Italian Meatball Soup

There’s something truly comforting about a warm bowl of Italian Meatball Soup. I remember the first time I made it; the aroma of simmering meatballs and fresh herbs filled my kitchen, drawing my family in like moths to a flame. It was a chilly winter evening, and I wanted to create a dish that not only warmed our bellies but also our hearts. Each spoonful was packed with the essence of home-cooked love, and it quickly became a family favorite.

This soup brings together the best of both worlds: hearty meatballs and a savory broth filled with vegetables and pasta. As the meatballs cook, they release their flavors into the soup, creating a deliciously rich base. I love how versatile this recipe can be; whether it’s a cozy family dinner or a gathering of friends, it never fails to impress. Trust me, once you try this Italian Meatball Soup, you’ll be counting down the days until you can make it again.

What’s In This Italian Meatball Soup

The beauty of Italian Meatball Soup lies in its wholesome ingredients. Each component plays a vital role in creating a dish that’s not only delicious but also nutritious. The combination of ground beef, vegetables, and pasta works harmoniously to create a hearty meal that will satisfy your cravings.

• 1 pound lean ground beef: The star of our meatballs, providing the rich protein base.
• ⅓ cup bread crumbs: Helps bind the meatballs together while adding a delightful texture.
• ¼ cup grated Parmesan: Adds a nutty flavor that enhances the taste of the meatballs.
• 1 large egg, beaten: Helps to bind the meatball mixture.
• 1 large clove garlic, minced: Introduces aromatic flavor to the meatballs.
• 2 tablespoons minced fresh Italian parsley: Fresh herbs bring brightness to the dish.
• ½ teaspoon Morton kosher salt: Essential for seasoning the meatballs.
• ¼ teaspoon black pepper: Adds a touch of spice to the meatballs.
• 1 tablespoon olive oil: Used for browning the meatballs.
• 1 tablespoon unsalted butter: Adds richness to the soup.
• 1 medium yellow onion, chopped: A flavorful base for the soup.
• 2 celery ribs, chopped: Contributes to the overall flavor and texture.
• 3 medium carrots, chopped: Provides sweetness and color.
• 8 ounces button mushrooms, sliced: Adds an earthy flavor to the soup.
• 3 large cloves garlic, minced: Enhances the soup with rich aroma.
• 1 can (28 ounces) Red Gold®️ Whole Peeled Tomatoes: The base of our flavorful broth.
• 1 can (6 ounces) Red Gold®️ Tomato Paste: Thickens the soup and adds depth of flavor.
• 6 cups reduced sodium beef broth: The liquid gold that makes this soup hearty.
• 6 large leaves fresh basil, torn: Fresh herbs elevate the flavor.
• 2 bay leaves: Adds complexity to the soup’s flavor profile.
• 1 tablespoon dried Italian seasoning: Infuses the soup with a classic Italian flavor.
• ½ teaspoon Morton kosher salt: For additional seasoning.
• ½ teaspoon black pepper: Adds a little kick to the soup.
• 2 cups uncooked ditalini pasta: The perfect pasta shape for soaking up the broth.
• Freshly shredded Parmesan: Optional topping that adds creaminess when serving.

Recipe Directions for Italian Meatball Soup

Making Italian Meatball Soup is a delightful experience, as the aromas fill your kitchen with warmth. Follow these steps closely, and you’ll have a pot of comfort in no time. Remember, the key is to take your time and enjoy the process.

1. Start by preparing the meatballs. In a medium bowl, combine lean ground beef, bread crumbs, grated Parmesan, beaten egg, minced garlic, parsley, salt, and black pepper. Use your hands to mix it all together or fold with a wooden spoon until evenly combined. Look for a consistent mixture that’s slightly sticky.

2. Once the mixture is ready, form it into meatballs, about the size of a tablespoon each. I find that using a small scoop helps portion them quickly and evenly. This recipe yields around 40 meatballs, which is perfect for freezing leftovers!

3. Next, heat a large Dutch oven or a heavy-bottomed soup pot over medium to medium-high heat. Add olive oil and once it’s shimmering, carefully place the meatballs in the pot. Sear them on all sides until they’re nicely browned, about 5 to 7 minutes. Remember not to overcrowd the pot; work in batches if needed.

