Homemade Italian Meatball Soup

Looking for some delicious fall and winter comfort food? This homemade Italian meatball soup certainly fits the bill. Tender homemade meatballs and pasta in a rich tomato broth are just perfect on a chilly day.

This soup is ready to serve in under an hour – or simmer in your slow cooker all day long. Serve them with these scrumptious cheese scones! I love a good scone as a snack (with a cup of tea), for a simple breakfast (add a little jam or some apple slices – YUM!), or as the base for a sandwich but they are also the perfect accompaniment for this meal.

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Homemade Italian Meatball Soup

If you’re looking for a different variation on soup made with ground meat, be sure to check out this Hamburger Soup. Easy to make and oh so tasty!

Prep time: 20 min

Cook time: 35 min

Serves: 4 – 6

Ingredients:

Pro Tips: If desired, substitute 50% pork, or a combination of beef, pork & veal often sold as meatloaf mix. To keep meatballs light, avoid overmixing meat mixture. Overmixing will make meatballs or meatloaf heavy and dense. 

Meatballs:

1 pound lean ground beef

3 garlic gloves, minced

1-1/2 t. Italian seasoning

1 large egg, lightly beaten

1/3 c. Parmesan cheese, finely grated

1/3 c. flour

1/4 t. Sea salt

1/4 t. Black pepper

Soup:

2 t. olive oil

1/2 c. onion, diced

2-3 medium carrots, diced

1 15 oz. can crushed or diced tomatoes, undrained

1 15 oz. can Italian tomato sauce  

6 c. low-sodium beef broth

1 t. Italian seasoning

Sea salt and black pepper, to taste

3/4 c. small dry pasta shape (like small shells or ditalini)

2 T. fresh parsley, chopped

Parmesan cheese for serving (optional)

Directions:

1. Preheat oven to 375°F.
2. Spray a baking sheet with cooking spray. Set aside.
3. In a large mixing bowl, add ground beef, garlic, and 1 teaspoon Italian seasoning, 
4. Make a well in the center and the beaten egg.
5. Sprinkle mixture with cheese, flour, salt, and pepper.
6. Mix to combine ingredients. Avoid overmixing.
7. With your hands or a small scoop, shape the meat mixture into small balls (1/2 inch to 3/4 inch in size). 
8. Bake 8-10 minutes or until meatballs are lightly browned.
9. While the meatballs are baking, heat olive oil in a large pot over medium heat. 
10. Add onion, celery and carrots. 
11. Cook 10-12 minutes, stirring occasionally. Once carrots are slightly softened, add  the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and black pepper, to taste. 
12. Bring to a simmer. Add meatballs and pasta. Simmer uncovered 10-12 minutes or until pasta and vegetables are tender.
13. Top with parsley. Serve with grated Parmesan cheese if desired.

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Homemade Italian Meatball Soup

Looking for some delicious fall and winter comfort food? This homemade Italian meatball soup certainly fits the bill. Tender homemade meatballs and pasta in a rich tomato broth are just perfect on a chilly day.

Course Soup

Cuisine American/Canadian

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 6

Calories 285 kcal

Ingredients

Meatballs:

• 1 pound lean ground beef
• 3 garlic gloves minced
• 1-1/2 t. Italian seasoning
• 1 large egg lightly beaten
• 1/3 c. Parmesan cheese finely grated
• 1/3 c. flour
• 1/4 t. Sea salt
• 1/4 t. Black pepper

Soup:

• 2 t. olive oil
• 1/2 c. onion diced
• 2-3 medium carrots diced
• 1 15 oz. can crushed or diced tomatoes undrained
• 1 15 oz. can Italian tomato sauce
• 6 c. low-sodium beef broth
• 1 t. Italian seasoning
• Sea salt and black pepper to taste
• 3/4 c. small dry pasta shape like small shells or ditalini
• 2 T. fresh parsley chopped
• Parmesan cheese for serving optional

Instructions

1. Preheat oven to 375°F.
2. Spray a baking sheet with cooking spray. Set aside.
3. In a large mixing bowl, add ground beef, garlic, and 1 teaspoon Italian seasoning,
4. Make a well in the center and the beaten egg.
5. Sprinkle mixture with cheese, flour, salt, and pepper.
6. Mix to combine ingredients. Avoid overmixing.
7. With your hands or a small scoop, shape the meat mixture into small balls (1/2 inch to 3/4 inch in size).
8. Bake 8-10 minutes or until meatballs are lightly browned.
9. While the meatballs are baking, heat olive oil in a large pot over medium heat.
10. Add onion, celery and carrots.
11. Cook 10-12 minutes, stirring occasionally. Once carrots are slightly softened, add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and black pepper, to taste.
12. Bring to a simmer. Add meatballs and pasta. Simmer uncovered 10-12 minutes or until pasta and vegetables are tender.
13. Top with parsley. Serve with grated Parmesan cheese if desired.

Recipe Notes

If desired, substitute 50% pork, or a combination of beef, pork & veal often sold as meatloaf mix. To keep meatballs light, avoid overmixing meat mixture. Overmixing will make meatballs or meatloaf heavy and dense.

Nutrition Facts

Homemade Italian Meatball Soup

Amount Per Serving

Calories 285 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 78mg26%

Sodium 1169mg51%

Potassium 1263mg36%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 6g7%

Protein 27g54%

Vitamin A 4011IU80%

Vitamin C 17mg21%

Calcium 136mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.