Italian Meatball Soup Recipe

Introduction

Italian Meatball Soup is a comforting and hearty dish combining tender meatballs, savory tomatoes, and pasta in a flavorful broth. This soup is perfect for a cozy night in or when you want a satisfying meal that warms you from the inside out.

Ingredients

• 1 pound meatballs (see note)
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes (fire roasted recommended)
• 4 cups beef broth
• 1/2 red bell pepper, chopped small
• 1/4 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1.5 cups uncooked fusilli pasta
• 1/4 cup fresh basil, torn or chopped
• Salt and pepper, to taste
• Parmesan cheese, for serving (optional)

Instructions

1. Step 1: If making meatballs from scratch, prepare them ahead of time or use store-bought meatballs to save time.
2. Step 2: Heat olive oil in a soup pot over medium-high heat. Add chopped onions and sauté for 4 to 5 minutes until softened.
3. Step 3: Stir in minced garlic and cook for about 30 seconds, until fragrant.
4. Step 4: Add crushed tomatoes, beef broth, chopped red bell pepper, Italian seasoning, crushed red pepper flakes if using, and the meatballs. Raise heat to high and bring the soup to a boil.
5. Step 5: Once boiling, add the uncooked fusilli pasta to the pot.
6. Step 6: Reduce heat to a low simmer and cover the pot with the lid slightly ajar. Cook for about 15 minutes, stirring occasionally, until the pasta is tender and the soup is heated through. If the soup becomes too thick, add more beef broth to reach desired consistency.
7. Step 7: Stir in the fresh basil and season the soup with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.

Tips & Variations

• For a lighter version, substitute chicken broth for beef broth and use turkey or chicken meatballs.
• Add chopped spinach or kale in the last few minutes of cooking for extra greens.
• If you prefer a thicker soup, let it simmer uncovered for a few minutes to reduce the broth before serving.
• Use gluten-free pasta if you need to accommodate dietary restrictions.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over medium heat and add a splash of broth or water as the pasta tends to soak up liquid and thicken the soup. This soup can also be frozen for up to 2 months, though pasta texture may soften a bit upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen meatballs for this soup?

Yes, you can use frozen meatballs. Just add them directly to the simmering soup and allow extra cooking time until they are heated through.

What type of pasta works best in the soup?

Short pasta shapes like fusilli, rotini, or small shells work well as they hold up better in the broth and mix nicely with the meatballs.

Italian Meatball Soup Recipe

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4.4 from 84 reviews

A hearty and flavorful Italian Meatball Soup featuring tender homemade or store-bought meatballs simmered in a rich tomato and beef broth with fusilli pasta, red bell pepper, and fragrant Italian seasonings. This comforting soup is easy to prepare and perfect for a cozy meal.

• Author: Felix
• Prep Time: 15 minutes (excluding meatball preparation time)
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatball Soup Ingredients

• 1 pound meatballs (homemade or store-bought)
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes (preferably fire roasted)
• 4 cups beef broth
• 1/2 red bell pepper, chopped small
• 1/4 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1.5 cups uncooked fusilli pasta
• 1/4 cup fresh basil, torn or chopped
• Salt and pepper, to taste
• Parmesan cheese for serving (optional)

Instructions

1. Prepare Meatballs: If making from scratch, prepare your meatballs using your preferred recipe. You can also use store-bought meatballs to save time. The recipe suggests that the homemade meatball recipe yields extra meatballs for other meals.
2. Sauté Aromatics: Heat olive oil in a soup pot over medium-high heat. Add the chopped onions and sauté for 4-5 minutes until translucent and soft.
3. Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, making sure not to burn it.
4. Add Base Ingredients: Pour in the crushed tomatoes and beef broth, then add the chopped red bell pepper, Italian seasoning, crushed red pepper flakes (if using), and the meatballs. Increase heat to high and bring the mixture to a rolling boil.
5. Add Pasta: Once boiling, add the uncooked fusilli pasta directly into the soup.
6. Simmer Soup: Reduce heat to low-medium and cover the pot with the lid slightly ajar. Simmer for about 15 minutes or until the pasta is cooked through. Stir occasionally to prevent the pasta from sticking to the bottom, and add extra beef broth if the soup becomes too thick.
7. Finish and Serve: Stir in fresh basil and season with salt and pepper to taste. Serve hot with freshly grated Parmesan cheese on top if desired.

Notes

• Meatballs can be homemade or store-bought depending on your preference and time constraints.
• Use fire-roasted crushed tomatoes for a deeper flavor.
• The soup is intended to be brothy; adjust the broth quantity if the soup thickens too much while cooking.
• Simmering with the lid slightly open prevents the soup from boiling over and helps maintain the right consistency.
• Parmesan cheese garnish is optional but adds a lovely savory finish.

Keywords: Italian Meatball Soup, meatball soup, hearty soup, Italian soup, fusilli pasta soup, tomato meatball soup, easy soup recipe