Italian-Style Meatball Soup
Tender homemade meatballs in a rich tomato-herb broth — Italian comfort in 45 minutes.
Ingredients
Serves 6
- 1 lb (450g) ground beef (or 50/50 beef and pork)
- 1/3 cup breadcrumbs
- 1/4 cup Parmesan, grated
- 1 egg
- 2 cloves garlic, minced (for meatballs)
- 1 tsp Italian seasoning (for meatballs)
- 1 medium onion, diced
- 3 cloves garlic, minced (for broth)
- 1 can (14 oz) crushed tomatoes
- 5 cups chicken or beef broth
- 1 cup small pasta (ditalini or small shells)
- 2 cups fresh spinach
- 1 tsp dried oregano
- Fresh Parmesan and basil to serve
Instructions
- 1Make the meatballs: combine ground beef, breadcrumbs, Parmesan, egg, 2 cloves minced garlic, Italian seasoning, 1/2 tsp salt, and a good grind of pepper. Mix gently with your hands until just combined — overmixing makes tough meatballs. Roll into 1-inch balls (about 24 total).
- 2Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs in a single layer and cook, turning occasionally, for 4–5 minutes until browned on all sides. They don't need to be cooked through — they'll finish in the soup. Transfer to a plate.
- 3In the same pot over medium heat, cook the onion for 4–5 minutes until softened. Add garlic and oregano, cook 1 minute.
- 4Add crushed tomatoes and broth. Bring to a boil, scraping up any browned bits from the bottom.
- 5Carefully add the browned meatballs to the soup. Reduce heat to a simmer and cook for 15 minutes — the meatballs will finish cooking and flavor the broth.
- 6Add the pasta and cook for the time on the package minus 1 minute. The pasta will continue cooking in the hot soup.
- 7Stir in the spinach and cook 1–2 minutes until wilted. Taste and adjust seasoning. Ladle into bowls and top with fresh Parmesan and torn basil.
Pro Tips
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The key to light, tender meatballs is minimal mixing — combine the ingredients until just incorporated and stop. Overworked meat proteins tighten up and produce dense, rubbery meatballs.
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Use wet hands when rolling meatballs to prevent sticking and keep the surface smooth. A 1-tablespoon cookie scoop is even easier and produces perfectly uniform meatballs.
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If making ahead, store the soup without pasta — pasta absorbs broth overnight and turns mushy. Cook fresh pasta directly in the reheated soup when you're ready to serve.
Frequently Asked Questions
Can I use store-bought meatballs for meatball soup?
Yes — frozen pre-cooked meatballs work well and shave 15 minutes off the prep time. Add them frozen directly to the simmering broth and cook for 15–20 minutes until heated through. The soup will be slightly less rich than homemade, but it's a perfectly valid weeknight shortcut.
How do I stop meatballs from falling apart in soup?
The egg and breadcrumbs are the binding agents — don't skip either. Also, let the meatballs brown on all sides before adding to the soup. The browned exterior holds the meatball together during the long simmer. If they still break apart, add an extra tbsp of breadcrumbs to the mixture next time.
What pasta is best in meatball soup?
Small shapes work best: ditalini, small shells, orzo, or small elbow macaroni. They're the right scale for a spoon and don't overpower the meatballs. Avoid large shapes like penne or rigatoni — they're too big relative to the meatballs and make the soup unwieldy to eat.
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