I absolutely love sharing this Meatball Soup Recipe because it’s the kind of meal that hits all the right notes—comforting, flavorful, and surprisingly easy to pull together. Whether you’re chasing away a chill on a rainy day or need something hearty to bring the family together, this soup really shines. When I first tried this recipe, I was amazed at how tender the meatballs stayed, thanks to a simple panade technique that keeps them juicy without being dense.
You’ll find that this Meatball Soup Recipe is also quite adaptable, perfect for busy weeknights or slow weekend cooking. The combination of juicy meatballs, creamy broth, tender pasta, and fresh spinach creates layers of flavor and texture that keep everyone coming back for seconds. Plus, it’s a great way to sneak in some greens without feeling like you’re eating a salad!
Why You’ll Love This Recipe
- Juicy, tender meatballs: The panade mixture keeps meatballs soft and flavorful every time.
- Rich, layered broth: Slow-cooked onions and tomato paste create a balanced and deep soup base.
- Flexible and customizable: Easily swap ingredients or adjust spice levels to suit your taste.
- Feeds a crowd with ease: Makes a generous batch perfect for leftovers or meal prep.
Ingredients You’ll Need
This Meatball Soup Recipe uses simple, wholesome ingredients that come together into a truly satisfying dish. Using a mix of ground beef and pork gives the meatballs great flavor and texture, while the combination of broths and tomatoes creates a deliciously rich soup.
- Olive oil: For browning the meatballs and adding a fruity note.
- Egg: Helps bind the meatballs without drying them out.
- Heavy cream: Keeps meatballs tender and finishes the soup with creaminess—you can substitute milk if needed.
- Italian breadcrumbs: Essential for that perfect panade, giving body to the meatballs.
- Parmesan cheese: Adds umami and a subtle salty kick inside the meatballs and for serving.
- Garlic: Used in both meatballs and soup for its warm, fragrant punch.
- Ground beef (80% lean): Provides richness and flavor with some fat content.
- Ground pork: Adds moisture and tenderness to the meatballs.
- Butter: Used for softening onions and building flavor in the soup base.
- Yellow onion: Caramelizes slowly to mellow acidity and add sweetness.
- Bell peppers: Adds color and a hint of crunch and sweetness.
- Tomato paste: Concentrated tomato flavor that deepens the broth.
- Chicken broth: One of the soup’s savory liquids—feel free to substitute beef broth here.
- Beef broth: Boosts the meaty flavor umami in the soup.
- Diced tomatoes (canned): Provide body and acidity to balance the creaminess.
- Hot sauce (optional): A subtle layer of heat that won’t overpower.
- Worcestershire sauce: Adds depth and complexity to the broth.
- Spinach: Fresh, wilted greens that add color and nutrients.
- Dry pasta (cavatappi): Holds the broth well, but any small pasta shape works.
- Dried seasonings (oregano, basil, parsley, mustard powder): Classic Italian herbs that bring the soup to life.
- Red pepper flakes: Just a pinch for a little kiss of heat.
- Ricotta cheese and extra Parmesan (for serving): Creamy toppings that make every bite feel indulgent.
Variations
I’ve played around with this Meatball Soup Recipe quite a bit and love how easy it is to tailor to your mood or dietary needs. Don’t hesitate to experiment – that’s how you truly make a recipe your own!
- Meat alternatives: I sometimes swap ground turkey or chicken to lighten it up; just add a bit of extra fat or moisture to keep meatballs tender.
- Vegetarian version: Use vegetarian meatballs or lentils for the protein and vegetable broth for the soup base – I’ve had great luck with mushroom “meatballs” homemade or store-bought.
- Spice it up: If you like heat, add more red pepper flakes or a dash of smoked paprika for smoky warmth.
- Seasonal greens: Swap spinach for kale or Swiss chard depending on what’s fresh; they add a pleasant texture difference.
How to Make Meatball Soup Recipe
Step 1: Prepare the meatball mixture
Start by whisking the egg and heavy cream together in a large bowl until smooth. Then stir in the Italian breadcrumbs, letting them soak for a couple of minutes to form a panade—that’s what keeps your meatballs extra juicy and tender. Next, add finely grated Parmesan cheese, diced garlic, salt, and pepper; give that a good mix. Finally, gently fold in the ground beef and pork, being careful not to overwork the meat because you want your meatballs soft and not tough.
Step 2: Shape and brown the meatballs
Roll the mixture into 1-inch meatballs—this size works perfectly for soup. Heat olive oil in a large Dutch oven over medium-high heat. Brown the meatballs in batches, about 2-3 minutes per batch, adding a splash of olive oil if the pan starts to get dry. Don’t worry about cooking them all the way through; they’ll finish cooking in the soup. Once lightly browned, set the meatballs aside on a plate.
