I used to think soup was just a side dish. A warm-up act before the main event. Then I perfected this meatball soup recipe and my entire worldview shifted.
This isn’t just a bowl of broth. It’s a hug from your Italian grandmother, a cure for the common cold, and the easiest damn weeknight dinner you’ll ever make. This hearty meatball soup is the undisputed champion of my kitchen.
It’s the meal I make when I want to feel like a domestic god without actually putting in god-level effort.
What’s the secret to this soul-warming meatball soup? It’s the combination of savory, tender meatballs simmering in a rich, herbaceous broth packed with vegetables. It’s nostalgic comfort food that actually tastes like something.
You know the bland, sad soups I’m talking about. This is the opposite of that. Every spoonful is a flavor explosion.
It’s the kind of meal that makes you cancel your dinner plans because you’d rather stay in and eat leftovers.
Table of Contents
Meatball Soup
Equipment
- Large mixing bowl For combining meatball ingredients.
- Plate or baking sheet To hold shaped meatballs.
- Dutch oven or large pot For simmering soup.
- wooden spoon For stirring vegetables and soup.
- ladle For serving the soup.
Ingredients
- 1 lb ground beef (80/20 blend)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 2 cloves garlic, minced (for meatballs)
- 1 tsp dried oregano
- to taste salt and black pepper
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced (for soup)
- 8 cups beef broth (or chicken broth)
- 1 can (14.5 oz) diced tomatoes with juice
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 cup ditalini pasta (or other small pasta)
- 3 cups fresh spinach
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, parsley, garlic, oregano, salt, and pepper. Mix gently until just combined.
- Form mixture into small, bite-sized meatballs (about 20–25). Place on a plate or baking sheet.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, 5–7 minutes. Stir in garlic and cook for 1 minute.
- Pour in beef broth and diced tomatoes with juices. Stir in dried basil and thyme. Bring to a gentle boil.
- Carefully drop raw meatballs into simmering broth. Cook 10 minutes until meatballs float to the top and are cooked through.
- Stir in ditalini pasta and cook 8–10 minutes until al dente. Add spinach during the last 2 minutes until wilted. Season soup with salt and pepper to taste.
Notes
Nutrition
Ingredients
Gathering your ingredients is the first step to soup nirvana. I promise, nothing here is too weird or fancy. It’s mostly pantry staples that come together to create pure magic.
The star, of course, is the meatballs. Don’t skip the fresh parsley—it makes a world of difference.
- For the Meatballs: 1 lb ground beef (80/20 for best flavor), 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 tbsp fresh parsley, chopped, 2 cloves garlic, minced, 1 tsp dried oregano, Salt and pepper to taste
- For the Soup: 1 tbsp olive oil, 1 yellow onion, diced, 2 carrots, peeled and diced, 2 celery stalks, diced, 3 cloves garlic, minced, 8 cups beef broth (or chicken broth), 1 (14.5 oz) can diced tomatoes, 1 tsp dried basil, 1/2 tsp dried thyme, 1 cup ditalini pasta (or other small shape), 3 cups fresh spinach, Salt and pepper to taste
Step-by-Step Instructions
- Make the meatball mixture. In a large bowl, combine all the ingredients for the meatballs.
Use your hands to mix it all together until just combined. Don’t overwork the meat, or you’ll end up with tough, dense meatballs. Nobody wants that.
- Form the meatballs.
Roll the mixture into small, bite-sized meatballs. I use a small cookie scoop for uniformity, but a tablespoon works too. You should get about 20-25 meatballs.Place them on a plate or baking sheet.
- Brown the veggies. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
Add the garlic and cook for another minute until fragrant.
- Build the soup base. Pour in the beef broth and diced tomatoes with their juices. Stir in the dried basil and thyme.
Bring the whole pot to a gentle boil.
- Cook the meatballs. Carefully drop the raw meatballs into the simmering broth. Let them cook for about 10 minutes until they float to the top and are cooked through.
This poaching method keeps them incredibly tender.
- Add the pasta and spinach. Stir in the ditalini pasta and cook according to package directions, usually about 8-10 minutes. In the last two minutes, stir in the fresh spinach until it wilts.
Season the entire pot of meatball soup with salt and pepper to your liking.
Storage Instructions
This soup is a fantastic make-ahead meal. Let it cool completely before storing. In the fridge, it will stay fresh in an airtight container for 3-4 days.
The pasta will continue to absorb broth, so you may need to add a splash of water or broth when reheating. For the freezer, I recommend omitting the pasta or it will get mushy. Freeze the soup base and meatballs for up to 3 months.
Cook fresh pasta when you reheat.
Why You’ll Love This Meatball Soup
- It’s a Total Crowd-Pleaser: From picky kids to hungry adults, this soup gets rave reviews every single time. It’s the ultimate comfort food.
- Meal Prep Hero: It makes a huge batch, meaning lunches are sorted for days. It honestly tastes even better the next day.
- Surprisingly Flexible: I’ve given you a solid base, but this recipe is a canvas.
Swap the veggies, change the meat, go wild. It’s hard to mess up.
Common Mistakes to Avoid
- Overmixing the meatball meat. This is the fastest way to get tough, hockey-puck meatballs. Gentle does it.
- Using only water for the broth. Please use a good quality broth.
It’s the foundation of your entire meatball soup. Water will leave you with a sad, flavorless puddle.
- Adding the pasta directly to the entire batch. If you plan on having leftovers, cook the pasta separately and add it to each bowl. This prevents it from bloating and sucking up all your delicious soup broth.
Alternatives and Variations
This recipe is incredibly adaptable.
For a lighter turkey meatball soup, swap the beef for ground turkey. Need it gluten-free? Use GF breadcrumbs and pasta.
To make a low-carb or keto meatball soup, simply omit the pasta and add more low-starch veggies like zucchini or cauliflower. For a dairy-free version, just leave out the Parmesan cheese—it’ll still be delicious.
FAQs
Can I freeze this meatball soup?
Absolutely! For best results, freeze the soup without the pasta.
Thaw overnight in the fridge and reheat on the stove, adding freshly cooked pasta at the end.
What’s the best substitute for breadcrumbs in the meatballs?
If you’re out of breadcrumbs, crushed pork rinds work great for a keto option. For a standard swap, rolled oats pulsed in a food processor are a perfect substitute.
How long does this meatball soup stay fresh in the fridge?
Your homemade meatball soup will be perfectly safe to eat for 3 to 4 days when stored in a sealed container in the refrigerator.
Is this kid-friendly meatball soup?
In my experience, yes! The tender meatballs and small pasta are usually a big hit.
You can always adjust the seasoning to be more mild for sensitive palates.
Can I prep the meatball soup ahead of time?
You can absolutely prep ahead. You can form the meatballs and chop the veggies a day in advance. Store them separately in the fridge to make assembly a 15-minute affair.
Final Thoughts
This meatball soup recipe is a weeknight warrior.
It’s reliable, deeply flavorful, and always hits the spot. IMO, it’s the best comfort food you can whip up with minimal fuss. I hope this recipe becomes a staple in your home like it is in mine.
Give this hearty meatball soup a try this week and tell me what you think in the comments below!