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Italian Meatball Soup

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This easy Italian meatball soup features tender homemade meatballs, hearty vegetables, and a savory tomato broth—all ready in just 30 minutes. It’s a comforting, crowd-pleasing dinner perfect for busy weeknights or cozy family meals.

Ingredients

Scale
  • 8 oz ground beef (85% lean)
  • 4 oz Italian sausage (mild or hot)
  • 1/3 cup breadcrumbs
  • 2 tbsp milk
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, chopped (optional)
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 3/4 cup small pasta (ditalini, orzo, or small shells)
  • Kosher salt and black pepper, to taste
  • Fresh parsley or basil, chopped (for serving)
  • Extra grated Parmesan cheese (for serving)
  • Crusty bread (optional, for serving)

Instructions

  1. In a large bowl, combine ground beef, Italian sausage, breadcrumbs, milk, egg, Parmesan, parsley, basil (if using), 2 cloves minced garlic, salt, and pepper. Mix gently until just combined.
  2. Roll the mixture into 1-inch meatballs (about 20-24). Place on a plate or baking sheet.
  3. Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches, turning until golden on all sides (about 3-4 minutes). Transfer to a plate.
  4. Add diced onion, carrots, and celery to the pot. Sauté for about 3 minutes until softened. Add 2 more cloves minced garlic and cook for 30 seconds.
  5. Pour in crushed tomatoes and chicken broth. Stir in oregano, thyme, and bay leaf. Season with salt and pepper.
  6. Return browned meatballs to the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes.
  7. Stir in small pasta and cook for 7-8 minutes, or until pasta is just tender. Stir occasionally.
  8. Remove bay leaf. Ladle soup into bowls and top with fresh parsley or basil and extra Parmesan. Serve hot with crusty bread.

Notes

For gluten-free, use gluten-free breadcrumbs and pasta. Make meatballs ahead for faster prep. Store soup and pasta separately for best leftovers. Add extra veggies like spinach or zucchini for variety. If freezing, omit pasta and add fresh when reheating.

Nutrition

Keywords: Italian meatball soup, meatball soup, easy soup recipe, 30 minute dinner, comfort food, homemade meatballs, Italian soup, family dinner, weeknight meal, one pot meal

Find it online: https://yumnode.com/italian-meatball-soup-recipe-easy-homemade-dinner-in-30-minutes/