5.0 from 3 votes
Italian Meatball Soup Recipe + VIDEO
This rustic and delicious Italian soup recipe is brimming with homemade meatballs, tender pasta and veggies, all in a rich tomato broth. It's ready to serve in under an hour for a cozy dinner any night of the week!
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 8 servings
Calories: 348 kcal
Course:
Main Course , Soup
Cuisine:
Italian
Ingredients
For the Meatballs –
- 1 pound ground Italian sausage or half sausage + half ground beef
- ½ cup Italian bread crumbs
- ½ cup grated Parmesan cheese
- ½ cup milk
- 1 large egg
- 1 tablespoon Italian seasoning
- 4 cloves garlic minced (divided)
For the Soup -
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup sliced carrots
- 2 – 15 ounce cans fire-roasted diced tomatoes
- 8 cups beef broth or chicken broth
- 1 ¼ cup small dried pasta any shape (I used mini wheels.)
- 3 tablespoons fresh parsley chopped
Instructions
- Chop all the fresh produce and divide the garlic into two piles, two cloves for the meatballs and two cloves for the soup.
- In a mixing bowl, combine the ground Italian sausage, breadcrumbs, Parmesan cheese, milk, egg, Italian seasoning, and two minced cloves of garlic. Mix well by hand until the mixture is very smooth. Then scoop and roll the meat mixture into small 1-inch meatballs that will easily fit on a spoon.
- Set a large 6-8 quart soup pot over medium heat. Add 1 tablespoon of olive oil to the pot. Once hot, add the meatballs. Gently turn the meatballs for 5 minutes to brown them on all sides. Then move the meatballs to a holding plate. (The meatballs do not have to be fully cooked, because they will go back in the soup. If needed, work in batches.)
- Add the remaining tablespoon of oil to the pot. Add in the chopped onions, celery, carrots, and remaining minced garlic. Sauté for 3 to 5 minutes to soften.
- Add the diced tomatoes and beef broth to the pot. Cover the pot and bring to a boil. Once boiling, remove the lid and simmer another 5 minutes. Then add the meatballs and pasta to the pot. Stir well, and simmer for 5 to 6 minutes, or until the pasta is al dente. (It's best if the pasta is a little under cooked since it will continue to sit in the hot broth.)
- Stir in the chopped parsley, and turn off the heat. Taste, then seasoned with salt and pepper as desired.
Cup of Yum
Notes
- Cool the soup completely before transferring it to an airtight container. Italian meatball soup will keep well in the fridge for up to 3-4 days.
- To freeze: Once it cools, transfer the soup to a freezer-safe container. Freeze for up to 3 months; thaw overnight in the fridge.
Nutrition Information
Serving
1cup
Calories
348kcal
(17%)
Carbohydrates
19g
(6%)
Protein
17g
(34%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
69mg
(23%)
Sodium
1501mg
(63%)
Potassium
486mg
(14%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3034IU
(61%)
Vitamin C
6mg
(7%)
Calcium
142mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 348
% Daily Value*
| Serving | 1cup | |
| Calories | 348kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 69mg | 23% |
| Sodium | 1501mg | 63% |
| Potassium | 486mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3034IU | 61% |
| Vitamin C | 6mg | 7% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.