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 a 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 when I was young and had this for the first time. I always make a big batch to enjoy the next day. It’s an excellent recipe for a complete meal for your whole family!
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Kitchen Tips
- If desired, substitute 50% pork or combine beef, pork & veal for the Italian-style meatballs. These are often sold as meatloaf mix.
- Avoid overmixing the meat mixture to keep the meatballs light and have better flavor. Overmixing will make the meatball mixture heavy and dense.
- *Stay tuned for my homemade Italian seasoning, which I’ll share 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:
- Crostini
- Breadsticks
- Roasted Potatoes
- Homemade croutons
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 of 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)
How To Make Easy Homemade Italian Meatball Soup
#1. Preheat oven to 375°F.
#2. Spray a baking sheet with cooking spray. Set aside.
#3. Get your meatball ingredients. In a large bowl, add ground beef, garlic, and 1 teaspoon of Italian seasoning,
#4. Make a well in the center and the beaten egg.
#5. Sprinkle the mixture with cheese, flour, salt, and pepper. Mix to combine all ingredients. Make sure to avoid overmixing.
#6. With your hands or a small scoop, shape the meat mixture into mini meatballs (1/2 inch to 3/4 inch in size).
#7. Bake for 8-10 minutes or until meatballs are lightly browned.
#8. While the meatballs are baking, heat olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots.
#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.
#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.
#11. Top with parsley. Serve with grated Parmesan cheese, if desired. Enjoy!
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
- French Onion Soup
- Daikon Noodle Soup
- Fideo Soup with Chicken
- Vegetarian Minestrone Soup
Kitchen Gadgets To Make Cooking Easy
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Homemade Italian Meatball Soup
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.
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