If you’re craving a comforting bowl that feels like a warm hug from the inside, this Meatball Soup Recipe is exactly what you need. It combines juicy, tender meatballs with vibrant vegetables, savory tomatoes, and perfectly cooked pasta in a rich broth that’s bursting with flavor. Whether it’s a chilly night or you just need a meal that’s hearty and satisfying, this soup quickly becomes a favorite for all ages. Trust me: once you try this recipe, you’ll find yourself making it again and again.
Ingredients You’ll Need
The magic of this Meatball Soup Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each element brings something special to the table, creating layers of texture, color, and flavor that work harmoniously without requiring complicated steps.
- Ground beef: Provides the juicy, savory base for the meatballs that make this soup hearty and filling.
- Yellow onions (minced and chopped): Adds sweetness and depth, both in meatballs and soup, balancing the acidity of tomatoes.
- Garlic (minced): Infuses a fragrant warmth that elevates every spoonful.
- Italian or plain breadcrumbs: Help keep meatballs tender but sturdy, absorbing flavors and juices.
- Large egg: Binds the meatballs together for perfect consistency.
- Worcestershire sauce: Offers a subtle umami punch that makes the meatballs irresistible.
- Kosher salt and black pepper: Essential seasonings that bring all the flavors forward without overpowering.
- Olive oil: Used for browning meatballs and sautéing vegetables to build rich, caramelized notes.
- Carrots and celery: Classic aromatic vegetables contributing sweetness and crunch, balancing the soup’s texture.
- Green beans: Add a fresh, slightly crisp bite and beautiful color contrast.
- Dried parsley, oregano, basil, garlic powder, and onion powder: A medley of herbs and spices that creates the signature comforting flavor profile.
- Low-sodium beef broth: The savory liquid foundation that lets all ingredients shine without being too salty.
- Tomato sauce and fire-roasted tomatoes: Bring brightness and a hint of smoky richness to the soup’s body.
- Pasta (mini farfalle, ditalini, acini de pepe, or orzo): Perfect small shapes that soak up the broth and add satisfying substance.
- Fresh parsley: Adds a final vibrant pop of color and freshness right before serving.
How to Make Meatball Soup Recipe
Step 1: Prepare the Meatballs
Start by combining the ground beef with minced onions, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper in a bowl. Mix everything just until combined to keep your meatballs tender and juicy. Then, shape the mixture into small, manageable 1-inch meatballs that will cook perfectly in the soup later.
Step 2: Brown the Meatballs
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add your meatballs in batches, giving each side time to brown beautifully—about 5 to 7 minutes in total. Browning is crucial as it locks in flavor and adds a lovely texture. Don’t worry if they’re not cooked through yet; they’ll finish off in the simmering soup. Once browned, transfer the meatballs to a plate and set them aside.
Step 3: Sauté Vegetables
In a large soup pot or Dutch oven, warm 2 tablespoons of olive oil over medium heat. Toss in the chopped onions, carrots, and celery. Sauté for 5 to 7 minutes until the veggies soften and their natural sweetness begins to emerge. This step builds the savory base that the broth and other ingredients will soak up with every spoonful.
Step 4: Add Green Beans and Herbs
Stir in the green beans along with dried parsley, oregano, basil, garlic powder, and onion powder. Cook everything together for another couple of minutes to let the herbs release their wonderful aromas and flavors. This mix transforms simple soup ingredients into something truly special and comforting.
Step 5: Simmer the Soup Base
Pour in the low-sodium beef broth, tomato sauce, and fire-roasted tomatoes. Bring everything to a gentle boil, then reduce the heat so it simmers softly. This slow melding of flavors is what takes the soup from good to unforgettable.
Step 6: Add Meatballs and Pasta
Gently lower your browned meatballs back into the simmering soup. Cover and let the soup simmer for 15 minutes, allowing the meatballs to cook through and the flavors to develop fully. Next, stir in your choice of small pasta and continue simmering for another 8 to 10 minutes, or until the pasta reaches the perfect tender texture. Keep an eye on it if your pasta cooks faster to avoid mushiness.
Step 7: Season and Serve
Finally, taste your soup and adjust the seasoning with salt and pepper if needed. Ladle steaming bowls, sprinkle with freshly chopped parsley, and get ready to enjoy a soul-soothing meal that feels like home in a bowl.
How to Serve Meatball Soup Recipe
Garnishes
Adding fresh parsley on top brings a burst of color and a hint of herbal brightness that lifts the entire soup. For a little extra flair, a sprinkle of grated Parmesan or some crushed red pepper flakes can add a lovely finishing touch depending on your mood.
