If you’ve ever wanted a cozy, heartwarming meal that feels like a big, flavorful hug in a bowl, this Meatball Soup Recipe is your new go-to. Packed with tender, juicy meatballs swimming in a rich, tomato-infused broth loaded with fresh vegetables and tiny pasta, it’s a wonderful blend of comfort and wholesome goodness. Whether it’s a chilly evening or you simply crave something satisfying yet light, this soup brings together savory flavors and textures that are sure to make you reach for seconds — or thirds!
Ingredients You’ll Need
Creating this Meatball Soup Recipe is refreshingly straightforward, with each ingredient playing a key role in building layers of texture and flavor. From the savory ground beef that forms the meatballs to the fresh veggies and herbs that brighten the broth, these ingredients come together beautifully.
- Ground beef (1 ½ lbs): The hearty base for your meatballs, providing richness and protein.
- Yellow onions (¼ cup minced + 1 medium chopped): Add sweetness and depth, both inside the meatballs and in the broth.
- Garlic (2 cloves minced): A fragrant, savory punch essential to the meatballs’ flavor.
- Breadcrumbs (â…“ cup): Help bind the meatballs, keeping them tender and moist.
- Egg (1 large): Acts as a binder, ensuring the meatballs hold their shape.
- Worcestershire sauce (2 teaspoons): Adds a subtle umami boost to the meatballs.
- Kosher salt (½ teaspoon) and black pepper (¼ teaspoon): Essential for balanced seasoning throughout.
- Olive oil (3 tablespoons + 2 tablespoons): Used for browning meatballs and sautéing vegetables, bringing luscious richness.
- Carrots (2 large, peeled and chopped): Add a gentle sweetness and color contrast.
- Celery (3 stalks chopped): Brings freshness and a subtle crunch to the soup base.
- Green beans (1 ½ cups trimmed and cut): For vibrant color and crunchy texture in the broth.
- Dried parsley (1 ½ teaspoons), oregano (1 teaspoon), basil (½ teaspoon): Classic Italian herbs that infuse the soup with aromatic warmth.
- Garlic powder (½ teaspoon) and onion powder (½ teaspoon): Enhance the depth of flavor alongside the fresh ingredients.
- Beef broth (6 cups, low-sodium): The savory foundation that carries all the flavors beautifully.
- Tomato sauce (1 can, 8 ounces) and fire-roasted tomatoes (1 can, 14.5 ounces): Give the soup a rich, smoky tomato base with complexity.
- Pasta (¾ cup mini shapes like farfalle, ditalini, or orzo): Small pasta pieces that cook perfectly within the soup, adding comforting body.
- Fresh parsley (chopped, for garnish): Adds a pop of color and fresh herbal brightness when serving.
- Salt and pepper (to taste): The final touch to make sure every bite pops with balanced flavor.
How to Make Meatball Soup Recipe
Step 1: Prepare the Meatballs
Start with mixing ground beef, minced onions, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper in a bowl. This combination creates meatballs that are juicy and flavorful with a tender bite. Shape the mixture into small 1-inch meatballs to ensure they cook evenly in the soup.
Step 2: Brown the Meatballs
Heat 3 tablespoons of olive oil in a skillet over medium heat. Brown the meatballs in batches, ensuring each side gets a beautiful golden crust, about 5 to 7 minutes. Don’t worry if they aren’t fully cooked yet — that happens later in the soup, giving them even more flavor as they simmer.
Step 3: Sauté Aromatics and Vegetables
Using a large soup pot, heat 2 tablespoons of olive oil on medium. Add chopped onions, carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables soften and release their natural sweetness, building the foundation for a rich broth.
Step 4: Add Green Beans and Herbs
Stir in the green beans and sprinkle in dried parsley, oregano, basil, garlic powder, and onion powder. Let everything cook together for a couple of minutes to awaken the herbs and meld the flavors into the veggies.
Step 5: Build the Soup Base
Pour in the beef broth, tomato sauce, and fire-roasted tomatoes. Bring this mixture to a gentle boil, then lower the heat to let it simmer gently. The combination of roasted tomatoes and rich broth creates that signature bold taste you’re craving.
Step 6: Add Meatballs and Simmer
Carefully place the browned meatballs into the soup. Cover and let everything simmer for 15 minutes, allowing the meatballs to cook through fully while soaking up the aromatic broth’s flavors. This slow melding of flavors is key to a hearty and delicious Meatball Soup Recipe.
Step 7: Cook the Pasta
Stir in your choice of small pasta shapes and continue simmering for 8 to 10 minutes until the pasta is al dente. Keep an eye on quicker-cooking pasta types, checking around 7 minutes, to prevent overcooking and mushy texture.
Step 8: Season and Serve
Give your soup a final taste and adjust with salt and pepper as needed. Ladle piping hot soup into bowls and sprinkle generously with freshly chopped parsley to brighten every spoonful.
