Italian Meatball Soup is a comforting, hearty dish that’s perfect for any time of the year. This soup combines tender meatballs, flavorful tomato broth, and perfectly cooked fusilli pasta for a warm, satisfying bowl of goodness. Whether you use homemade or store-bought meatballs, this soup is simple to make and sure to impress. With its rich flavors and vibrant ingredients, it’s an ideal meal to enjoy with family or friends.
Easy Italian Meatball Soup Recipe
This Italian Meatball Soup is like a warm hug in a bowl. The juicy meatballs bring savory goodness, while the tomato broth delivers a tangy, herbaceous kick. The addition of fusilli pasta makes it even heartier, and the touch of fresh basil adds brightness. Serve it with some crusty bread or a light salad for the perfect lunch or dinner. It’s also a wonderful dish to warm you up on cold evenings or to share at a family gathering.
Why Our Italian Meatball Soup Is the Best
Our Italian Meatball Soup is not just any soup—it’s a flavorful, crowd-pleasing dish packed with hearty meatballs, a rich tomato base, and perfectly cooked pasta. It’s quick to make and endlessly satisfying, making it a go-to recipe for busy weeknights.
Ingredients Notes Italian Meatball Soup
Each ingredient in our Italian Meatball Soup plays a vital role in creating its hearty and savory flavor. Here’s what you’ll need:
- 1 pound meatballs – Use homemade or store-bought; both work great.
- 1 tablespoon olive oil – For sautéing and adding depth of flavor.
- 1/2 medium onion, chopped – Adds a subtle sweetness to the broth.
- 4 cloves garlic, minced – Brings a robust, aromatic flavor.
- 1 (28-ounce) can crushed tomatoes – Fire-roasted ones add a smoky touch.
- 4 cups beef broth – Forms the base of the soup; use low-sodium if preferred.
- 1/2 red bell pepper, chopped small – For a touch of sweetness and color.
- 1/4 teaspoon Italian seasoning – A mix of classic herbs like oregano and thyme.
- 1/2 teaspoon crushed red pepper flakes (optional) – Adds a bit of heat.
- 1.5 cups uncooked fusilli pasta – A hearty pasta shape that holds the sauce well.
- 1/4 cup fresh basil, torn or chopped – For a bright, fresh finish.
- Salt & pepper, to taste – Essential for balancing flavors.
- Parmesan cheese, grated (optional) – Perfect for topping when serving.
Feel free to substitute fusilli pasta with any short pasta like penne or rotini, and adjust the seasoning to your liking.
Kitchen Tools Needed Italian Meatball Soup
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife and cutting board
How to Make Italian Meatball Soup
Prepare to savor the rich aromas of simmering broth, herbs, and tender meatballs with this simple guide:
1. Sauté the Aromatics
Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add the onion and sauté for 4-5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
2. Build the Base
Pour in the crushed tomatoes, beef broth, and add the red bell pepper, Italian seasoning, and crushed red pepper flakes (if using). Stir to combine.
3. Add the Meatballs
Gently place the meatballs into the pot. Increase the heat to high and bring the soup to a boil.
4. Cook the Pasta
Once the soup is boiling, add the uncooked fusilli pasta. Reduce the heat to low and let the soup simmer, covered (with the lid slightly ajar), for about 15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom.
5. Finish with Fresh Basil
Check the soup’s consistency—if it’s too thick, add a splash of beef broth to thin it out. Stir in the fresh basil, and season with salt and pepper to taste.
6. Serve and Enjoy
Ladle the soup into bowls and top with freshly grated Parmesan cheese if desired. Serve hot with crusty bread or crackers.
How to Store Italian Meatball Soup
To store leftover Italian Meatball Soup, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. When reheating, you may need to add a bit of broth or water, as the pasta will absorb liquid over time. For longer storage, freeze the soup (without the pasta) in freezer-safe containers for up to 3 months. Simply cook fresh pasta when reheating to keep the texture perfect.
Italian Meatball Soup Variations
- Gluten-Free Version: Use gluten-free pasta or substitute with rice for a hearty, gluten-free meal.
- Vegetable Boost: Add chopped zucchini, spinach, or carrots to increase the vegetable content and nutrition.
