Italian Meatball Soup 

This Italian Meatball Soup has an intense savory flavor and almost stew-like texture. It’s one of my all-time faves!

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Our family has been making this soup for as long as I can remember. We use it to make hearty lunches, sometimes it’s topped with Parmesan and fresh basil, but most often it’s enjoyed just as you see here, with a simple side of crusty bread.

Not only is it rich and flavorful, but it’s also tender and intensely comforting. This soup will satisfy that comfort food craving, and then some! We love it so much, and I promise it’ll become one of your favorites too.

Why You’ll Love This Recipe

Italian Meatball Soup brings together comfort, flavor, and simplicity in one pot, and it does it without any stress.

Hearty and filling: Juicy meatballs, pasta, and rich tomato broth make this soup feel like a full meal.

Deep Italian flavor: Garlic, herbs, passata, and cheese create layers that taste slow cooked even on a busy night.

One pot friendly: Everything comes together in one pot, which keeps cleanup easy and cooking relaxed.

Great for leftovers: The flavors deepen overnight, making tomorrow’s bowl even better.

Family favorite: This soup feels familiar and comforting, so everyone at the table stays happy.

Custom friendly: You can adjust spice, pasta, or cheese to match your mood.

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Ingredients

For the Meatballs:

• 1 lightly packed cup sliced white sandwich bread, torn into small pieces
• 1/2 cup grated onion
• 2 garlic cloves, minced
• 1 cup onion, finely chopped
• 1 tablespoon Italian mixed herbs
• 2 teaspoons garlic powder
• 1/4 cup Parmigiano Reggiano, freshly grated
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 to 2 teaspoons red pepper
• 14 oz ground beef
• 3 oz ground pork mince
• 1 egg
• 1/4 cup fresh parsley, finely chopped

For the Soup:

• 1 1/2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 cups chicken broth
• 1 cup water
• 24 oz passata
• 28 oz canned tomatoes
• 8 oz dried spaghetti, broken into pieces
• 1/4 cup fresh basil leaves, torn
• 1/2 to 3/4 cup shredded mozzarella cheese
• Extra Parmigiano Reggiano for serving

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Step by Step Instructions

1. Build the meatball base

Start by placing the torn bread into a large bowl. Add grated onion and let it soak for a minute so the bread softens fully. Stir in minced garlic, chopped onion, Italian herbs, garlic powder, grated cheese, salt, black pepper, and red pepper. This mix creates moisture and flavor before the meat even goes in.

2. Mix and shape the meatballs

Add ground beef, ground pork, egg, and parsley to the bowl. Use clean hands to gently mix until everything comes together. Keep the motion light so the meat stays tender. Roll the mixture into small meatballs, about the size of a walnut, and set them aside.

3. Start the soup base

Place a large pot over medium heat and pour in the olive oil. Add minced garlic and let it warm gently until fragrant. Stir often so it does not brown. This step sets the flavor for the entire soup.

4. Create the tomato broth

Pour in passata, canned tomatoes, chicken broth, and water. Stir well and bring the pot to a gentle simmer. Use a spoon to break up the tomatoes slightly so the broth stays smooth but textured.

5. Add the meatballs carefully

Lower the meatballs into the simmering soup one by one. Stir gently to prevent sticking. Let them cook uncovered for about 15 minutes so they firm up and release flavor into the broth.

6. Cook the pasta in the soup

Add broken spaghetti directly into the pot. Stir often so the pasta cooks evenly and does not clump. Let it simmer until the pasta turns tender and the broth thickens slightly.

7. Finish with herbs and cheese

Turn off the heat and stir in torn basil leaves. Sprinkle mozzarella into the pot or add it directly to bowls. The heat melts the cheese gently and gives the soup a soft, comforting finish.

Tips and Variations

Small changes can make this soup fit your kitchen and taste perfectly.

• If you like a thicker soup, add a little less water and let it simmer longer.
• For extra heat, increase the red pepper slowly.
• You can swap spaghetti with small pasta shapes if needed.
• For a lighter bowl, reduce cheese and add extra basil.

Serving Suggestions

Italian Meatball Soup tastes best when served hot with a generous sprinkle of grated cheese on top. A slice of crusty bread on the side helps scoop up every drop of broth. You can also serve it with a simple green salad dressed lightly with olive oil and lemon.

When I serve this for guests, I place extra cheese and basil on the table so everyone can finish their bowl their own way. It turns dinner into something relaxed and shared.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes, this soup stores well. Keep it in the fridge for up to three days and reheat gently.

Will the pasta get too soft?

The pasta softens more over time. If that worries you, cook pasta separately and add it to each bowl.

Can I freeze Italian Meatball Soup?

You can freeze it, though the pasta texture may change slightly. Freeze without pasta for best results.

Can I use only beef?

Yes, all beef works fine. The pork adds tenderness but is not required.

How do I adjust thickness?

Add extra broth to loosen or simmer longer to thicken.

Final Thoughts

Italian Meatball Soup brings everything I want in a comfort meal into one bowl. It feels warm, filling, and deeply satisfying without being complicated. The mix of tender meatballs, rich tomato broth, and soft pasta creates a balance that never feels heavy.