Italian Meatball Soup
Italian Meatball Soup is a hearty and comforting dish featuring tender, flavorful meatballs simmered in a rich broth with fresh vegetables, small pasta, and aromatic herbs. Perfect for cozy days, this soup offers a wholesome, family-friendly meal that is both nourishing and delicious.
- Author: Mary
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free (if using gluten-free breadcrumbs and pasta)
Meatballs
- 1 lb ground beef (or mix of beef and pork)
- 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
- 1 egg
- 1 tsp Italian seasoning blend (oregano, basil, garlic powder)
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Soup Base
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 6 cups chicken or beef broth
- 3/4 cup small pasta (such as orzo or ditalini; gluten-free if preferred)
- Fresh parsley or basil for garnish
- Grated Parmesan cheese for serving
- Prepare the Meatball Mixture: In a bowl, combine ground beef, breadcrumbs, egg, Italian seasoning, minced garlic, fresh parsley, salt, and pepper. Mix gently until all ingredients are incorporated but avoid overworking the meat to keep the meatballs tender.
- Shape the Meatballs: Form the mixture into small, uniform meatballs about one inch in diameter. Place them on a plate, ensuring consistent size for even cooking.
- Brown the Meatballs: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs on all sides to lock in flavor and add color. They do not need to be fully cooked at this stage.
- Sauté the Vegetables: Remove the browned meatballs temporarily. In the same pot, add chopped onions, celery, carrots, and garlic. Cook for about five minutes until softened and fragrant, stirring occasionally.
- Add Broth and Simmer: Return the meatballs to the pot and pour in the broth. Bring to a boil, then reduce heat and simmer gently for about 20 minutes, allowing flavors to meld and meatballs to cook through.
- Add Pasta and Finish: Stir in the small pasta and cook for 8 to 10 minutes until tender. Adjust seasoning with salt, pepper, and fresh herbs. Serve piping hot topped with grated Parmesan cheese.
Notes
- Do not overmix meatball ingredients to keep them tender and prevent a dense texture.
- Brown meatballs in batches to avoid overcrowding and ensure even browning.
- Use homemade broth if possible for richer flavor.
- Add pasta last to prevent it from becoming mushy during storage or reheating.
- Stir in fresh herbs like parsley or basil just before serving to preserve their bright flavor.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
Keywords: Italian Meatball Soup, meatball soup, comfort food, hearty soup, Italian soup, one-pot soup, easy soup recipe