If you are hunting for a comforting, hearty, and utterly delicious way to warm up your day, this Meatball Soup Recipe is an absolute must-try. Packed with tender, juicy meatballs and vibrant vegetables swimming in a rich tomato and beef broth, every spoonful delivers layers of flavor and a satisfying texture. It’s the kind of dish that feels like a warm hug and makes you want to linger over the bowl, savoring each bite. The perfect balance of spices, fresh ingredients, and a touch of pasta makes this soup both nourishing and exhilarating for your taste buds.
Ingredients You’ll Need
The magic of this soup lies in the simplicity and quality of its ingredients. Each component adds its own special note to the symphony of flavors—from the savory meatballs to the aromatic vegetables and herbs, every item is essential to crafting that unforgettable bowl.
- 1 ½ lbs ground beef: The foundation of your meatballs, offering rich, hearty flavor and texture.
- ¼ cup finely minced yellow onions: Adds a subtle sweetness and depth to the meatball mixture.
- 2 cloves garlic, minced: For that warm, savory aroma that uplifts every bite.
- â…“ cup Italian or plain breadcrumbs: Helps bind the meatballs and keeps them delightfully tender.
- 1 large egg: Acts as a natural binder to hold the meatballs together perfectly.
- 2 teaspoons Worcestershire sauce: A touch of umami richness to elevate the beef’s flavor.
- ½ teaspoon kosher salt & ¼ teaspoon freshly ground black pepper: Basic but critical for seasoning balance.
- 3 tablespoons olive oil (for browning): For creating that beautiful crust on the meatballs before simmering.
- 2 tablespoons olive oil: For sautéing the vegetables, adding earthiness and smoothness.
- 1 medium onion, chopped: Brings natural sweetness and texture to the broth.
- 2 large carrots, peeled and chopped: Provide sweetness and vibrant color.
- 3 stalks celery, chopped: Offers a fresh, crisp undertone that balances the richness.
- 1 ½ cups green beans, trimmed and cut: Adds a subtle crunch and bright green contrast.
- 1 ½ teaspoons dried parsley: For gentle herbal notes throughout the soup.
- 1 teaspoon dried oregano, ½ teaspoon dried basil: Classic Italian herbs that bring warmth and familiarity.
- ½ teaspoon garlic powder & ½ teaspoon onion powder: Intensify the savory flavors seamlessly.
- 6 cups low-sodium beef broth: A flavorful, hearty base controlling the soup’s richness.
- 1 can (8 ounces) tomato sauce: Deepens the tomato essence, creating a luscious broth.
- 1 can (14.5 ounces) fire-roasted tomatoes: Add smoky depth and a touch of complexity.
- ¾ cup pasta (mini farfalle, ditalini, acini de pepe, or orzo): Tender little bites that soak up the broth wonderfully.
- Fresh parsley, chopped (for garnish): Brightens the dish with color and a hint of freshness.
- Salt and pepper to taste: Essential for seasoning the final dish perfectly.
How to Make Meatball Soup Recipe
Step 1: Prepare the Meatballs
Start by combining ground beef, finely minced onions, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper in a large mixing bowl. Mix everything gently but thoroughly so your meatballs stay tender. Then, roll the mixture into small, uniform one-inch meatballs—this ensures even cooking and beautiful presentation.
Step 2: Brown the Meatballs
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs carefully in batches so they have space to brown properly. Cook each batch until they develop a golden crust on all sides, about 5 to 7 minutes. They don’t need to be fully cooked at this stage; browning helps lock in flavor and adds texture before they simmer in the soup. Place them on a plate and set aside.
Step 3: Sauté the Vegetables
In your soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Toss in the chopped onion, carrots, and celery, cooking them gently for about 5 to 7 minutes. This softens the veggies, releasing their sweet, aromatic qualities to form the backbone of your soup broth.
Step 4: Add Seasonings and Green Beans
Stir in the green beans along with dried parsley, oregano, basil, garlic powder, and onion powder. Cook for another 2 minutes to let those herbs and spices bloom, infusing the vegetables with their vibrant, savory notes.
Step 5: Build the Soup Base
Pour in the low-sodium beef broth, tomato sauce, and fire-roasted tomatoes. Bring everything to a gentle boil to marry the flavors, then lower the heat and let it simmer slowly, preparing the perfect environment for the meatballs and pasta.
Step 6: Simmer Meatballs and Pasta
Gently nestle the browned meatballs into the simmering broth. Cover and let the soup cook for 15 minutes, allowing the meatballs to finish cooking through and soak up that incredible broth. Afterward, stir in your choice of pasta and continue cooking for 8 to 10 more minutes until al dente. Keep an eye on quicker-cooking pasta types to avoid mushiness.
Step 7: Season and Serve
Give your soup a final taste and adjust the salt and pepper as needed. Ladle the steaming hot soup into bowls and garnish generously with freshly chopped parsley. Grab a spoon, sit down, and enjoy every savory, comforting bite of this classic Meatball Soup Recipe.
How to Serve Meatball Soup Recipe
Garnishes
Adding fresh chopped parsley as a garnish not only brightens the soup visually, but also gives a refreshing pop of herbal flavor that balances the richness of the meatballs and broth beautifully. For a little extra indulgence, a sprinkle of grated Parmesan cheese or a drizzle of good quality olive oil can elevate each bite in delightful ways.