How to Serve Meatball Soup Recipe
Garnishes
Fresh parsley is a natural choice that adds a lovely color contrast and a burst of herbaceousness, but don’t stop there! A sprinkle of grated Parmesan or a drizzle of good-quality olive oil can elevate the soup’s richness and make each bowl feel extra special.
Side Dishes
This soup is perfectly satisfying on its own, but pairing it with crusty bread or garlic knots invites you to soak up every last bit of the savory broth. A simple green salad with a tangy vinaigrette also pairs wonderfully to lighten the meal without overshadowing the soup’s robust flavors.
Creative Ways to Present
For a fun twist, serve your Meatball Soup Recipe in individual bread bowls, hollowing out small round loaves to create edible bowls. It adds a delightful rustic vibe and makes your meal feel more festive, perfect for entertaining friends or cozy family dinners.
Make Ahead and Storage
Storing Leftovers
Your meatball soup keeps incredibly well for up to 3 days when stored in an airtight container in the refrigerator. Flavors deepen overnight, making leftovers arguably even better the next day — a perfect meal prep win for busy weeks.
Freezing
Freeze this Meatball Soup Recipe in portions, leaving out the pasta if possible, as it tends to get soft when thawed. When ready to enjoy, thaw overnight in the fridge and add fresh pasta during reheating to keep the texture just right.
Reheating
Gently reheat on the stovetop over medium-low heat, stirring frequently to prevent sticking. If the soup thickens up too much, simply add a splash of beef broth or water to loosen it to your preferred consistency before serving.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey makes a leaner option that still delivers great flavor. Just be mindful that turkey meatballs might require slightly shorter cooking time.
What pasta type works best in this Meatball Soup Recipe?
Mini pasta shapes like ditalini, orzo, or mini farfalle work beautifully because they cook quickly and mix seamlessly into the soup without overpowering the other ingredients.
How can I make this soup gluten-free?
Simply swap regular breadcrumbs and pasta for gluten-free versions, which are widely available in stores. Be sure to check all your canned ingredients to confirm they’re gluten-free too.
Can I prepare the meatballs ahead of time?
Yes! Prepare and brown the meatballs a day in advance, store them in the fridge, and then add them directly to the soup when you’re ready to simmer — it saves time and enhances the flavors.
Is this Meatball Soup Recipe freezer-friendly?
It sure is. Just note that pasta texture changes when frozen, so consider freezing the soup without pasta and cooking fresh pasta when you reheat.
Final Thoughts
This Meatball Soup Recipe truly feels like a warm embrace from the inside out. It’s straightforward enough for a weeknight meal yet special enough to share at your next family gathering. Take your time savoring the process and the flavors, and you’ll discover that this soup is destined to become a cherished classic in your recipe box.
Print
Meatball Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This hearty Meatball Soup recipe combines flavorful homemade beef meatballs with a medley of fresh vegetables and tender pasta, simmered in a rich tomato and beef broth. Perfect for a comforting weeknight meal, this soup offers a balanced blend of protein, veggies, and savory herbs with a delightful Italian twist.
Ingredients
Meatballs
- 1 ½ lbs ground beef
- ¼ cup finely minced yellow onions
- 2 cloves garlic, minced
- â…“ cup Italian or plain breadcrumbs
- 1 large egg
- 2 teaspoons Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons olive oil (for browning)
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 ½ cups green beans, trimmed and cut into 1-inch segments
- 1 ½ teaspoons dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6 cups low-sodium beef broth
- 1 can (8 ounces) tomato sauce
- 1 can (14.5 ounces) fire-roasted tomatoes
- ¾ cup pasta (mini farfalle, ditalini, acini de pepe, or orzo)
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Meatballs: In a mixing bowl, combine ground beef, minced onions, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix thoroughly and form small meatballs about 1 inch in diameter.
- Brown the Meatballs: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until they are browned on all sides, approximately 5-7 minutes. They do not need to be fully cooked at this stage. Transfer the browned meatballs to a plate and set aside.
- Sauté the Vegetables: In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften and release their flavors.
- Add Green Beans and Herbs: Stir in the green beans, dried parsley, oregano, basil, garlic powder, and onion powder. Cook for an additional 2 minutes, allowing the herbs and spices to infuse the vegetables.
- Add Liquids and Simmer: Pour in the low-sodium beef broth, tomato sauce, and fire-roasted tomatoes. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer.
- Add Meatballs and Simmer: Gently add the browned meatballs back into the soup. Cover the pot and simmer for 15 minutes to allow the flavors to meld and the meatballs to cook through properly.
- Add Pasta and Cook: Stir in the pasta of your choice and simmer for an additional 8-10 minutes or until the pasta is tender. For quicker-cooking pasta, start checking around 7 minutes to avoid overcooking.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy this comforting meal.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Use gluten-free pasta and breadcrumbs if you need this recipe to be gluten-free.
- Fire-roasted tomatoes add a smoky depth, but regular diced tomatoes can be used as a substitute.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 3 months.
- Adjust pasta quantity and cooking time based on the type you choose to ensure perfect texture.
