What is Italian meatball soup?

Italian meatball soup is a classic, brothy dish made with bite-sized beef meatballs, vegetables like carrots and celery, cannellini beans, and a tomato-based broth seasoned with Italian herbs. It’s a complete meal that combines protein, fiber, and bold flavor in every spoonful. Often served with grated Parmesan on top, it’s both rustic and elegant—ideal for weeknights or gatherings.

How do you use meatballs in soup?

To use meatballs in soup, prepare and shape them first, then chill for a few minutes. This helps them stay firm during cooking. Add them gently into simmering broth so they don’t fall apart. Let them cook uncovered or lightly covered for about 20 minutes until they float. They should be tender yet fully cooked—perfectly infused with broth flavor.

Where is meatball soup from?

Meatball soup has its roots in Italian cuisine, particularly southern Italy. Traditional Italian polpette are often served in light broths or on their own. Italian immigrants adapted this dish in America by adding tomatoes, beans, and vegetables, creating the heartier version we know today. It's now a staple in Italian-American kitchens and loved for its simplicity and flavor.

What are traditional Italian meatballs made of?

Traditional Italian meatballs typically include ground meat (beef, veal, or pork), finely chopped or grated onion, garlic, Parmesan or breadcrumbs, fresh parsley, and egg. They’re gently seasoned—never overloaded—and often smaller than their American counterparts. The focus is on tenderness and balance, which makes them ideal for soup or light sauces.

Italian Meatball Soup Recipe: Bold Flavor, Classic Comfort

Description

Italian meatball soup delivers bold flavor with beef, veggies, and beans in a rich tomato broth. Comforting, hearty, and easy to make.

Ingredients

For the Meatballs:
- 1 pound extra-lean ground beef
- 1 small onion, finely chopped or grated
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup grated Parmesan cheese
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 cups water
- 1 (29-ounce) can diced tomatoes
- 1 (29-ounce) can cannellini beans, drained and rinsed
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1 tablespoon Italian seasoning
- ⅓ cup grated Parmesan cheese (for topping)

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine ground beef, grated onion, garlic, Italian seasoning, egg, salt, pepper, and Parmesan. Mix until just combined.
Shape mixture into 1-inch meatballs (you’ll get about 25–30). Place on a plate and chill in the fridge while you prepare the soup.
Heat olive oil in a large pot over medium-high heat. Add chopped onion, carrots, and celery. Cook for 5 minutes or until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.
Pour in beef broth and water. Add diced tomatoes, beans, salt, pepper, and Italian seasoning. Bring to a boil.
Gently add meatballs one at a time into the soup. Reduce heat to medium, cover, and simmer for about 20 minutes or until meatballs are cooked through.
Ladle soup into bowls and sprinkle with Parmesan cheese before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: SOUP
Method: Stovetop
Cuisine: Italian-inspired