Hearty Italian Meatball Soup Recipe

Warm up with a bowl of comforting Italian meatball soup, a truly satisfying meal. This recipe is perfect for busy weeknights or for feeding a crowd at your next family gathering. Featuring tender, seasoned meatballs swimming in a rich, savory broth with hearty vegetables, this soup is a complete meal in itself. Get ready to create a truly delicious dish that everyone will love to make again and again.

Why You’ll Love This Italian Meatball Soup

• This soup is incredibly hearty and flavorful, making it a comforting choice.
• It’s surprisingly easy to prepare, fitting perfectly into a busy weeknight schedule.
• You get plenty of tender, homemade meatballs alongside fresh, wholesome vegetables in every spoonful.
• It provides a cozy, warming sensation, ideal for chilly days or when you need a comforting meal.
• The recipe is customizable, letting you adjust ingredients to suit your family’s preferences.
• This Italian-style meatball soup also works wonderfully for meal prepping and freezes beautifully for later.

Ingredients

Creating this delightful Italian meatball soup starts with a blend of fresh ingredients for both the juicy meatballs and the robust, savory broth. Each component plays a vital role in building the incredible flavors of this classic dish.

For the Meatballs:

• 3/4 lb. ground beef
• 1/2 cup freshly shredded Parmesan cheese, plus more to serve
• 3 Tbsp. chopped, fresh parsley
• 1 large egg
• 2 cloves garlic, minced
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/4 tsp. ground oregano
• 2 tsp. lemon juice

For the Soup:

• 3 Tbsp. olive oil
• 7 cups low-sodium beef stock
• 2 cups water
• 1/2 tsp. kosher salt
• 2 Tbsp. tomato paste
• 1/4 cup fresh parsley leaves
• 2 bay leaves
• 1 tsp. black peppercorns
• 3/4 cup chopped onion
• 3/4 cup chopped carrot
• 3/4 cup chopped celery
• 1 cup chopped russet potato
• 1/2 lb. green cabbage, thinly sliced

Notes & Substitutions

For optimal texture and flavor in your meatballs, understanding ground beef fat percentages can make a significant difference. For the ground meat, an 80/20 lean-to-fat ratio works best for juicy meatballs. Avoid extra lean meat, as it can dry out. You can use either flat-leaf (Italian) or curly parsley for the meatballs and herb bundle. If you don’t have cheesecloth, a tea ball or small mesh bag can hold the bay leaves and peppercorns. For the broth, chicken or vegetable stock can substitute beef stock if preferred, though beef stock adds richness to this flavorful Italian meatball soup. Feel free to swap russet potatoes for sweet potatoes or Yukon Golds. This recipe uses cabbage, but you can also add small pasta if you prefer.

Equipment

Gathering your tools before you start makes cooking much smoother. You will need a large mixing bowl to combine your meatball ingredients. A heavy-bottomed pot or Dutch oven is essential for browning the meatballs and simmering the soup. Keep measuring cups and spoons handy for accuracy. A sharp knife and cutting board will help with all your chopping. A cheesecloth or tea ball is great for the herb bundle. Finally, a slotted spoon helps remove the meatballs.

Instructions

Let’s make this incredible homemade Italian meatball soup! Follow these simple steps for a delicious and satisfying meal.

