This Italian Meatball Soup recipe is dreamy. It is delicious, comforting, and sure to be a hit with your whole family.
When I was first married and living with my husband, I was just starting to teach myself how to cook. I was reading cookbooks, and watching cooking shows without really the intention of learning how to cook, more just because I suddenly was so interested. I’d grown up in a home that brought everyone together around delicious food, and I think without realizing it, I wanted to recreate that.
Meatball Soup was the one of the first recipes that I learned how to make. It was rich and hearty, and there was something about combining chicken stock and tomato sauce that create a taste so reminiscent of my grandmother’s cooking I could have cried. While this dish does take a little bit of work in the kitchen, it is far from complicated and I know this is a soup your family will come to love!
How to Make Italian Meatball Soup
Step 1: Make the Meatballs
Combine all the ingredients for the meatballs. Scoop the mixture using a cookie scoop and roll into balls using clean hands. Set aside.
Step 2: Sauté the Vegetables
Cook the carrot, onion, celery, and garlic until tender. Season with salt and pepper.
Step 3: Make the Base of the Soup & Cook Meatballs
Add in the tomato sauce, crushed tomatoes, chicken broth, dried basil, and dried oregano. Add in the meatballs and bring to a roaring boil, then simmer.
Step 4: Add the Spaghetti
Cook for eight minutes while boiling.
Making Ahead
Though this soup can be made ahead of time, you will want to stop at the point of adding the spaghetti. Allow the soup to cool completely and store it. When you are ready to serve, pick the recipe back up where you left off and boil the spaghetti in the soup.
Storing and Reheating
Store any leftover Italian meatball soup in an airtight container in the refrigerator for up to three days. Keep in mind that the spaghetti is going to absorb a lot of the liquid. If you know that you are going to have leftovers, you may want to divide the soup into two portions and only add half the spaghetti, saving the rest for when you reheat the soup.
Reheat portions in the microwave on half power or in a saucepan on the stove over lower heat until heated through, stirring often. Remember to only reheat leftovers once.
Freezing
If you want to freeze this spaghetti soup, follow the recipe as written up the point of adding the pasta. Allow the soup to cool and transfer it to a freezer-safe bag or container, leaving some room at the top for it to expand. Store in the freezer for up to three months.
When you are ready to eat the soup, allow it to thaw in the refrigerator overnight. Add the thawed soup to a saucepan and bring to a boil. Add the dry spaghetti and cook for eight minutes. Enjoy!
What to Serve With Italian Meatball Soup
Round out this hearty soup with these simple sides.
If you make this Italian meatball soup recipe or any of my other recipes, please leave a comment and let me know what you think!
Meatball Soup
Ingredients
Meatballs
- 1 pound ground Italian pork see note 1 (453.6 grams)
- 1/2 cup grated Parmesan cheese (50 grams)
- 1/2 cup Italian breadcrumbs see note 2 (56 grams)
- 1 large egg beaten
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1/4 teaspoon garlic salt
Meatball Soup
- 2 tablespoons olive oil
- 2 medium carrots peeled and diced
- 2 celery ribs diced
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 15 ounces tomato sauce see note 3 (425 grams)
- 28 ounces crushed tomatoes (794 grams)
- 4 cups chicken broth (907 grams)
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried parsley
- 1/2 pound spaghetti broken in half, see note 4 (226.796 grams)
- fresh basil for topping
- freshly grated Parmesan cheese
Instructions
Meatballs
- In a large bowl, combine the ground pork, bread crumbs, Parmesan cheese, egg, parsley, basil, and garlic salt. Using a cookie scoop (1 tablespoon) roll out the meatballs. Set aside.1 pound ground Italian pork, 1/2 cup grated Parmesan cheese, 1/2 cup Italian breadcrumbs, 1 large egg, 1 tablespoon dried parsley, 1 tablespoon dried basil, 1/4 teaspoon garlic salt
Meatball Soup
- In a large soup pot, heat the olive oil over medium heat. Add in the carrots, celery, onion, and garlic. Season with salt and pepper. Sauté until the vegetables are tender about 5 to 7 minutes.2 tablespoons olive oil, 2 medium carrots, 2 celery ribs, 1 medium yellow onion, 3 garlic cloves, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Add in the tomato sauce, crushed tomatoes, chicken stock, dried basil, and dried parsley. Add in the meatballs and bring to a roaring boil, turn down to a simmer, and cook for 10 minutes.15 ounces tomato sauce, 28 ounces crushed tomatoes, 4 cups chicken broth, 1/2 tablespoon dried parsley, 1/2 tablespoon dried basil
- Turn up to a boil and add in the broken spaghetti. Cook for 8 minutes or until the spaghetti is al dente.1/2 pound spaghetti
- Serve with fresh basil and Parmesan cheese.fresh basil for topping, freshly grated Parmesan cheese
Recipe Video
Notes
- Ground beef or ground turkey can be used in place of the Italian sausage in this recipe.
- To make homemade Italian breadcrumbs, simply follow my instructions for How to Make Breadcrumbs and then add 1 teaspoon of Italian Seasoning.
- Some brands of canned tomatoes are particularly bitter and acidic. If this is the case, at the end you may want to add a teaspoon or two of sugar. This will remove that taste without making the soup sweet.
- While my family loves the spaghetti in this recipe, a short cut pasta will work well here too. Ditalini, penne, and rotini are all great choices.
Shirley Kalaskas says
Thanks so much for sharing your Italian Meatball Soup recipe. I would love to try making this meatball soup recipe.
I hope you love it!