Meatball Soup

This meatball soup recipe is easy to make with with juicy meatballs, tender vegetables and pasta simmered in a rich, tomato broth full of Italian flavor. A hearty family dinner!

Italian Meatball Soup

Whenever I make homemade meatballs for dinner, I love to make a double batch and freeze extras to use for easy weeknight dinners.

They taste delicious reheated in this meatball soup recipe, albondigas and Italian wedding soup, on a meatball sub, or served over egg noodles in a creamy Swedish meatball sauce.

If your family loves meatballs as much as mine try Greek chicken meatballs, mozzarella stuffed meatballs or this hearty porcupine meatballs with tomato soup, too!

Recipe Ingredients

Find the full printable recipe with specific measurements below.

• Aromatics: Chopped onions, celery, carrots, and minced garlic are cooked in olive oil until caramelized and tender. Their fragrant aroma is the foundation of this soup.
• Meatballs: I like to use fully cooked meatballs for this soup because it not only make it easier but they hold their shape better than raw meatballs. I used ground beef meatballs but any meatballs work, including Italian sausage, pork etc.
• Pasta: Ditalini pasta works well in this soup, but elbow macaroni or small pasta shells are a great substitute in a pinch.
• Tomatoes: Diced tomatoes give a nice acidity and texture, plus help create the rich tomato broth.
• Broth: Beef broth acts as a great backdrop to the meatballs.
• Seasoning: Italian seasoning, salt, and pepper gives the perfect amount of flavor. Add red pepper flakes for heat.
• Garnish (optional): We always add fresh shaved Parmesan and fresh basil on top of ours. It finishes it off with the perfect flavor!

How to Make Meatball Soup

1. Saute. Cook the chopped onions, carrots, and celery in a large pot until tender, about 3 to 5 minutes. Then add the pre-cooked meatballs and garlic and cook for a few more minutes.
2. Simmer. Next add the broth, tomatoes, and Italian seasoning. Simmer on medium-low for 10 minutes, stirring occasionally.
3. Cook. Then add the pasta and cook an additional 10 minutes (or until cooked al dente). It will continue to cook once off the heat, so make sure you don’t overcook the noodles.

Meatball Soup Tips

• Protein swap: Use ground turkey meatballs or chicken meatballs with chicken broth.
• Add in more vegetables. I love to add 2 to 3 cups of baby spinach or kale during the last 2 to 3 minutes of cooking.
• Convenience: Use pre-chopped veggies, frozen garlic cubes, and store-bought meatballs to make it even easier.
• Noodles: I love using Ditalini pasta, but elbow noodles work great too. You could even use small pasta shells.
• Crockpot: Sauté the aromatics first to give the soup a nice depth of flavor. Cook on low for 3 to 4 hours, and add the pasta during the last hour of cooking.
• Meatball soup using frozen meatballs. You can use frozen meatballs from scratch or store-bought frozen meatballs. Just plan to thaw them first.

Serving Suggestions

I love that meatball soup is a full meal made in one pot! While no sides are needed to satisfy even the heartiest appetites, I love to serve each bowl with a warm breadstick or slice of homemade French bread.

A fresh, crisp salad served alongside the soup is always welcome as well to balance the savory taste of the meal.

Storage, Reheating and Freezing

• Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat it in the microwave for 1 to 2 minutes, or until it’s heated through, add a splash of broth to thin soup if neccesary.
• Freeze: You can freeze this meatball soup, however, leave out the pasta so that it doesn’t get mushy. Cool completely, then pour into a freezer bag or container. Store in the freezer for up to 3 months.
• Reheating: Let thaw in the fridge overnight or microwave to thaw. Then reheat in a pot on the stove until warm. While the soup warms, cook the pasta in a separate pot.

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