Italian Meatball Soup Recipe

There’s something incredibly comforting about a warm bowl of soup, especially when it’s filled with hearty, juicy meatballs and vibrant Italian flavors. This Italian Meatball Soup Recipe is exactly that—cozy, satisfying, and a perfect meal when you want something nourishing but not too heavy. I find it especially lovely for chilly evenings or whenever you need a little homemade TLC from your kitchen.

What makes this soup stand out is its fresh basil aroma combined with the punch of garlic and tender anellini pasta that wraps around the meatballs like a warm hug. I’ve made this a countless number of times, and every single time it delivers that rich, delicious taste that keeps everyone asking for seconds. Plus, it’s fairly simple, making it a great option whether you’re an experienced cook or just starting out.

this …

Ingredients & Why They Work

This Italian Meatball Soup Recipe uses ingredients that blend beautifully to give you layers of flavor. Each component plays its role, whether it’s the seasoning in the meatballs or the stock in the broth, to ensure the soup is satisfying but still light and fresh.

• Ground pork: Offers rich flavor and tenderness; pork’s fat content keeps meatballs juicy.
• Egg: Binds the meatballs so they hold together during cooking without falling apart.
• Breadcrumbs: Help give the meatballs structure and soak up flavors for moistness.
• Fresh basil leaves: Adds a bright, herbal note that’s classic in Italian cooking.
• Garlic cloves: Used both in meatballs and broth, they give deep, mellow heat that warms the palate.
• Sea salt and Italian seasoning: Enhance all the flavors without overpowering.
• Extra-virgin olive oil: For sautéing the aromatics and developing base flavor.
• Yellow onion: Adds sweetness and depth to the broth.
• Chicken stock and water: Create a flavorful, balanced soup base without making it too dense.
• Crushed tomatoes: Bring acidity and richness, balancing the savory meatballs and pasta.
• Anellini or elbow pasta: Small shapes that absorb the broth and nestle perfectly with meatballs.
• Parmesan and red pepper flakes (optional): For serving, to add salty, cheesy finish and subtle heat if you like a little kick.

Tweak to Your Taste

I love how flexible this Italian Meatball Soup Recipe is. You can customize it easily depending on what you have on hand or your family’s preferences. Feel free to experiment a bit—you’ll find it rewarding to make it your own.

• Variation: I sometimes swap ground pork for ground turkey or beef for a different protein texture and taste, and it still turns out delicious.
• Spice level: If you want more heat, toss in extra red pepper flakes or even diced jalapeños while cooking the broth.
• Veggie boost: Adding chopped spinach or kale in the last few minutes adds nutrients and color without changing the flavor much.
• Gluten-Free: Use gluten-free breadcrumbs and pasta to make this soup suitable for gluten-sensitive friends.

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

Step 1: Mix and Shape Your Meatballs

Start by combining the ground pork, beaten egg, breadcrumbs, fresh basil, minced garlic, salt, and Italian seasoning in a large bowl. Mix everything gently but thoroughly—over-mixing can make the meatballs tough, so I usually use my hands and stop as soon as everything’s combined. Then, wet your hands slightly to prevent sticking and roll the mixture into 1-inch balls. A tablespoon measurement helps keep them uniform, so they cook evenly.

Step 2: Brown the Meatballs

Heat olive oil in a large pot over medium-high heat. Add the meatballs in batches—crowding the pot will steam them instead of browning. Turn them every couple of minutes until they’re browned all over, about 8 minutes total. Don’t worry if they aren’t cooked through; they’ll finish cooking in the soup. Transfer browned meatballs to a plate and set aside.

Step 3: Prepare the Soup Base

In the same pot, add diced onion and cook, stirring frequently, until translucent—around 4 minutes. This softens the onion and builds flavor without burning. Then add minced garlic and cook for another minute until fragrant. Scrape up any browned bits leftover from the meatballs to capture that extra flavor.

Step 4: Build the Broth and Simmer

Pour in chicken stock, water, salt, Italian seasoning, and canned crushed tomatoes. Stir well to combine, then add the browned meatballs back into the pot. Increase heat to bring the soup to a boil. Once boiling, add the anellini pasta, reduce heat to medium, and simmer gently, stirring occasionally to prevent sticking, for about 15-20 minutes or until pasta is tender.

Step 5: Serve with Flair

Ladle the soup into bowls and top with freshly minced basil, a generous sprinkle of Parmesan cheese, and red pepper flakes if you want a bit of heat. This is totally optional, but personally, I love how these garnishes finish off the dish and add bursts of flavor.

How to Serve Italian Meatball Soup Recipe

Garnishes

I always serve this soup topped with chopped fresh basil and a shower of grated Parmesan. Sometimes I add red pepper flakes to give my bowl a gentle kick. These garnishes bring brightness and a touch of indulgence that elevates the entire experience.

Side Dishes

Crusty Italian bread or garlic bread pairs beautifully here—you’ll want something to soak up all that delicious broth. A simple green salad with lemon vinaigrette also complements the soup’s richness perfectly.

Creative Ways to Present

For special dinners, I’ve served this soup in individual mini bread bowls made from hollowed-out small round loaves—fun and impressive! You can also garnish with a sprig of basil and a drizzle of good-quality olive oil to make it feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even better the next day. When storing, keep the meatballs and soup together—they hold moisture better that way.

Freezing

This soup freezes well, but I recommend cooking the pasta separately next time if you plan to freeze. Freezing with pasta can sometimes make it mushy, so I usually freeze the meatball soup broth and meatballs alone and add freshly cooked pasta when reheating.

Reheating

Reheat gently over medium-low heat on the stovetop, stirring occasionally. If soup is too thick, add a splash of water or stock. Add fresh cooked pasta if you froze the broth and meatballs separately, and garnish as usual.

FAQs

Final Thoughts

This Italian Meatball Soup Recipe is one of those dishes that feels like a warm embrace on a plate. It’s simple, wholesome, and stunningly flavorful—exactly the kind of meal I find myself coming back to, especially when I want to feed my family a hearty dish that doesn’t take all day. If you love cozy, rustic meals that bring comfort with every spoonful, I can’t recommend making this enough. Trust me, once you try it, it’ll probably become a staple in your kitchen too.

Print