This Italian meatball soup is the ultimate family comfort food - tender, herb-flecked beef meatballs swimming in a rich tomato broth alongside small pasta and fresh vegetables. Known in Italy as zuppa di polpette, this one-pot meal delivers everything you love about Italian cooking in a single warming bowl.
What makes this recipe special is the balance of flavors: savory Parmesan-studded meatballs, sweet tomato broth, and fresh vegetables that add color and nutrition. It's hearty enough to be a complete meal yet light enough that you won't feel weighed down afterward.
Why This Italian Meatball Soup Recipe Works
Unlike some meatball soup recipes that result in dense, heavy meatballs, this version produces incredibly tender, almost fluffy meatballs that absorb the delicious broth. The secrets are:
- Fresh breadcrumbs: They absorb moisture better than dried, keeping meatballs tender
- Grated onion: Releases moisture into the meat mixture for extra juiciness
- Don't overwork: Mixing just until combined prevents tough, dense meatballs
- Gentle simmer: Cooking at a low boil keeps meatballs intact and tender
The Art of Perfect Meatballs
Making great meatballs is part technique, part patience. Start with cold ingredients - warm meat becomes sticky and difficult to shape. Wet your hands with cold water before rolling each meatball to prevent the mixture from sticking to your palms.
Use a tablespoon or small ice cream scoop to portion the meat. This ensures uniform size, which means even cooking - no bite-sized meatballs overcooked while larger ones remain raw in the center. Aim for meatballs about 1 inch (2.5cm) in diameter.
Roll the meatballs loosely rather than packing them tightly. Think of it like making a snowball - firm enough to hold together, but not compressed. Tightly packed meatballs become dense and chewy.
Building Flavor in the Broth
The broth is where this soup really shines. Starting with a quality jarred tomato sauce saves time while delivering deep, developed tomato flavor. Look for a sauce made with San Marzano tomatoes and fresh basil.
Adding chicken stock creates a more complex flavor than water alone, and the combination of tomato sauce and stock produces a broth that's rich but not heavy. The meatballs release their flavor into the broth as they simmer, making the whole soup taste better than the sum of its parts.
Choosing the Right Pasta
Small pasta shapes are essential for meatball soup. Risoni (also called orzo) is traditional because it looks like rice and cooks quickly in the broth. Other excellent options include:
- Ditalini: Small tube pasta, perfect for scooping up broth
- Acini di pepe: Tiny round pasta, almost like little pearls
- Stelline: Star-shaped pasta that children love
- Small shells: Cup-shaped to catch bits of vegetables
The Vegetable Component
Zucchini and green beans add freshness, color, and nutrition to this soup. They're added at the end so they retain some texture - you want them tender but not mushy. Other vegetables that work well:
- Spinach or kale: Add in the last 2 minutes
- Carrots: Add diced carrots with the pasta for more substance
- Celery: Classic Italian addition for aromatic depth
- Escarole: Traditional in Italian wedding soup
Make-Ahead and Storage Tips
This soup is perfect for meal prep and actually tastes better the next day as the flavors meld. Here's how to make it work for your schedule:
- Make meatballs ahead: Shape and refrigerate up to 24 hours before cooking
- Freeze uncooked meatballs: Flash freeze on a baking sheet, then transfer to bags
- Storage: Refrigerate for up to 4 days in an airtight container
- Reheating: Add extra stock as pasta absorbs liquid over time
Variations to Try
Once you've mastered the basic recipe, experiment with these delicious variations:
- Turkey meatballs: Lighter but just as flavorful
- Italian sausage: Use removed sausage casings for pre-seasoned meatballs
- Spicy version: Add red pepper flakes to the meatball mixture
- Cheesy: Stuff each meatball with a small cube of mozzarella
Italian Meatball Soup
Tender homemade meatballs in rich tomato broth with pasta and vegetables - the ultimate Italian comfort food.
Nutrition per serving
Ingredients
For the meatballs:
For the soup:
Instructions
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Make the meatballs. Combine beef mince, grated onion, garlic, breadcrumbs, basil, Parmesan, and egg in a large bowl. Season generously with salt and pepper. Mix well with your hands until just combined - don't overwork the mixture. Wet your hands with cold water and roll tablespoons of the mixture into balls about 1 inch (2.5cm) in diameter. Place on a large plate.
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Prepare the broth. Pour tomato sauce, chicken stock, and water into a large, deep pot. Cover and bring to a boil over high heat. Reduce heat to medium and skim any froth from the surface.
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Cook meatballs and pasta. Carefully add meatballs to the broth one at a time to prevent them from sticking together. Return to a gentle boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, turning meatballs gently halfway through. Add risoni and cook for an additional 5 minutes, stirring occasionally.
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Add vegetables and finish. Add diced zucchini and green beans. Cook for 5 minutes or until pasta and vegetables are tender and meatballs are cooked through. Taste and adjust seasoning with salt and pepper.
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Serve. Ladle into warm serving bowls, distributing meatballs evenly. Sprinkle generously with grated Parmesan and serve immediately with crusty Italian bread for dipping.
Recipe Notes
- Storage: Refrigerate in an airtight container for up to 4 days. The soup thickens as pasta absorbs liquid - add extra stock when reheating.
- Freezing: Freeze meatballs separately before cooking, or freeze finished soup without pasta. Keeps for up to 3 months.
- Lighter version: Use ground turkey or chicken instead of beef for fewer calories.
- More vegetables: Add a handful of baby spinach or kale in the last 2 minutes of cooking.
Frequently Asked Questions
How do I keep meatballs from falling apart in soup?
The key is using a binding agent (egg and breadcrumbs) and not overworking the meat mixture. Mix ingredients just until combined, roll meatballs loosely, and don't drop them into rapidly boiling liquid - a gentle simmer keeps them intact.
Can I make Italian meatball soup ahead of time?
Yes! The soup actually tastes better the next day. Store in the refrigerator for up to 4 days. Note that the pasta will absorb liquid, so add extra stock when reheating. You can also prepare and refrigerate the meatballs a day ahead.
What pasta is best for meatball soup?
Small pasta shapes work best - risoni (orzo), ditalini, acini di pepe, or small shells. They're easy to eat with a spoon alongside the meatballs. Avoid long pasta like spaghetti which is difficult to eat in soup.
Can I freeze Italian meatball soup?
For best results, freeze the meatballs separately before cooking, or freeze the soup without pasta (pasta becomes mushy when frozen). Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
How do I make lighter meatballs for soup?
Substitute ground turkey or chicken for the beef, or use a 50/50 blend. You can also reduce the Parmesan and use whole wheat breadcrumbs. Another option is baking the meatballs instead of simmering them in broth.