A wholesome, comforting soup brimming with tender beef meatballs, savory vegetables, and flavorful broth—a perfect hug in a bowl.

Meatball Soup

Why You’ll Love This Recipe

This meatball soup is simple enough for a quick weeknight dinner yet flavorful enough to impress. With ingredients you likely have on hand, it delivers comforting warmth and versatility. Plus, it’s easy to customize by adding extra veggies or pasta to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
6 cups beef broth
1 can diced tomatoes
2 carrots, diced
2 celery stalks, diced
1 onion, chopped
Salt and pepper to taste
Fresh parsley for garnish

Directions

Prepare the meatballs: In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until combined (don’t overwork!). Roll into 1-inch meatballs.
Cook the base: In a large pot over medium heat, pour in beef broth and bring to a gentle simmer. Add diced tomatoes, carrots, celery, and onion. Simmer 5–10 minutes until veggies start to soften.
Combine and simmer: Gently add meatballs to the pot. Simmer everything together for about 20 minutes, or until meatballs are cooked through and flavorful. Season with additional salt and pepper.
Serve: Ladle into bowls, garnish with fresh parsley, and enjoy!

Servings and timing

This soup yields about 6 servings.

Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes

Variations

Add pasta: Stir in ¾ cup small pasta (e.g., ditalini, shells) during the last 10 minutes.
Extra veggies: Boost nutrition with spinach, kale, peas, corn, or beans.
Protein swaps: Use ground turkey or chicken for a leaner option.
Mexican twist: Make albondigas style by adding rice and herbs like mint or cilantro.

Storage/Reheating

Refrigeration: Store cooled soup in airtight containers for up to 3 days.
Freezing: For longer storage, freeze without pasta for up to 3 months. Reheat gently and cook fresh pasta separately.
Reheating: Thaw overnight in the fridge. Warm on the stovetop over medium heat, and add a splash of broth or water if needed. Stir in fresh pasta or frozen vegetables when reheating.

FAQs

1. How do I know when the meatballs are cooked?

They should be firm and no longer pink inside. For best accuracy, use a meat thermometer—internal temperature should reach 160°F (71°C).

2. Can I use pre-cooked/frozen meatballs?

Yes! Just drop them into the simmering soup and heat for about 10 minutes until warmed through.

3. What pasta is best?

Tiny shapes like ditalini, small shells, or orzo work beautifully, especially if added late so they stay tender and not mushy.

4. Can I make this in a slow cooker?

Absolutely. Sauté the meatballs first, add all ingredients (without pasta), cook on low for 4 hours, and add pasta in the last 15–20 minutes.

5. How can I make the soup gluten-free?

Use gluten-free breadcrumbs and pasta, or omit pasta altogether and add extra vegetables instead.

6. Can I brown the meatballs before adding?

Yes—you can brown them in a skillet or under a broiler for extra flavor and texture.

7. Is there a vegetarian version?

Replace meatballs with plant-based or lentil-based versions and use vegetable broth. Add hearty veggies like beans or extra greens.

8. How do I prevent soggy pasta?

Cook pasta separately and add to individual bowls right before serving.

9. Can I freeze leftovers with pasta?

Better to omit pasta before freezing; add fresh pasta when reheating to preserve texture.

10. What sides go well with this soup?

Serve with garlic bread, crusty rolls, or a crisp salad for a complete and satisfying meal.

Conclusion

This meatball soup is hearty, comforting, and adaptable—perfect for cozy dinners or meal prep. With customizable veggies, pasta, and protein choices, it’s a go-to recipe you can revisit again and again. Enjoy your warm, flavorful bowl!

Chef Sara