Easy Italian Meatball Soup

A bowl of pasta soup with meatballs, garnished with shredded basil and grated cheese.

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

Cook Time 30

Servings

Calories 883kcal

Author Katie Cooksey

Ingredients

for the meatballs-

1 pound ground beef
1 pound 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, zucchini, 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!

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