There’s something so comforting about a warm bowl of soup loaded with tender little meatballs and fresh greens. This Italian Meatball Soup Recipe combines hearty flavors with a cozy vibe that’s perfect for lunch or dinner any day of the week. You’re going to love how satisfying and fresh it tastes—trust me, it becomes a favorite fast.
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Why You'll Love This Recipe
I’ve made this Italian Meatball Soup Recipe countless times – it’s one of those dishes I rely on for comfort and ease. What I love most is how the little meatballs soak up the broth and how the fresh spinach adds a pop of brightness. This soup feels nourishing without being heavy.
- Perfectly Sized Meatballs: Small meatballs cook quickly and distribute perfectly in every spoonful.
- Fresh Herbs & Cheese: Fresh parsley, oregano, and parmesan lend authentic Italian flavor that’s simply irresistible.
- Hearty Yet Light: The broth is rich but not heavy, balanced by fresh spinach and tender veggies.
- Easy & Versatile: It comes together fairly quickly and you can customize pasta and greens however you like.
Ingredients & Why They Work
Each ingredient plays a vital role, so I always choose fresh, quality items. The blend of beef and pork in the meatballs gives them great flavor and texture, while the fresh herbs brighten things up. Fresh bread crumbs add moisture without heaviness, and a good parmesan makes all the difference.
- Lean Ground Beef: Provides rich flavor but keeps meatballs tender without too much fat.
- Ground Pork: Adds juiciness and classic Italian depth.
- Fresh White Bread Crumbs: I like using crumbs made from rustic bread to help bind meatballs and keep them soft.
- Fresh Parsley & Oregano: Fresh herbs are key for the bright, classic Italian aroma and flavor. Don’t skip them!
- Parmesan Cheese: Tiny bursts of umami in the meatballs and sprinkled on top to finish.
- Egg: Acts as a binder keeping the meatballs intact and tender.
- Olive Oil: Used for sautéing veggies and browning meatballs, it adds subtle richness.
- Carrots, Onion & Celery: The classic mirepoix builds depth in the broth.
- Garlic: Energizes the base soup with warmth and pungency.
- Low-Sodium Chicken Broth: The flavorful liquid backbone of the soup that carries everything together.
- Acini di Pepe or Orzo Pasta: Tiny pastas that tuck nicely between meatballs for a balanced texture in every spoonful.
- Fresh Baby Spinach: Added near the end for freshness and nutrition without overpowering the broth.
Make It Your Way
One of the things I love about this Italian Meatball Soup Recipe is how flexible it is. I've played around with different pastas and greens, so you should feel free to switch it up to suit your mood or what you have on hand.
- Variation: I sometimes swap baby spinach for kale or Swiss chard for a heartier texture, and it works beautifully!
- Dietary Tweaks: You can use turkey instead of beef and pork for a lighter twist if you prefer.
- Seasonal Touch: Adding fresh basil near the end adds a summery brightness when herbs are abundant.
- Pasta Adjustments: Feel free to reduce pasta if you want the broth extra soupy, or use gluten-free pasta for special diets.
Step-by-Step: How I Make Italian Meatball Soup Recipe
Step 1: Mix and Shape the Meatballs
Start by combining the ground beef, pork, fresh bread crumbs, parsley, oregano, parmesan, egg, and a touch of salt and pepper in a big bowl. I like to use my hands to gently mix everything—it’s faster and ensures all ingredients are evenly incorporated without overworking the meat. Then, shape the mixture into tiny meatballs, about ¾ to 1 inch in diameter. The smaller size means they cook quickly and fit perfectly in the soup.
Step 2: Brown the Meatballs
Heat the olive oil in a large non-stick skillet over medium-high heat. Place half the meatballs carefully in the skillet—they should sizzle but not overcrowd. Brown them on 2-3 sides for about 4 minutes total, turning carefully so they get an even color. They won’t cook through yet, but this step adds amazing flavor and texture. Transfer to a paper towel-lined plate and repeat with the second batch.
Step 3: Sauté the Veggies
While the meatballs are browning, heat olive oil in a large soup pot over medium-high heat. Add your chopped carrots, onion, and celery, and cook until softened, about 6 to 8 minutes. Toss in the minced garlic and cook for one more minute until fragrant—watch closely so it doesn’t burn. This mix sets the stage for a rich, tasty broth.
Step 4: Bring It All Together
Pour in the chicken broth, season with salt and pepper, and bring everything to a boil. Add the pasta and meatballs, then reduce heat to medium-low. Cover and let the soup simmer, stirring occasionally, until the pasta is tender and the meatballs are fully cooked—usually about 10 minutes. At the very end, stir in the chopped spinach for just a minute so it wilts gently and stays vibrant.
Step 5: Serve Hot and Enjoy
Ladle the soup into bowls and finish each serving with an extra sprinkle of parmesan cheese. If you have some crusty bread, this is the perfect time to bring it out for sopping up the broth. Trust me, it’s heavenly.
Top Tip
After making this Italian Meatball Soup Recipe a dozen times, I’ve learned a few tricks that really help nail that perfect balance of flavor and texture. These tips can save you time and disappointment!
- Don’t Overmix the Meat: Mixing gently keeps meatballs tender; overworking makes them tough.
- Brown Meatballs Evenly: Turning meatballs to brown on multiple sides adds great flavor, even though they're cooked fully in the soup later.
- Use Fresh Herbs: Fresh parsley and oregano brighten the whole soup far better than dried alone.
- Watch the Pasta Timing: Add pasta and meatballs together and keep an eye on the pasta; overcooking can make it mushy, especially if reheating leftovers.
