Name: Italian Meatball Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 pound ground pork; 1 egg, beaten; ½ cup breadcrumbs; 2 tablespoons finely chopped fresh basil leaves; 2 garlic cloves, minced; 1 teaspoon sea salt; 1 teaspoon Italian seasoning; 1 tablespoon extra-virgin olive oil; 1 small yellow onion, diced; 4 garlic cloves, minced; 6 cups chicken stock; 2 cups water; 1 teaspoon sea salt; 1 teaspoon Italian seasoning; 1 (15-ounce) can crushed tomatoes; 8 ounces Anellini pasta or elbow pasta; Minced fresh basil, for serving (optional); Freshly grated Parmesan, for serving (optional); Red pepper flakes, for serving (optional)

Jump to Recipe· 4.5 from 4 reviews

If you’re craving a cozy bowl of comfort, this Italian Meatball Soup Recipe is about to become your new favorite go-to. It’s the perfect blend of tender meatballs swimming in a flavorful tomato broth, with pasta adding the perfect bite. Whenever I make this, I’m reminded why simple ingredients can deliver such a hearty meal that everyone loves.

This soup works beautifully for those chilly evenings when you want something warm and satisfying but don’t want to fuss over a complicated dinner. Plus, it’s a great option for feeding a crowd since it easily stretches to six servings without a sweat. You’ll see why I’m so passionate about sharing this Italian Meatball Soup Recipe with you!

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Why This Recipe Works

Balanced Flavors: The combination of fresh basil, Italian seasoning, and garlic creates a broth that’s rich without being overpowering.
Tender Meatballs: Making the meatballs with a mix of pork, breadcrumbs, and egg ensures they stay juicy and hold their shape perfectly.
Comforting Pasta Addition: Cooking the anellini or elbow pasta right in the soup soaks up all the flavors, making every spoonful satisfying.
Hands-On Yet Simple: This recipe strikes a perfect balance between homemade feel and straightforward steps for even weeknight cooking.

A large black pot filled with a warm, reddish-brown broth that has small meatballs and light beige pasta shaped like little rings and short tubes floating inside. The soup looks hearty with visible herbs and small pieces of vegetables, creating a textured surface. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Italian Meatball Soup Recipe plays a role in creating a flavorful and hearty meal that feels special but is surprisingly easy. The fresh herbs and quality components elevate the broth, while the meatballs bring that comforting meaty goodness. When shopping, look for fresh basil and good-quality ground pork — they make a noticeable difference.

Ground pork: Adds richness and juiciness to the meatballs, making them tender.
Egg: Helps bind the meatball ingredients together so they don’t fall apart.
Breadcrumbs: Keeps the meatballs light while absorbing flavors.
Fresh basil: Brings a fragrant, herbal brightness that lifts the dish.
Garlic: Infuses both meatballs and soup with warm, aromatic depth.
Sea salt: Enhances all the flavors naturally without being harsh.
Italian seasoning: A classic blend that ties in the whole recipe with traditional Italian notes.
Extra-virgin olive oil: For sautéing and creating depth in the soup base.
Yellow onion: Builds a sweet, savory foundation.
Chicken stock: Provides a flavorful liquid base that’s lighter than beef stock, perfect with pork.
Water: Balances the stock concentration so flavors aren’t too intense.
Crushed tomatoes: Adds tangy richness and color to the soup.
Anellini or elbow pasta: Small pasta that fits perfectly in a spoonful, absorbing the broth’s flavor.
Parmesan (optional): Adds a salty, nutty finish when sprinkled on top.
Red pepper flakes (optional): For those who like a little heat without overpowering the soup.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Italian Meatball Soup Recipe is. Sometimes I throw in extra veggies like spinach or zucchini for some green goodness, and other times I swap pork for turkey if I’m craving something a little lighter. You can easily make this recipe your own by adjusting seasonings or the pasta shape to suit what you have on hand or prefer.

Variation: Once, I added chopped kale to boost nutrition — it was a welcome, tasty green addition that didn’t overpower the meatballs.
Dietary modification: Use gluten-free breadcrumbs and pasta to make this soup gluten-friendly without losing flavor.
Heat it up: If you love spices, toss in extra red pepper flakes or even a dash of smoked paprika for a smoky kick.

Step-by-Step: How I Make Italian Meatball Soup Recipe

Step 1: Whip Up the Meatballs

Start by mixing ground pork, beaten egg, breadcrumbs, fresh basil, minced garlic, sea salt, and Italian seasoning in a large bowl. I find that using wet hands to form 1-inch meatballs (about a tablespoon each) helps prevent sticking and shapes nice even balls. Don’t skip seasoning the meatball mix well here—that flavor really shines through in the final soup.

Step 2: Brown the Meatballs

Heat olive oil in a large pot over medium-high heat, then add the meatballs in batches to avoid overcrowding. Cook them for about 8 minutes, turning occasionally to brown all sides evenly. This step locks in flavor and texture, so take your time—if you rush, you might end up with meatballs falling apart in the soup.

