If you’re craving a comforting bowl of warmth that bursts with savory flavors and heartiness, this Italian Meatball Soup Recipe is your new best friend in the kitchen. Combining tender, seasoned meatballs with a vibrant medley of vegetables, tomatoes, and cannellini beans, this soup brings together everything you love about Italian cooking into one cozy pot. It’s satisfying, nourishing, and perfect for sharing with friends or family on any day that calls for a hug in a bowl. Trust me, once you’ve made this soup, it’ll quickly become a cherished staple in your recipe rotation.
Ingredients You’ll Need
The magic of this Italian Meatball Soup Recipe lies in its simple but essential ingredients. Each component plays a crucial role in building a balance of flavors, textures, and colors that make this soup truly irresistible.
- 1 pound extra lean ground beef: The foundation for your meatballs, providing protein and richness without excess fat.
- 1 small onion, finely chopped or shredded: Adds a subtle sweetness and depth to the meatball mixture.
- 2 cloves garlic, minced: Brings aromatic boldness to both the meatballs and the soup.
- 1 tablespoon Italian seasoning: A classic blend that infuses herbs like oregano and basil, perfect for a true Italian flavor.
- 1 large egg: Acts as a binder to keep your meatballs tender and intact while cooking.
- ½ teaspoon salt: Enhances and balances all other ingredients in the meatballs.
- ¼ teaspoon black pepper: Adds a gentle spicy kick without overpowering.
- â…“ cup grated Parmesan cheese: Elevates the meatballs with a nutty, salty element.
- 2 tablespoons olive oil: For sautéing your vegetables until perfectly tender and fragrant.
- 1 medium onion, chopped: Provides the soup base with aromatic sweetness and texture.
- 2 medium carrots, diced: Contributes color and natural sweetness to the broth.
- 3 stalks celery, chopped: Adds freshness and a mild crunch to the soup’s vegetable base.
- 3 cloves garlic, minced: Intensifies the savory profile of the soup as it simmers.
- 4 cups low-sodium beef broth: The hearty liquid base that ties all flavors seamlessly together.
- 2 cups water: To balance out the soup’s consistency and keep it light.
- 1 (29 ounce) can diced tomatoes: Provides acidity and vibrant tomato flavor with a chunky texture.
- 1 (29 ounce) can cannellini beans, drained and rinsed: Adds creaminess, substance, and a lovely contrast to the meatballs.
- 1 teaspoon salt, or to taste: Essential for seasoning the soup perfectly.
- ½ teaspoon black pepper, or to taste: Gives just the right amount of heat in the broth.
- 1 tablespoon Italian seasoning: A final herbaceous touch to round out the soup’s flavor profile.
- â…“ cup grated Parmesan cheese, for garnish: The crowning finishing touch for serving, lending a salty, savory spark.
How to Make Italian Meatball Soup Recipe
Step 1: Prepare Meatballs
Start by combining all the meatball ingredients in a large bowl. Mix everything well—but don’t overwork the mixture, or the meatballs might become tough. Then, shape the mixture into 1-inch meatballs, which should yield about 25 to 30 pieces. Place them in the refrigerator while you prepare the soup base; chilling helps them hold their shape better when cooking.
Step 2: Sauté Vegetables
In a large Dutch oven, heat the olive oil over medium-high heat. Toss in the chopped onion, diced carrots, and celery. Sauté these until they are softened and just starting to caramelize, which unlocks their natural sweetness. Add the minced garlic last, cooking it just long enough to release its wonderful aroma without burning it.
Step 3: Make Soup Base
Pour in the beef broth, water, diced tomatoes, and rinsed cannellini beans. Sprinkle in the salt, pepper, and Italian seasoning to build a rich and hearty broth. Bring the whole pot to a boil, allowing the flavors to meld beautifully before adding the star of the dish—the meatballs.
Step 4: Cook Meatballs
Gently add the prepared meatballs to the boiling soup. Lower the heat to a simmer, cover the pot, and let everything cook together for about 20 minutes. This step ensures the meatballs cook evenly, soaking up flavors from the broth while also lending their savory essence back into the soup.
Step 5: Serve and Garnish
Once the meatballs are cooked through and the vegetables are tender, remove the soup from heat. Ladle it into bowls and don’t forget to sprinkle each serving generously with grated Parmesan cheese—the perfect final layer of flavor that makes this Italian Meatball Soup Recipe truly shine.
How to Serve Italian Meatball Soup Recipe
Garnishes
Freshly grated Parmesan cheese is a classic choice and instantly elevates the dish. For an added touch, sprinkle chopped fresh parsley or basil to add bright color and herbal freshness that contrasts beautifully with the rich broth.
