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Italian Meatball Soup

Published: / Updated: / 59 Comments

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This meatball soup recipe is a tasty and simple way to enjoy homemade or store-bought meatballs. It has a delicious tomato broth and plenty of pasta!

Are you a big fan of cozy soups? You'll also enjoy my Lasagna Soup.

Italian meatball soup in two bowls

Why you'll love it

Meatballs are arguably one of the best comfort foods out there, and adding them to soup is like a warm hug in a bowl! If you've already got them in your freezer, you can have this soup on your table in about 40 minutes. You've got plenty of options here to use homemade meatballs or store-bought ones in this versatile soup recipe.

This is one of those deeply rich, satisfying soups that tastes like it's been cooking forever, but it's actually really easy to throw together with a few pantry ingredients that are readily available year-round. If it's a chilly day and you're craving pasta and meatballs without all the effort, this is one soup that's sure to be a hit.

What you'll need

  • Meatballs - homemade, store-bought, and frozen all work
  • Olive oil, onion, garlic - our sautéed aromatics. Sweet (Vidalia) onions are my go-to, and you can use more or less garlic
  • Tomatoes - I used Muir Glen Fire Roasted Crushed Tomatoes
  • Beef broth - to make the flavor of the broth deep and rich
  • Red bell pepper - for an additional fresh crunch
  • Italian seasoning - it's a blend of herbs like rosemary and sage that comes in a single jar and is so flavorful
  • Red pepper flakes - they're optional but give a mellow warmth and don't make this soup spicy
  • Pasta - I used fusilli. Rotini works too.
  • Fresh basil - I don't recommend skipping it. It plays so well with the tomatoes in the broth!

Tips for success

  • We recommend crushed tomatoes for the best texture, but a can of diced tomatoes (with juices) may be used to replace them if necessary.
  • Some varieties of crushed tomatoes can be thicker than others. The ones I used are fairly watery, but add more broth if needed if the soup ends up a bit thick.
  • You can use a different kind of pasta if you prefer, but be mindful that pastas have different volumes and you may end up with more or less if you use something other than fusilli/rotini. 

meatball soup in a pot with a ladle full

How to make meatball soup

This is an overview, and full ingredients & instructions are in the recipe card below.

  • Start by making the meatballs. Either make your own (I use my recipe for Italian meatballs) or you can definitely use store bought meatballs.
  • Sauté the onion in a soup pot, then stir in the garlic, followed by the crushed tomatoes, beef broth, red bell pepper, Italian seasoning, crushed red pepper flakes, and meatballs.
  • Bring it to a boil, then add the pasta. Reduce the heat and simmer for about 15 minutes until it's al dente. Season with salt & pepper as needed, and stir in the fresh basil!

Substitutions and variations

  • This soup is pretty flexible. Feel free to throw in additional herbs or vegetables depending on what you've got in your kitchen!
  • Add in a handful or two of fresh spinach towards the end of cooking time as an easy way to get more greens.
  • You can use frozen pre-cooked meatballs no problem. Just make sure they're warmed through entirely (should be 165F in the middle).

What to serve with meatball soup

  • Try some Garlic Bread or fresh sourdough/other crusty bread.
  • A side salad would complement it well. Toss some mixed greens with my Creamy Balsamic Dressing or fix a Caesar salad with this easy Homemade Caesar Dressing!
  • Want to make it extra special? Top it with a generous amount of freshly grated parmesan.

Leftovers and storage

  • This meatball soup will last 3-4 days in the fridge in a covered container. You may need to add a splash more beef broth or water to leftovers when you're reheating them in a saucepan over a low heat since pasta absorbs liquid.
  • You can freeze leftovers for up to 3 months, but keep in mind that soups with pasta don't always freeze that well since the pasta becomes puffy, but it'll still taste good.
  • Alternatively, you could remove some of the soup you plan to freeze before you put in the pasta in while cooking. Simply make a fresh batch of pasta to add in when you're ready to eat the frozen leftovers.

More tasty meatball recipes

close-up of Italian meatball soup in a bowl

Questions about this Italian meatball soup? Let me know in the comments below, and be sure to leave me a review if you tried it!

