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A bowl of savory Italian meatball soup garnished with fresh herbs.

Proven way to grow authentic Meatball Soup (Italian)

This recipe guides you through making an authentic Italian meatball soup, perfect for a comforting and flavorful meal. It combines tender meatballs with a rich broth and fresh ingredients for a delightful culinary experience.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb Ground beef
  • 0.5 cup Breadcrumbs
  • 1 Egg
  • 0.25 cup Parmesan cheese (grated)
  • 2 cloves Garlic (minced)
  • 2 tbsp Fresh parsley (chopped)
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper
Soup
  • 1 tbsp Olive oil
  • 1 Onion (chopped)
  • 2 Carrots (diced)
  • 2 stalks Celery (diced)
  • 1 can (14.5 oz) Diced tomatoes
  • 6 cups Beef broth
  • 0.5 cup Small pasta (e.g., ditalini)
  • 3 cups Fresh spinach
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large bowl
  • Large pot
  • Dutch oven

Method
 

Prepare the Meatballs
  1. Combine ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper in a large bowl. Mix thoroughly until well combined.
  2. Roll the mixture into small, uniform meatballs, about 1-inch in diameter. Set them aside on a plate.
Cook the Soup
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, diced carrots, and diced celery, then sauté for 5-7 minutes until softened.
  2. Stir in the canned diced tomatoes and beef broth, bringing the mixture to a simmer. Add the prepared meatballs carefully to the simmering broth.
  3. Reduce heat to low, cover, and cook for 20-25 minutes, or until the meatballs are cooked through.
  4. Add the small pasta to the soup and cook according to package directions, typically 8-10 minutes, until al dente.
  5. Stir in the fresh spinach and cook for 2-3 minutes until wilted. Season the soup with salt and black pepper to taste before serving hot.

Notes

For extra flavor, you can lightly brown the meatballs in a separate pan before adding them to the soup. Feel free to adjust the amount of spices to your liking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.