If you’re craving a comforting, hearty bowl that feels like a warm hug on a chilly day, this Italian Meatball Soup Recipe is the answer. Packed with tender, juicy meatballs, vibrant vegetables, creamy cannellini beans, and fragrant Italian herbs, this soup is a perfect harmony of flavors and textures that will quickly become one of your go-to meals. It’s easy to prepare, filling, and full of those classic flavors that remind you of homemade Italian goodness. Let me take you through each step so you can enjoy this delightful dish anytime you want.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making a rich and flavorful Italian Meatball Soup Recipe. Each component plays a key role, whether it’s building depth, enhancing texture, or adding that burst of classic Italian taste.
- Extra lean ground beef: The base for tender, juicy meatballs that hold their shape perfectly in soup.
- Onion, finely chopped and chopped: Adds sweetness and body when used in meatballs and sautéed veggies.
- Garlic, minced: For that irresistible aromatic punch that makes every bite sing.
- Italian seasoning: A blend of herbs that brings authentic Italian flavor to the soup and meatballs.
- Large egg: Binds the meatball mixture, ensuring a tender texture.
- Salt and black pepper: To season each layer of the dish perfectly.
- Grated Parmesan cheese: Boosts umami and adds richness both inside the meatballs and as a garnish.
- Olive oil: For sautéing vegetables to bring out their natural sweetness.
- Carrots, diced: Adds color, slight sweetness, and crunch.
- Celery, chopped: For that classic mirepoix base that enhances soup depth.
- Low-sodium beef broth: The flavorful foundation for the soup’s cooking liquid.
- Water: To balance out the broth and keep the soup light yet hearty.
- Can of diced tomatoes: Brings acidity and bright, fresh flavor to the soup.
- Can of cannellini beans: Adds creaminess and a beautiful texture that complements the meatballs.
How to Make Italian Meatball Soup Recipe
Step 1: Prepare the Meatballs
Start by mixing the ground beef, finely chopped onion, minced garlic, Italian seasoning, egg, salt, pepper, and grated Parmesan cheese in a large bowl. Use your hands or a spoon to combine everything gently but thoroughly. Shape the mixture into small 1-inch meatballs; you should aim for about 25 to 30. Pop these into the refrigerator so they keep their shape and chill while you prep the rest of the soup. This step ensures your meatballs stay tender and develop great flavor.
Step 2: Sauté the Vegetables
Heat two tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion, diced carrots, and chopped celery. Stirring occasionally, cook them until they soften and start to release their sweetness — about 5 to 7 minutes. Toss in the minced garlic and cook for another minute until fragrant. This sautéed veggie base sets the stage for the rich, savory broth that follows.
Step 3: Make the Soup Base
Pour in the low-sodium beef broth, water, diced tomatoes with their juice, and rinsed cannellini beans. Season the soup with salt, black pepper, and one tablespoon of Italian seasoning, stirring well to combine. Bring everything to a gentle boil, letting the flavors marry beautifully before adding the meatballs.
Step 4: Cook the Meatballs in the Soup
Add the chilled meatballs carefully into the boiling soup, giving a gentle stir to avoid breaking them. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. This simmering allows the meatballs to cook through perfectly and infuse the broth with their meaty goodness, creating a rich, satisfying dish.
Step 5: Serve and Garnish
Turn off the heat and ladle the soup into warm bowls. Sprinkle the top with freshly grated Parmesan cheese, which melts slightly into the hot broth, adding a luscious, salty finish. Prepare yourself for the delightful blend of textures and flavors in every comforting spoonful!
How to Serve Italian Meatball Soup Recipe
Garnishes
The simplest garnish makes the biggest difference here. Freshly grated Parmesan is a must for that classic, savory kick. If you like a little brightness, toss some torn fresh basil or chopped parsley on top. A drizzle of good-quality olive oil just before serving adds a silky finish that takes this soup to the next level.
Side Dishes
This Italian Meatball Soup Recipe pairs wonderfully with crusty bread or garlic bread to soak up every last drop of the flavorful broth. A crisp green salad with a tangy vinaigrette is a refreshing complement, balancing the richness of the soup. For an extra touch of indulgence, serve alongside creamy polenta or a cheese plate.
Creative Ways to Present
For a charming family dinner, serve the soup in rustic bowls with a small ramekin of Parmesan on the side so everyone can add just the right amount. For entertaining, consider a bread bowl presentation—hollow out round loaves and ladle the soup inside for a show-stopping centerpiece. You could also add cooked pasta like small shells or orzo for added substance, turning it into a hearty stew-like feast.
