The Meatball Soup I’ve Made Dozens of Times

As soon as the weather turns cold, my family starts requesting this Italian meatball soup. The recipe comes together quickly but is loaded with flavor and textures for a complete dinner.

Overhead view of a bowl of Italian meatball soup with a slice of bread and a spoon next to a plate of bread and bowl of parsley — Simply Recipes/ Mihaela Kozaric Sebrek

When the weather turns cooler, there's nothing more comforting than a big pot of soup simmering on the stovetop. In our house, this simple Italian meatball soup is a reliable and satisfying go-to recipe that everybody asks for again and again. Loaded with tender beef meatballs, colorful veggies, and tiny pasta swimming in a savory tomato broth, it's the kind of meal that warms you from the inside out.

My family loves a good meatball, so the word "meatball" has become a verb in my house. I like to think I can "meatball" anything and transform it into a flavorful and multidimensional dish or protein-packed ingredient to be added to bowls, sandwiches, noodles, and more.

This recipe skews more on the traditional side, delivering perfectly tender, juicy meatballs in a deeply-flavorful broth. The combination of Parmesan, breadcrumbs, and Italian seasoning in the meatballs adds the perfect amount of richness and depth to the soup.

And while the meatballs are delicious on their own, they become something special when they simmer in the broth and soak up all those savory flavors.

Overhead view of a pot of Italian meatball soup on a checkered towel next to two bowls of soup and a plate of bread — Simply Recipes/ Mihaela Kozaric Sebrek

Time-Saving Tips for Making My Italian Meatball Soup

I use a small cookie scoop to make uniform meatballs without all the hand-rolling. It speeds up the process and ensures that all the meatballs cook evenly. Alternatively, if you're tight on time, pinch off "balls" of meat, place them on the sheet pan, and forget all about the rolling. Whatever shape they come off as is what goes into the soup. It will still taste delicious.

Sometimes I make the meatball mixture and roll out meatballs the night before I plan to cook. Covered and stored in the fridge, they make quick work of the soup come dinner night.

Many grocery stores sell diced onions, carrots, and celery, so you can skip the knife work and get straight to cooking. If you prefer to chop your own but still need to save time, there's no shame in using a manual food chopper—an absolute must-have kitchen tool for busy nights!

Simple Upgrades

Cook the noodles separately. Though this method uses an extra pot, it's my preferred way of making any noodle soup. The soup ingredients and noodles get cooked to perfection, the noodles don't "bloat" in the broth, and the soup remains brothy when stored in the fridge. As a bonus, everyone can add the amount of noodles they want. For my kids, that's often a higher noodle-to-soup ratio. I always make a whole package of noodles and use any leftovers for school lunches. If you cook your noodles separately, you'll only need 4 cups of broth.
Boost the nutrients. Add chopped bell pepper with the carrots, onion, celery, and chopped spinach or kale at the end. Simmer for a couple of minutes just until the greens wilt.
Make it a one-pot meal. To minimize cleanup and add flavor, cook the meatballs directly in the pot before making the rest of the soup. I like to do this in two batches. I cook them for 4 to 5 minutes on each side until they develop a "crust," transfer them to a plate, then proceed with the recipe, adding them back in when I add the liquids.

Overhead view of a two bowls of Italian meatball soup next to two spoons, a plate of bread and small bowl of parsley — Simply Recipes/ Mihaela Kozaric Sebrek

Preheat the oven to 425°F.

Line a baking sheet with foil and grease with a bit of olive oil or cooking spray.

Make the meatballs:

To a large bowl, add the egg, Parmesan, breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper, and mix everything together with a fork. Add the ground beef and gently mix until it's evenly distributed.

Use a 1-tablespoon cookie scoop to form the meatballs or roll the mixture into 35 to 40 meatballs. Place on the prepared baking sheet.

Overhead view of scooping ground beef mixture out of a clear glass bowl with a cookie scoop to make meatballs for Italian Meatball Soup recipe — Simply Recipes/ Mihaela Kozaric Sebrek

Bake:

Place in the oven and bake for 7 to 8 minutes, until just starting to brown.

Overhead view of a large cookie sheet with cooked meatballs arranged in a grid on parchment paper for for Italian Meatball Soup recipe — Simply Recipes/ Mihaela Kozaric Sebrek

Meanwhile, start on the soup:

While the meatballs are cooking, heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, 7 to 8 minutes. Add the garlic and sauté until fragrant, about 30 seconds.

Overhead view of a pot of diced onion, carrot, and celery cooking for Italian Meatball Soup recipe — Simply Recipes/ Mihaela Kozaric Sebrek

Finish the soup:

Add the diced tomatoes, chicken broth, and Italian seasoning. Transfer the meatballs into the soup mixture, stir everything together, and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes.

Turn the heat up to a boil again, add the pasta, and reduce to medium. Simmer, stirring occasionally (so the noodles don't stick), or until noodles are al dente and the vegetables are tender, about 10 minutes. Taste and season with salt and pepper, if needed.

Garnish with fresh parsley and serve immediately.

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