Italian Meatball Soup: A Delicious & Easy Recipe

Italian Meatball Soup, or “minestra di polpette” as it’s lovingly called in Italy, is more than just a soup; it’s a warm hug in a bowl, a taste of nonna’s kitchen, and a comforting classic that has nourished families for generations. Have you ever craved a dish that’s both hearty and light, satisfying yet not overly heavy? Then look no further! This recipe is your answer.

Meatball soup boasts a rich history, evolving from simple peasant fare to a beloved staple across the Italian peninsula. Each region, each family, has its own unique twist, passed down through whispered secrets and cherished traditions. What remains constant is the essence: tender, flavorful meatballs swimming in a savory broth, often accompanied by pasta or vegetables.

People adore Italian Meatball Soup for its incredible versatility and comforting qualities. The combination of savory meatballs, a flavorful broth, and tender vegetables creates a symphony of textures and tastes that is simply irresistible. It’s a dish that’s easy to customize to your liking, making it perfect for picky eaters and adventurous palates alike. Plus, it’s a fantastic way to use up leftover ingredients and create a wholesome, nourishing meal. Whether you’re looking for a quick weeknight dinner or a comforting weekend lunch, this soup is guaranteed to become a family favorite.

this Recipe

Ingredients:

• For the Meatballs:
• 1 pound ground beef (80/20 blend for best flavor)
• 1/2 pound ground pork
• 1 cup breadcrumbs (Italian seasoned preferred)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• For the Soup:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth (low sodium preferred)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 bay leaf
• Salt and pepper to taste
• 1 cup small pasta (ditalini, orzo, or acini di pepe work well)
• 1 cup chopped fresh spinach or escarole
• Grated Parmesan cheese, for serving

Making the Meatballs:

Okay, let’s get started with the meatballs! This is where the real flavor begins. I like to use a combination of ground beef and pork for the best texture and taste, but you can use all beef if you prefer. Just make sure it’s not too lean, or the meatballs will be dry.

1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, milk, salt, pepper, and red pepper flakes (if using).
2. Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
3. Now, it’s time to form the meatballs. I like to use a small cookie scoop to make sure they’re all the same size, about 1 inch in diameter. This helps them cook evenly. If you don’t have a cookie scoop, you can just use your hands.
4. Roll the meat mixture into balls and place them on a baking sheet lined with parchment paper. This prevents them from sticking.

Cooking the Soup Base:

While the meatballs are resting, let’s get the soup base going. This is where we build the foundation of flavor that will make this soup so delicious. Don’t rush this step – the longer the vegetables cook, the more flavor they’ll release.

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery to the pot and cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. They should be tender but not browned.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as this will make the soup bitter.

Combining and Simmering:

Now comes the magic! We’re going to bring everything together and let the flavors meld into a symphony of deliciousness. This is where patience is key – the longer the soup simmers, the better it will taste.

1. Pour in the chicken broth and crushed tomatoes. Stir to combine.
2. Add the cannellini beans, dried oregano, dried basil, red pepper flakes (if using), and bay leaf.
3. Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will develop.
4. While the soup is simmering, you can either bake the meatballs or cook them directly in the soup. I prefer baking them because it helps them hold their shape better and prevents them from falling apart in the soup.

Baking the Meatballs (Optional but Recommended):

Baking the meatballs is my preferred method because it gives them a nice, even cook and helps them stay intact in the soup. It also allows you to control the browning and prevent them from getting too greasy.

1. Preheat your oven to 375°F (190°C).
2. Bake the meatballs for 20-25 minutes, or until they are cooked through and lightly browned. The internal temperature should reach 160°F (71°C).
3. Once the meatballs are cooked, gently add them to the simmering soup.

Cooking the Meatballs in the Soup (Alternative Method):

If you prefer, you can cook the meatballs directly in the soup. This is a quicker method, but the meatballs may not hold their shape as well.

1. Gently drop the raw meatballs into the simmering soup.
2. Cover the pot and simmer for 20-25 minutes, or until the meatballs are cooked through. Make sure they are cooked all the way through.

Adding the Pasta and Greens:

Almost there! Now we’re going to add the pasta and greens, which will add some texture and freshness to the soup. Make sure to cook the pasta until it’s just al dente, as it will continue to cook in the hot soup.

1. Add the pasta to the soup and cook according to the package directions, usually about 8-10 minutes, or until al dente.
2. Stir in the chopped spinach or escarole and cook until wilted, about 2-3 minutes.
3. Remove the bay leaf from the soup.
4. Season with salt and pepper to taste.

Serving:

Finally, it’s time to serve and enjoy your delicious Italian meatball soup! I like to serve it with a generous sprinkle of grated Parmesan cheese and a crusty piece of bread for dipping.

1. Ladle the soup into bowls.
2. Garnish with grated Parmesan cheese.
3. Serve hot and enjoy!

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes to the soup base for a little extra heat.
• Add more vegetables: Feel free to add other vegetables to the soup, such as zucchini, bell peppers, or kale.
• Use different beans: You can substitute the cannellini beans with other types of beans, such as kidney beans or great northern beans.
• Make it vegetarian: Omit the meatballs and use vegetable broth instead of chicken broth for a vegetarian version.
• Freeze it for later: This soup freezes well. Let it cool completely before transferring it to freezer-safe containers. It will last for up to 3 months in the freezer.

Enjoy your homemade Italian Meatball Soup! I hope you love it as much as I do!

Conclusion:

So there you have it! This Italian Meatball Soup is more than just a meal; it’s a warm hug in a bowl, a comforting taste of home, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try, and here’s why: it’s incredibly flavorful, surprisingly easy to make, and endlessly adaptable to your own preferences. The combination of tender, juicy meatballs, hearty vegetables, and a rich, savory broth is simply irresistible. It’s the kind of soup that makes you want to curl up on the couch with a good book and savor every single spoonful.

But the best part? It’s so versatile! Feel free to experiment with different types of ground meat for the meatballs – a blend of beef and pork is classic, but ground turkey or even chicken works beautifully. You can also add other vegetables you love, like zucchini, spinach, or kale, for an extra boost of nutrients. For a spicier kick, add a pinch of red pepper flakes to the broth or a dash of hot sauce to your bowl. And if you’re feeling adventurous, try adding a dollop of pesto or a swirl of cream to the finished soup for an extra layer of richness.

Serving Suggestions and Variations

When it comes to serving, the possibilities are endless. A crusty loaf of bread is a must for soaking up all that delicious broth. A sprinkle of grated Parmesan cheese adds a salty, savory touch. And for a complete meal, serve it with a side salad or a grilled cheese sandwich. If you’re looking for a lighter option, you can reduce the amount of pasta or skip it altogether. This soup is also fantastic for meal prepping – it keeps well in the refrigerator for several days and even freezes beautifully. Simply portion it out into individual containers and you’ll have a quick and easy lunch or dinner ready to go whenever you need it.

I’ve made this Italian Meatball Soup countless times, and it’s always a hit. My family loves it, my friends love it, and I’m confident that you’ll love it too. It’s the perfect recipe for a cozy weeknight dinner, a potluck gathering, or any occasion where you want to share a little bit of love and comfort. The aroma alone, as it simmers on the stove, is enough to make your mouth water and your heart feel warm.

Don’t Be Shy – Get Cooking!

So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create some magic in the kitchen. I promise you won’t regret it. And once you’ve tried this recipe, I’d love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family think? Share your thoughts and photos in the comments below – I can’t wait to see your creations! Happy cooking!

I truly believe that this Italian Meatball Soup will become a staple in your recipe collection. It’s a classic for a reason, and this version is sure to become a family favorite. Enjoy!