesn't become soggy with each reheating. 

Nutrition

Calories: 883kcal | Carbohydrates: 62g | Protein: 45g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 3022mg | Potassium: 1531mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2798IU | Vitamin C: 29mg | Calcium: 277mg | Iron: 8mg
QR Code linking back to recipe