1. Prepare Meatballs: In a large mixing bowl, combine the ground beef, freshly shredded Parmesan, chopped parsley, egg, minced garlic, kosher salt, black pepper, ground oregano, and lemon juice. Mix everything gently with your hands until just combined, being careful not to overmix.
2. Form & Chill: Shape the meat mixture into approximately 24 small, 1-inch wide balls. Arrange them on a plate or baking sheet. Place the formed meatballs in the refrigerator to chill for at least 30 minutes. Chilling helps them hold their shape during cooking.
3. Brown Meatballs: Heat the olive oil over medium-low heat in your heavy-bottomed pot or Dutch oven. Carefully place the chilled meatballs into the hot oil in batches, if necessary, to avoid crowding the pot. Briefly brown them on all sides until they develop a nice crust. You don’t need to cook them through at this stage. Once browned, remove the meatballs to a clean plate and set aside.
4. Start Soup Base: To the same pot, add the 7 cups of low-sodium beef stock, 2 cups of water, 1/2 teaspoon of kosher salt, and 2 tablespoons of tomato paste. Stir well to combine, ensuring the tomato paste dissolves into the liquid. Bring the mixture to a boil over medium-high heat.
5. Simmer Broth: Once the broth reaches a boil, reduce the heat to a low simmer. Allow the broth to gently cook for about 30 minutes. This simmering time helps to develop a rich, flavorful base for your hearty Italian meatball soup.
6. Create Herb Bundle: While the broth simmers, gather the 1/4 cup of fresh parsley leaves, 2 bay leaves, and 1 teaspoon of black peppercorns. Place these aromatics into a piece of cheesecloth or a tea ball. Securely tie the cheesecloth bundle with kitchen twine, creating a sachet of herbs.
7. Add Herb Bundle: Carefully place the prepared herb bundle into the simmering broth. This allows the flavors to infuse slowly without loose herbs floating in your soup.
8. Add Hearty Vegetables: Stir in the chopped onion, chopped carrots, chopped celery, and chopped russet potatoes into the pot. Continue to simmer the soup for another 15 minutes, or until the vegetables begin to soften.
9. Remove Herb Bundle: Once the vegetables are starting to soften, carefully retrieve the herb bundle from the pot using a slotted spoon or tongs. Discard the bundle, as it has now imparted all its wonderful flavors.
10. Add Cabbage & Meatballs: Gently stir the thinly sliced green cabbage and the previously browned meatballs into the soup.
11. Final Simmer: Bring the soup back to a boil, then immediately reduce the heat to a gentle simmer. Cook for another 8 to 10 minutes, or until the cabbage is tender and the meatballs are fully cooked through.
12. Serve: Ladle the hot and delicious Italian meatball soup into individual bowls. Top each serving generously with plenty of freshly grated Parmesan cheese. Enjoy your homemade masterpiece!

Pro Tips & Troubleshooting

• Chilling Meatballs: Don’t skip chilling your meatballs! This crucial step helps them firm up, preventing them from falling apart when they hit the hot oil or the simmering broth.
• Browning for Flavor: The process of browning, scientifically known as the Maillard reaction, is a key culinary phenomenon responsible for creating deep, complex flavors and appealing colors in cooked foods. Briefly browning the meatballs creates a beautiful caramelization on their exterior. This adds a deeper, richer flavor to the meatballs and the entire soup.
• Don’t Overcook: Be mindful of cooking times for both the meatballs and vegetables. Overcooked meatballs become tough, and overcooked vegetables turn mushy. Simmer just until tender.
• Adjust Seasoning: Always taste your broth before the final simmer. You might need to add a pinch more salt or pepper to perfectly balance the flavors of this hearty Italian meatball soup.
• Herb Bundle Alternatives: If you do not have cheesecloth, a stainless steel tea ball or a reusable mesh bag works perfectly to contain your herbs and spices.
• Prep Ahead: You can prepare the meatballs in advance and store them, covered, in the refrigerator for up to 24 hours. Brown them right before adding them to the soup.

Serving, Storage, & Variations

Serving Suggestions

• Serve your hearty Italian meatball soup with a side of warm, crusty Italian bread for dipping.
• Offer extra shredded Parmesan cheese and fresh parsley at the table for guests to add as they please.
• Pair this satisfying soup with a simple, fresh green salad tossed with a light vinaigrette.

Storage Instructions

• Allow the soup to cool completely before storing it.
• Transfer the cooled soup to an airtight container and store it in the refrigerator for 3 to 4 days.
• Freezing: This meatball soup freezes beautifully! Store cooled soup in freezer-safe containers for up to 3 months.
• Thawing & Reheating: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat until warmed through.

Variations

• Meat Options: Experiment with different ground meats! Use ground pork, ground veal, or a mix of beef, pork, and veal for the meatballs.
• Add Greens: Stir in a handful of fresh spinach or chopped kale during the last 5 minutes of cooking for extra nutrients and color.
• Pasta Inclusion: If you enjoy pasta in your soup, add a small shape like ditalini or orzo during the last 10 minutes of cooking.
• Spice It Up: For a bit of heat, add a pinch of red pepper flakes to the meatball mixture or directly to the soup broth.
• Vegetarian Version: Use vegetable broth and plant-based meatballs for a delicious vegetarian Italian meatball soup alternative.