4. Once the meatballs are browned, transfer them to a plate and set them aside. In the same Dutch oven, add unsalted butter and a bit more olive oil. Once the butter has melted and is bubbling, toss in the chopped onion, celery, carrots, mushrooms, and minced garlic. Sauté, stirring occasionally, for about 10 to 15 minutes, or until the vegetables are softened and fragrant.

5. Now it’s time to build your soup’s flavor. Dice half of the whole peeled tomatoes and add them to the pot. For the remaining tomatoes, crush them using the back of a fork or a pastry cutter – this helps release their juices into the broth. Don’t forget to add any accumulated juices from the can!

6. Stir in the tomato paste to taste; I usually like using 4 to 6 ounces. This will add depth and richness to your soup. Following that, pour in the beef broth, and then add torn basil leaves, bay leaves, dried Italian seasoning, salt, and black pepper. Gently stir to combine all the ingredients.

7. Now, bring the soup to a gentle boil over medium-high heat. Once it starts bubbling, lower the heat to medium-low. Add the meatballs back into the pot, and let everything simmer for about 15 minutes, or until the meatballs are cooked through and the vegetables are tender.

8. While the soup is simmering, prepare the ditalini pasta according to package instructions in a separate pot of boiling salted water. Cook it until it’s al dente, being careful not to overcook. Drain the pasta and set it aside.

9. To serve, add a portion of cooked ditalini pasta to each individual bowl and ladle the hot soup over the top. Finish with a generous sprinkle of freshly shredded Parmesan if desired. This adds a nice creamy touch!

Customization Ideas

There’s so much room for creativity with Italian Meatball Soup. Here are some tips to make it your own:

• Vegetable Variations: Feel free to substitute or add your favorite vegetables. Spinach, zucchini, or even bell peppers can bring a new twist.
• Meat Options: While this recipe uses ground beef, you can try ground turkey or chicken if you prefer a lighter option.
• Herb Swap: Experiment with different herbs! Fresh thyme or oregano can provide a unique flavor profile.
• Spice it Up: If you like heat, add crushed red pepper flakes to the soup for an extra kick.
• Whole Grains: For a healthier twist, consider using whole grain or gluten-free pasta instead of ditalini.
• Cheese Lovers: Top your soup with a dollop of ricotta or a sprinkle of mozzarella for a creamy finish.
• Make it a Meal: Serve with crusty bread or a side salad to complete your meal.

Accompaniments for Italian Meatball Soup

When it comes to serving Italian Meatball Soup, there are plenty of delightful options to consider. Here are some of my favorite pairings:

• Crusty Bread: A loaf of warm, crusty bread is perfect for dipping into the soup and soaking up every delicious drop.
• Side Salads: A light salad with fresh greens and a tangy vinaigrette complements the richness of the soup beautifully.
• Cheese Toast: Serve alongside some cheesy garlic bread or toast topped with mozzarella for a comforting addition.
• Occasions: This soup is fantastic for cozy family dinners, winter gatherings, or even game day celebrations. It’s a crowd-pleaser!
• Storage Tips: Any leftover soup can be stored in an airtight container in the refrigerator for up to four days. Just avoid mixing the pasta directly into the soup to keep it from getting mushy.
• Freezing: This meal freezes well! Store in freezer-safe containers and enjoy it at a later date.
• Seasonal Pairings: Perfect for winter nights when you crave something warm and filling. It’s a fantastic dish for the holiday season!

FAQ

Conclusion

What makes Italian Meatball Soup truly special is its blend of flavors and the warmth it brings to your table. This comforting dish is not just a meal; it’s a heartfelt experience that can be shared with loved ones. I encourage you to try making this soup and savor the delightful tastes and aromas that fill your kitchen. Enjoy every spoonful and create wonderful memories around the dinner table.