- Spicy Kick: Add extra crushed red pepper flakes or a dash of hot sauce for a spicy twist.
- Cheese Lovers: Stir in a handful of shredded mozzarella or Pecorino Romano cheese for a creamier texture.
Feel free to experiment with these variations to make the recipe your own!
What to Serve with Italian Meatball Soup
Pair your Italian Meatball Soup with a side of garlic bread or a Caesar salad for a complete meal. A chilled glass of Chianti wine or a warm cup of herbal tea makes for an excellent beverage pairing. For dessert, try serving it with a light panna cotta or a few crisp biscotti to round out the Italian-inspired feast.
Top Tips for Perfect Italian Meatball Soup
- Brown the Meatballs: If using raw meatballs, sear them in a pan before adding them to the soup for extra flavor.
- Don’t Overcook the Pasta: Add the pasta toward the end of cooking to ensure it stays al dente.
- Adjust the Consistency: Add more broth if the soup becomes too thick. This soup should be slightly brothy.
- Fresh Herbs Matter: Use fresh basil for the best flavor—dried basil won’t have the same impact.
Helpful Notes
- If using frozen meatballs, ensure they are fully cooked (165°F in the center) before serving.
- Some crushed tomato brands are thicker than others. Add extra broth as needed to achieve the desired consistency.
Tips from Well-Known Chefs
- Ina Garten: Always use high-quality canned tomatoes for the best flavor in soups and sauces.
- Giada De Laurentiis: Adding fresh herbs like basil at the end of cooking enhances the dish’s brightness.
- Mario Batali: Let the soup rest for a few minutes before serving to allow the flavors to meld together.
Frequently Asked Questions (FAQ)
1. Can I use turkey or chicken meatballs?
Yes! Turkey or chicken meatballs are a lighter option and work wonderfully in this soup.
2. Can I make this soup ahead of time?
Absolutely. Just cook the pasta separately and add it when reheating to avoid it becoming too soft.
3. Can I use other types of pasta?
Yes, any short pasta like penne, rotini, or farfalle works well.
4. Can I freeze Italian Meatball Soup?
Yes, freeze the soup without the pasta for best results. Add fresh pasta when reheating.
5. How do I reheat leftovers?
Reheat on the stovetop over medium heat or in the microwave, adding a bit of broth if needed.
Enjoy the rich, comforting flavors of this Italian Meatball Soup and share it with your loved ones for a truly satisfying meal!
Italian Meatball Soup Recipe
Ingredients
- – 1 pound meatballs see note
- – 1 tablespoon olive oil
- – 1/2 medium onion chopped
- – 4 cloves garlic minced
- – 1 28 oz can crushed tomatoes (fire roasted preferred)
- – 4 cups beef broth
- – 1/2 red bell pepper chopped small
- – 1/4 teaspoon Italian seasoning
- – 1/2 teaspoon crushed red pepper flakes optional
- – 1.5 cups uncooked fusilli pasta
- – 1/4 cup fresh basil torn/chopped
- – Salt & pepper to taste
- – Parmesan cheese for serving, optional
Instructions
- Prepare Meatballs: If using homemade meatballs, prepare them ahead of time (check notes for a recipe suggestion). Store-bought or frozen meatballs also work great. Ensure frozen meatballs are cooked through before serving.
- Sauté Aromatics: Heat olive oil in a soup pot over medium-high heat. Add the chopped onions and sauté for 4-5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Build the Soup Base: Add the crushed tomatoes, beef broth, red bell pepper, Italian seasoning, crushed red pepper flakes (if using), and the meatballs. Increase the heat to high and bring to a boil.
- Add Pasta: Once the soup is boiling, add the uncooked fusilli pasta. Reduce the heat to a simmer and cover the pot, leaving the lid slightly open. Simmer for about 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
- Adjust Consistency: If the soup becomes too thick, add more beef broth to keep it brothy.
- Finish: Stir in the fresh basil and season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese, if desired. Serve warm and enjoy!
Notes
- Use as many meatballs as you like depending on portion sizes and preference. Large homemade meatballs (about 12) or store-bought frozen meatballs work well.
- For a thicker soup, reduce the amount of broth slightly.
- Serve with crusty bread or a green salad on the side for a complete meal.
