Italian Meatball Soup

Italian Meatball Soup loaded with vegetables, beef meatballs and Italian broth. A super satisfying and hearty soup!

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.

Easy Italian Meatball Soup

I added potatoes to this soup instead of pasta. Potatoes are a good substitute for pasta because of their health benefits. Potatoes are loaded with fiber, protein and vitamin C. They even have as much potassium as a banana!

Amazing Italian Meatball Soup

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 premade turkey or beef meatballs.

Best of all everything is made in one pot. I brown my meatballs, take them out of the pan and saute my veggies. Beef broth and diced tomatoes get added in and brought to a simmer. Let the soup cook for 30 minutes and add in the meatballs. Allow them to cook for an additional 10-20 minutes or until cooked all the way through.

Serve this soup with fresh basil and parmesan cheese. I also recommend a side of garlic bread for soaking up the broth!

Meatball Soup

Italian Meatball Soup

4.67 from 3 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!


  • 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


  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.


Leave a Comment


  • 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

    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.


    • 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!