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–+ servings
Italian Meatball Soup Recipe

Italian Meatball Soup Recipe – A Cozy Family Favorite

Enjoy a comforting bowl of Italian Meatball Soup filled with tender meatballs and rich tomato broth, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil for a lighter option.
  • 1 medium Onion Diced; yellow or white onions recommended.
  • 3 cloves Garlic Minced; cook briefly to prevent bitterness.
  • 28 ounces Crushed Tomatoes Can substitute with diced tomatoes for a chunkier texture.
  • 4 cups Beef Broth Use vegetable broth for a vegetarian version.
  • 1 medium Red Bell Pepper Diced; can be omitted for a simpler soup.
For Seasoning
  • 2 teaspoons Italian Seasoning Blends herbs for authentic flavor; oregano or basil can be alternatives.
  • 1 teaspoon Red Pepper Flakes Adjust to taste or omit for a milder soup.
For the Meatballs and Pasta
  • 20 ounces Meatballs Homemade or store-bought; use plant-based meatballs for vegetarian option.
  • 1 cup Fusilli Pasta Adjust cooking times for other pasta shapes.
For Garnishing
  • 1 handful Fresh Basil Chopped; substitute with parsley if unavailable.
  • 1/4 cup Parmesan Cheese Optional; can replace with nutritional yeast for a vegan option.

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat olive oil over medium-high heat. Add diced onion and sauté for 4-5 minutes until translucent and fragrant.
  2. Add minced garlic cloves and cook for an additional 30 seconds, stirring constantly to prevent burning.
  3. Pour in crushed tomatoes and beef broth, stirring to combine. Add diced red bell pepper, Italian seasoning, and red pepper flakes. Bring to a boil.
  4. Add meatballs and fusilli pasta. Reduce the heat to a simmer and cover slightly. Cook for 15 minutes until pasta is tender.
  5. Stir in chopped fresh basil and season with salt and pepper to taste.
  6. Ladle the soup into bowls, garnish with Parmesan cheese and torn basil leaves.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 15IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

For best results, use fresh herbs and sauté onions gently for caramelization. Store leftovers without pasta to retain texture.

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