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A bowl of savory Italian meatball soup garnished with fresh herbs.

Proven way to grow authentic Meatball Soup (Italian)

This recipe guides you through making a hearty and authentic Italian meatball soup, perfect for a comforting meal. It features tender meatballs simmered in a savory broth with vegetables.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef
  • 1 egg
  • 0.5 cup breadcrumbs
  • 0.25 cup Parmesan cheese, grated
  • 1 clove garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Soup
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 28 oz canned crushed tomatoes
  • 6 cups beef broth
  • 0.5 cup small pasta (like ditalini or orzo)
  • 5 oz fresh spinach
  • Parmesan cheese, for serving optional

Equipment

  • Large bowl
  • Large pot or Dutch oven

Method
 

Prepare Meatballs
  1. In a large bowl, combine ground beef, egg, breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Mix until just combined, then form the mixture into small, 1-inch meatballs.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs in batches until lightly colored on all sides; remove and set aside.
Cook Soup
  1. In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables soften.
  2. Stir in the crushed tomatoes and beef broth, bringing the mixture to a simmer.
  3. Return the browned meatballs to the pot, then add the small pasta; cook for 8-10 minutes, or until the pasta is al dente.
  4. Finally, stir in the fresh spinach and cook until it wilts, usually within 2-3 minutes.

Notes

For extra flavor, you can use homemade beef broth. Adjust the seasoning to your liking and serve with a sprinkle of fresh Parmesan cheese.