When you think of comfort food, this Italian Meatball Soup is what comes to mind. It’s the kind of soup that warms your heart, fills your kitchen with that irresistible aroma of garlic and herbs, and makes everyone ask for seconds.
Tender meatballs simmer in a rich tomato and broth base with soft pasta, creamy Parmesan, and a touch of cream that ties everything together.
Whether you’re cooking for a cozy family night or a Sunday gathering, this recipe brings Italian comfort straight to your table.
Table of Contents
Why You’ll Love This Italian Meatball Soup
This soup brings together everything people crave in one bowl—savory, creamy, and comforting.
- Homemade meatballs that stay tender and flavorful
- One-pot recipe with minimal cleanup
- Perfect balance of tomato, herbs, and cream
- Cozy comfort meal ready in under an hour
- Freezer-friendly and great for leftovers
- Family-favorite flavor that never disappoints
I remember learning to make this soup after a long day working construction—tired, hungry, and craving something hearty. My mom used to simmer meatballs in tomato sauce on Sundays, and the smell always brought everyone to the kitchen. I added a little Texas twist with extra herbs and cream, and now, this version is one of my go-to winter warmers.
Ingredients You’ll Need
This soup uses simple ingredients that come together to create big flavor.
Main Ingredients
For the Meatballs:
- 1 pound ground beef (or a mix of beef and pork for richness)
- 1/4 cup breadcrumbs – helps keep the meatballs soft
- 1/4 cup grated Parmesan cheese – adds saltiness and depth
- 1 egg – binds everything together
- 2 cloves garlic, minced – flavor booster
- 1 teaspoon Italian seasoning – classic herbs for that Italian taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
For the Soup:
- 1 tablespoon olive oil – for sautéing
- 1 small onion, diced – builds the base flavor
- 2 cloves garlic, minced – enhances aroma
- 2 celery stalks, chopped – adds crunch and freshness
- 1 can (14.5 oz) diced tomatoes – tangy and slightly sweet
- 4 cups chicken or beef broth – rich soup base
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 cup small pasta (ditalini or elbow macaroni)
- 1/2 cup heavy cream – makes it creamy and luxurious
- 1/2 cup grated Parmesan cheese – adds a savory finish
- 1 cup fresh spinach or basil, chopped – adds color and freshness
Optional Garnishes:
- Extra Parmesan cheese
- Fresh basil or parsley
- Crushed red pepper flakes for a hint of spice
Optional Add-Ons or Substitutes
- Swap ground beef with turkey or chicken for a lighter version
- Use gluten-free pasta if needed
- Add diced zucchini or carrots for extra veggies
- Skip cream for a lighter, brothier version
- Substitute spinach with kale for a heartier texture
- Try mini mozzarella balls for a cheesy surprise
Step-by-Step Instructions
This recipe is easy enough for a weeknight and delicious enough for company.
- Make the meatballs.
In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until combined. Roll into small 1-inch balls. (Jake’s tip: Don’t overmix—the secret to tender meatballs is a light touch.) - Brown the meatballs.
Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides until golden. Remove and set aside. They’ll finish cooking in the soup. - Sauté the vegetables.
In the same pot, add onion, garlic, and celery. Sauté for 3–4 minutes until soft and fragrant, scraping up the brown bits for extra flavor. - Build the soup base.
Stir in diced tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a simmer. - Add the meatballs back.
Carefully drop the browned meatballs into the simmering soup. Cover and cook for 15–20 minutes, until the meatballs are fully cooked and tender. - Add the pasta.
Stir in the pasta and cook uncovered for 8–10 minutes, stirring occasionally, until pasta is tender. - Finish with cream and cheese.
Lower the heat and stir in heavy cream and Parmesan cheese. Add chopped spinach or basil and simmer for 2–3 minutes until wilted. - Serve hot.
Ladle into bowls and top with fresh herbs and more Parmesan if you like.
