If you’re craving something hearty, comforting, and undeniably delicious, this Chunky Italian Meatball Soup Recipe checks every box. Tender, flavorful meatballs float in a savory tomato broth bursting with fresh vegetables, herbs, pasta, and just the right amount of cheese. Perfect for brisk evenings or when you need to feed a crowd, it’s a cozy classic that feels like a warm hug straight from Nonna’s kitchen. Whether you serve it to your family or impress your dinner guests, this soup is sure to become a beloved staple at your table.
Ingredients You’ll Need
The beauty of the Chunky Italian Meatball Soup Recipe lies in its balance of simple, wholesome ingredients. Each one plays a role in creating deep flavors, hearty texture, and vibrant color—making this soup more than the sum of its parts.
- Ground beef (1 pound): The foundation for juicy, savory meatballs that infuse the soup with meaty richness.
- Plain breadcrumbs (1/4 cup): Binds the meatballs and gives them a tender bite, not a dense chew.
- Grated Parmesan cheese (1/4 cup): Adds sharp, salty notes to the meatballs and a boost of flavor in every spoonful.
- Large egg (1): Holds the meatball mixture together for perfect shaping and texture.
- Fresh parsley (2 tablespoons, chopped): Brings freshness and a pop of green both inside and as a garnish.
- Garlic cloves (2 minced for meatballs, 3 minced for soup): Essential for that classic Italian aroma and zesty kick.
- Salt (1/2 teaspoon): Rounds out all the flavors; add to taste throughout the cooking process.
- Black pepper (1/4 teaspoon): For a touch of mellow heat.
- Olive oil (2 tablespoons): For browning meatballs and sautéing veggies, lends a subtle fruitiness.
- Yellow onion (1 small, diced): Provides a sweet, savory base for the soup.
- Carrots (2, peeled and sliced): Infuse natural sweetness and color while adding bite.
- Celery stalks (2, sliced): Classic for Italian soups, boosts aroma and balances flavors.
- Crushed tomatoes (1 28-ounce can): Delivers bold tomato flavor and the soup’s beautiful color.
- Beef broth (4 cups): Forms the savory backbone of the broth—use a good-quality one for best results.
- Dried oregano (1 teaspoon): For that unmistakable Italian herb flavor.
- Dried basil (1/2 teaspoon): Adds herbal sweetness to round out the broth.
- Small pasta (1 cup, like ditalini or elbow): Gives the soup its hearty, chunky appeal.
- Fresh spinach or kale (2 cups, chopped): Enhances nutrition, color, and freshness in the final minutes of cooking.
- Salt and pepper to taste: For seasoning your soup perfectly at the end.
- Fresh parsley and grated Parmesan for garnish: Adds a finishing touch and makes the whole dish pop.
How to Make Chunky Italian Meatball Soup Recipe
Step 1: Prep and Mix the Meatballs
Start by making the backbone of this soup: the meatballs! In a large bowl, combine your ground beef, breadcrumbs, Parmesan, egg, parsley, two minced garlic cloves, salt, and pepper. I recommend mixing gently—just enough to bring everything together without compacting the meat. Light hands ensure your meatballs stay tender. Once mixed, roll into 1-inch balls; you should end up with about 20-24 perfectly sized morsels.
Step 2: Brown the Meatballs
Heat up your olive oil in a large heavy-bottomed pot over medium heat. Add the meatballs in batches (don’t crowd them), browning on all sides for about 5 to 6 minutes total. This step is where so much flavor develops, so be patient—let them get golden. Transfer the browned meatballs to a plate, and try not to sneak too many!
Step 3: Sauté the Veggies
In the same pot (don’t wash it—that’s where the magic is!), add your diced onion, carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until they’re softened and aromatic. Add your three minced garlic cloves and cook for about a minute. It’ll smell like heaven and set the stage for a soup that’s packed with flavor.
Step 4: Build the Broth
Time to bring everything together! Pour in the crushed tomatoes and beef broth, then sprinkle in the oregano and basil. Give it all a good stir, scraping any yummy browned bits from the bottom of the pot. Bring the mixture up to a gentle simmer; this lets the flavors meld beautifully and gives the soup that true Italian soul.
Step 5: Simmer with Meatballs
Add your browned meatballs (including any juices collected on the plate) back into the pot. Let them simmer in the bubbling broth for about 10 minutes. This is where the magic happens—the meatballs cook through and release all their savory goodness into the soup.
Step 6: Add Pasta and Greens
Stir in your pasta and cook until just tender, about 8 to 10 minutes. Add your chopped spinach or kale in the last two minutes of cooking; it’ll wilt quickly and retain its color. Taste, and add more salt or pepper if needed. Your kitchen will smell downright irresistible at this point!