Side Dishes
This Meatball Soup Recipe pairs wonderfully with warm, crusty bread or garlic knots to soak up that rich broth. A crisp green salad with a simple vinaigrette also contrasts nicely, providing a fresh balance to the hearty soup.
Creative Ways to Present
Serve your soup in rustic mugs or mini cauldrons for a cozy, inviting feel. You can also portion it into individual ramekins topped with melted cheese and broiled briefly for a comforting, Italian-inspired twist. Presentation adds to the enjoyment, especially when sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer any leftover Meatball Soup Recipe to airtight containers and refrigerate for up to 3 days. The flavors often taste even better the next day as they have time to marry beautifully.
Freezing
You can freeze this soup easily for up to 3 months. For best results, leave out the pasta before freezing and add fresh pasta when reheating to avoid it getting mushy. Freeze in portion-sized containers so you can thaw just what you need.
Reheating
Reheat gently on the stovetop over medium-low heat until warmed through. If frozen, thaw overnight in the refrigerator before reheating. Add fresh pasta during reheating, simmering until tender, to preserve the ideal texture and flavor balance.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works well, though the flavor will be milder. You might consider adding a bit more seasoning or a touch of smoked paprika to boost depth.
What pasta works best in this Meatball Soup Recipe?
Small shapes like mini farfalle, ditalini, acini de pepe, or orzo are perfect because they cook quickly and blend well with meatballs and vegetables without overpowering the soup.
How can I make the meatballs more tender?
Be careful not to overmix the meatball ingredients. Mixing just until combined and incorporating breadcrumbs and an egg helps keep them tender. Also, cooking them gently in the soup rather than frying thoroughly helps maintain juiciness.
Is this soup spicy?
Not by default! This Meatball Soup Recipe stays mild and comforting, but you can always add crushed red pepper flakes or a splash of hot sauce to spice it up according to your taste.
Can I prepare parts of this soup in advance?
Yes! You can make and brown the meatballs a day ahead and store them in the fridge. Chop vegetables ahead too. When ready, simply sauté the veggies, add broth and tomatoes, then assemble and simmer the soup.
Final Thoughts
This Meatball Soup Recipe is more than just a meal—it’s a heartfelt invitation to slow down, savor flavors, and enjoy something deliciously nourishing. Whether for a busy weeknight or a cozy weekend treat, this soup promises to become a go-to favorite that comforts and delights. Give it a try—you’ll wonder how you lived without it for so long!
Print
Meatball Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Meatball Soup features tender homemade meatballs simmered in a rich tomato and beef broth filled with fresh vegetables and pasta. Perfect for a comforting and satisfying meal, it combines classic flavors with a wholesome mix of ingredients to create a warming soup that’s ideal for family dinners or meal prep.
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 & Vegetables
- 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)
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Meatballs: In a mixing bowl, combine the ground beef, minced onions, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated. Form the mixture into small meatballs about 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, cooking them until they are browned on all sides, about 5 to 7 minutes. They do not need to be fully cooked at this stage because they will finish cooking in the soup. Remove the browned meatballs and transfer to a plate; set aside.
- Sauté Vegetables: In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions, carrots, and celery and sauté for 5 to 7 minutes until the vegetables begin to soften.
- Add Seasonings and Green Beans: Stir in the green beans, dried parsley, oregano, basil, garlic powder, and onion powder. Cook and stir for another 2 minutes to release the aromatics.
- Add Liquids and Simmer: Pour in the low-sodium beef broth, tomato sauce, and fire-roasted tomatoes. Bring the mixture to a gentle boil, then reduce the heat to a simmer to develop the flavors.
- Add Meatballs and Simmer: Gently add the browned meatballs back into the soup. Cover the pot and let the soup simmer for 15 minutes, allowing the meatballs to cook through fully and the flavors to meld.
- Add Pasta and Cook: Stir in the chosen pasta and continue simmering for 8 to 10 minutes, or until the pasta is tender. For quicker-cooking pasta, check around 7 minutes to avoid overcooking.
- Season and Serve: Taste the soup and adjust the salt and pepper if needed. Ladle into bowls and garnish with freshly chopped parsley. Serve hot for a delicious, comforting meal.
Notes
- Meatballs should be browned but not fully cooked before adding to soup to ensure they finish cooking in the broth.
- If you prefer a thicker soup, reduce the broth by simmering longer or use slightly less broth initially.
- Use low-sodium broth to control the saltiness of the soup; adjust seasoning at the end accordingly.
- Any small pasta shape can be substituted, but keep in mind cooking times vary.
- Leftover soup stores well in the refrigerator for up to 3 days and also freezes nicely.