How to Serve Italian Meatball Soup Recipe
Garnishes
I almost always garnish with a generous sprinkle of freshly shredded parmesan and a few fresh parsley leaves to add color. Sometimes I drizzle a tiny bit of extra virgin olive oil on top right before serving—it adds a lovely, silky finish that makes the soup feel extra special.
Side Dishes
To keep things classic and comforting, I love serving this soup alongside crusty Italian bread or garlic breadsticks. A simple green salad with lemon vinaigrette also pairs nicely if you want a fresh contrast.
Creative Ways to Present
For a special occasion, I’ve served this soup in mini bread bowls—it’s fun and rustic, perfect for cozy dinner parties. Another fun idea is to top each bowl with a little parmesan crisp for a crunchy twist that contrasts the tender meatballs beautifully.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. Since the pasta can soak up broth over time, I usually add a splash of chicken broth or water when reheating to keep it soupy and fresh.
Freezing
I’ve frozen this soup successfully, but I recommend freezing the meatballs separately from the soup with pasta to maintain texture. Thaw and reheat gently on the stove, adding fresh pasta or spinach if needed. This way, you avoid mushy pasta after freezing.
Reheating
When reheating, do it slowly on the stovetop over medium-low heat, stirring frequently. Add a little extra broth or water if it looks too thick. Avoid microwave reheating for best texture, but if you do use it, add a splash of broth and cover loosely.
Frequently Asked Questions:
You can, but fresh herbs like parsley and oregano really brighten the soup with a vibrant flavor. If you must use dried, reduce the amount to about half, since they are more concentrated, and add them early in cooking to release the flavors.
Traditional pasta shapes like acini di pepe or orzo are ideal because their small size fits nicely around the meatballs without overpowering the soup. If you don’t have those, tiny pastas like ditalini or small elbow macaroni are good substitutes.
The key is to add the pasta late in the cooking process and simmer just until tender, usually about 10 minutes. Also, if you're making leftovers, consider storing pasta separately or add it freshly when reheating to keep texture perfect.
Absolutely! You can prepare and shape the meatballs a day ahead and refrigerate them. For even longer storage, freeze the meatballs after shaping and browning, then add them directly to the soup when ready to cook. This prep makes dinner even easier on busy days.
Final Thoughts
This Italian Meatball Soup Recipe holds a special place for me because it brings together simple, delicious ingredients and transforms them into something truly comforting and satisfying. I hope you try it and find yourself reaching for it on chilly nights or anytime you want a taste of home. It’s easy, adaptable, and always a crowd-pleaser—just like sharing a meal with good friends.
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Italian Meatball Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Salt
Description
Italian Wedding Soup is a comforting and flavorful soup featuring tender homemade meatballs, fresh vegetables, and pasta simmered in a savory chicken broth. This classic Italian-American dish is easy to prepare and perfect for a hearty lunch or dinner.
Ingredients
Meatballs
- 8 oz. lean ground beef
- 8 oz. ground pork
- ½ cup fresh white bread crumbs (from fresh bread not dried)
- ¼ cup chopped fresh parsley
- 1 ½ teaspoon minced fresh oregano (or ¾ teaspoon dried)
- ½ cup finely shredded parmesan
- 1 large egg
- Salt and freshly ground black pepper (1 teaspoon salt and ¼ teaspoon pepper)
- 1 tablespoon olive oil
Soup
- 1 tablespoon olive oil
- 1 ¼ cups chopped carrots
- 1 ¼ cups chopped yellow onion
- ¾ cup chopped celery
- 4 cloves garlic, minced (1 ½ Tbsp)
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe or orzo pasta
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded parmesan, for serving
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine the ground beef, ground pork, fresh bread crumbs, chopped parsley, oregano, shredded parmesan, egg, 1 teaspoon salt, and ¼ teaspoon black pepper. Mix gently with your hands until the ingredients are evenly combined and well distributed. Shape the mixture into very small meatballs about ¾ inch to 1 inch in diameter and transfer them to a large plate.
- Brown the Meatballs: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add half the meatballs and cook, turning occasionally to brown on two or three sides, about 4 minutes total. Transfer the browned meatballs to a plate lined with paper towels. Repeat the process with the remaining meatballs. Note that the meatballs won't be fully cooked at this stage; they will finish cooking in the soup.
- Sauté Vegetables: While the meatballs are browning, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped carrots, onions, and celery. Sauté until the vegetables are softened, about 6 to 8 minutes. Add the minced garlic and cook for another minute until fragrant.
- Simmer the Soup: Pour in the low-sodium chicken broth and season with salt and freshly ground black pepper to taste. Bring the mixture to a boil. Add the pasta and browned meatballs. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until the pasta is tender and the meatballs are cooked through, about 10 minutes.
- Add Spinach and Serve: During the last minute of cooking, stir in the roughly chopped fresh baby spinach. Once wilted and heated through, ladle the soup into bowls and sprinkle each serving with finely shredded parmesan cheese. Serve warm.
Notes
- Use a hearty rustic bread to make fresh bread crumbs by grinding a slice in a food processor for best texture and flavor.
- If you prefer a brothier soup, reduce the pasta amount to ¾ cup. Pasta will absorb more broth as the soup sits, so add additional broth if desired to thin the soup.
- For added depth of flavor, simmer a parmesan rind with the soup while cooking.
- The recipe makes about 12 cups of soup, suitable for 6 servings.
- Leftover fresh bread crumbs can be stored or saved for other recipes to reduce waste.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
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