Italian Meatball Soup Recipe: Cozy, Comforting, and Full of Flavor

Welcome to my West Virginia Kitchen!  There's nothing like a warm bowl of Italian Meatball Soup to bring comfort on a chilly day or when you're craving something hearty.  With tender, flavorful meatballs simmered in a rich tomato broth, it's a meal that satisfies the soul.  

Whether you're feeding a family or enjoying it solo, this soup is easy to make and loaded with ingredients that will keep everyone coming back for more.  I can't wait to share it with you so...

Let's Get Started!

WHY YOU'LL LOVE THIS ITALIAN MEATBALL SOUP RECIPE:

• Full of Flavor:  The combination of juicy meatballs, italian spices, and tomato-based broth creates a robust flavor that you'll crave.  
• Easy to Make:  With simple ingredients and minimal prep, this is a no-fuss recipe that's perfect for busy weeknights. 
• Healthy and Hearty:  Packed with vegetables and protein-rich meatballs, this soup is a wholesome, balanced meal.  
• Make-Ahead Friendly:  You can prepare the meatballs and soup base ahead of time, making it an excellent choice for meal prepping.  

BEFORE WE BEGIN LET'S TALK MEATBALLS:

Obviously with an Italian Meatball soup it's all about the meatballs.  If you have the time I HIGHLY recommend you make the meatballs by hand.  It's not as hard as you may think and it WILL make all the difference in your soup.  The key to a great meatballs is getting enough moisture in it, but not overworking the meat.  You want light and fluffy meatballs.  Here is how I was taught long ago to make meatballs and they come out perfect every time.

HOMEMADE MEATBALLS:

• 1 lb. Ground Beef
• 1/2 cup Bread Crumbs
• 1/2 cup Parmesan Cheese, grated
• 1/4 cup milk or heavy cream
• 1 Egg
• 1 tsp Italian Seasoning
• 1 tbsp. Garlic Powder
• Salt and Pepper, to taste

Directions:

1. Mix your meat, breadcrumbs, milk, parmesan cheese, egg, Italian seasoning, salt and pepper in a bowl.
2. Using a scoop, if you have one, make your meatballs.  If you don't have a scoop, think golf ball size meatballs.
3. Place your meatballs in the fridge for 30 minutes or the freezer for 10 to set. 
4. In a large, hot pot, add oil and brown your meatballs for approximately 2 minutes on each side.
5. Be sure to do this in small batches. 
6. Finish cooking the meatballs in the soup. 

I know what you're thinking, that sounds like A LOT of work, and it is, but if you have time it's worth it.  

INGREDIENTS:

For the Meatballs:

• 1 lb. Ground Beef
• 1/2 cup Bread Crumbs
• 1/2 cup Parmesan Cheese, grated
• 1/4 cup milk or heavy cream
• 1 Egg
• 1 tsp Italian Seasoning
• 1 tbsp. Garlic Powder
• Salt and Pepper, to taste

For the Soup:

• 1 Tbsp Olive Oil
• 1 small Onion, diced
• 2 Carrots, diced
• 2 Celery Stalks, diced
• 1 Tbsp Garlic, minced
• 6 cup Beef Broth
• 1 (28 oz) can of Diced Tomatoes
• 1 cup Small Pasta (ditalini, orzo, or mini bowties work great)
• 1 tsp Italian Seasoning
• 1/4 tsp Red Pepper Flakes, optional
• Fresh Basil for Garnish
• Grated Parmesan for Serving

HOW TO MAKE THE ITALIAN MEATBALL SOUP:  

1. Prepare the Meatballs:  In a large mixing bowl, combine the ground beef, breadcrumbs, parmesan, milk, egg, garlic powder, Italian seasoning, salt, and pepper.   Mix everything together until well combined, then roll into 1-inch meatballs. Set the meatballs aside on a plate.  
2. Brown the Meatballs:  Heat a tablespoon of olive oil in a large pot over medium heat.  Add the meatballs in batches and brown them on all sides.  They don't need to be cooked through at this stage, just browned.  Remove and set aside.  
3. Build the Soup Base:  In the same pot, add the diced onion, carrots, celery, and garlic.  Sauté until the vegetables are softened, about 5 minutes.  Pour in the broth, diced tomatoes, Italian seasoning, and red pepper flakes if using.  Bring to a simmer. 
4. Cook the Soup:  Add the browned meatballs back into the pot and simmer for 20 minutes, allowing the meatballs to cook through and the flavors to meld together.  In the last 10 minutes of cooking, stir in the small pasta and cook until al dente.  
5. Serve and Enjoy:  Ladle the soup into bowls and garnish with fresh basil and extra grated parmesan cheese.  Serve with crusty bread for a complete meal.  

TIPS AND TRICKS FOR THE BEST ITALIAN MEATBALL SOUP:

• Use Fresh Ingredients:  Fresh herbs and high quality Parmesan make all the difference in flavor.  
• Customize Your Meatballs:  You can mix pork, veal, or turkey with beef for a lighter version of the meatballs. 
• Pasta Tip:  Cook the pasta separately if you're planning on making extra to store for later.  This prevents the pasta from becoming mushy in the soup.  
• Add Veggies:  Feel free to add zucchini, spinach, or kale for a nutritional boost.
• Freezing Instructions:  The meatballs freeze well!  Simply brown them, let them cool, and store in a freezer safe container.  Add them to the soup when needed.  

FAQs:

Can I make this soup ahead of time?

Yes!  This soup stores well in the refrigerator for up to 4 days.  If making ahead, cook the pasta separately and add it just before serving to avoid it from getting too soft.  

Can I freeze Italian Meatball Soup?

Absolutely!  Let the soup cool completely before transferring to a freezer-safe container.  It will last up to 3 months in the freezer.  For best results, freeze the soup without the pasta and add freshly cooked pasta when reheating.  

What can I serve with Italian Meatball Soup?

This soup pairs perfectly with a side of garlic bread or a simple salad.  You can also top it with extra parmesan or a drizzle of olive oil for added richness.  

Can I make this soup gluten-free?

Yes!  Simply use gluten-free breadcrumbs for the meatballs and gluten free pasta for the soup.  

Italian Meatballs Soup is a go-to comfort meal that delivers rich, savory flavors in every spoonful.  Whether you're making it for a cozy family dinner or prepping meals for the week, it's sure to become a favorite in your household.  The juicy meatballs, fresh vegetables, and hearty broth will keep you satisfied and craving more.  

And as always...

Happy Eatin' Y'all!

~The Kitchen Wife~