Easy Homemade Italian Meatball Soup Recipe

Nothing says old-school comfort food like this easy Homemade Italian Meatball Soup. This comforting soup recipe has tender homemade pure beef Italian meatballs and pasta in rich tomato broth. 

It’s an easy dinner option for a busy weeknight. Tasting the perfect savory tomato broth and tender beef meatballs brings me back to a time when I was young and had this for the first time. I always make a big batch to still enjoy it the next day. It’s a great recipe for a complete meal that your whole family can enjoy! 

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Kitchen Tips

• If desired, substitute 50% pork or make it a combination of beef, pork & veal for the Italian-style meatballs. These are often sold as meatloaf mix. 
• To keep the meatballs light and have better flavor, avoid overmixing the meat mixture. Overmixing will make the meatball mixture heavy and dense.
• *Stay tuned for my Homemade Italian Seasoning that I’ll be sharing soon!

What To Serve with Easy Homemade Italian Meatball Soup

This delicious bowl of Italian soup with meatballs will pair nicely with any of these:

• Breadsticks
• Crostini
• Homemade croutons
• Roasted Potatoes

Ingredient List for Easy Homemade Italian Meatball Soup

For the Homemade Meatballs

• 1 pound lean ground beef
• 3 garlic cloves, minced
• 1-1/2 t. Italian seasoning, preferably homemade*
• 1 large egg, lightly beaten
• 1/3 c. Parmesan cheese, finely grated
• 1/3 c. flour
• 1/4 t. Sea salt
• 1/4 t. Black pepper

For the Soup

• 2 t. olive oil
• 1/2 c. onion, diced
• 2 celery stalks, diced
• 2-3 medium carrots, diced
• 1 15 oz. can crushed or diced tomatoes, undrained
• 1 15 oz. can of Italian tomato sauce  
• 6 c. low-sodium beef broth
• 1 t. Italian seasoning, preferably homemade
• Sea salt and black pepper, to taste
• 3/4 c. small dry pasta shape (like small shells or ditalini)
• 2 T. fresh parsley, chopped
• Parmesan cheese for serving (optional)

Supplies Used

• Small shells pasta
• Cooking spray
• Airtight container (for your leftovers)

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How To Make Easy Homemade Italian Meatball Soup

Step #1. Preheat oven to 375°F.

Step #2. Spray a baking sheet with cooking spray. Set aside.

Step #3. Get your meatball ingredients. In a large bowl, add ground beef, garlic, and 1 teaspoon of Italian seasoning,

Step #4. Make a well in the center and the beaten egg.

Step #5. Sprinkle the mixture with cheese, flour, salt, and pepper. Mix to combine all ingredients. Make sure to avoid overmixing.

Step #6. With your hands or a small scoop, shape the meat mixture into mini meatballs (1/2 inch to 3/4 inch in size).

Step #7. Bake for 8-10 minutes or until meatballs are lightly browned.

Step #8. While the meatballs are baking, heat olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots.

Step #9. Cook for 10-12 minutes, stirring occasionally. Once carrots are slightly softened, add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and black pepper, to taste.

Step #10. Bring to a simmer. Add the juicy meatballs and pasta. Let it simmer while uncovered for 10-12 minutes. Do this until the vegetables are tender. The pasta can be al dente or as tender as the vegetables. 

Step #11. Top with parsley. Serve with grated Parmesan cheese, if desired.

More Soup Recipes To Try Next Time

If you enjoyed this hearty meatball soup, you might want to try these other delicious recipes:

• Vichyssoise Soup
• Sweet Potato Soup
• Daikon Noodle Soup
• French Onion Soup
• Vegetarian Minestrone Soup
• Fideo Soup with Chicken

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Homemade Italian Meatball Soup

Lori

Nothing says old-school comfort food like this easy Homemade Italian Meatball Soup. This comforting soup recipe has tender homemade pure beef Italian meatballs and pasta in rich tomato broth. 

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Soup

Cuisine Italian

Servings 4 to 6

Ingredients

  

For the Homemade Meatballs

• 1 pound lean ground beef
• 3 garlic cloves , minced
• 1-1/2 t. Italian seasoning preferably homemade*
• 1 large egg , lightly beaten
• 1/3 c. Parmesan cheese , finely grated
• 1/3 c. flour
• 1/4 t. Sea salt
• 1/4 t. Black pepper

For the Soup

• 2 t. olive oil
• 1/2 c. onion , diced
• 2 celery stalks , diced
• 2-3 medium carrots , diced
• 1 15 oz. can crushed or diced tomatoes , undrained
• 1 15 oz. can of Italian tomato sauce
• 6 c. low-sodium beef broth
• 1 t. Italian seasoning preferably homemade
• Sea salt and black pepper to taste
• 3/4 c. small dry pasta shape like small shells or ditalini
• 2 T. fresh parsley , chopped
• Parmesan cheese for serving , optional

Instructions

 

• Preheat oven to 375°F.
• Spray a baking sheet with cooking spray. Set aside.
• Get your meatball ingredients. In a large bowl, add ground beef, garlic, and 1 teaspoon of Italian seasoning,
• Make a well in the center and the beaten egg.
• Sprinkle the mixture with cheese, flour, salt, and pepper. Mix to combine all ingredients. Make sure to avoid overmixing.
• With your hands or a small scoop, shape the meat mixture into mini meatballs (1/2 inch to 3/4 inch in size).
• Bake for 8-10 minutes or until meatballs are lightly browned.
• While the meatballs are baking, heat olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots.
• Cook for 10-12 minutes, stirring occasionally. Once carrots are slightly softened, add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and black pepper, to taste.
• Bring to a simmer. Add the juicy meatballs and pasta. Let it simmer while uncovered for 10-12 minutes. Do this until the vegetables are tender. The pasta can be al dente or as tender as the vegetables.
• Top with parsley. Serve with grated Parmesan cheese, if desired.

Keyword Dinner

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