Quick reminders:
- Don’t overcook the pasta—it’ll continue to soften in the broth
- Taste before adding extra salt—Parmesan adds plenty
- Let the soup sit for a few minutes before serving; it thickens beautifully
- For more zest, add a splash of lemon juice before serving
Expert Tips for Success
A few pro secrets make this soup truly restaurant-quality.
- Use a mix of beef and pork for juicier meatballs
- Sear the meatballs for caramelized flavor before simmering
- Stir occasionally to prevent the pasta from sticking
- Add cream last to prevent curdling
- Use freshly grated Parmesan for smooth melting
- Double the recipe—it tastes even better the next day
- Serve with crusty bread to soak up the broth
Want to take your soup night up a notch? Serve it alongside my Garlic Butter Meatballs with Parmesan Pasta or pair it with a lighter side like Stuffed Peppers Soup for a warm, family-style meal.
Serving Suggestions
This soup works for any occasion—from cozy dinners to casual gatherings.
- Serve with garlic bread or a side Caesar salad
- Pair with toasted Italian rolls for dipping
- Add a sprinkle of crushed red pepper for spice lovers
- Serve as a starter before pasta or steak
- Pair with a fresh green salad for balance
- Enjoy alongside Beef Barley Soup for a hearty winter duo
Every spoonful gives you a mix of creamy broth, tender pasta, and melt-in-your-mouth meatballs.
Storing and Reheating
Like most Italian dishes, this soup gets even better after a night in the fridge.
How to Store It
- Store in airtight containers for up to 4 days in the refrigerator
- Keep pasta slightly undercooked if planning to store—it softens over time
- Freeze without the pasta for up to 2 months for best texture
How to Reheat It
- Reheat gently on the stovetop over low heat
- Add a splash of broth or water to loosen the soup
- Avoid boiling once cream is added
- Microwave in 1-minute intervals, stirring between each
Nutrition Information
Serving Size: 1 ½ cups | Calories: 460 | Protein: 28g | Fat: 25g | Saturated Fat: 10g | Carbohydrates: 28g | Fiber: 3g | Sugar: 6g | Cholesterol: 110mg | Sodium: 840mg
Frequently Asked Questions
Can I use frozen meatballs?
Yes, just simmer them directly in the broth for 20–25 minutes until heated through.
Can I make this soup without cream?
Absolutely. Skip the cream for a lighter, tomato-based broth.
What pasta works best?
Small shapes like ditalini, orzo, or elbow macaroni work perfectly—they cook evenly and hold up in broth.
Final Thoughts
This Italian Meatball Soup is everything I love about home cooking—simple ingredients, big flavor, and heartwarming comfort. It’s a dish that brings people together, whether you’re serving it on a chilly night or packing it for lunch the next day.
- Brown your meatballs for the best flavor
- Stir in cream at the end for richness
- Always serve with extra cheese—because why not?
This recipe is hearty, homestyle, and 100% soul-satisfying—an Italian classic made with a little Southern heart.
Italian Meatball Soup
Ingredients
Equipment
Method
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, black pepper, and fresh parsley (if using). Mix gently, then roll into 1‑inch meatballs.
- Heat olive oil in a large pot over medium heat. Add meatballs and brown on all sides, about 5 minutes. Remove and set aside.
- In the same pot, add diced onion, garlic, and chopped celery. Sauté for 3–4 minutes until softened.
- Add diced tomatoes, broth, Italian seasoning, salt, and black pepper. Bring to a simmer.
- Return the browned meatballs to the pot. Cover and simmer for 15–20 minutes until the meatballs are fully cooked.
- Add pasta to the soup and cook uncovered for 8–10 minutes until tender.
- Lower the heat and stir in heavy cream, grated Parmesan, and chopped spinach or basil. Simmer for 2–3 minutes until the greens are wilted.
- Ladle the soup into bowls and garnish with extra Parmesan and fresh herbs before serving.
Nutrition
Notes
- Store pasta separately when freezing for best texture.
- Use freshly grated Parmesan for smooth melting.
