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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Aria Noonan
I love this recipe so much! I prefer to make my own meatballs, so as soon as I saw this version using homemade meatballs instead of frozen, I knew it would be a winner!
Beth Pierce
Thanks, Aria! I am so glad that you liked the meatball soup!
Gigi Monahan
The meatballs, the bowties – the kids sure loved this one!
Kelly
The picture looked so good I had to try it. My creation looked exactly the same and was DELICIOUS! I shared it with friends and 3 days later they made a pot. It is definitely a keeper recipe!
Beth Pierce
Thanks, Kelly! So glad that you liked the meatball soup.
Ned
We loved this meatball soup! It was delicious and easy to make with my favorite frozen meatballs. It is the perfect weeknight meal.
Vasu Devan
I stumbled upon your Meatball Soup recipe, and it’s an absolute winner! The savory flavors and hearty goodness make it the perfect comfort food for chilly days. Thanks for the great recipe. It is a new family favorite.
Beth Pierce
I am so glad that you like the meatball soup. It is easy and delicious!
Rosemarie
We love this meatball soup. It is hearty, delicious, and easy to make. We will make this often as it has become a new family favorite.
Lori
Looks like a great meal to warm up on a chilly night. Thanks for the recipie and suggestion, I will have to try this out.
Steph
Seriously the best meatball soup recipe I’ve made – and I even used frozen meatballs! This soup is full of flavor and perfect for the family to sit down to for dinner.
Beth Pierce
Thanks, Steph!
Liz
This was soooo good! My husband is anti meatballs and really liked it too! I made a couple of adjustments based on how we prefer our soup(thicker). I decreased the beef broth to 4 cups and swapped the tomato sauce with tomato paste. I also measure spices with my heart and increased all. Thank you for a yummy recipe!
Beth Pierce
You are most welcome, Liz. I like a lot of spice too but I have to tame it a little for my readers.
Catherine Stephenson
Can you add potatoes and corn to this?
Beth Pierce
Yes you sure can. Sorry about the delay. It has been so busy lately!
Tammy
Can you freeze it with the pasta in it
Beth Pierce
You can but the better alternative is too the pasta when reheated.
Sheryl
This one of favorite soups. I even make this for my neighbor, she loves it also. So much flavor! We use frozen meatballs and use fresh vegetables they come out perfect every time!
Beth Pierce
Thanks, Sheryl! So glad that you like the soup!