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Best Italian Meatball Soup Recipe

This Italian Meatball Soup is a comforting and hearty dish that combines tender, flavorful meatballs with a rich tomato-based broth and plenty of vegetables. It’s easy to make, and with a few simple ingredients, you can create a delicious meal that’s perfect for a cozy evening or a family gathering. The meatballs soak up the savory broth, creating a satisfying and flavorful soup that everyone will love.
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Equipment

  • Large pot or Dutch oven
  • Mixing bowl
  • Spoon or ladle
  • Baking sheet (for browning meatballs, optional)

Ingredients
  

  • For the Meatballs:
  • 1 lb ground beef or a mix of beef and pork
  • 1/3 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • For the Soup:
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes
  • 4 cups beef broth or chicken broth
  • 1 cup small pasta like orzo or ditalini
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish

Instructions
 

  • Make the Meatballs:
  • Preheat the oven to 375°F (190°C).
  • In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and pepper. Mix everything together until well combined.
  • Roll the mixture into small meatballs (about 1 inch in diameter) and place them on a baking sheet.
  • Bake the meatballs in the preheated oven for about 15-20 minutes, or until they’re cooked through and golden brown. (Alternatively, you can brown them in a pan on the stove for a few minutes if you prefer.)
  • Make the Soup Base:
  • While the meatballs are baking, heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
  • Add the garlic and cook for an additional minute until fragrant.
  • Add the Broth and Tomatoes:
  • Pour in the beef broth and diced tomatoes. Stir in the dried basil, oregano, salt, and pepper. Bring the soup to a simmer and cook for about 10-15 minutes to allow the flavors to meld.
  • Add the Meatballs and Pasta:
  • Once the meatballs are ready, add them to the pot with the soup, gently stirring them into the broth. Add the pasta and cook for another 10-12 minutes, or until the pasta is tender and the meatballs are fully cooked through.
  • Garnish and Serve:
  • Taste the soup and adjust the seasoning if necessary. Garnish with fresh parsley or basil before serving.