Italian Meatball Soup

You’re going to love this Italian Meatball Soup. Easy and delicious, tender homemade beef meatballs and loaded with vegetables – it’s a quick, hearty meal to satisfy all appetites! 

Italian Meatball Soup Recipe

For me, soup season is year round, though living in Alberta where it’s winter 9 months out of the year, you can see why this is true. But soups for me are comfort food and this recipe is the best kind of simple, delicious, comfort food that the whole family will enjoy. It’s great for those busy weeknights when you need something on the table within a reasonable amount of time and it also works for a casual dinner option with friends.

I love all the little parts that go into this soup, homemade meatballs, vegetables and beans, loaded with some Italian seasoning. If you serve it along side a crusty loaf of bread and plenty extra parmesan cheese, I swear it’s like the world immediately feels like a kinder, warmer, gentler place! I love that quality in a soup, it’s what I strive for every single time!

Meatball Ingredients

• Beef – I’m using 1 pound of extra lean ground beef today. You can sub it with ground pork or for a healthier meatball ground chicken or turkey.
• Onion – 1 small white onion, chopped or shredded.
• Garlic – Always fresh garlic over here, but if you’re only able to find jarred, 1½ teaspoons is equal to 1 fresh clove.
• Italian seasoning – For our Italian recipe! Here’s my recipe for an easy Italian seasoning recipe.
• Egg – I large egg will do the trick.
• Salt and pepper – To taste.
• Cheese – Parmesan cheese (because, Italy!), grated.

Soup Ingredients

• Olive oil – For sautéing vegetables in.
• Onion – 1 medium sized white onion, chopped.
• Carrots – 2 medium sized carrots – you can use more if you like.
• Celery – 3 stalks, chopped – again, feel free to use more!
• Garlic – Fresh is best!
• Broth – I used low sodium beef broth today but you’re welcome to use vegetable broth if you prefer.
• Tomatoes – 1 full can of diced tomatoes. For extra flavor sub with fire roasted tomatoes.
• Beans –  1 can of cannellini beans, drained and rinsed is what I used today, but you can use any bean you like for this recipe!
• Seasoning – Salt, pepper and Italian seasoning, for taste!
• Cheese – Bring on all of the parmesan!

1. Prepare meatballs: In a large bowl, add together all of the meatball ingredients; mix well until well incorporated. Shape the meatballs so they are about 1 inch in diameter. This should produce about 25 – 30 meatballs – depending on how big you make them. Place the meatballs onto a plate and place them in the fridge until ready to use.
2. Saute the sauteables: In a large dutch oven, heat the olive oil over medium high heat. Add in the onion, carrots, and celery and saute for about 5 minutes, until the onion and veggies are soft. Next, stir in the garlic and let cook for another 30 seconds.
3. Build the soup: Add the broth and water to the dutch oven, followed by the tomatoes, cannellini beans, salt and pepper and Italian seasoning; bring everything to a boil.
4. Cook meatballs: Remove meatballs from the fridge and add them to the soup 1 at a time. Once all the meatballs are in the dutch oven, reduce to medium heat, cover the pot, and let cook for about 20 minutes or until the meatballs are cooked through.
5. Garnish and serve: When meatballs are fully cooked through, remove from heat and serve in individual bowls. Garnished with parmesan cheese and voila!

Other Ingredients You Can Add

There is an assortment of vegetables and more, that you can add to this recipe if you choose. A few suggestions that I think would be great are:

• Mushrooms
• Spinach
• Pasta
• Kale
• Potatoes
• Green beans
• Rice

You do not have to use beef to make your meatballs! You can use options such as ground turkey or ground chicken, if you’d rather stay away from red meat. And to make it extra simple, meatballs come prepackaged, if you’re not interested in making your own!

How To Serve

I find most soups to be pretty versatile. You can really serve them with whatever you like! Of course you can eat this dish as a meal in itself with a side of delicious homemade bread or perhaps some dinner rolls for dipping. You can also serve it along side some of these options as well:

• Easy Garlic Bread
• Easy Tossed Salad
• Roast Chicken
• Spatchcock Chicken
• Potato Bread

Slow Cooker Option

Yes, this recipe is easily made in a slow cooker! Here’s how:

Combine all of your ingredients and prepared meatballs into the slow cooker, turn it on low. Let simmer “low and slow” for about 3- 4 hours. Once removed from slow cooker, garnish with parmesan cheese and you’re good to go! This option asks for a little longer cook time but it’s perfect to prepare in the morning to then be waiting for you when you get home from that busy work day!