Step 3: Blend the tomatoes and prep the soup base
Place the canned diced tomatoes in a bowl and blend with an immersion blender until smooth or to your liking—you can leave some chunks if you prefer a more rustic soup texture. Set this aside. Next, melt butter in the same pot you browned the meatballs in, then add diced onions. Cook them over medium-low heat for about 10 minutes, stirring occasionally; this slow cooking brings out their natural sweetness, which balances the tomatoes beautifully.
Step 4: Build the soup flavors
Add the diced bell peppers and cook for 4 more minutes until softened. Stir in minced garlic, tomato paste, hot sauce, Worcestershire sauce, and all dried seasonings, cooking for about a minute so everything melds together. Then pour in both chicken and beef broths, along with your blended tomatoes. Bring the soup to a boil, then reduce to a simmer and let it cook uncovered for at least 15 minutes. I like to simmer a bit longer sometimes to thicken and deepen the flavor.
Step 5: Add the meatballs and pasta
Bring the soup back up to a gentle boil and carefully add in the meatballs and dry pasta. Keep the heat moderate so the pasta cooks through without turning mushy—this usually takes just a bit longer than package instructions because the boil is gentle. Taste test a pasta piece before moving on to the next step.
Step 6: Finish the soup with cream and greens
Lower the heat to simmer and stir in the heavy cream for a silky texture, then add the fresh spinach stirring until it just wilts, about a minute. Now your Meatball Soup Recipe is ready to serve!
Pro Tips for Making Meatball Soup Recipe
- The Panade Technique: Don’t skip soaking breadcrumbs in egg and cream—that’s the secret to juicy meatballs every time.
- Slow-Cooked Onions: Cooking onions slowly releases sweetness that cuts tomato acidity, making your broth smoother.
- Gentle Boil for Pasta: Boil gently after adding pasta to prevent it from becoming mushy in the soup.
- Test Meatball Size: Keep meatballs uniform (around 1 inch) to ensure even cooking and easy serving.
How to Serve Meatball Soup Recipe
Garnishes
I always top servings with a generous spoonful of ricotta cheese and a sprinkle of freshly grated Parmesan. The ricotta adds a creamy richness that cools everything down just a bit, and a dash of red pepper flakes kicks it up nicely without overwhelming the delicate balance of flavors. Trust me, these simple garnishes take this soup from everyday to special occasion pretty quickly.
Side Dishes
Crusty bread or garlic toast is my go-to alongside this Meatball Soup Recipe – perfect for dipping into all that flavorful broth. You could also serve it with a crisp green salad for a lighter touch, or even some roasted seasonal veggies for a heartier meal.
Creative Ways to Present
For a cozy dinner party, I like to serve this soup in individual mini dutch ovens or rustic bowls, topped with fresh herbs like basil or parsley. Adding a small wedge of lemon on the side can brighten flavors and make it feel extra special. You can also layer the soup over pasta nests or serve the meatballs separately for a fun interactive meal.
Make Ahead and Storage
Storing Leftovers
I store leftover Meatball Soup Recipe in an airtight container in the fridge for up to 4 days. To keep the pasta from soaking up too much broth, I sometimes cook noodles separately and add them when reheating. This really helps keep everything fresh and stops the soup from becoming too thick.
Freezing
I’ve frozen this soup before, but I recommend freezing it without the pasta or with pasta cooked al dente, as softer pasta can get mushy when thawed. Freeze the soup in portion-sized containers for convenient meals down the line. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat gently over low to medium heat on the stove, stirring occasionally to make sure the cream doesn’t separate. If you added pasta separately, you can cook or warm it separately and add just before serving for the best texture.
FAQs
-
Can I make the meatballs ahead of time for this Meatball Soup Recipe?
Absolutely! You can prepare and brown the meatballs a day or two in advance, storing them covered in the fridge. This saves time on soup day—just add them directly to the simmering soup to finish cooking.
-
What pasta works best in meatball soup?
I prefer cavatappi or similarly shaped small pasta because it holds the broth nicely, but small shells, ditalini, or even elbow macaroni work great too. Just be mindful of cooking time so the pasta doesn’t get mushy.
-
Can I make this recipe gluten-free?
Yes! Substitute gluten-free breadcrumbs in the meatballs and use gluten-free pasta. Also ensure your broths and other seasonings are gluten-free to keep it safe.
-
How spicy is this Meatball Soup Recipe?
The soup has just a mild touch of heat from the optional hot sauce and red pepper flakes, which really enhance flavor without making it spicy. You can always adjust based on your heat tolerance by adding or omitting these.
