Meatball Soup Recipe

Meatball Soup is a warm, hearty meal that’s perfect for cozy nights and gatherings. This soup combines tender, flavorful meatballs with fresh vegetables and a savory broth, making it both nourishing and satisfying. The meatballs are seasoned with herbs and spices, giving the soup a robust flavor without being overpowering. This recipe is easy to make and customizable, so you can adjust the ingredients to suit your preferences. If you’re in need of a comforting dish that’s packed with flavor, this Meatball Soup is a must-try!

Necessary Kitchen Equipment

Large Pot or Dutch Oven: For cooking the soup evenly and keeping it warm
Mixing Bowl: To combine the ingredients for the meatballs
Wooden Spoon or Ladle: For stirring the soup
Baking Sheet (optional): If you prefer to bake the meatballs before adding them to the soup
Tongs: For handling the meatballs

Ingredient Overview

Ground Meat: Use beef, pork, or a mixture of both for tender, flavorful meatballs
Broth: Chicken or beef broth serves as the base, providing depth to the soup
Vegetables: Carrots, celery, and spinach or kale add texture, color, and nutrients
Herbs and Spices: Fresh parsley, basil, and garlic enhance the flavor profile
Orzo or Small Pasta: Optional, but adds a comforting, filling element to the soup

Step-by-Step Instructions

1. Prepare the Meatballs
   In a large mixing bowl, combine ground meat, breadcrumbs, grated Parmesan, minced garlic, egg, salt, pepper, and chopped parsley. Mix until well combined, then form into small meatballs (about 1 inch in diameter). Set aside.
2. Brown the Meatballs (optional)
   Heat a bit of olive oil in a large pot over medium-high heat. Add the meatballs in batches, browning on all sides (about 3 minutes per side). Transfer to a plate and set aside. This step adds flavor but can be skipped if you prefer.
3. Sauté the Vegetables
   In the same pot, add diced onions, carrots, and celery. Cook for 5 minutes until softened. Add garlic and cook for another minute.
4. Build the Broth
   Pour in the broth, then add crushed tomatoes, Italian seasoning, and salt and pepper to taste. Bring to a boil, then reduce to a simmer.
5. Add Meatballs and Pasta
   Add the browned meatballs to the soup and let them simmer for about 15 minutes. If using pasta, add it in the last 10 minutes of cooking to prevent overcooking.
6. Finish with Greens
   Stir in fresh spinach or kale and cook for a few more minutes until wilted. Adjust seasoning as needed.
7. Serve and Enjoy
   Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan if desired. Serve hot with crusty bread.

Recipe Tips

For Tender Meatballs: Avoid overmixing the meatball ingredients, as this can make them tough
Freeze Meatballs: Make a double batch of meatballs and freeze half for an easy meal next time
Make it Creamy: Add a splash of cream or a sprinkle of Parmesan for extra richness

What to Serve With This Recipe

Meatball Soup pairs wonderfully with crusty bread, garlic toast, or a side salad. A sprinkle of Parmesan and a dash of red pepper flakes add extra layers of flavor.

Frequently Asked Questions

Q: Can I use store-bought meatballs?
A: Yes, store-bought meatballs can save time, though homemade will have a more customized flavor.

Q: Can I make this soup in a slow cooker?
A: Yes, simply brown the meatballs and sauté the veggies, then add everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours.

Q: Can I freeze leftovers?
A: Absolutely! This soup freezes well. Let it cool completely, then transfer to an airtight container and freeze for up to 3 months.

Serving Suggestions

Serve the soup with a fresh sprinkle of parsley and grated Parmesan for added flavor. For a hearty meal, pair it with a side of garlic bread or a simple green salad.

Equipment

• Large pot or Dutch oven
• Mixing bowl
• Wooden spoon or ladle
• Baking sheet (optional)
• Tongs

Ingredients

• Meatballs
  1 lb ground beef or a mixture of beef and pork
  1/2 cup breadcrumbs
  1/4 cup grated Parmesan
  1 large egg
  2 cloves garlic, minced
  Salt and pepper to taste
  2 tbsp fresh parsley, chopped
• Soup
  1 tbsp olive oil
  1 onion, diced
  2 carrots, sliced
  2 celery stalks, sliced
  4 cloves garlic, minced
  6 cups chicken or beef broth
  1 can (15 oz) crushed tomatoes
  1 tsp Italian seasoning
  Salt and pepper, to taste
  1/2 cup orzo or other small pasta (optional)
  2 cups fresh spinach or kale

Instructions

1. Make the Meatballs
   In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, salt, pepper, and parsley. Form into small meatballs and set aside.
2. Brown Meatballs (optional)
   Heat olive oil in a pot and brown meatballs on all sides. Set aside.
3. Sauté Vegetables
   In the same pot, cook onion, carrots, and celery for 5 minutes. Add garlic and cook for 1 minute.
4. Prepare the Broth
   Add broth, crushed tomatoes, Italian seasoning, salt, and pepper. Bring to a boil, then simmer.
5. Add Meatballs and Pasta
   Add meatballs and let simmer for 15 minutes. Add pasta in the last 10 minutes if using.
6. Finish with Greens
   Stir in spinach or kale and cook until wilted. Adjust seasoning.
7. Serve
   Ladle into bowls, garnish, and enjoy!

Summary

Meatball Soup combines savory meatballs, fresh vegetables, and a hearty broth for a comforting, flavorful meal. With simple ingredients and flexible options, it’s a dish you’ll want to make on repeat.

Notes

• Substitute with ground turkey for a lighter option
• For extra flavor, add a pinch of red pepper flakes to the soup

Meatball Soup

Meatball Soup combines savory meatballs, fresh vegetables, and a hearty broth for a comforting, flavorful meal. With simple ingredients and flexible options, it’s a dish you’ll want to make on repeat.

Print Recipe Pin Recipe

Equipment

• Large pot or Dutch oven
• Mixing bowl
• Wooden spoon or ladle
• Baking sheet (optional)
• Tongs
• Ingredients

Ingredients

  

• Meatballs
• 1 lb ground beef or a mixture of beef and pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 large egg
• 2 cloves garlic minced
• Salt and pepper to taste
• 2 tbsp fresh parsley chopped
• Soup
• 1 tbsp olive oil
• 1 onion diced
• 2 carrots sliced
• 2 celery stalks sliced
• 4 cloves garlic minced
• 6 cups chicken or beef broth
• 1 can 15 oz crushed tomatoes
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1/2 cup orzo or other small pasta optional
• 2 cups fresh spinach or kale

Instructions

 

• Make the Meatballs
• In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, salt, pepper, and parsley. Form into small meatballs and set aside.
• Brown Meatballs (optional)
• Heat olive oil in a pot and brown meatballs on all sides. Set aside.
• Sauté Vegetables
• In the same pot, cook onion, carrots, and celery for 5 minutes. Add garlic and cook for 1 minute.
• Prepare the Broth
• Add broth, crushed tomatoes, Italian seasoning, salt, and pepper. Bring to a boil, then simmer.
• Add Meatballs and Pasta
• Add meatballs and let simmer for 15 minutes. Add pasta in the last 10 minutes if using.
• Finish with Greens
• Stir in spinach or kale and cook until wilted. Adjust seasoning.
• Serve
• Ladle into bowls, garnish, and enjoy!

Notes

Substitute with ground turkey for a lighter option
For extra flavor, add a pinch of red pepper flakes to the soup