Leftovers

In an airtight container this soup will last 3 – 4 days. You can definitely freeze your Italian meatball soup too. Stored in one large airtight container or store in individual containers and it will last 2 – 3 months. When you’re ready to eat, thaw in the microwave or over the stove top over medium heat.

Other Must Try Soup Recipes

• Instant Pot Chicken Noodle Soup
• Creamy Loaded Potato Soup
• Homemade Chicken Noodle Soup
• Egg Drop Soup
• Buffalo Chicken Wing Soup
• French Onion Soup
• Easy Hamburger Soup
• Lasagna Soup
• Hot And Sour Soup
• Minestrone Soup

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4.65 from 48 votes

Italian Meatball Soup

Prep 20 minutes minutes

Cook 30 minutes minutes

Total 50 minutes minutes

10

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You're going to love this Italian Meatball Soup. Easy and delicious, tender homemade beef meatballs and loaded with vegetables – it's a quick, hearty meal to satisfy all appetites! 

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Ingredients

Meatballs

• ▢ 1 pound ground beef (extra lean)
• ▢ 1 small onion (chopped or shredded)
• ▢ 2 cloves garlic (minced)
• ▢ 1 tablespoon Italian seasoning
• ▢ 1 large egg
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ ⅓ cup Parmesan cheese (grated)

For Soup

• ▢ 2 tablespoon olive oil
• ▢ 1 medium onion (chopped)
• ▢ 2 medium carrots (diced)
• ▢ 3 stalks celery (chopped)
• ▢ 3 cloves garlic (minced)
• ▢ 4 cup beef broth (low sodium)
• ▢ 2 cups water
• ▢ 29 ounce diced tomatoes ((1 large can))
• ▢ 29 ounce cannellini beans (drained and rinsed (1 large can or 2 small ones))
• ▢ 1 teaspoon salt (or to taste)
• ▢ ½ teaspoon pepper (or to taste)
• ▢ 1 tablespoon Italian seasoning
• ▢ ⅓ cup Parmesan cheese (for sprinkling over the top)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Prepare meatballs: In a large bowl, add together all of the meatball ingredients; mix well until well incorporated. Shape the meatballs so they are about 1 inch in diameter. This should produce about 25 – 30 meatballs – depending on how big you make them. Place the meatballs onto a plate and place them in the fridge until ready to use.
• Saute the sauteables: In a large dutch oven, heat the olive oil over medium high heat. Add in the onion, carrots, and celery and saute for about 5 minutes, until the onion and veggies are soft. Next, stir in the garlic and let cook for another 30 seconds.
• Build the soup: Add the broth and water to the dutch oven, followed by the tomatoes, cannellini beans, salt and pepper and Italian seasoning; bring everything to a boil.
• Cook meatballs: Remove meatballs from the fridge and add them to the soup 1 at a time. Once all the meatballs are in the dutch oven, reduce to medium heat, cover the pot, and let cook for about 20 minutes or until the meatballs are cooked through.
• Garnish and serve: When meatballs are fully cooked through, remove from heat and serve in individual bowls. Garnished with parmesan cheese and voila!

Equipment

• 6 Quart Dutch Oven
• Glass Mixing Bowl Set (3 piece)
• Stainless Steel Cookie Scoop

Notes

1. In an airtight container this soup will last 3 – 4 days.
2. You can definitely freeze your Italian meatball soup too. Stored in one large airtight container or store in individual containers and it will last 2 – 3 months. When you’re ready to eat, thaw in the microwave or over the stove top over medium heat.

 

Nutrition Information

Serving: 1servingCalories: 237kcal (12%)Carbohydrates: 21g (7%)Protein: 20g (40%)Fat: 10g (15%)Saturated Fat: 4g (25%)Cholesterol: 55mg (18%)Sodium: 983mg (43%)Potassium: 613mg (18%)Fiber: 6g (25%)Sugar: 4g (4%)Vitamin A: 2288IU (46%)Vitamin C: 11mg (13%)Calcium: 194mg (19%)Iron: 4mg (22%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.