Side Dishes
This soup pairs wonderfully with warm crusty bread or garlic knots, perfect for dipping and soaking up the delicious broth. A simple green salad lightly dressed with lemon vinaigrette offers a crisp, fresh counterpoint to this hearty soup, making it a well-rounded meal.
Creative Ways to Present
Serve the Meatball Soup Recipe in rustic stoneware bowls for a cozy, inviting touch. For an entertaining twist, try hollowed-out mini loaves of bread as edible bowls—this adds fun and extra flavor to the experience. You could also garnish with a few chili flakes or fresh herbs tailored to your mood for a personalized presentation.
Make Ahead and Storage
Storing Leftovers
Leftover meatball soup keeps wonderfully in the refrigerator for up to 3 days when stored in an airtight container. The flavors tend to deepen and become even more comforting overnight, making it an ideal make-ahead meal for busy days.
Freezing
You can freeze the Meatball Soup Recipe for up to 2 months, but it’s best to omit the pasta when freezing to prevent it from getting mushy. Freeze the soup and meatballs in a sturdy, freezer-safe container, and add freshly cooked pasta when reheating for a freshly made texture.
Reheating
Reheat your leftovers gently on the stovetop over medium-low heat, stirring occasionally. If reheating from frozen, thaw overnight in the fridge first for best results. Add additional broth or water if the soup thickens too much, and stir in freshly cooked pasta to revive its perfect texture.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken work well and offer a leaner alternative. The flavor will be lighter, so you might want to boost the herbs and spices slightly for that signature depth this Meatball Soup Recipe is known for.
What pasta works best in this soup?
Mini pastas like farfalle, ditalini, acini de pepe, or orzo are ideal because they fit perfectly on a spoon and cook quickly. Avoid larger pastas which can distract from the harmony of meatballs and vegetables.
Can I make this soup vegetarian?
Yes! Swap the ground beef meatballs for plant-based meatballs or vegetable-packed ones, and substitute beef broth with a rich vegetable broth. The soup’s layered seasoning will keep it deeply satisfying.
Is it possible to prepare the meatballs ahead of time?
Definitely. You can prepare and brown the meatballs a day ahead, then refrigerate them. When ready to cook, add them directly to the simmering soup to finish cooking and absorb flavors.
How do I prevent the pasta from getting mushy if I want leftovers?
Cook the pasta separately and add it to individual bowls just before serving. Alternatively, leave out the pasta when freezing or storing leftovers and cook fresh pasta when reheating for that perfect bite.
Final Thoughts
This Meatball Soup Recipe is a wholehearted embrace in a bowl—simple, nourishing, and exploding with flavor at every turn. It’s perfect for any season yet especially welcoming in cooler months or when you crave something homemade and soothing. Don’t hesitate to dive into this recipe and share it with loved ones; once you do, it will quickly become your go-to comfort meal that brings smiles and warm memories with each serving.
Print
Meatball Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This hearty Meatball Soup recipe features tender homemade beef meatballs simmered in a rich tomato and beef broth with fresh vegetables and pasta, creating a comforting and flavorful one-pot meal perfect for any day.
Ingredients
Meatballs
- 1 ½ lbs ground beef
- ¼ cup finely minced yellow onions
- 2 cloves garlic, minced
- â…“ cup Italian or plain breadcrumbs
- 1 large egg
- 2 teaspoons Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons olive oil (for browning)
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 ½ cups green beans, trimmed and cut into 1-inch segments
- 1 ½ teaspoons dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6 cups low-sodium beef broth
- 1 can (8 ounces) tomato sauce
- 1 can (14.5 ounces) fire-roasted tomatoes
- ¾ cup pasta (mini farfalle, ditalini, acini de pepe, or orzo)
Garnish
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Meatballs: In a mixing bowl, combine ground beef, minced onions, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix well and form into small meatballs approximately 1 inch in diameter.
- Brown the Meatballs: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them evenly on all sides for about 5-7 minutes. They do not need to be fully cooked at this stage. Transfer the browned meatballs to a plate and set aside.
- Sauté Vegetables: In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add chopped onions, carrots, and celery, and sauté for 5-7 minutes until the vegetables begin to soften.
- Add Seasonings and Green Beans: Stir in green beans, dried parsley, oregano, basil, garlic powder, and onion powder. Cook for another 2 minutes to allow flavors to blend.
- Deglaze and Simmer: Pour in the beef broth, tomato sauce, and fire-roasted tomatoes. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Add Meatballs and Simmer: Gently add the browned meatballs back into the pot. Cover and let simmer for 15 minutes, allowing the meatballs to cook through and flavors to meld.
- Cook Pasta: Stir in the pasta of your choice and continue simmering for 8-10 minutes, or until the pasta is tender. If using quicker-cooking pasta, check around 7 minutes to avoid overcooking.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls, garnish with freshly chopped parsley, and serve hot.
Notes
- Use low-sodium beef broth to control the saltiness of the soup.
- Choose small pasta shapes that cook quickly and blend well in soup, such as mini farfalle or ditalini.
- Do not overcook the meatballs during browning, as they will finish cooking in the soup.
- For a spicier variation, add a pinch of red pepper flakes when sautéing vegetables.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
