Meatball soup is simple to make, yet full of flavor and nutrition. You get the best of both worlds: juicy meatballs and a flavorful broth with vegetables, all in one bowl. It’s customizable, great for meal prep, and can be made with pantry staples. Plus, it’s a fun twist on traditional soup that feels like comfort food with every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the meatballs:
Ground beef or ground turkey
Breadcrumbs
Egg
Grated Parmesan cheese
Garlic, minced
Salt and pepper
Italian seasoning or chopped parsley
For the soup:
Olive oil
Onion, diced
Carrots, chopped
Celery, chopped
Garlic, minced
Crushed tomatoes or diced tomatoes
Beef or chicken broth
Bay leaf
Italian seasoning
Salt and pepper
Small pasta (like ditalini, orzo, or elbow macaroni – optional)
Fresh spinach or parsley (optional, for garnish)
Directions
In a large bowl, combine all meatball ingredients and mix until just combined. Form into small meatballs (about 1 inch). Set aside.
In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook for another minute.
Stir in the crushed tomatoes, broth, bay leaf, and Italian seasoning. Bring to a simmer.
Gently add the meatballs to the simmering soup. Cover and cook for 20–25 minutes until the meatballs are cooked through.
If using pasta, add it to the pot during the last 10 minutes of cooking.
Season with salt and pepper to taste. Stir in spinach or parsley just before serving, if using.
Remove the bay leaf, ladle into bowls, and enjoy hot.
Servings and timing
This recipe serves 6–8 people. Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes
Variations
Turkey Meatball Soup: Use ground turkey for a leaner version.
Spicy Version: Add red pepper flakes or use spicy Italian sausage in the meatballs.
Gluten-Free: Use gluten-free breadcrumbs and pasta or skip the pasta altogether.
Low-Carb: Omit the pasta and use extra vegetables or spiralized zucchini.
Creamy Twist: Stir in a splash of cream or coconut milk at the end for a creamy texture.
Add Beans: White beans or chickpeas can add extra protein and fiber.
Storage/Reheating
Store leftover meatball soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave until hot. If the soup thickens after refrigeration, add a splash of broth or water when reheating. The soup can also be frozen (without pasta) for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use frozen meatballs?
Yes, just make sure they are fully cooked. Add them directly to the soup and simmer until heated through.
Can I make the meatballs ahead of time?
Absolutely. You can prep and refrigerate them for up to a day, or freeze them raw or cooked for later use.
What pasta works best in this soup?
Small shapes like ditalini, orzo, or elbow macaroni are best so they don’t overpower the soup.
Can I make this in a slow cooker?
Yes, cook the vegetables first, then add all ingredients (except pasta) to the slow cooker and cook on low for 6–8 hours. Add pasta during the last 30 minutes.
How do I keep the meatballs from falling apart?
Don’t overmix the meat mixture and make sure to include the egg and breadcrumbs to bind everything together.
Can I bake the meatballs first?
Yes, you can bake them at 400°F (200°C) for about 15 minutes before adding to the soup if you prefer a firmer texture.
Is meatball soup kid-friendly?
Definitely! It’s a fun and tasty way to get kids to eat meat and veggies.
Can I use rice instead of pasta?
Yes, white or brown rice can be added instead of pasta—add it pre-cooked near the end of cooking.
Can I make this dairy-free?
Yes, just skip the Parmesan or use a dairy-free alternative in the meatballs.
How long does it take for meatballs to cook in soup?
About 20–25 minutes in simmering broth is usually enough to cook them through.
Conclusion
Meatball soup is a cozy, filling, and family-friendly meal that’s easy to make and full of rich flavor. With tender meatballs, a warm broth, and plenty of veggies, it’s a complete dish perfect for any night of the week. Whether you’re making it for a crowd or meal prepping for the week, this soup is sure to become a favorite.
Meatball soup is a cozy and hearty one-pot meal featuring tender homemade meatballs simmered in a flavorful broth with vegetables and optional pasta. It’s perfect for chilly days and loved by both kids and adults.
Author:Catherine
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6–8 servings
Category:Soup, Main Dish
Method:Simmering
Cuisine:Italian-American
Diet:Halal
Ingredients
For the meatballs:
1 lb ground beef or turkey
1/2 cup breadcrumbs
1 egg
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1 tsp Italian seasoning or 2 tbsp chopped parsley
For the soup:
2 tbsp olive oil
1 medium onion, diced
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 can (14.5 oz) crushed or diced tomatoes
6 cups beef or chicken broth
1 bay leaf
1 tsp Italian seasoning
Salt and pepper, to taste
3/4 cup small pasta (ditalini, orzo, or elbow macaroni – optional)
1–2 cups fresh spinach or chopped parsley (optional, for garnish)
Instructions
In a large bowl, mix all meatball ingredients until just combined. Form into 1-inch meatballs and set aside.
Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
Add garlic and cook for another minute.
Stir in crushed tomatoes, broth, bay leaf, and Italian seasoning. Bring to a simmer.
Gently add the meatballs to the soup. Cover and simmer for 20–25 minutes, or until meatballs are fully cooked.
If using pasta, stir it in during the last 10 minutes of cooking.
Season with salt and pepper to taste. Stir in spinach or parsley just before serving.
Remove the bay leaf and serve hot.
Notes
To prevent meatballs from falling apart, avoid overmixing and ensure the mixture includes egg and breadcrumbs.Bake meatballs beforehand for a firmer texture if preferred.Store leftovers without pasta if freezing, as pasta can become mushy.Use rice instead of pasta for a gluten-free alternative.Swap beef for turkey or chicken for a leaner version.
