Easy Italian Meatball Soup

Hearty and full of flavour, this easy Italian meatball soup is the perfect comfort food for a chilly day. The rich tomato broth pairs beautifully with tender Italian-style meatballs to create an unforgettable soup the entire family will love.

It's no secret I love comforting soups and stews. Living in Scotland means that I can pretty much enjoy a comforting bowl of goodness year-round. This easy Italian meatball soup is one of my favorite things to make when I'm torn between making a delicious soup or pasta (yet again!)

Making these hearty meatball soup in a rich tomato sauce means that I don't have to choose. The combination of succulent Italian-style meatballs and pasta makes this soup incredibly satisfying, which means that you can serve it on its own.

However, you can transform dinner into a true feast by serving the meatball soup with a chunk of crusty bread. I sometimes make my trusty crispy focaccia to go with it.

What goes into this soup?

You'll need some quality ground beef to make the meatballs. I typically use beef with 15% fat so the meatballs are tender and juicy.

A mix of pork and beef would also work. If you want to speed things up, you can use ready-made meatballs, but try to get Italian-style ones if possible for extra flavour.

I typically use plum tomatoes that I crush by hand in this soup. Chopped tomatoes or ready-crushed tomatoes would also work just fine.

I like to add Parmesan in the meatballs and the soup itself, and I also sprinkle some on individual bowls before serving. Freshly grated Parmesan is great, but you can also use parmesan shavings if you like.

How to make Italian meatball soup?

There are two steps involved in making this soup.

First, you have to make the meatballs and throw them in the oven to bake while you make the actual soup.

You can also use ready-made meatballs, but I still recommend baking them for at least 10 to 12 minutes so they are almost cooked before you add them to the soup.

Once you have the meatballs in the oven, it's time to make the tomato broth. I use a base of onions, celery, carrots, and garlic that I saute for at least 10 minutes for maximum flavor.

Here's how to make the soup step-by-step.

• Preheat the oven to 190 degrees C (375 degrees F). Coat a baking sheet with nonstick spray.
• Add the ground beef, garlic, herbs, egg, Parmesan, breadcrumbs, and salt and pepper in a large bowl. Stir well to combine. Add a dash of water if needed.
• Using a scoop or a spoon, shape the mixture into 1 ½ inch meatballs. Arrange them on the prepared baking sheet. You should have a total of 25-30 meatballs.
• Spray the meatballs with oil spray and bake for 15 minutes or until golden brown.

• Meanwhile, heat the olive oil in a large heavy pot or a Dutch oven and saute the onion, carrot, and celery for 7-8 minutes over medium heat.
• Add the garlic and continue to cook for another minute until fragrant.
• Next, stir in the crushed tomatoes, beef stock, and oregano. Bring to a boil, then lower the heat and simmer for 10 minutes.
• Add the pasta and continue to simmer for 10-12 minutes until al dente. Transfer the baked meatballs to the pot and stir in the fresh parsley and Parmesan.
• Season to taste and serve on its own or with some crusty bread.

Recipe notes and tips

• You can store leftovers in an airtight container for up to 3 days in the fridge. Keep in mind that the pasta will continue to soak up the liquid, which means that you may have to add more stock or water when you reheat the soup.
• Make the meatballs as small as you want. The smaller they are, the easier it is to eat them in the soup.
• You can use any kind of sort of pasta you want for the soup. I used elbow pasta, but other great options include ditalini, Anelli or orzo.
• The meatballs should be browned when you get them out of the oven, but don't worry if they are not completely cooked through. They will cook a bit more in the soup.
• You can make this recipe vegan or vegetarian by replacing the beef meatballs with a plant-based version.

If you liked this easy Italian meatball soup, have a look at some of my other delicious soup recipes:

Summer Minestrone with Pesto

Creamy Spiced Chickpea Soup with Coconut and Lime

Lebanese Lentil Soup with Lemon and Kale

Vegan Lemon Rice Soup

Vegan Harira (Moroccan Chickpea and Lentil Soup)

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