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Italian Meatball Soup

Name: Italian Meatball Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 400 grams Beef meatballs; 1 Onion (- Sliced); 7 Garlic cloves; 200 grams Penne Pasta; 1 litre Water; 75 grams Tomato paste; 100 grams Fresh cream; ½ tsp White pepper; ½ tsp Paprika powder; 1 Chicken Stock Cube; ½ tsp Thyme; ½ tsp Oregano; 20 grams Basil leaves (- Fresh)

ByAva
Published OnJul 10, 2024
Updated OnApr 2, 2026

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Today, we are making Italian meatball soup, a dish with rich flavors and comforting textures. With beef meatballs nestled in a savory tomato broth, this soup is ideal for cozy nights and casual gatherings.

Succulent beef meatballs are the star of this soup. The meatballs are simmered in a rich and creamy tomato-based soup, which can be enhanced with garlic and onions. When caramelized, the aromatics add depth to the soup’s flavors. A splash of chicken stock balances out the beef meatballs. Tomatoes add a tangy note that pairs well with the fresh cream, enhancing the soup’s richness. The addition of pasta makes this dish incredibly satiating.

Ingredients

Beef meatballs, Onion, Basil, Garlic, Fresh cream, Tomato paste, Penne, Chicken stock cube, White pepper, Paprika powder, Salt, Oregano and Thyme.

You can use store-bought meatballs or make them from scratch. Store-bought meatballs offer convenience for quick, easy recipes. However, making meatballs at home is also easy; it will take an additional five to eight minutes. Make sure to flavor the minced meat with salt and pepper.

Onion and Garlic add sweetness to the dish. Fresh basil adds an Italian flair to this dish. You can also use spinach or kale as a substitute. Tomato paste adds a savory, slightly tangy flavor. White pepper and paprika powder add a subtle heat. Oregano and thyme are traditionally used in most Italian dishes and enhance the flavours immensely. You can substitute the chicken stock cube with fresh chicken stock or use beef stock as an alternative.

Instructions

Pour the cooking oil into the pot and turn the heat to medium-low. Add the meatballs and cook for 5 minutes, until browned. Remove the meatballs from the pot and set aside. Slice the onions and garlic, add them to the pot, and cook on medium-low heat for 6 to 8 minutes, until caramelized. This process will bring out the sweetness of the onions and garlic. Add the tomato paste to the pot.

Mix the tomato paste with the onions and garlic. Sauté the mixture for 1 minute, until the flavors of the tomato paste are infused into the onions. Add the meatballs to the pot. Add water, the chicken stock cube, and the spices. Mix well, then simmer for 15 minutes.

Cook the pasta in a separate pot for 7 minutes, then turn off the heat and drain the water before it reaches al dente. This will create the best texture for the pasta in the Italian meatball soup. While it’s possible to cook the pasta in the same pot with the tomato-based sauce, doing so may result in a slightly soggier texture due to the release of starch.

Add the pasta to the soup with the fresh cream and the basil leaves. Stir the mixture and taste the salt levels, adjust accordingly. Cook the soup for an additional 2 minutes on medium-low heat, then turn off the heat. The Italian meatball soup is ready to eat. Enjoy.

Italian meatball soup encompasses the essence of Italian cuisine. This soup can be enjoyed at any time of the day. For extra flavor, consider browning some basil leaves and adding them as a garnish on top, along with your favorite cheese.

What to Serve with Italian Meatball Soup?

Although not necessary with the addition of pasta, Italian meatball soup can be served with Garlic bread or focaccia. A light salad, such as Red pepper and Rocket with a tangy Italian salad dressing, would also complement this dish well. Consider sprinkling some freshly grated Parmesan cheese or Grana Padano over the top.

How to Store Italian Meatball Soup?

If you have leftovers, store the soup in the refrigerator once it has cooled down. You can store the store for up to three days. You can freeze the soup for up to 3 months; however, it is advisable to omit the pasta, as it will turn mushy during defrosting. We recommend cooking fresh pasta to add to the thawed soup later.