Nutrition

This hearty and flavorful Italian meatball soup offers a wholesome meal option. Each serving provides a good balance of protein and vegetables, contributing to a nutritious diet. It’s a great way to enjoy a comforting dish while getting essential nutrients.

FAQ

• What kind of ground beef is best for the meatballs?

  For the juiciest meatballs, use ground beef with an 80/20 lean-to-fat ratio. This balance provides great flavor and keeps the meatballs tender without being too greasy.

• Can I make this Italian meatball soup spicy?

  Absolutely! To add a kick, simply include 1/4 to 1/2 teaspoon of red pepper flakes to the meatball mixture or directly into the soup broth.

• What can I use instead of cheesecloth for the herb bundle?

  If you don’t have cheesecloth, a metal tea ball or a small, reusable mesh bag works perfectly. You can also just add the herbs directly and strain them out later.

• Can I add other vegetables to this soup?

  Yes, feel free to customize! Bell peppers, zucchini, or green beans would all make excellent additions. Add them in with the other hearty vegetables.

• Is Italian Meatball Soup the same as Italian Wedding Soup?

  They are similar but distinct. Italian Wedding Soup typically features tiny meatballs, escarole or spinach, and small pasta, whereas this Italian meatball soup has larger meatballs, heartier vegetables, and often a more robust tomato-based broth.

Conclusion

This Italian meatball soup truly brings warmth and flavor to your table with its tender meatballs and rich, savory broth. It’s an incredibly satisfying dish that feels both comforting and special, yet remains wonderfully easy to prepare. Whether you’re a seasoned cook or just starting out, this recipe is designed for simplicity and delicious results. We encourage you to try making this versatile soup soon and share the joy with your loved ones. Enjoy every hearty spoonful!

Hearty Italian Meatball Soup Recipe

A comforting and hearty Italian meatball soup featuring savory beef meatballs simmered in a rich beef stock with an array of fresh vegetables and herbs. Perfect for a satisfying meal, especially on a chilly day.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 1 minute min

Total Time 1 hour hr 21 minutes mins

Servings: 6 bowls

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Meatballs

• 3/4 lb. ground beef
• 1/2 c. freshly shredded parmesan cheese
• 3 tbsp. chopped, fresh parsley
• 1 egg
• 2 cloves garlic
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/4 tsp. ground oregano
• 2 tsp. lemon juice

Soup

• 3 tbsp. olive oil
• 7 c. low-sodium beef stock
• 1/2 tsp. kosher salt
• 2 tbsp. tomato paste
• 1/4 c. fresh parsley leaves
• 2 bay leaves
• 1 tsp. black peppercorns
• 3/4 c. chopped onion
• 3/4 c. chopped carrot
• 3/4 c. chopped celery
• 1 c. chopped russet potato
• 1/2 lb. green cabbage, thinly sliced

Equipment

• Large bowl
• Heavy pot
• Cheesecloth

Method

 

Meatballs

1. Combine ground beef, parmesan, parsley, egg, garlic, salt, pepper, oregano, and lemon juice in a large bowl. Shape into 1-inch balls and chill for 30 minutes.

Soup

1. Heat olive oil in a heavy pot, then briefly brown the chilled meatballs on all sides before removing them to a plate.
2. To the same pot, add beef stock, water, salt, and tomato paste; bring to a boil, then reduce heat and simmer for 30 minutes.
3. While the soup simmers, gather parsley leaves, bay leaves, and peppercorns into a secure cheesecloth bundle and add it to the pot.
4. Stir in the onion, carrots, celery, and potatoes, then simmer for another 15 minutes before removing the herb bundle.
5. Add the cabbage and browned meatballs to the pot, bring to a boil, then reduce heat and simmer for 8-10 minutes.
6. Serve the soup hot, topped generously with freshly grated parmesan cheese.

Notes

Chilling the meatballs helps them hold their shape better during browning. Don't forget to remove the herb bundle before serving.