Italian meatball soup in two bowls

Italian Meatball Soup

This meatball soup recipe is a tasty and simple way to enjoy homemade or store-bought meatballs. It has a delicious tomato broth and pasta!
4.95 from 17 votes
Print Recipe Pin Recipe Save
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine Italian American
Servings 4
Calories 509 kcal

Ingredients
 

  • 1 pound meatballs see note
  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 4 cloves garlic minced
  • 1 (28 fluid ounce) can crushed tomatoes I used 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 fusilli pasta
  • 1/4 cup fresh basil torn/chopped
  • Salt & pepper to taste
  • Parmesan cheese (for serving) optional, to taste

Instructions
 

  • Prep time for this soup doesn't include making meatballs from scratch. If needed, make the meatballs (use my meatball recipe and you'll have about half of the batch left over for other meals) or use store-bought or your own recipe.
  • Add the olive oil and onions to a soup pot over medium-high heat and sauté for 4-5 minutes.
  • Stir in the garlic and cook for 30 seconds.
  • Stir in the crushed tomatoes, beef broth, red bell pepper, Italian seasoning, crushed red pepper flakes, and meatballs. Increase the heat to high and bring it to a boil.
  • Add the pasta once it's boiling.
  • Reduce the heat and simmer it (covered, with the lid slightly open) for about 15 minutes or until the pasta is cooked. Stir it a few times to ensure the pasta isn't sticking to the bottom of the pot. Note: Some brands of crushed tomatoes are thicker than others. Add more beef broth if the soup has become too thick (this soup is meant to be quite brothy).
  • Stir in the basil and season with salt & pepper as needed. Serve with parmesan grated over top if desired.

Notes

  • Meatballs vary a lot in size and ingredients, so add as many as you think people will eat. I added 12 from my homemade recipe since they're fairly large. Frozen (already cooked) meatballs will work fine. Just make sure they're fully heated through before serving (165F in the middle).
  • Served 4-6 depending on how many meatballs are added/how hungry people are, and what else it's served with.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information. The meatballs in this calculation are the generic ones in the nutrition calculator.

Nutrition

Calories: 509kcalCarbohydrates: 35gProtein: 29gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 82mgSodium: 1226mgPotassium: 1161mgFiber: 5gSugar: 11gVitamin A: 1056IUVitamin C: 40mgCalcium: 118mgIron: 5mg
Keyword Italian meatball soup, meatball soup recipe
Author Natasha Bull
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  1. Pam says

    5 stars
    OMG, I made this for dinner tonight and it was SO delicious, especially for something so quick and easy. My picky grandson even liked it (he asked for a second helping) and he didn't want to like it when I described it to him. This will now be on my list of favorite soups (but it tastes like so much more). Thank you for another great recipe!

    Reply

  2. Lisa says

    5 stars
    This was fantastic! I did use a thicker corkscrew pasta because I planned on freezing the leftovers. Very rich and flavorful. I did add a small zucchini and some spinach because I had it in the refrigerator. Highly recommend.

    Reply

    • Natasha says

      Hi! I haven't tested it in the Instant Pot. You could probably try if you've made something similar, though. Let me know!

      Reply

  4. Cindy Edwards says

    5 stars
    Such an incredibly easy, fast, delicious soup. I used frozen meatballs and added 1/4-1/3 cup of heavy cream (I like creamy tomato soup). Will be making this again!!!

    Reply

  5. Nicole says

    5 stars
    This Italian Meatball Soup is so delicious! My husband and I are gobbling it up! It was so good say to make. It’s definitely going in my “make again” recipe file.
    Mine did turn out a little thicker than I think it’s suppose to but it’s still so yummy! The only thing I would change next time is to not burn my garlic knots I made to go with the wonderful soup! Thank you!

    Reply

  6. Kim says

    I’m going to make this today. Have you tried freezing the soup? I’m guessing the noodles might get a bit soggy or something but maybe it’ll be fine…

    Reply

    • Natasha says

      Hi Kim! Yes, if you're planning on freezing a bunch, I'd probably cook the pasta separate and just add it in when warming up. 🙂

      Reply

  7. Dena Clifford says

    5 stars
    I made this for my family and it was a huge hit! Also made the Italian Meatballs from scratch. My college age kids helped with meatball prep and shredding cheese. This recipe fed 6 adults with no soup left over. I am going to double the soup recipe next time.

    Reply

  8. Casey says

    Has anyone tried to make this using an Instant Pot? My stove died on me recently and I desperately want to make this.

