Name: Italian Meatball Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 pound ground pork; 1 egg, beaten; ½ cup breadcrumbs; 2 tablespoons finely chopped fresh basil leaves; 2 garlic cloves, minced; 1 teaspoon sea salt; 1 teaspoon Italian seasoning; 1 tablespoon extra-virgin olive oil; 1 small yellow onion, diced; 4 garlic cloves, minced; 6 cups chicken stock; 2 cups water; 1 teaspoon sea salt; 1 teaspoon Italian seasoning; 1 (15-ounce) can crushed tomatoes; 8 ounces Anellini pasta or elbow pasta; Minced fresh basil, for serving (optional); Freshly grated Parmesan, for serving (optional); Red pepper flakes, for serving (optional)

Jump to Recipe· 4.7 from 16 reviews

When the chill settles in and you’re craving something hearty and comforting, this Italian Meatball Soup Recipe is my go-to. It’s a cozy hug in a bowl that combines tender homemade meatballs with a rich, tomato-infused broth and tender pasta, creating a symphony of flavors that’s both nourishing and satisfying.

I love making this soup on weekends when I have a bit of time to let everything simmer, but honestly, it comes together faster than you’d think. Plus, it’s a fantastic way to enjoy classic Italian-inspired flavors without turning on the oven for hours or fussing with complicated techniques.

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Why This Recipe Works

Fresh Homemade Meatballs: They add incredible flavor and a tender texture you can’t get from pre-made ones.
Balanced Broth: The combination of chicken stock, crushed tomatoes, and herbs creates a rich yet refreshing base.
Pasta Perfectly Cooked in Soup: Cooking pasta right in the broth infuses it with flavor and makes cleanup easier.
Easy Customization: You can easily adjust herbs, spice levels, or add veggies to suit your family’s tastes.

A large black pot filled with a warm, reddish-brown broth that has small meatballs and light beige pasta shaped like little rings and short tubes floating inside. The soup looks hearty with visible herbs and small pieces of vegetables, creating a textured surface. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This Italian Meatball Soup Recipe uses simple, fresh ingredients that work harmoniously for a comforting meal. Choosing quality herbs and making your meatballs from scratch really elevates the entire dish.

Ground pork: Its fat content keeps the meatballs juicy and tender.
Egg: Acts as a binder to hold those meatballs perfectly together.
Breadcrumbs: Helps absorb moisture so the meatballs aren’t dense or dry.
Fresh basil leaves: Adds an aromatic, herbal brightness that counters the rich pork.
Garlic cloves: The key flavor punch both inside the meatballs and in the broth.
Sea salt & Italian seasoning: Boosts depth and layers of warm Italian flavor.
Extra-virgin olive oil: For sautéing, it adds a silky richness to the soup base.
Yellow onion: Softens and sweetens the soup, building its flavor base.
Chicken stock & water: Creates a savory, comforting liquid that carries all the flavors.
Crushed tomatoes: For that authentic tomato soup foundation with a lightly tangy touch.
Anellini or elbow pasta: Tiny pasta shapes soak up the broth, making each bite satisfying.
Fresh basil, Parmesan, red pepper flakes (optional): The finishing touches that turn simple soup into something gourmet.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to keep this Italian Meatball Soup Recipe pretty traditional, but I’ve experimented with a few tweaks depending on the season and who’s coming to dinner. Don’t hesitate to substitute ground beef or turkey if you prefer, and throw in extra veggies for a green boost.

Meat variations: I once swapped pork for a mix of beef and veal for a slightly different texture that my family loved.
Add veggies: Spinach, kale, or chopped zucchini are great additions for some extra nutrients.
Spice it up: When I want a little kick, I add extra red pepper flakes or a dash of crushed chili for warmth.
Gluten-free option: Use gluten-free breadcrumbs and pasta — the soup still turns out delicioso!

Step-by-Step: How I Make Italian Meatball Soup Recipe

Step 1: Make those meatballs with love

In a large mixing bowl, I combine ground pork, beaten egg, breadcrumbs, fresh chopped basil, minced garlic, sea salt, and Italian seasoning. Mix everything gently but thoroughly — don’t overwork the meat, or the meatballs can get tough. I wet my hands to form 1-inch meatballs, about a tablespoon each, which cooks evenly and stays juicy.

Step 2: Brown the meatballs

Heat the olive oil over medium-high heat in a large pot. I add the meatballs in batches so they brown nicely without crowding the pan, turning occasionally for about 8 minutes until every side has a golden crust. These browned bits add so much flavor to the soup base later, so don’t skip this step! Once done, I transfer the meatballs to a plate.

