Name: Italian Meatball Soup Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Italian
Ingredients: 8 oz. lean ground beef; 8 oz. ground pork; 1/2 cup fresh white bread crumbs; 1/4 cup chopped fresh parsley; 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried); 1/2 cup finely shredded parmesan; 1 large egg; Salt and freshly ground black pepper (1 tsp salt and 1/4 tsp pepper recommended); 1 Tbsp olive oil; 1 Tbsp olive oil; 1 1/4 cups chopped carrots; 1 1/4 cups chopped yellow onion; 3/4 cup chopped celery; 4 cloves garlic, minced (1 1/2 Tbsp); 5 (14.5 oz) cans low-sodium chicken broth; 1 cup dry acini di pepe or orzo pasta; 6 oz fresh baby spinach, roughly chopped; Finely shredded parmesan, for serving

There’s just something so comforting about a bowl of warm broth, tender little meatballs, and fresh greens all mingling together — that’s exactly what makes this Italian Meatball Soup Recipe a standout in my kitchen. It's an instant mood booster and a hug in a bowl that’s surprisingly easy to pull off.

This image shows a close-up of a soup in a large white pot with a ladle inside. The soup has several layers: small browned meatballs, bright green spinach leaves, small orange carrot pieces, pale yellow celery slices, and tiny round white pasta balls, all floating in a clear golden broth. The ladle holds a mix of these ingredients, showing the layers clearly – meatballs and spinach resting on the top with carrots and pasta around. The soup surface and pot edge are visible against a white marbled texture background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Italian Meatball Soup Recipe
Top Tip
How to Serve Italian Meatball Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Meatball Soup Recipe

Why You'll Love This Recipe

I’ve made many soups over the years, but this Italian Meatball Soup Recipe always feels a little special — like it deserves a spot on your weeknight dinner rotation. The blend of seasoned meatballs, homey broth, and fresh spinach really hits the spot and brings a taste of Italy right to your table.

Perfectly Tender Meatballs: These tiny meatballs stay juicy and flavorful, not drying out or falling apart in the soup.
Flavor-Packed Broth: Simmering the soup with fresh veggies and garlic creates a broth that’s both rich and light.
Quick to Make: Despite looking like a fancy dish, this soup comes together in under an hour — great for busy days when you want comfort food fast.
Customizable at Its Best: Whether you swap pasta types or add different greens, you can make it your own without losing the classic vibe.

Ingredients & Why They Work

Each ingredient in this Italian Meatball Soup Recipe has its role, marrying perfectly to create a comforting yet fresh dish. When shopping, I recommend grabbing fresh herbs and good quality meats for maximum flavor. Here's why each piece makes a difference:

Flat lay of fresh lean ground beef and ground pork portions, a small pile of fresh rustic white bread crumbs, a few sprigs of bright green fresh parsley, some minced fresh oregano leaves, a small mound of finely shredded pale yellow parmesan cheese, one large whole egg with clean shell, a small white ceramic bowl of golden olive oil, chopped vibrant orange carrots, chopped pale yellow onion, chopped light green celery, four peeled garlic cloves, a small white ceramic bowl filled with clear low-sodium chicken broth, a neat pile of uncooked acini di pepe pasta, roughly chopped fresh deep green baby spinach leaves, all arranged with perfect symmetry on simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef: Adds rich flavor and a firm texture to the meatballs without too much fat.
Ground pork: Puts in extra juiciness and tenderness to the meatballs, balancing out the beef.
Fresh white bread crumbs: These soak up moisture and keep the meatballs soft; using fresh crumbs rather than dried makes all the difference.
Fresh parsley: Brightens up the meatballs with a pop of herbaceous freshness.
Minced oregano: Brings a classic Italian aroma and depth.
Parmesan cheese: Adds umami and subtle saltiness, both in the meatballs and as a garnish.
Egg: Acts like glue to hold everything together, making those tiny meatballs easier to form and cook.
Olive oil: For browning the meatballs and sautéing vegetables to deepen flavor.
Carrots, onions, celery: The classic soffritto, they create a subtle sweetness and foundation for the broth.
Garlic: For a punch of savory richness.
Low-sodium chicken broth: Keeps the soup flavorful but not too salty, which you can then adjust.
Acini di pepe or orzo pasta: Tiny pasta shapes that soak up the broth just right without overpowering the soup.
Fresh baby spinach: Adds color, nutrients, and a fresh bite that balances the richer parts of the soup.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to mix things up depending on the season or what’s in my pantry. This Italian Meatball Soup Recipe is so versatile — don’t hesitate to tweak it to suit your mood!

Vegetable Swap: I sometimes toss in kale instead of spinach for a heartier bite, especially in winter months.
Pasta Choices: If you don’t have acini di pepe or orzo, small ditalini or tiny shells work just as well.
Making It Gluten-Free: Use gluten-free bread crumbs and pasta, and your soup’s still a winner.
Adding Heat: A pinch of red pepper flakes in the broth gives it a nice subtle kick without overpowering the flavors.

