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Italian meatball soup with pasta and shredded cheese

Homemade Italian Meatball Soup

Rich tomato broth, juicy baked meatballs, and tender pasta in every spoonful. This Italian meatball soup is hearty, flavorful, and ready in 45 minutes, a weeknight dinner the whole family will love.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 6
Author: Shilpa

Equipment

Ingredients

For the Meatballs

For the Soup

  • 2 teaspoons olive oil
  • ½ cup onion diced
  • 2 stalks celery diced
  • 2-3 medium carrots diced
  • 1 15-oz can crushed or diced tomatoes undrained
  • 1 15-oz can tomato sauce
  • 6 cups low-sodium broth
  • 1 teaspoon Italian seasoning
  • Sea salt and black pepper to taste
  • ¾ cup small dry pasta such as ditalini or small shells
  • 2 tablespoons fresh parsley chopped
  • Parmesan cheese for serving (optional)

Instructions

  • Preheat the oven to 375℉. Spray a baking sheet with cooking spray and set aside.
  • Add the ground meat, garlic, and Italian seasoning to a large mixing bowl. Make a well in the center and pour in the beaten egg. Add the Parmesan cheese, flour, sea salt, and black pepper. Mix gently until just combined. Avoid overmixing.
  • Shape the mixture into small meatballs about ½-inch to ¾-inch in size using your hands or a small scoop. Arrange the meatballs on the prepared baking sheet.
  • Bake for 8-10 minutes, or until lightly browned.
  • While the meatballs bake, heat olive oil in a Dutch oven over medium heat. Add the onion, celery, and carrots. Cook for 10-12 minutes, stirring occasionally, until the vegetables begin to soften.
  • Stir in the crushed tomatoes, tomato sauce, broth, and Italian seasoning. Season with sea salt and black pepper to taste. Bring the soup to a gentle simmer.
  • Add the baked meatballs and pasta to the pot. Simmer uncovered for 10-12 minutes, or until the pasta is tender and the vegetables are fully cooked.
  • Stir in the fresh parsley before serving. Top with grated Parmesan cheese.

Notes

  • Do not overmix the meatball mixture — mix just until combined for the best texture.
  • Keep the meatballs small (½ to ¾ inch) so they cook evenly and hold together in the broth.
  • If storing leftovers, keep the pasta separate to prevent it from soaking up the broth.
  • Store soup in the refrigerator for up to 4 days.
  • Freeze without the pasta for up to 3 months. Add freshly cooked pasta when reheating.

Nutrition

Calories: 349kcal | Carbohydrates: 19g | Protein: 23g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 347mg | Potassium: 593mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3674IU | Vitamin C: 5mg | Calcium: 130mg | Iron: 3mg
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