Step 3: Build the Soup Base

Using the same pot with those lovely browned bits still clinging to the bottom, sauté diced onion until translucent—about 4 minutes. Stir in minced garlic and cook for another minute until fragrant. Then pour in chicken stock, water, sea salt, Italian seasoning, and crushed tomatoes. The depth you get at this stage comes from letting those base flavors mingle before adding the meatballs back in.

Step 4: Simmer Meatballs and Pasta Together

Gently add the browned meatballs back into the pot, turn heat up to high, and bring the soup to a boil. Then stir in your pasta, reduce heat to medium, and cook for about 15-20 minutes until the pasta is tender but still has a slight bite. Stir often to prevent the pasta from sticking or clumping — this is key for that perfect texture.

Step 5: Serve and Garnish

Ladle the soup into warm bowls and let everyone add their favorite toppings. I love a sprinkle of fresh minced basil and plenty of freshly grated Parmesan cheese. If you enjoy a bit of heat, red pepper flakes bring just the right touch. This final flourish makes the Italian Meatball Soup Recipe feel restaurant-worthy without any fuss.

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Pro Tips for Making Italian Meatball Soup Recipe

Wet Hands for Meatballs: Always wet your hands before shaping meatballs — it helps keep them smooth and prevents sticking.
Brown, Don’t Rush: Browning meatballs well creates deeper flavor and prevents them from breaking apart in the soup.
Stir Pasta Often: Keep stirring as the pasta cooks in the soup to avoid clumping and sticking to the pot.
Taste & Adjust: Before serving, taste the broth and adjust salt or seasoning if needed; the flavors develop as the soup simmers.

How to Serve Italian Meatball Soup Recipe

A black pot filled with a soup showing three clear layers: the bottom layer is a light brown broth with visible tiny herbs and spices, the middle layer contains small round meatballs in a brown color scattered evenly throughout, and the top layer has short curved pasta pieces in a pale yellow color floating on the surface. Fresh green basil leaves are thinly sliced and scattered on top, adding touches of bright green. The pot is placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always keep fresh basil on hand because it adds that lovely herbaceous brightness right at the end. A generous grating of Parmesan is a must—its salty, nutty notes are the perfect match. And I’m a big fan of red pepper flakes to sprinkle on top when I want a little warmth that sneaks up on you without overwhelming the flavors.

Side Dishes

This soup stands beautifully on its own, but I love pairing it with crusty garlic bread to soak up the broth. A simple green salad with a lemon vinaigrette also balances the richness nicely. For a heartier dinner, roasted vegetables alongside this Italian Meatball Soup Recipe make a complete and satisfying meal.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls—kids and adults alike loved the added fun and extra flavor from the bread soaking up the soup. Another idea is to garnish with edible flowers or an extra drizzle of good olive oil for an elegant touch when entertaining guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Italian Meatball Soup in airtight containers and keep it in the fridge for up to 3 days. The flavors actually get better the next day, making it an ideal make-ahead meal. Just be sure to cool it fully before refrigerating to keep everything tasting fresh.

Freezing

Freezing this soup works well if you leave out the pasta or cook it just slightly less than al dente before freezing. Pasta can get mushy after thawing, so I usually add fresh pasta when reheating frozen soup. Freeze portions in freezer-safe containers or bags for up to 3 months.

Reheating

For reheating, warm the soup gently on the stove over medium heat, stirring occasionally. If frozen, thaw overnight in the fridge first. If the soup seems too thick after reheating, just add a splash of water or stock to loosen it up and bring back that fresh-from-the-pot feel.

FAQs

Can I use ground beef instead of ground pork for the meatballs?

Absolutely! Ground beef works fine and will change the flavor slightly, making it a bit beefier. If you use beef, consider adding a little olive oil or a splash of milk to keep the meatballs tender, as beef can be leaner depending on the cut.
Can I prepare the meatballs in advance?

Yes, you can prep and shape the meatballs a day ahead and store them covered in the fridge. This saves time on cooking day. Just brown them right before adding to the soup, or you can also bake them in the oven for a hands-off approach.
What type of pasta is best for Italian Meatball Soup Recipe?

Anellini pasta is the classic choice here because the little rings look adorable and cook evenly in the soup. If you can’t find it, elbow macaroni or any small pasta shape works well—just adjust cooking time accordingly.
How do I keep the meatballs from falling apart in the soup?

Browning the meatballs in oil before adding them to the soup is the key step. It forms a crust that helps them hold together. Also, using breadcrumbs and egg in the meatball mix binds the ingredients well.

Final Thoughts

This Italian Meatball Soup Recipe feels like a warm hug on chilly days, and it’s become a staple in my kitchen for that reason. The way the meatballs stay tender and the pasta soaks up the flavorful broth is just magic. I hope when you make it, you find it as comforting and delicious as I do—share it with friends or family and enjoy those happy, cozy moments around the table.