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Meatball Soup

Homemade Meatball Soup Recipe

Meatball Soup is a broth-based soup with small, seasonedmeatballs as the main protein. Many versions add vegetables, pasta, or rice,but the base stays simple: soup + meatballs + herbs. Meatball Soup often usesItalian flavors like parsley, garlic, Parmesan cheese, and Italian seasoning.These ingredients create a savory, slightly cheesy taste that feels familiarand comforting.
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Prep Time 20 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For themeatballs
  • 1 pound ground beef 80/20 or ground turkey
  • 1/3 cup breadcrumbs plain or Italian
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons milk keeps meatballs soft
For the soup
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 6 cups chicken or beef broth low-sodium preferred
  • 1 14.5-ounce can diced tomatoes (optional but tasty)
  • 1 tablespoon tomato paste adds depth
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 cup small pasta orzo, ditalini or 1/2 cup rice
  • 2 cups baby spinach or chopped kale
  • Salt and pepper to taste
  • Lemon wedge optional, for serving
  • Extra Parmesan for serving

Equipment

  • Large Dutch oven or soup pot
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Cutting board
  • Chef’s knife
  • Microplane or small grater
  • Wooden Spoon or Spatula
  • Small scoop or tablespoon
  • Ladle
  • Instant-read thermometer

Method
 

  1. Mix the meatballs: In a bowl, combine meat, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, pepper, and milk. Mix gently. Don’t overmix.
  2. Roll the meatballs: Roll into 1-inch balls (about 24–28). Keep them similar in size so they cook evenly.
  3. Build the soup base: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until soft. Add garlic and cook 30 seconds.
  4. Add broth and seasonings: Stir in tomato paste, then broth, diced tomatoes (if using), bay leaf, Italian seasoning, and red pepper flakes. Bring to a gentle boil.
  5. Cook the meatballs in the broth: Lower heat to a steady simmer. Drop meatballs in carefully. Simmer 12–15 minutes until cooked through (no pink inside).
  6. Add pasta or rice: Stir in pasta and cook until tender, usually 8–10 minutes (check package). Stir often so pasta doesn’t stick.
  7. Finish with greens: Stir in spinach for 1–2 minutes until wilted. Taste and adjust salt and pepper.
  8. Serve: Ladle hot meatball soup into bowls. Top with Parmesan and a squeeze of lemon if you like.

Notes

I cook meatball soup on busy nights because it tastes like a slow-simmered meal, even when I move fast. I roll small meatballs so they cook evenly and stay tender in the broth. I keep the pot at a gentle simmer, not a boil, and I taste at the end to balance salt. When I store leftovers, I keep pasta separate so the soup stays brothy and fresh the next day.