This meatball soup recipe is easy to make with with juicy meatballs, tender vegetables and pasta simmered in a rich, tomato-savory broth full of Italian flavor. It’s a hearty and comforting family favorite!
If your family loves meatballs as much as mine add Greek chicken meatballs, mozzarella stuffed meatballs and this hearty Albondigas soup to the dinner rotation!
Table of Contents
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 soup or Italian wedding soup, on a meatball sub, or served over egg noodles in a creamy Swedish meatball sauce.
Recipe Ingredients
Just a few staple ingredients make a delightful and hearty dinner any night of the week.
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 makes it super easy and super quick to come together.
- Pasta: Ditalini pasta works well in this soup, but elbow macaroni is 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.
How to Make Meatball Soup
This soup comes together in less than 45 minutes, and only takes a little bit of sauteing and simmering.
- 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.
- Simmer. Next add the broth, tomatoes, and Italian seasoning. Simmer on medium-low for 10 minutes, stirring occasionally.
- 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
This recipe is a new favorite at our house! It’s such an easy dish to make and comes together in one pot in less than 45 minutes. Plus it’s perfectly hearty and full of flavor!
- Swap: Use ground turkey meatballs or chicken meatballs with chicken broth and omit pasta. Add in more vegetables or 2 to 3 cups of baby spinach or kale during the last 2 to 3 minutes of cooking.
- Convenience: Use prechopped 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.
- Toppings: We always add fresh shaved Parmesan and fresh basil on top of ours. It finishes it off with the perfect flavor!
5 star review
“My kids LOVE this soup! The combination of noodles and meatballs is their favorite!”
-Erin
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.
Recipe FAQs
Of course! Store-bought meatballs are great in a pinch. Frozen meatballs, especially, are great in this soup. Just be sure to thaw for a couple of hours before adding to the soup.
Absolutely! I would still 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.
The answer is yes, but I find that precooked meatballs hold their shape better and have a better texture than meatballs cooked in the soup. I would recommend using precooked meatballs if you can.
Ground beef is usually the top pick for meatballs. You can also use ground pork or veal. For a leaner option try lean ground beef, chicken, or turkey.
Yes! You can use frozen meatballs from scratch. Just plan to thaw them first.
The best meatball has a mixture of egg and breadcrumbs. This will hold the meatball together and help it from falling apart in the soup.
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.
You may also love these other soup recipes! Try crockpot cabbage soup, porcupine meatballs with tomato soup, and stuffed pepper soup!
More Easy Soup Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Meatball Soup
Video
Ingredients
- 1 Tablespoon olive oil
- ½ cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic , minced
- 1 pound fully cooked meatballs (see note if using frozen)
- 4 cups (32 ounces) beef broth , use up to 2 cups more (see notes)
- 1 (28-ounce) can diced tomatoes
- 1 Tablespoon Italian seasoning
- 1 ¼ cup Ditalini pasta , or elbow noodles
- Salt , to taste
- Ground black pepper , to taste
Optional for serving: Parmesan cheese and Fresh parsley or basil
Instructions
- In a large pot or Dutch oven over medium heat, heat oil. Add onions, carrots, and celery and sauté 3 to 5 minutes, or until onions are tender. Add the garlic and cooked meatballs and cook an additional 2 minutes.
- Stir in the broth, tomatoes, and Italian seasoning and bring to a boil. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally.
- Add the noodles and cook an additional 10 minutes or until al dente. Salt and pepper, to taste.
- Ladle into bowls and enjoy topped with parmesan and basil, if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Beef, Beef, Dinner, Freezer-Friendly, Freezer-Friendly, Italian, One Pot, One Pot, Soups, Stovetop, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
We could not get enough of this soup! It was perfection!
This makes me so happy! So glad you love the soup Melissa!