Step-by-Step: How I Make Italian Meatball Soup Recipe

A white bowl filled with clear broth soup showing about ten small brown meatballs, bright orange carrot pieces, dark green spinach leaves, small white pearl-like pasta, and light green celery bits all mixed together; the bowl sits on a dark wooden board with a silver spoon inside, next to torn pieces of golden brown crusty bread and a wooden bowl filled with white shredded cheese. A dark green cloth is draped partially under the board, and the setting is on a white marbled surface. Another bowl with similar soup is partially seen in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the perfect little meatballs

I start by carefully combining the beef, pork, fresh bread crumbs, parsley, oregano, parmesan, egg, and seasoning in a large mixing bowl. Using my hands, I gently toss everything together—breaking up the mixture so all the flavors meld but without overworking it, which can make meatballs tough. Then, I shape the mix into tiny balls—about ¾ to 1 inch in diameter. The size is key: small enough to cook quickly in the soup, but still tender inside.

Step 2: Browning the meatballs just right

Next, I heat a tablespoon of olive oil in a non-stick skillet over medium-high heat. I brown half the meatballs at a time, turning them gently so as many sides as possible get that gorgeous golden sear. This usually takes about 4 minutes. The meatballs won’t be cooked through yet — don’t worry, they’ll finish cooking in the soup. Browning adds a deep flavor and a wonderful texture, so be sure not to skip this step.

Step 3: Building the flavorful soup base

While the meatballs brown, I start on the soup base. I warm another tablespoon of olive oil in a large pot and sauté the chopped carrots, onions, and celery until soft and fragrant — usually about 6 to 8 minutes. Then, I add the garlic and cook another minute just until aromatic. This soffritto layer gives the broth its subtle sweetness and complexity.

Step 4: Bringing it all together

Then it’s time to add the chicken broth. Once it comes to a boil, I toss in the pasta and the browned meatballs, turning the heat to medium-low. The soup simmers gently for about 10 minutes until the pasta is tender and the meatballs are cooked through. Right at the end, I stir in the baby spinach so it wilts just perfectly without losing its bright color.

Step 5: Finishing with a sprinkle of love

Finally, I ladle the soup into bowls and scatter freshly shredded parmesan on top — it’s the perfect melty, savory finish. And that's it! Simple, cozy, and packed with flavor.

Top Tip

I’ve tweaked this Italian Meatball Soup Recipe many times, and a few simple tricks made a huge difference. Here’s what helped me nail it every time — you’ll want to keep these in mind too!

Don’t skip browning the meatballs: It adds layers of flavor you can’t get from just dropping raw meatballs into the soup.
Use fresh breadcrumbs: I used store-bought dried crumbs initially, but switching to fresh crumbs from rustic bread gave my meatballs a softer, better texture.
Add pasta last minute: The pasta swells as it cooks, so add it near the end to avoid a mushy soup.
Simmer with parmesan rind (optional): If you have a rind saved, tossing it in while simmering adds an amazing umami boost.

How to Serve Italian Meatball Soup Recipe

italian meatball soup - Serving Suggestion

Garnishes

I’m all about simplicity here: freshly shredded parmesan on top and maybe a crack of black pepper. Sometimes I add a sprinkle of chopped fresh parsley or a drizzle of good-quality olive oil to amp things up. These little touches bring brightness and richness that elevate the whole bowl.

Side Dishes

This soup pairs beautifully with crusty bread — I often serve it alongside butter-slathered toasted Italian bread or garlic breadsticks. A simple green salad can also be a nice contrast if you’d like something lighter on the side.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in wide, shallow bowls and garnished with a sprig of fresh oregano or basil. You can even ladle it into hollowed-out mini bread bowls for a cute, rustic presentation that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and it keeps beautifully for up to 3 days. I recommend keeping the soup a bit thicker than you want immediately because the pasta continues to soak up broth as it sits.

Freezing

This Italian Meatball Soup freezes well, but I freeze the broth and meatballs separately from the pasta when possible. Pasta tends to get mushy after freezing and reheating, so this trick helps keep the soup tasting fresh.

Reheating

I gently reheat the soup over medium heat on the stove with a splash of water or broth to loosen it up. Adding a fresh handful of spinach during reheating perks it up nicely and keeps the greens vibrant.

Frequently Asked Questions:

Can I make the meatballs ahead of time?

Absolutely! I often prepare the meatballs a day in advance, storing them in the fridge uncooked. Just brown them right before adding to the soup for best flavor and texture.

What kind of pasta works best in Italian Meatball Soup Recipe?

I like using acini di pepe or orzo because their small size complements the broth and meatballs perfectly. But you can swap in other small pasta shapes like ditalini or tiny shells based on what you have.

Can I substitute ground turkey for beef and pork?

Yes! Ground turkey works fine, but keep in mind it’s leaner and can dry out faster. Adding a little olive oil or finely grated parmesan to the mix can help keep the meatballs juicy.

How can I make this soup gluten-free?

Swap out the bread crumbs and pasta for gluten-free versions. Many stores carry gluten-free orzo or tiny pasta shapes, and you can easily use gluten-free bread for the crumbs.

Final Thoughts

This Italian Meatball Soup Recipe has become my go-to when I want something that feels both fancy and homey at the same time. It’s comforting without being heavy, flavorful without fuss, and just the right kind of satisfying on any chilly day. Give it a try — I promise it’ll become one of your all-time favorites, just like it did for me. Plus, it’s a great way to sneak in some greens and protein all in one delicious, warm bowl.