Nothing beats a steaming bowl of Italian Meatball Soup on a chilly day. Juicy, oven-baked meatballs float in a rich tomato broth filled with tender pasta, greens, and bold Italian herbs. It’s cozy, hearty, and simple enough for any weeknight. Plus, leftovers taste even better the next day!
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Why You’ll Love This Italian Meatball Soup
This Italian Meatball Soup brings the best of comfort food and classic Italian flavor together. You get tender, oven-baked meatballs that stay juicy without extra grease, simmered in a flavorful tomato and chicken broth base. The balance of hearty protein, wholesome greens, and soft ditalini pasta makes every spoonful deeply satisfying. It’s also flexible — swap kale for spinach, use turkey instead of beef, or prepare it ahead for easy meal prep. This soup reheats beautifully, making it ideal for busy families. Most importantly, every bite is bursting with savory herbs, garlic, and Parmesan richness that turns a simple dinner into something special.
Key Ingredients Overview
A great Italian Meatball Soup starts with layers of flavor. The meatballs provide heartiness and richness, while the soup base ties everything together with aromatic vegetables, tomato sauce, and herbs. Using both ground beef and Italian sausage ensures each bite is flavorful and tender. Fresh herbs like basil and parsley keep it vibrant, while Parmesan cheese adds depth. The soup’s base uses simple staples like chicken stock, flour, and tomato sauce for body and richness. Finally, the pasta and greens add texture and nutrition, creating a balanced bowl that feels homemade and nourishing.
Meatball Ingredients Explained
The mix of ground beef and Italian sausage delivers the perfect balance of savory and slightly spicy flavor. Breadcrumbs soaked in milk keep the meatballs moist, while egg helps bind them together. Garlic, parsley, and basil add freshness, and Parmesan cheese gives a salty, nutty boost. When baked, the meatballs get a golden crust while staying tender inside, ensuring they hold up perfectly in the soup.
Soup Base Ingredients Explained
The base starts with olive oil, onion, and garlic, creating a fragrant foundation. Italian seasoning brings warmth, while a little flour adds light thickness. Chicken stock gives depth, and tomato sauce adds that signature Italian tang. A Parmesan rind infuses richness as it simmers. Finally, small pasta shapes and kale or spinach make it hearty yet balanced. The result is a flavorful broth with just the right texture.
How to Make Italian Meatball Soup Step by Step
Prepare and Bake the Meatballs
Start by preheating the oven to 400°F and lining a baking sheet with parchment paper. In a large bowl, combine ground beef, sausage, onion, Panko, milk, egg, herbs, garlic, and Parmesan. Mix gently until everything blends evenly. Shape into bite-sized meatballs and arrange them in a single layer on your baking sheet. Bake for about 15 minutes, or until browned and cooked through. Baking keeps them tender while reducing excess grease, making cleanup easy. It’s also faster than frying, and the oven heat seals in all that flavor.
Build the Soup Base
Next, heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and Italian seasoning, stirring until the onion turns soft and fragrant. Sprinkle in a spoonful of flour and stir until lightly golden. This quick step gives the broth a silky texture later. Slowly pour in the chicken stock and tomato sauce. If you have one, add a Parmesan rind to enrich the broth. Let everything come to a gentle boil before adding the baked meatballs.
Simmer, Add Pasta, and Finish the Soup
Once your soup is simmering, reduce the heat and cover for about 10 minutes so the flavors can blend. Add the pasta directly into the broth and cook until tender. Then toss in the chopped kale and let it wilt for about 2 minutes. Before serving, stir in fresh basil and taste for seasoning. Each bowl should feel balanced — savory, herby, and deeply comforting. Serve hot with an extra sprinkle of Parmesan.
