Hearty Italian Mini Meatball Soup Recipe for Comforting Nights

When the chill sets in and you crave something warm and satisfying, a bowl of Italian meatball soup hits the spot perfectly. This tomato-based soup combines tender meatballs, rich broth, and fresh vegetables to create a comforting meal that feels like a hug in a bowl. It’s simple to make, packed with flavor, and perfect for family dinners or cozy nights at home.

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Ingredients You’ll Need

To make this Italian meatball soup, gather these fresh and pantry staples:

For the meatballs:

• 1 pound ground beef (I like to use 85-90% lean) or you can mix 1/2 pound italian sausage (spicy or sweet) and 1/2 pound ground beef

• 1/3 cup Italian breadcrumbs

• 1 clove garlic (using a garlic press)

• 1 teaspoon dried Italian seasoning

• 1 egg

• 1/3 cup grated parmesean cheese

• 1/2 tsp salt

• 1/4 tsp pepper

• Few sprigs of fresh parsley (chopped)

  
  

For the soup:

• 2-3 teaspoons olive oil

• 1/2 diced sweet yellow onion

• 2-3 stalks celery diced (🐾Celery is also a great low calorie treat)

• 2-3 carrots diced (🐾Jules loves carrots)

• 16 oz can crushed tomatoes (don't drain)

• 16 oz tomato sauce

• 48 oz organic beef broth

• 1 tsp dried italian seasoning

• 1 tsp oregano

• salt/pepper to taste

• 1 cup of pasta (Ditalini pasta is my favorite for this, but you can use any dry short pasta)

• Fresh chopped parsley and parmsean cheese (for serving/topping)

How to Make Italian Mini Meatball Soup

Step 1: Prepare the Meatballs

1. Place all of the meatball ingredients in a large bowl and using a large wooden spoon or hands to mix and combine and bring all ingredients together.

2. Shape the meatballs into small balls.

3. Heat up some olive oil on a pan now that we're ready to brown the meatballs, and brown meatballs on all sides (8-10 minutes)

Step 2: Prepare the soup

1. While the meatballs are cooking, heat olive oil in a large, deep soup pot over medium heat.

2. Add in the onion, celery and carrots into your soup pot and cook for ~5 minutes, stirring occasionally

3. Add in the crushed tomatos, tomato sauce, beef broth, italian seasoning, salt, pepper, oregano and bring to a simmer

4. Once simmering, add the meatballs and dry pasta to the soup

5. Simmer for an additional 10 minutes or until the pasta and vegeatbles are tender

6. Top with fresh parsley and parmesean cheese to serve

Tips for the Best Italian Meatball Soup

• Use fresh herbs like basil or parsley for a burst of flavor.

• Don’t overcrowd the pot when browning meatballs; do it in batches if necessary.

• Other pasta or rice if you want a more filling soup. Small shapes like orzo or rotini also work well.

• I find that this soup gets thicker as it simmers, so add broth/water/salt to taste and as needed to your consistency liking

• We love to eat this simply with a baguette or french bread, toasted in the oven, with butter as a side

• Approx 6-8 servings. Store in the refrigerator and eat the next day!

Variations to Try

• Spicy version: Add red pepper flakes or a splash of hot sauce for heat.

• Vegetarian twist: Use lentils or plant-based meatballs instead of beef.

• Cheesy addition: Stir in some shredded mozzarella or Parmesan before serving.

• Herb swap: Experiment with rosemary, thyme, or oregano for different flavor profiles.

If you tried this recipe, let me know what you think and share your little 🐾 sous-chef!

#crumbsfor________

♡