Final Thoughts
This Meatball Soup Recipe holds a special place in my kitchen because it’s reliable, tasty, and always gathers friends and family around the table. I hope you give it a try soon—you’ll love how simple techniques create flavors that feel so much more complex. Trust me, once you make this, it’ll be one of those recipes you reach for again and again, especially when you want comforting food that warms the soul.
Print
Meatball Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 13 cups of soup, approximately 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This hearty Meatball Soup combines tender homemade meatballs simmered in a flavorful tomato-based broth enriched with creamy spinach and pasta. Enhanced with Italian herbs and cheeses, this comforting soup is perfect for cozy meals and makes excellent leftovers.
Ingredients
Meatballs
- 1 egg, beaten
- 1/2 cup heavy cream (can substitute milk)
- 1/2 cup Italian breadcrumbs
- 1/4 cup Parmesan cheese, finely grated into a powder
- 3 cloves garlic, finely diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lb. ground beef (80% lean)
- 1/2 lb. ground pork
Soup
- 1 tablespoon butter
- 1 yellow onion, diced
- 1/2 cup bell peppers, diced (red, green, or both)
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups chicken broth
- 1 1/2 cups beef broth (can substitute chicken broth)
- 2 (14.5 oz.) cans diced tomatoes, undrained
- 1 teaspoon hot sauce (optional)
- 1 teaspoon Worcestershire sauce
- 1/2 cup heavy cream
- 2 cups spinach
- 1 cup dry pasta (cavatappi recommended)
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- 1 pinch red pepper flakes
- Salt and pepper to taste
For Serving
- 8 oz. Ricotta Cheese
- 1/2 cup Parmesan Cheese
- Red Pepper Flakes
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the whisked egg and heavy cream. Add the Italian breadcrumbs and stir for 1-2 minutes until a paste (panade) forms. This will make the meatballs tender and flavorful. Mix in Parmesan cheese, finely diced garlic, salt, and pepper. Gently add the ground beef and ground pork and combine without overworking the mixture to keep the meatballs tender.
- Form and Brown Meatballs: Roll the mixture into 1-inch meatballs. Heat olive oil in a 4 ½ quart soup pot or Dutch oven over medium-high heat. Brown meatballs in batches for 2-3 minutes, adding additional olive oil as needed and adjusting heat slightly to avoid burning. The inside will finish cooking in the soup. Remove meatballs and set aside.
- Blend Tomatoes: Place the undrained canned diced tomatoes in a large bowl and use an immersion blender to blend to your preferred texture, leaving some chunks if desired. Alternatively, use a blender. Set aside.
- Sauté Vegetables and Build Soup Base: In the same soup pot, melt butter over medium-low heat. Add diced onions and cook for about 10 minutes, stirring occasionally to gently caramelize and release sweetness to balance the tomatoes’ acidity. Add diced bell peppers and cook for 4 minutes. Then add minced garlic, tomato paste, hot sauce (if using), Worcestershire sauce, and dried seasonings. Cook for 1 minute to release flavors.
- Add Broth and Simmer: Pour in chicken broth, beef broth, and the blended tomatoes. Bring to a boil, then reduce heat to a simmer. Let simmer uncovered for 15 minutes, or longer if desired to concentrate flavors and thicken the soup.
- Cook Meatballs and Pasta: Stir the soup and bring to a gentle boil again. Add the browned meatballs and dry pasta. Return to a gentle boil and cook until pasta is tender, according to package instructions, noting it may take slightly longer with gentle boiling. Taste test pasta for doneness.
- Finish Soup: Reduce heat to low, stir in the heavy cream, then add the spinach. Cook until spinach wilts, about 1 minute.
- Serve: Ladle soup into bowls and top with dollops of ricotta cheese, a sprinkle of Parmesan cheese, and red pepper flakes to taste. Optionally, warm ricotta in the microwave before serving for a creamier texture.
Notes
- Since onions take time to caramelize, measure out seasonings and prepare other ingredients during this stage to save time.
- Frozen meatballs can be used as a shortcut instead of making fresh meatballs.
- Adding a rind of Parmesan or Romano cheese to the soup while simmering boosts flavor.
- You can substitute 28 oz. crushed tomatoes instead of diced tomatoes for a smoother texture.
- If making leftovers, consider cooking pasta separately and adding it to bowls when serving to prevent noodles from soaking up too much broth during storage.
- This recipe makes approximately 45 meatballs of 1-inch size.
- Hot sauce adds subtle flavor enhancement without making the soup noticeably spicy. Mustard powder and Worcestershire sauce also act as flavor enhancers without dominating the taste.
- Frank’s Hot Sauce is recommended for the optional hot sauce ingredient.
