This simple and delicious meatball soup recipe is perfect for a quick and easy dinner. With hearty meatballs, flavorful broth, and vegetables, it’s sure to be a hit with the whole family. It is lightly seasoned with Italian spices in a tasty, beefy, rich tomato broth.
This delectable, tender meatball soup combines onions, carrots, celery, and green beans with Italian seasonings in a rich tomato-beef broth, featuring homemade meatballs and mini Farfalle Pasta. This soup is a complete meal, but sometimes I like to serve it with a garden salad and cheese garlic bread.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground beef: Use beef with a bit of fat in it for flavor
- Breadcrumbs: Italian, unseasoned, or homemade
- Olive oil: Substitute with vegetable oil or canola oil
- Beef broth: Use low-sodium or beef stock
- Tomato sauce: canned or homemade
- Small pasta: Any small pasta or noodle will work, such as mini farfalle, ditalini, acini de pepe, or orzo.
How To Make Meatball Soup
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
- Make the meatball mixture and roll it into meatballs. Brown them in a skillet or bake them in the oven.
- Cook the onions, carrots, celery, and green beans until the onions and celery are soft. Add the spices and cook for another minute or so.
- Add the beef broth, tomato sauce, and fire-roasted tomatoes, and bring the mixture to a boil. Reduce and simmer for about 10 minutes.
- Add the pasta and cooked meatballs and simmer until the pasta is tender.
Preparation Tips
- Canned, fire-roasted tomatoes are charred over an open flame before being diced and canned. You can find them at your local grocery store, along with other canned tomatoes.
- Brown the meatball for added flavor and caramelization.
- Add 1-2 tablespoons of freshly grated Parmesan Cheese to each soup bowl for added flavor.
Frequently Asked Questions
Substitute ground chicken, pork, or turkey for the ground beef. They all make delicious meatballs. Substitute chicken broth if you are using ground chicken or ground turkey.
I prefer fresh veggies, but frozen ones work as well. Just add them to the simmering soup.
Save time with frozen premade meatballs, or make the meatballs ahead of time and freeze them. There is no need to thaw them. Just drop them in the simmering broth, frozen.
More Soup Recipes
Meatball Soup Recipe
Ingredients
Meatballs
- 1½ lbs ground beef
- ¼ cup finely minced yellow onions
- 2 cloves garlic minced
- ⅓ cup Italian or plain breadcrumbs
- 1 large egg
- 2 teaspoons Worcestershire Sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
Meatball Soup
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 large carrots peeled and chopped
- 3 stalks celery chopped
- 1 ½ cups green beans trimmed and cut in one inch segments
- 1 ½ teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6 cups low sodium beef broth
- 1 (8-ounce) can tomato sauce
- 1 (14.5-ounce) can fire-roasted tomatoes
- ¾ cup Mini Farfalle pasta
- chopped fresh parsley
- salt and pepper to taste
Instructions
- Gently mix the ground beef, minced yellow onion, minced garlic, breadcrumbs, egg, Worcestershire Sauce, salt, and freshly ground black pepper in a large bowl. Using a 1½-tablespoon scoop for equal proportioning, roll the meatballs and place them on a baking sheet covered with parchment paper.
- Heat 2 tablespoons olive oil in a skillet over medium to medium-high heat. Add the meatballs to the skillet and brown them. Work in batches and do not crowd the pan. Add more oil if needed. Remove the meatballs to a plate and cover to keep warm.
- In a large, heavy stockpot, heat olive oil over medium heat. Add the chopped onion, carrots, celery, and green beans. Cook for 7-8 minutes or until slightly soft and fragrant. Add the parsley, oregano, basil, garlic powder, and onion powder. Cook for 2 minutes, stirring constantly.
- Pour in the beef broth, tomato sauce, and fire-roasted tomatoes. Increase the heat to medium-high. Bring the mixture to a boil and then reduce it to a simmer. Let everything simmer for about 7-10 minutes. Stir in the pasta and browned meatballs, and simmer for an additional 10 minutes or until the pasta is tender. Serve it promptly, so the pasta does not overcook.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
- To freeze, first cool to room temperature. Then spoon into freezer zipper bags, removing as much air as possible. Remember that liquid expands as it freezes, so do not fill the bag. Freeze for up to 3 months. Thaw in the fridge overnight, then reheat on the stovetop over low heat or in the microwave at reduced power.
- For best results, if you freeze or store any of this soup for later consumption, remove the portion you will save before adding the pasta. Hold back a proportionate amount of pasta and add it when you reheat the soup.
Nutrition
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Jenny D.
The meatball soup was delicious and easy to make. The homemade meatballs were tender and the vegetables cooked up just right. Thanks for the cozy soup!
Beth Pierce
Thanks, Jenny! So glad that you like the soup!
Kinley McDonald
I love the flavorful Italian spices in a rich tomato broth with homemade meatballs. I served it with cheese garlic bread and a small side salad. It was the perfect meal. My tummy thanks you!
Beth Pierce
So glad that you liked it, Kinley! You made me laugh with the tummy part.
Leah Thomas
I can never enough great soup recipes. This one was excellent! This is going on regular rotation at my house!
Beth Pierce
Thanks, Leah! So glad that you liked it!
Addison
One of my favorite soups! So easy to make and absolutely delicious!
Clarence Dodson
I decided to make meatball soup for dinner, using your recipe. I enjoyed the process of mixing the ingredients, shaping the meatballs, and simmering the broth, while listening to some relaxing music. I felt proud of the result, a delicious and hearty soup that filled the kitchen with a mouthwatering aroma.I shared the soup with my family, and we had a wonderful time talking, laughing, and complimenting each other’s cooking skills.
Beth Pierce
Sounds like good times, Clarence!
Janice W
My kids loved this so much! They want me to make it again already. Kids are hard to please so I am so glad that I found this recipe.
Beth Pierce
They are hard to please sometimes. I am so happy that they like it!
Karen Lockwood
This tasty meatball soup recipe was delicious and easy to follow. I love any soup with homemade meatballs. Do you have a recipe for Italian wedding soup?
Beth Pierce
Yes, I sure do! Here you go!
Callista
Just slurped the last spoonful of your Meatball Soup, and I’m already craving more! The meatballs were tender and flavorful, and the broth was just hearty enough without being too heavy.
Beth Pierce
Thanks, Callista! We love it too!
Stella Ann
This was the perfect dinner last night! The meatballs were so juicy and had so much flavor! I love a good meatball soup and this one fit the bill.
Beth Pierce
Thanks, Stella Ann! So glad that you liked the soup!
Erica D
So delicious and easy to make! Can’t wait to make this again! Does it freeze well?
Beth Pierce
For best results, if you are going to freeze or store any of this soup for later consumption, remove the portion you will save for a later date before adding the pasta. Hold back a proportionate amount of pasta and add it when you reheat the soup.