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A bowl of savory Italian meatball soup garnished with fresh herbs.

Proven way to grow authentic Meatball Soup (Italian)

This recipe guides you through making a hearty and authentic Italian meatball soup, perfect for a comforting meal. It combines flavorful meatballs with a rich broth and tender vegetables to create a satisfying dish.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef
  • 0.5 lb ground pork
  • 0.5 cup breadcrumbs
  • 0.25 cup milk
  • 0.5 cup Parmesan cheese, grated
  • 1 egg
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Soup
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 8 cups beef broth
  • 1 28-oz can canned crushed tomatoes
  • 1 cup small pasta (e.g., ditalini, orzo)
  • 5 oz fresh spinach
  • 0.25 cup fresh basil, chopped
  • Parmesan cheese, for serving optional

Equipment

  • Large mixing bowl
  • Large pot or Dutch oven

Method
 

Make the Meatballs
  1. In a large bowl, combine both types of ground meat, breadcrumbs, milk, grated Parmesan, egg, minced garlic, chopped parsley, salt, and pepper.
  2. Gently mix the ingredients until just combined, then roll the mixture into small meatballs, about 1-inch in diameter.
Prepare the Soup Base
  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion, carrots, and celery to the pot and sauté until softened, typically for about 5-7 minutes.
Simmer the Soup
  1. Pour in the beef broth and crushed tomatoes, then bring the mixture to a simmer.
  2. Carefully add the meatballs to the simmering broth and cook for 15-20 minutes, or until the meatballs are cooked through.
  3. Stir in the small pasta and continue to cook according to package directions, usually 8-10 minutes, until al dente.
Finish and Serve
  1. Add the fresh spinach and chopped basil to the soup, stirring until the spinach wilts.
  2. Ladle the hot soup into bowls and serve immediately, garnished with extra Parmesan cheese if desired.

Notes

For extra flavor, you can lightly brown the meatballs in a separate pan before adding them to the soup. If you prefer a thicker soup, you can reduce the amount of broth slightly or add a cornstarch slurry at the end of cooking.