Step 7: Serve and Garnish
Ladle the piping-hot soup into bowls and finish with a big sprinkle of fresh parsley and extra grated Parmesan. Dive in while it’s hot, and enjoy every glorious bite of your Chunky Italian Meatball Soup Recipe.
How to Serve Chunky Italian Meatball Soup Recipe
Garnishes
A simple flourish goes a long way: shower fresh parsley and extra grated Parmesan over each bowl right before serving. If you love a little kick, a pinch of red pepper flakes or a quick drizzle of good olive oil adds character and depth. For special occasions, a lemon wedge on the side is a bright, zesty surprise.
Side Dishes
This soup is hearty enough to be a meal on its own, but I can never resist serving it with a warm, crusty loaf of Italian bread for dipping. Classic Caesar salad or a simple arugula salad with lemon vinaigrette makes a fresh counterpoint. If you want to go all out, garlic breadsticks are downright irresistible paired with the Chunky Italian Meatball Soup Recipe!
Creative Ways to Present
For a fun, rustic touch, ladle the soup into large mugs for easy sipping by the fire or serve in mini tureens for dinner parties. You can even create a DIY soup bar—set out fresh toppings like extra cheese, chopped herbs, and red pepper flakes, so everyone can garnish their bowl just the way they like. Kids especially love having a say in their soup toppings!
Make Ahead and Storage
Storing Leftovers
Cool any remaining Chunky Italian Meatball Soup Recipe to room temperature, then transfer to airtight containers and refrigerate for up to four days. If the soup thickens (thank you, pasta!), simply add a splash of broth or water when reheating to bring it back to soup perfection.
Freezing
This recipe freezes well—let the soup cool, then ladle into freezer-safe containers, leaving a little space for expansion. For best results, freeze without the pasta and greens; add those fresh when reheating to avoid mushy textures. The soup base and meatballs stay delicious for up to three months in the freezer.
Reheating
Thaw frozen soup overnight in the fridge or gently defrost in the microwave. Reheat on the stovetop over medium-low, stirring often, until bubbling hot. Add a splash of broth if needed, and toss in fresh greens and cooked pasta right before serving for that just-made taste. Sprinkle with fresh parsley and Parmesan again for the full effect.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Both ground turkey and chicken work beautifully in this recipe if you’re looking for a lighter twist on the classic. Just remember to season well and take care not to overmix for tender, juicy meatballs.
What type of pasta is best for Chunky Italian Meatball Soup Recipe?
Small shapes like ditalini, elbow macaroni, or small shells are ideal because they cook quickly and fit nicely on your spoon. You can experiment with what you have on hand—just keep an eye on cook times!
Can I make this soup gluten-free?
Yes you can! Substitute gluten-free breadcrumbs in the meatballs and use your favorite gluten-free pasta. Double check your broth’s label to ensure it’s gluten-free, too.
How do I keep the meatballs from falling apart?
Mix the meatball ingredients until just combined and avoid heavy-handed rolling. The egg and breadcrumbs do most of the binding work—just gently shape and brown them; they’ll finish cooking in the soup without falling apart.
Can I prepare the meatballs ahead of time?
Definitely! You can roll (and even brown) the meatballs a day ahead, then keep them covered in the fridge until you’re ready to assemble the soup. This makes dinner a breeze on busy nights!
Final Thoughts
Few things beat the joy of sharing a big pot of homemade Chunky Italian Meatball Soup Recipe with people you care about. It’s deeply comforting, packed with flavor, and customizable for any season. Give it a try—your home will be filled with the irresistible aroma of Italian cooking, and I guarantee there won’t be a single bowl left over!
Print
Chunky Italian Meatball Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Chunky Italian Meatball Soup is a hearty and flavorful dish that combines tender meatballs with vegetables, pasta, and savory broth. This comforting soup is perfect for a cozy dinner on a chilly evening.
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/4 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 2 garlic cloves (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup:
- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 garlic cloves (minced)
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 cup small pasta (like ditalini or elbow)
- 2 cups chopped fresh spinach or kale
- Salt and pepper to taste
- Fresh parsley and grated Parmesan for garnish
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, parsley, minced garlic, salt, and pepper. Form into 1-inch meatballs.
- Cook the Meatballs: Brown the meatballs in olive oil in a large pot. Remove and set aside.
- Make the Soup: Sauté onion, carrots, and celery. Add garlic, tomatoes, broth, oregano, and basil. Simmer, then add meatballs back in. Cook pasta and spinach. Season and serve hot with garnishes.
Notes
- You can use store-bought frozen meatballs for convenience.
- For a lighter option, use ground turkey or chicken.
- Soup thickens upon standing; add extra broth when reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 7g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 95mg