Step 3: Build the flavorful soup base

In the same pot (don’t clean it; all those browned bits mean flavor!), I toss in diced onion and cook until translucent, about 4 minutes. Add minced garlic and cook for just a minute until fragrant — trust me, it’s worth that extra step. Then pour in chicken stock, water, crushed tomatoes, salt, and Italian seasoning. Stir everything well before gently slipping the browned meatballs back into the pot.

Step 4: Cook the pasta right in the soup

Bring the soup to a boil, then stir in a small shaped pasta like anellini or elbow pasta. Reduce heat to medium and simmer, stirring often to prevent sticking, until the pasta is perfectly tender—about 15-20 minutes. This technique means your pasta soaks up all that yummy broth flavor, no separate pot needed.

Step 5: Serve with your favorite extras

Ladle the soup into bowls. I always love topping mine with freshly minced basil, a generous sprinkle of Parmesan cheese, and a pinch of red pepper flakes for a little zing. It’s those finishing touches that make this Italian Meatball Soup Recipe feel special and restaurant-quality at home.

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Pro Tips for Making Italian Meatball Soup Recipe

Wet Your Hands When Forming Meatballs: It keeps the meat mixture from sticking to your fingers and helps shape uniform meatballs easily.
Don’t Skip Browning the Meatballs: This step locks in flavor and creates that irresistible depth in the broth.
Stir Pasta Frequently: Prevent the pasta from sticking to the bottom by stirring often during cooking.
Use Fresh Herbs Wherever Possible: Fresh basil really brightens the soup and makes a huge difference in taste compared to dried.

How to Serve Italian Meatball Soup Recipe

A black pot filled with a soup showing three clear layers: the bottom layer is a light brown broth with visible tiny herbs and spices, the middle layer contains small round meatballs in a brown color scattered evenly throughout, and the top layer has short curved pasta pieces in a pale yellow color floating on the surface. Fresh green basil leaves are thinly sliced and scattered on top, adding touches of bright green. The pot is placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always reach for fresh basil leaves and Parmesan shavings to brighten each bowl. Sometimes, if I want a little heat, I sprinkle on red pepper flakes. It’s the kind of garnish combos that turn a simple soup into a feast — and everyone loves customizing at the table!

Side Dishes

Crusty Italian bread or garlic breadsticks are my favorite sides here—they’re perfect for soaking up that flavorful broth. A fresh green salad with a zesty vinaigrette also complements the soup nicely and keeps things balanced.

Creative Ways to Present

For family dinners or casual gatherings, I like serving the soup in rustic bowls with a dollop of pesto on top for extra flavor. At holidays, I’ve placed small toasted baguette rounds on the side topped with melted mozzarella as a fancy touch—guests are always impressed!

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftover Italian Meatball Soup in airtight containers in the fridge. It keeps beautifully for up to 3 days, which is perfect if you want to enjoy it for packed lunches or quick dinners later in the week.

Freezing

I prefer freezing the meatballs separately if I’m planning ahead, as pasta can get mushy when frozen. Freeze the broth and meatballs in a zip-top bag or container for up to 3 months. When ready, thaw overnight in the fridge and add fresh pasta when reheating.

Reheating

To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally. If the soup is too thick or the pasta has absorbed a lot of liquid, add a splash of water or broth to loosen it up. This keeps it tasting fresh and avoids drying out.

FAQs

Can I make the meatballs ahead of time for this Italian Meatball Soup Recipe?

Absolutely! You can mix and form the meatballs a day ahead and keep them refrigerated until you’re ready to cook. This saves prep time on soup-making day and lets the flavors meld nicely.
What pasta works best in Italian Meatball Soup Recipe?

Small pasta shapes like anellini, ditalini, or elbow macaroni are ideal because they cook quickly and fit perfectly on a spoon with a meatball. Larger shapes can make the soup harder to eat.
Can I use other meats instead of pork for the meatballs?

Yes! Ground beef, turkey, chicken, or even a combination work well. Just be mindful that leaner meats might need a bit of added fat or extra breadcrumbs to keep meatballs tender.
How do I prevent pasta from getting mushy in the soup?

Cook the pasta just until al dente in the soup and serve right away. If you have leftovers, consider adding fresh cooked pasta when reheating to maintain the best texture.
Is this Italian Meatball Soup Recipe spicy?

The base recipe is mild and comforting, but you can add red pepper flakes or a dash of crushed chili if you prefer some heat. It’s flexible to fit your taste!

Final Thoughts

This Italian Meatball Soup Recipe holds a special place in my kitchen because it’s simple, flavorful, and brings people together at the table. I love how homemade meatballs transform humble soup into a satisfying meal you’ll want on repeat. I hope you give it a try soon—you’ll enjoy the rich flavors, comforting warmth, and that satisfying feeling when every spoonful reminds you why cooking at home is so rewarding.