Make Ahead and Storage
Storing Leftovers
Store leftover Italian Meatball Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen with time, making your next meal even more delicious. Just make sure to cool it before sealing to keep everything fresh and flavorful.
Freezing
This soup freezes beautifully, especially without the Parmesan garnish. Portion it into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. To avoid soggy meatballs, slightly undercook them before freezing and finish cooking when reheating the soup.
Reheating
Reheat on the stovetop gently over medium-low heat, stirring occasionally until warmed through. If the soup has thickened too much, add a splash of water or broth to loosen it up. Sprinkle fresh Parmesan just before serving to recreate that freshly made experience.
FAQs
Can I use other types of meat for the meatballs?
Absolutely! Ground turkey, chicken, or a mix of pork and beef all work well. Just be mindful that leaner meats might need a little extra binder like breadcrumbs or egg to hold together in the soup.
Is this soup spicy?
No, this Italian Meatball Soup Recipe leans towards a savory and herbaceous profile without heat. However, you can easily add crushed red pepper flakes or a dash of hot sauce if you like a bit of spice.
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs a day in advance and keep them refrigerated. This makes the cooking day much easier and lets the flavors in the meatballs develop even more.
How thick should the meatballs be?
About 1 inch in diameter is perfect. Small, bite-sized meatballs cook evenly and stay tender without overpowering any spoonful of soup.
Can I substitute canned beans with dried beans?
You can, but it requires planning. Soak and cook dry beans beforehand since canned beans are already cooked and ready to add. Using canned saves time and ensures a creamy texture in this soup.
Final Thoughts
This Italian Meatball Soup Recipe is truly a kitchen treasure that brings comfort, flavor, and joy all in one pot. Whether you’re feeding a family or looking for a soul-satisfying solo meal, it’s a winner every time. Dive into this bowl of warmth and see how easy it is to make something so lovingly flavorful from scratch. Trust me, once you try it, you’ll be making it again and again!
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Italian Meatball Soup Recipe
- Total Time: 50 minutes
- Yield: 10 servings 1x
Description
This hearty Italian Meatball Soup features tender homemade meatballs simmered in a flavorful broth loaded with vegetables, tomatoes, and cannellini beans. Perfect for a comforting and nourishing meal, this soup combines savory Italian seasonings with wholesome ingredients for a delicious and satisfying dish that the whole family will enjoy.
Ingredients
For the Meatballs
- 1 pound extra lean ground beef
- 1 small onion, finely chopped or shredded
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup grated Parmesan cheese
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 cups water
- 1 (29 ounce) can diced tomatoes
- 1 (29 ounce) can cannellini beans, drained and rinsed
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 tablespoon Italian seasoning
- ⅓ cup grated Parmesan cheese, for garnish
Instructions
- Prepare Meatballs: In a large mixing bowl, combine the ground beef, finely chopped onion, minced garlic, Italian seasoning, egg, salt, black pepper, and grated Parmesan cheese. Mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into 1-inch meatballs, yielding about 25-30 meatballs. Place them in the refrigerator to chill while preparing the soup base.
- Sauté Vegetables: Heat the olive oil in a large Dutch oven over medium-high heat. Add the chopped onion, diced carrots, and chopped celery to the pot. Sauté the vegetables for several minutes until they become softened and fragrant. Stir in the minced garlic and cook for an additional minute until aromatic.
- Make Soup: Pour in the low-sodium beef broth and water, then add the canned diced tomatoes and rinsed cannellini beans. Season the soup with salt, black pepper, and Italian seasoning. Stir well and bring the mixture to a rolling boil over high heat.
- Cook Meatballs: Gently add the chilled meatballs to the boiling soup. Reduce the heat to low, cover the pot, and let the soup simmer for approximately 20 minutes, or until the meatballs are fully cooked through and tender.
- Serve: Remove the pot from heat. Ladle the soup into bowls and garnish each serving with a sprinkle of grated Parmesan cheese. Serve warm and enjoy the comforting flavors of homemade Italian Meatball Soup.
Notes
- Using extra lean ground beef helps reduce fat content without sacrificing flavor.
- Meatballs can be shaped in advance and refrigerated for convenience.
- Adjust seasoning to taste, especially salt and pepper, depending on the broth used.
- For extra spice, consider adding red pepper flakes during the sauté step.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