Side Dishes
Crusty garlic bread or a warm baguette is wonderful for dipping into the soup, soaking up every last flavorful drop. A crisp mixed green salad on the side can balance the meal with freshness and crunch, making your dining experience well-rounded.
Creative Ways to Present
If you’re serving this soup for a special occasion, consider individual bread bowls for a charming presentation. Alternatively, topping the soup with a drizzle of good-quality extra virgin olive oil or a sprinkle of red pepper flakes adds an inviting, rustic look and a little extra kick.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Meatball Soup Recipe is a dream to store. Simply transfer any extra soup into an airtight container and place it in the refrigerator. It stays fresh and delicious for up to 3 days, allowing you to enjoy comforting leftovers without any hassle.
Freezing
This soup also freezes beautifully. For best results, freeze the soup in portions before adding any garnishes. Avoid freezing the meatballs separately; cooking them directly in the soup works better. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stove.
Reheating
Reheat the soup over low to medium heat to prevent the meatballs from drying out. Stir occasionally to warm the soup evenly, and add a splash of broth or water if it has thickened too much. Finish with a fresh sprinkle of grated Parmesan cheese before serving.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken work well for a lighter version, just keep in mind that these meats are leaner and may dry out faster. Adding a bit of olive oil or mild breadcrumbs can help keep the meatballs tender.
Is it possible to make this soup vegetarian?
Yes, though it requires some tweaks. You can replace meatballs with vegetarian meatball alternatives or hearty vegetables like mushrooms or lentils. Also, use vegetable broth instead of beef broth to keep the flavors balanced.
Can I prepare the meatballs ahead of time?
Definitely. You can make the meatballs a day or two in advance and keep them refrigerated until you’re ready to cook the soup. This helps save time on the day you want to serve the soup.
How spicy is this Italian Meatball Soup Recipe?
This recipe has a gentle warmth from black pepper but isn’t spicy. You can easily adjust the heat by adding red pepper flakes or hot sauce if you enjoy a little kick.
What’s the best way to thicken the soup if I want it heartier?
To make the soup thicker, you can mash some of the cannellini beans against the side of the pot before serving or add a handful of small pasta like orzo or ditalini during the last 10 minutes of cooking.
Final Thoughts
There’s truly something special about a homemade soup that fills the kitchen with mouthwatering aromas and satisfies every craving. This Italian Meatball Soup Recipe is not only easy to make but also packed with hearty flavors that feel like a warm hug on a chilly day. Whether you’re looking for a family favorite or a dish to impress friends, this soup is sure to hit all the right notes. So roll up your sleeves, invite some loved ones over, and enjoy every delicious spoonful!
Print
Italian Meatball Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Italian Meatball Soup combines tender homemade meatballs with a savory broth, fresh vegetables, and cannellini beans for a comforting and nutritious meal. Perfect for a family dinner, this soup offers rich flavors from Italian seasonings and Parmesan cheese, making it both satisfying and flavorful.
Ingredients
Meatballs
- 1 pound extra lean ground beef
- 1 small onion, finely chopped or shredded
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- â…“ cup grated Parmesan cheese
Soup
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 cups water
- 1 (29 ounce) can diced tomatoes
- 1 (29 ounce) can cannellini beans, drained and rinsed
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 tablespoon Italian seasoning
- â…“ cup grated Parmesan cheese, for garnish
Instructions
- Prepare Meatballs: In a large bowl, combine the extra lean ground beef, finely chopped onion, minced garlic, Italian seasoning, egg, salt, pepper, and grated Parmesan cheese. Mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into 1-inch meatballs, yielding approximately 25-30 meatballs. Place them in the refrigerator to chill while you prepare the soup.
- Sauté Vegetables: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion, diced carrots, and chopped celery. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Make Soup: Pour in the low-sodium beef broth and water. Add the canned diced tomatoes with their juice, drained and rinsed cannellini beans, salt, pepper, and Italian seasoning. Stir to combine all ingredients. Increase the heat and bring the mixture to a rolling boil.
- Cook Meatballs: Gently add the prepared meatballs into the boiling soup. After adding them, reduce the heat to low, cover the pot, and let simmer for about 20 minutes. Check to ensure the meatballs are cooked through (should be no longer pink in the center).
- Serve: Turn off the heat and ladle the soup into bowls. Sprinkle each serving with grated Parmesan cheese for garnish. Serve hot and enjoy your comforting Italian Meatball Soup.
Notes
- Using extra lean ground beef helps reduce fat content but still keeps the meatballs tender.
- Refrigerating the meatballs before cooking helps them hold their shape better in the soup.
- Feel free to add spinach or kale in the last few minutes of cooking for added greens.
- Low-sodium broth is recommended to control salt levels, but adjust seasoning to taste.
- Leftover soup can be refrigerated for 3-4 days or frozen for up to 3 months.
