Italian Meatball Soup

Italian Meatball Soup loaded with vegetables, beef meatballs and Italian broth. A super satisfying and hearty soup! Serve with crusty bread for dipping!

Italian Meatball Soup | chefsavvy.com

Italian Meatball Soup

Thank you US Potato Board for sponsoring this post! All opinions and text are my own.

I don’t normally like to do two soup recipes in one week but this soup is so good it’s worth it! This Italian Meatball Soup is loaded with vegetables and homemade beef meatballs in a savory Italian broth!

With this soup I combined two of my favorites: beef vegetable soup and meatballs. It’s a hearty, filling soup that’s perfect for this time of year. Best of all everything is made in one pot!

Easy Italian Meatball Soup | chefsavvy.com

As for the homemade meatballs. They are super cheesy and tender. I saute them in a hot pan for only a couple of minutes on each side to get a nice crust and tons of flavor. They finish cooking in the soup which makes them super tender and also flavors the broth. If you are short on time you can always substitute frozen or pre made turkey, chicken or beef meatballs.

Easy One Pot Italian Meatball Soup | chefsavvy.com

How to make Italian Meatball Soup

  • Make homemade beef meatballs: Add ground beef, breadcrumbs, cheese, egg and Italian seasoning to a large bowl. Mix to combine and portion into small / medium size meatballs.
  • Brown the meatballs: Meanwhile heat oil in a large pot. Add meatballs making sure not to over crowd the pan. (I had to do two batches). Cook on medium high heat for 3-4 minutes on each side. Take meatballs out of the pan and set aside.
  • Make soup base: Add in onion, carrots, celery and potatoes. Sauté for 3-4 minutes. (If there is not enough leftover oil from the meatballs add some more in.) Add in garlic and cook for an additional minute. Stir in broth, tomatoes, seasoning, bay leaves and Worcestershire sauce. Bring to a boil then simmer for 30 minutes. Add meatballs back to the soup and cook for an additional 15 minutes or until the meatballs are cooked all the way through and the potatoes are tender.
  • Serve: Season with salt and pepper to taste. Serve this soup with fresh basil and parmesan cheese. I also recommend a side of garlic bread or homemade focaccia for soaking up the broth!
  • Leftovers: This soup makes wonderful leftovers. Store in an airtight container in the refrigerator for up to 4 days. The more the soup sits the more the flavors develop. Reheat soup gently in a saucepan until warm. You may have to add more broth as needed.
  • Freeze: This soup also freezes really well because there aren’t noodles in this soup! Store in an airtight container for up to 2-3 months!

Easy One Pot Meatball Soup | chefsavvy.com

Here are more soup recipes to enjoy!

Italian Meatball Soup

4.75 from 4 votes
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Italian Meatball Soup loaded with vegetables, beef meatballs and Italian broth. A super satisfying and hearty soup!

Ingredients

  • 1 pound lean ground beef
  • 1/2 cup panko breadcrumbs
  • 1/4 cup parmesan cheese grated
  • 1 whole egg
  • 1 teaspoon Italian seasoning
  • 1 tablespoon extra virgin olive oil
  • 1 onion diced
  • 3 medium carrots diced
  • 3 stalks of celery diced
  • 2 cups potatoes diced
  • 3 cloves garlic minced
  • 6 cups beef broth
  • 1 15 ounce can fire roasted tomatoes, undrained
  • 1 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon worcestershire sauce
  • salt and pepper
  • parmesan cheese for serving if desired
  • basil for serving if desired

Instructions

  1. Add ground beef, breadcrumbs, cheese, egg and Italian seasoning to a large bowl. Mix to combine and portion into small / medium size meatballs.
  2. Meanwhile heat oil in a large pot.
  3. Add meatballs making sure not to over crowd the pan. (I had to do two batches).
  4. Cook on medium high heat for 3-4 minutes on each side.
  5. Take meatballs out of the pan.
  6. Add in onion, carrots, celery and potatoes. Sauté for 3-4 minutes. (If there is not enough leftover oil from the meatballs add some more in.)
  7. Add in garlic and cook for an additional minute.
  8. Stir in broth, tomatoes, seasoning, bay leaves and Worcestershire sauce.
  9. Bring to a boil then simmer for 30 minutes.
  10. Add meatballs back to the soup and cook for an additional 15 minutes or until the meatballs are cooked all the way through and the potatoes are tender.
  11. Season with salt and pepper to taste.
  12. Serve hot with parmesan cheese and basil if desired.
Nutrition Facts
Italian Meatball Soup
Amount Per Serving
Calories 379.88 Calories from Fat 120
% Daily Value*
Fat 13.33g21%
Saturated Fat 4.97g31%
Cholesterol 115.48mg38%
Sodium 1646.06mg72%
Potassium 1257.86mg36%
Carbohydrates 27.7g9%
Fiber 5.14g21%
Sugar 4.16g5%
Protein 36.69g73%
Vitamin A 7764.68IU155%
Vitamin C 17.41mg21%
Calcium 198.66mg20%
Iron 7.97mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Italian
Keyword: Easy Soup Recipe, Easy Weeknight Dinner, Homemade Beef Meatballs, Italian Meatball Soup, Winter Recipes

 

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Comments

  • I just made this tonight with my husband. We both loved it, although now we’re curious about having this with pasta instead of potatoes. Thank you for the great recipe!

  • Brandy

    Just made this tonight with small meatballs. It’s my first soup without pasta or dumplings. It was really good. The only change is to add some spice 🙂

    Thanks for the recipe!

  • Laura

    I am going to try this recipe this coming weekend but substitute the potatoes for sweet potatoes. Will let you know how it turns out! 🙂

  • CountryGal

    10/10/18
    I just made this soup since it rained all day 2day! I had a 2 1/2 lb package of burger frozen so I thawed it out and more or less tripled the meat ball recipe. (My troop likes lots of meat! Lol) I had some shredded carrot sticks and a half package of frozen carrots I substituted for the whole carrots, (loved the carrot sticks! Looked pretty!lol) and I had 1 golden tomato left from the garden so I peeled and sliced it and threw it in. Added a can of tomato sauce and some shredded cabbage and WOW! Love the cheesy flavor of the meatballs that comes thru in this soup! Even my picky 13 yr old son loved this soup! Love to make recipes my own, and this is definitely a keeper! Thanks!

  • Steve

    Wonderful recipe. My girlfriend and myself loved the recipe. I added a few fettuccine noodles to the bottom of the bowl and a bit of Italian hot sausage to the meatball mix. Other than that I followed the recipe. The flavor from the combination of chicken and beef broth is a winner.

    Steve

    • Nathan

      Hi Steve,

      Thank you so much for trying out the recipe! I’m glad you and your girlfriend enjoyed it! Thanks for the comment!

      Nathan
      @chefsavvy

  • Susie

    Satisfying on a chilly evening. I substituted green onion for onion. Used 4 c. Beef Broth and 2 c. Chicken Broth. Two T. tomato paste for fire-roasted tomatoes. Made marble sized meatballs. Added some chopped romanesco veggie- a cauliflower broccoli plant. Super delicious. Freezes well because there’s no pasta.

    • Nathan

      Hi Susie,

      We love soup on cold days! Thank you smooch for trying out the recipe and for commenting!

      Nathan

    • Nathan

      Hi Susie,

      We love a good soup on chilly days! Thank you so much for trying out the recipe, and for commenting!

      Nathan