Pro Tips and Recipe Notes for Best Results
Use good-quality chicken stock, preferably low-sodium, so you can control the salt. A Parmesan rind adds amazing richness, so don’t skip it if you have one. Small pasta like ditalini or macaroni works best, holding the right amount of broth in each spoonful. If kale isn’t your favorite, swap in spinach or even Swiss chard. To avoid soggy leftovers, store the pasta separately from the broth. Serve this soup with crusty bread for dipping and a light salad on the side for balance. It’s comforting, family-friendly, and perfect for cold nights.
Make-Ahead, Storage, and Freezing Tips
You can easily make this Italian Meatball Soup ahead by preparing the meatballs and base separately, then combining when ready to serve. Store leftovers in airtight containers in the fridge for up to 4 days. To keep the pasta firm, store it apart from the soup and mix portions together just before heating. For freezing, skip the pasta, then reheat gently on the stove and add freshly cooked pasta before serving. This keeps the texture perfect and the broth flavorful every time.
What to Serve with Italian Meatball Soup
This soup pairs beautifully with crusty Italian bread or garlic knots. You can also serve it alongside a fresh green salad or roasted vegetables for a complete meal. If you want something heartier, try pairing it with a sandwich or panini. The rich, tomato-based broth and tender meatballs complement lighter sides, keeping your meal balanced and satisfying. For more cozy options, try my Roasted Butternut Squash Soup Recipe or Easy Crockpot Potato Soup Recipe.
Italian Meatball Soup FAQs
How long does it take for meatballs to cook in soup?
Since they’re already baked, they just need about 10 minutes in the simmering broth.
What is the secret to Italian meatballs?
A mix of beef and sausage with soaked breadcrumbs keeps them juicy and flavorful.
How long can you keep meatball soup in the fridge?
Up to 4 days in an airtight container.
What to eat with meatball soup?
Crusty bread, garlic toast, or a crisp side salad all pair well.
Other Recipes You May Enjoy
Conclusion
This Italian Meatball Soup is hearty, flavorful, and surprisingly easy to make. With its tender meatballs, fragrant herbs, and cozy tomato broth, it’s a family favorite that never disappoints. Customize it with your favorite greens or pasta, and don’t forget the crusty bread on the side. Once you try it, this comforting classic will definitely earn a regular spot in your weekly dinner lineup. If you love it, you can find more cozy soup ideas on Pinterest.
Italian Meatball Soup
Equipment
- Large stockpot or Dutch oven For simmering soup
- Baking sheet For baking meatballs
- Mixing bowl For combining meatball ingredients
- Wooden spoon For stirring the soup
- Measuring cups and spoons For accuracy
Ingredients
- ¾ lb lean ground beef
- ¾ lb Italian sausage, casing removed
- ½ cup grated onion
- ⅓ cup Panko breadcrumbs
- ¼ cup whole milk
- 1 large egg
- 3 tbsp grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 3 cloves garlic, minced
- 2 tbsp chopped fresh basil
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1 sweet onion, diced
- 2 tsp Italian seasoning
- 1 tbsp all-purpose flour
- 6 cups chicken stock
- 15 oz tomato sauce
- 1 piece Parmesan rind (optional)
- ¾ cup ditalini pasta
- ½ bunch kale, stems removed and leaves chopped
- 3 tbsp chopped fresh basil for finishing
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Mix ground beef, sausage, grated onion, breadcrumbs, milk, egg, Parmesan, parsley, garlic, and basil until evenly combined. Season with salt and pepper.
- Shape into ¾-inch meatballs and arrange on the prepared baking sheet. Bake for 15 minutes or until cooked through.
- In a large pot, heat olive oil over medium heat. Sauté onion, garlic, and Italian seasoning until fragrant, about 2–3 minutes.
- Stir in flour, then add chicken stock, tomato sauce, and Parmesan rind. Bring to a boil.
- Add baked meatballs to the soup, reduce heat, and simmer covered for 10 minutes.
- Add ditalini pasta and cook until tender, about 8 minutes. Stir in kale until wilted. Finish with fresh basil.
