Italian Meatball Soup Recipe

Warm, comforting, and bursting with flavor, Italian Meatball Soup is a hearty dish perfect for chilly days or whenever you’re craving a comforting meal. This recipe combines tender Italian-style meatballs, flavorful broth, vibrant vegetables, and ditalini pasta, creating a satisfying one-pot meal that’s both easy to make and incredibly delicious.

Whether you’re serving it as a starter or a main course, this soup is sure to become a favorite in your kitchen. So, gather your ingredients and get ready to enjoy a bowl of comforting goodness with this Italian Meatball Soup recipe.

Italian Meatball Soup Recipe

Ingredients:

24 precooked frozen Italian meatballs (thawed)

3 cups beef broth

1 can (28 oz) Italian-style petite diced tomatoes (do not drain)

1 cup sliced carrots

1 cup sliced celery

1 cup frozen kale

1¼ cups ditalini pasta (uncooked)

parmesan cheese and/or chopped parsley (optional garnish)

Instructions:

Stir the meatballs, broth, diced tomatoes, carrots, celery, and frozen kale into a soup pot, over medium-high heat, and bring to a boil.

* Check the veggies before moving on… make sure the veggies are softened to your liking and if needed, let it simmer/boil for a few additional minutes. Once you add the pasta and it’s cooked, it’s best to remove the soup immediately so there really is not much time to cook the soup longer.

Once boiling, stir in the uncooked ditalini pasta and cover the pot with a lid.

Let the soup cook for 8-11 minutes, making sure to stir the soup frequently to prevent the pasta from sticking and burning to the bottom of the pot, and reducing the heat if needed.

Ladle the meatball soup into bowls and garnish with parmesan cheese and/or chopped parsley if wanted.

Notes:

Meatballs : I used 24 smaller Italian meatballs (Cooked Perfect Brand & Great Value Brand) for this recipe. I’ve used both brands several times. If you are using the larger sized meatballs – like what you find at Costco – you probably won’t need as many of them because they are much larger in size than the grocery store ones. Thaw the meatballs before adding them to the soup pot, or throw them in frozen. The most important thing is that they are precooked!

Simmer/Cook Time : Depending on how large the veggies are and how frozen the meatballs are, you may want to simmer the soup for 5-10 minutes before adding in the pasta. Check the meatballs and check the veggies. Cover the pot and let it simmer, if needed, before adding the pasta in. Once the pasta is added in and cooked, it’ best to serve the soup immediately so the pasta does not get soft and mushy and soak up all the liquid.

Veggies : Slice the carrot and celery very thin or chopped small. You could use a can of slice carrots instead of fresh, use frozen carrots instead of fresh, or use a bag of already sliced carrots from the produce area of the grocery store. I like to use baby carrots (they’re small and no need to peel) and just chop them up really finely for the soup.

Kale : This is easily found in the frozen veggie section at the store. You could also use fresh spinach. I don’t recommend using fresh kale (unless it’s precooked) because it takes much longer to cook, and this short cook time in the recipe won’t cook it thoroughly in time.
Diced Tomatoes : If you can’t find the larger 28 ounce can of Italian-style diced tomatoes, use 2 cans (14.5 oz each) instead.

Seasonings : Depending on how seasoned the meatballs are, if you’re using salted broth or not, you may want to add 1/2 teaspoon of dried basil + 1/2 teaspoon Italian seasoning to the soup. Or a full teaspoon of each for more robust flavor. Taste and season as needed for this recipe. We love it as is.

Beef Broth : I recommend using regular, full salted beef broth for this recipe. You can use reduced-sodium broth but you may want to add some additional kosher salt, black pepper, and other seasonings if using it.

Nutrition Information:

Frequently Asked Questions:

Can I use homemade meatballs instead of frozen ones?

Absolutely! You can use homemade meatballs if you prefer.

Ensure they are cooked before adding them to the soup.

Can I use fresh kale instead of frozen?

Yes, fresh kale is a great alternative.

Just chop it finely and add it to the soup during the cooking process.

What if I can’t find ditalini pasta?

No worries! You can substitute it with other small pasta shapes like orzo, small shells, or mini penne.

Can I make this soup ahead of time?

Yes, you can. However, it’s recommended to add the pasta right before serving to prevent it from becoming too soft.

Can I freeze Italian Meatball Soup?

While the broth and vegetables freeze well, the pasta may become mushy when thawed.

Consider adding fresh pasta when reheating.

How can I enhance the flavor of the soup?

Add a pinch of Italian seasoning, garlic powder, or a splash of balsamic vinegar for extra flavor.

Is it necessary to thaw the meatballs before adding them?

It’s recommended to thaw the meatballs first to ensure even cooking.

However, you can add them frozen, but you may need to adjust the cooking time.

Can I use chicken broth instead of beef broth?

Yes, you can use chicken broth for a lighter flavor, or even vegetable broth for a vegetarian version.

How do I prevent the pasta from sticking to the bottom of the pot?

Stir the soup frequently, especially after adding the pasta, to prevent sticking.

Adjust the heat as needed.

What are good optional toppings for this soup?

Consider topping your Italian Meatball Soup with grated Parmesan cheese, chopped parsley, or a drizzle of olive oil for added richness.**