Italian Meatball Soup

The ultimate comfort food, Italian Meatball Soup combines rich meatballs, hearty vegetables, and pasta in a savory broth. Perfect for warming you up on chilly nights, this easy weeknight dinner is sure to become a favorite. Make it tonight for a taste of homemade goodness!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: Italian

Calories: 370

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound lean ground beef
• ⅓ cup bread crumbs
• ¼ cup grated Parmesan
• 1 large egg, beaten
• 1 large clove garlic, minced
• 2 tablespoons minced fresh Italian parsley
• ½ teaspoon Morton kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, chopped
• 2 celery ribs, chopped 2
• 3 medium carrots, chopped
• 8 ounces button mushrooms, sliced
• 3 large cloves garlic, minced
• 1 can (28 ounces) Red Gold®️ Whole Peeled Tomatoes
• 1 can (6 ounces) Red Gold®️ Tomato Paste
• 6 cups reduced sodium beef broth
• 6 large leaves fresh basil, torn
• 2 bay leaves bay leaves
• 1 tablespoon dried Italian seasoning
• ½ teaspoon Morton kosher salt
• ½ teaspoon black pepper
• 2 cups uncooked ditalini pasta
• freshly shredded Parmesan optional for serving

Equipment

• Saucepan
• Skillet
• Oven
• Large Pot
• Grater
• Mixing Bowl
• Chef's Knife
• Peeler
• Wooden Spoon
• Cutting Board

Method

 

1. Start by preparing the meatballs. In a medium bowl, combine lean ground beef, bread crumbs, grated Parmesan, beaten egg, minced garlic, parsley, salt, and black pepper. Use your hands to mix it all together or fold with a wooden spoon until evenly combined. Look for a consistent mixture that’s slightly sticky.
2. Once the mixture is ready, form it into meatballs, about the size of a tablespoon each. I find that using a small scoop helps portion them quickly and evenly. This recipe yields around 40 meatballs, which is perfect for freezing leftovers!
3. Next, heat a large Dutch oven or a heavy-bottomed soup pot over medium to medium-high heat. Add olive oil and once it’s shimmering, carefully place the meatballs in the pot. Sear them on all sides until they’re nicely browned, about 5 to 7 minutes. Remember not to overcrowd the pot; work in batches if needed.
4. Once the meatballs are browned, transfer them to a plate and set them aside. In the same Dutch oven, add unsalted butter and a bit more olive oil. Once the butter has melted and is bubbling, toss in the chopped onion, celery, carrots, mushrooms, and minced garlic. Sauté, stirring occasionally, for about 10 to 15 minutes, or until the vegetables are softened and fragrant.
5. Now it’s time to build your soup’s flavor. Dice half of the whole peeled tomatoes and add them to the pot. For the remaining tomatoes, crush them using the back of a fork or a pastry cutter – this helps release their juices into the broth. Don’t forget to add any accumulated juices from the can!
6. Stir in the tomato paste to taste; I usually like using 4 to 6 ounces. This will add depth and richness to your soup. Following that, pour in the beef broth, and then add torn basil leaves, bay leaves, dried Italian seasoning, salt, and black pepper. Gently stir to combine all the ingredients.
7. Now, bring the soup to a gentle boil over medium-high heat. Once it starts bubbling, lower the heat to medium-low. Add the meatballs back into the pot, and let everything simmer for about 15 minutes, or until the meatballs are cooked through and the vegetables are tender.
8. While the soup is simmering, prepare the ditalini pasta according to package instructions in a separate pot of boiling salted water. Cook it until it’s al dente, being careful not to overcook. Drain the pasta and set it aside.
9. To serve, add a portion of cooked ditalini pasta to each individual bowl and ladle the hot soup over the top. Finish with a generous sprinkle of freshly shredded Parmesan if desired. This adds a nice creamy touch!

Notes

• Cooking the meatballs: Browning the meatballs before adding them to the soup enhances their flavor. This extra step gives them a nice crust and prevents them from becoming mushy.
• Storage tips: Store any leftover soup in an airtight container in the fridge for up to four days. Just remember to keep the pasta separate to prevent it from absorbing too much liquid.
• Leftover meatballs: If you have extra meatballs, they can be frozen for later use. Just make sure they are cooled completely before placing them in a freezer-safe container.
• Pasta cooking: Cooking the pasta separately ensures it retains its texture and doesn’t become mushy when added to the soup.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!