Italian Beef Meatball Soup is a hearty, flavorful dish that combines savory beef meatballs with a rich, aromatic broth filled with vegetables, tomatoes, and spices. This comforting soup is the perfect meal for any time of the year, offering warmth and delicious flavors that will satisfy your family and guests. With tender meatballs and a robust broth, this soup brings together the best of Italian cuisine, making it a go-to recipe for a cozy dinner or a special gathering.
Recipe Overview:
- Preparation Time: 20 minutes (meatballs) + 15 minutes (soup base)
- Cooking Time: 30–40 minutes
- Total Time: 1 hour
- Serving Size: Serves 6–8 people
- Difficulty: Medium (for both meatballs and soup preparation)
- Cuisine: Italian
- Course: Main Dish, Soup
Ingredients
For the Meatballs:
- Ground Beef: 1 pound (preferably lean)
- Breadcrumbs: 1 cup (preferably Italian-style)
- Eggs: 2 large (for binding)
- Garlic: 3 cloves, minced
- Parmesan Cheese: 1/4 cup, freshly grated
- Parsley: 2 tablespoons, chopped (fresh)
- Oregano: 1 teaspoon
- Basil: 1 teaspoon (dried or fresh)
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Olive Oil: 1 tablespoon (for searing meatballs)
For the Soup Base:
- Olive Oil: 2 tablespoons
- Onion: 1 medium, diced
- Carrots: 2 medium, peeled and diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Tomato Paste: 2 tablespoons
- Crushed Tomatoes: 1 can (14.5 oz)
- Beef Broth: 6 cups (preferably low-sodium)
- Italian Seasoning: 1 tablespoon (or a mix of dried basil, oregano, thyme, and rosemary)
- Bay Leaves: 2
- Salt: 1 teaspoon (or to taste)
- Black Pepper: 1/2 teaspoon (or to taste)
- Zucchini: 1 medium, sliced (optional)
- Spinach: 3 cups (fresh, optional)
- Pasta (optional): Small pasta shapes like ditalini or orzo, 1 cup (optional for added heartiness)
Instructions
1. Prepare the Meatballs:
- Combine the Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, minced garlic, Parmesan cheese, parsley, oregano, basil, salt, and black pepper. Mix everything gently but thoroughly, using your hands or a spoon. The mixture should be cohesive but not too wet.
- Form the Meatballs: With your hands, form the mixture into small meatballs, roughly 1 to 1.5 inches in diameter. You should get about 20–24 meatballs, depending on size.
- Sear the Meatballs: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Working in batches, add the meatballs to the skillet and sear them on all sides until they’re browned (about 4–5 minutes). They don’t need to be fully cooked through at this point, as they will continue cooking in the soup. Remove the meatballs from the skillet and set them aside.
Prepare the Soup Base:
- Cook the Vegetables: In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables until softened, about 6–8 minutes. Stir occasionally to prevent burning.
- Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the pot, stirring to combine. Cook for another 1–2 minutes until the garlic is fragrant and the tomato paste darkens slightly.
- Add the Broth and Tomatoes: Pour in the crushed tomatoes and beef broth, stirring to combine. Add the Italian seasoning, bay leaves, salt, and black pepper. Bring the mixture to a simmer over medium-high heat.
- Add the Meatballs: Carefully drop the seared meatballs into the simmering soup base. Stir gently to ensure they are submerged in the broth. Let the soup simmer for about 20–25 minutes, allowing the meatballs to cook through and the flavors to meld together.
- Optional Add-ins: If you’re adding pasta, zucchini, or spinach, you can do so now. Add the pasta and cook until al dente (about 8 minutes for small pasta). Alternatively, if you’re adding zucchini and spinach, toss them in and cook for another 5 minutes until tender. The zucchini should be just tender, and the spinach wilted.
- Taste and Adjust: Taste the soup and adjust the seasoning as necessary. If you like a more robust flavor, add a pinch of red pepper flakes or more Italian seasoning. Adjust salt and pepper to taste.
Serve and Enjoy:
- Serve the Soup: Once everything is cooked through, remove the bay leaves. Ladle the soup into bowls, ensuring each serving has a generous amount of meatballs and vegetables.
- Garnish (Optional): For an added touch, sprinkle freshly grated Parmesan cheese over the top and garnish with more chopped parsley.
- Enjoy: This soup is perfect with a side of crusty Italian bread for dipping.
Cooking Tips
- Make-Ahead Option: You can prepare the meatballs a day in advance and refrigerate them until you’re ready to cook the soup. This allows the flavors to deepen and makes for a quicker dinner prep.
- Freezing: This soup freezes beautifully. If you want to make it in bulk, let the soup cool completely and store it in airtight containers. It can be frozen for up to 3 months. To reheat, simmer gently on the stove until warmed through.
- Customization: Feel free to swap in other vegetables such as green beans or bell peppers, or add beans for more protein and fiber. This recipe is very versatile!
Nutritional Information (per serving):
Calories: 310–350
Protein: 25g
Carbohydrates: 25g
Fiber: 4g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 75mg
Sodium: 700–800mg (depending on broth and seasoning choices)
Sugar: 5g
Vitamin A: 80% of Daily Value
Vitamin C: 25% of Daily Value
Iron: 15% of Daily Value
Calcium: 10% of Daily Value
Conclusion
This Italian Beef Meatball Soup is a delightful and nutritious meal that is both satisfying and packed with flavor. The tender, juicy meatballs, combined with the rich broth and fresh vegetables, make for an unforgettable soup experience. With an ideal balance of protein, vegetables, and hearty ingredients, this dish is a complete meal on its own. Whether you’re serving it for a family dinner or a casual gathering, this recipe will surely be a hit.
Take advantage of the flexibility of this recipe, experiment with additional vegetables or pasta options, and enjoy this comforting, Italian-inspired meal that brings a taste of Italy to your table.
