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Italian Meatball Soup


  • Author: Christine

Description

Italian Meatball Soup is a hearty, flavorful dish that combines savory meatballs, pasta, and a rich tomato broth infused with garlic, onions, and herbs. It’s the perfect comfort food, bringing together the bold flavors of Italian cuisine in a simple, nourishing meal. Ideal for family dinners or a cozy night in, this soup is versatile enough to be adapted to different dietary needs and preferences. With the option to use store-bought or homemade meatballs, this recipe is both convenient and customizable. Serve it with freshly grated Parmesan and a side of crusty bread for a truly satisfying meal.


Ingredients

Scale
  • 1 pound meatballs (see note)
  • 1 tablespoon olive oil
  • ½ medium onion, chopped
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes (fire-roasted preferred)
  • 4 cups beef broth
  • ½ red bell pepper, chopped small
  • ¼ teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes (optional)
  • 1.5 cups fusilli pasta
  • ¼ cup fresh basil, torn or chopped
  • Salt and pepper, to taste
  • Parmesan cheese (optional, for serving)

Instructions

  1. Sauté Aromatics: Heat olive oil in a large soup pot over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  2. Add Tomatoes and Broth: Stir in the crushed tomatoes and beef broth. If your crushed tomatoes are thick, be ready to add extra broth later to adjust the consistency.
  3. Add Vegetables and Seasonings: Add the chopped red bell pepper, Italian seasoning, and crushed red pepper flakes (if using). Stir everything together and bring to a boil.
  4. Incorporate Meatballs: Gently add the meatballs to the pot. If they are raw or frozen, allow them to simmer for about 10-15 minutes until cooked through. For pre-cooked meatballs, simmer until they are heated thoroughly.
  5. Add Pasta: Once the soup reaches a boil, stir in the fusilli pasta. Reduce the heat to a simmer, partially cover the pot with the lid slightly ajar, and cook for about 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
  6. Adjust Consistency: If the soup is too thick, add more broth as needed to maintain a brothy texture. Stir in fresh basil and season with salt and pepper to taste.
  7. Serve: Ladle the soup into bowls and top with freshly grated Parmesan if desired. Serve with crusty bread or garlic bread for dipping.

Notes

For the meatballs, you can use homemade, store-bought, or frozen varieties. If you’re making your own, I recommend preparing them in advance. My homemade meatball recipe will give you about double the quantity needed for this soup, so you can freeze half for another meal. If using frozen meatballs, thaw them beforehand to reduce cooking time.