    Reply

  9. Stephanie T. says

    5 stars
    Another winning soup recipe! I already have a few favorite soups which I've bookmarked, but came back to the blog recently to add something new to my repertoire. Similar to Natasha's other recipes, this soup is super flavorful, easy to make, and doesn't require buying a ton of fancy ingredients. This soup gave my family all the holiday, warm and cozy feels. Thanks again for another hit!

    Reply

  11. Yules41 says

    5 stars
    Natasha does it again!!!! 10/10 recommend! It was so tasty.
    I used vegetable broth and frozen meatballs. It worked like magic still. I am so happy after having literally two giant bowls of this.

    Reply

  12. Delana Espinoza says

    5 stars
    THIS WAS DELICIOUS! I also made the homemade meatballs. I had a tiny issue though. I used wax paper and the meatballs stick to the paper like glue. Is parchment paper different?

    Reply

    • Natasha says

      Hi! I'm so glad you enjoyed it! I'd say parchment paper is less sticky than wax paper, yes. I typically use parchment paper.

      Reply

  13. Mardee says

    4 stars
    Great soup except I used ground Italian sausage instead of meatballs. It was waaaay to spicy with the red pepper flakes for my family. Would leave them out next time. I didn’t use any additional pepper either. Great soup!

    Reply

    • Natasha says

      Glad you enjoyed it, Mardee! Was the sausage perhaps a bit spicy too? You could definitely leave out the red pepper flakes next time.

      Reply

  15. Amy says

    5 stars
    The only adjustment I made to this fabulous recipe was adding 1 chopped zucchini and 1 chopped summer squash. Perfection!! It wasn’t too spicy with the crushed fire roasted tomatoes and crushed red pepper flakes, just a lovely warm soup 🙂 I’d give it ten stars!!

    Reply

  16. GayeLynn says

    Any chance there’s an InstantPot version of this recipe? Sounds delish and I love my InstantPot meals….

    Reply

  17. Kathy says

    I feel like this is a dumb question, but do you cook the meatballs before or just sear them and than they’ll cook while in the soup?

    Reply

    • Natasha says

      Hi Kathy! You could do either. If you're making them just for the soup then you could sear them and finish cooking them in the soup, but if you're making a big batch and just using some of them for the soup, I'd probably just finish cooking the whole batch in the oven for ease.

      Reply

  21. Tiffany says

    5 stars
    Super delicious! I swapped out the beef meatballs for turkey and used chicken broth and it came out better than I expected. Will or sure be adding this to my recipe box.

    Reply

    • Natasha says

      Hi! I would double everything in this one. Regarding the quantity of meatballs, you could certainly add a bit less/more depending on what looks right to you. Hope you enjoy the soup! 🙂

      Reply

  23. Nora Christie says

    5 stars
    Very easy to make with either homemade or store bought meatballs. Can easily add additional spices to change it up. Definitely a good cold night dish.

    Reply

  24. Julie says

    5 stars
    Thank you for this recipe. It’s terrific. My grandmother used to make a meatball and string bean stew. I never had a written recipe and over the years I forgot how to replicate the base. And this is very close. Definitely a keeper. Good as is or with additions.

    Reply

    • Natasha says

      Step 4. They should have plenty of time to warm through, but test one to make sure and give it a little more time if needed. Enjoy! 🙂

      Reply

  27. Julie says

    This sounds delicious! Quick question - if I use your homemade meatball recipe, do I fully cook the meatballs separately before adding them into the soup? Thanks!

    Reply

    • Natasha says

      Hello! So, I would say that if you're going to be cooking them anyway (like making a big batch) then yes, cook them. If you're making meatballs just for this soup, you could throw them in raw/lightly seared, just be sure that they're fully cooked through (that shouldn't be too difficult with the 15 min cook time).

      Reply

  28. AngelaML says

    5 stars
    I made this last night and it was a huge hit! So delicious and easy to make. I left out the red peppers and had the red pepper flakes on the table, my son loved adding them. Hubby added the parm as well. I used frozen turkey meatballs, quartered to bite size.

    I knew it would be delicious, so doubled the recipe as hubby is visiting with MIL today and he will take her a quart of the leftovers. She loves sampling all of your recipes! Needed to use 2 dutch oven pots. I also added a bag of baby spinach to slip in the greens as you suggested. Lovely!

    Definitely adding to our dinner rotation. Thank you!

    Reply

    • Natasha says

      I'm really glad you enjoyed this one, Angela! 🙂 You're very welcome! That's so sweet about your MIL liking the recipes too!!

      Reply