Italian Meatball Soup

This simple, delicious Italian Meatball Soup is the perfect cozy dinner for a busy weeknight. Tender, flavorful meatballs simmer in a rich, beefy tomato broth with hearty vegetables and Italian seasonings. It’s comforting, satisfying, and easy enough for the whole family to enjoy.

Ingredients

For the Meatballs

• 1 lb (450 g) ground beef
• ½ cup Italian-style breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

For the Soup

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 6 cups beef broth
• 1 tsp Italian seasoning
• ½ tsp dried oregano
• 1 cup small pasta, such as ditalini or small shells
• Salt and black pepper, to taste
• 2 cups fresh spinach, optional
• Grated Parmesan, for serving
• Fresh parsley, for garnish

Instructions

1. Make the meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined. Roll into small meatballs, about 1 inch in diameter.
2. Brown the meatballs: Heat olive oil in a large soup pot over medium heat. Add the meatballs in batches and cook for a few minutes, turning occasionally, until lightly browned on all sides. Remove and set aside.
3. Cook the vegetables: In the same pot, add the onion, carrots, and celery. Cook for 4–5 minutes until they begin to soften. Add the garlic and cook for another 30 seconds.
4. Make the broth: Stir in the diced tomatoes, tomato sauce, beef broth, Italian seasoning, and oregano. Bring the soup to a gentle boil.
5. Simmer: Return the meatballs to the pot. Reduce the heat, cover, and simmer for about 15 minutes, or until the meatballs are cooked through and the vegetables are tender.
6. Add the pasta: Stir in the pasta and cook according to the package directions, usually about 8–10 minutes.
7. Finish the soup: Stir in the spinach, if using, and cook for 1–2 minutes until wilted. Taste and adjust the salt and pepper.
8. Serve: Ladle the hot soup into bowls and top with grated Parmesan and fresh parsley.

Tips

• Make the meatballs small so they cook quickly and are easy to eat with a spoon.
• For extra flavor, brown the meatballs well before adding them to the soup.
• If you expect leftovers, cook the pasta separately and add it to individual bowls. This keeps it from absorbing too much broth.
• Serve with crusty garlic bread or warm Italian bread for a complete meal.