Italian Meatball Soup

This creamy Italian meatball soup uses tender beef meatballs, a rich tomato broth, herbs, and pasta. Stir in fresh cream at the end to smooth the broth and balance the tomatoes’ acidity.

It has the familiar comfort of meatballs and pasta, but in a warming bowl of soup. The result is a satisfying dinner that comes together with little fuss.

Why You’ll Love This Italian Meatball Soup

This soup is easy to make; you can use homemade beef meatballs or store-bought meatballs. Brown the beef meatballs, build the tomato broth, and finish with pasta and cream. You can change the pasta or vegetables to suit what you have. The tomato paste gives this broth a concentrated flavor.

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.

What Is Italian Meatball Soup?

In Italy, there are many variations of Italian meatball soup. Versions can range from light broths with small meatballs and leafy greens to richer tomato-based soups with pasta. This recipe takes the creamy tomato-based approach, using beef meatballs, penne, tomato paste, onion, garlic, chicken stock, herbs, and cream.

Italian Meatball Soup vs. Italian Wedding Soup

The two soups are similar, but they use different ingredients and have a different flavour. The primary difference is that the Italian wedding soup traditionally combines small meatballs, leafy greens, and pasta in a clear or lightly seasoned broth. This version is built around a creamy tomato base and uses beef meatballs and penne.

Ingredients

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

The ingredients make this soup shine. Homemade or store-bought beef meatballs both work well. If making your own, season minced beef with salt and pepper and roll it into small balls. Add breadcrumbs, Parmesan, garlic, and herbs for extra flavor.

These form the soup’s aromatic base. Cook them over medium-low heat until softened before adding the tomato paste. Tomato paste gives the broth its concentrated tomato flavor. Cooking it briefly with the onion and garlic before adding the stock helps develop a deeper taste.

A chicken stock cube also works, but you can also use a homemade chicken stock. Penne is particularly good here because it holds its shape and is easy to eat with the meatballs. Ditalini, small shells, macaroni, fusilli, or orzo also work.

A little fresh cream gives the tomato broth a smooth finish and takes the edge off the tomatoes without turning the soup into a heavy cream soup. Oregano and thyme add savory depth, while fresh basil gives the soup a brighter finish. You can use dried basil if fresh isn’t available. Paprika adds warmth and white pepper gives the broth a subtle peppery note.

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 Does Italian Meatball Soup Taste Like?

The creamy broth is savory and tomato-forward, with softened onion and garlic, oregano, thyme, and basil. Browning the beef meatballs adds a deeper meaty flavor, while the cream gives the soup a mellow, silky finish.

Why Cook the Pasta Separately?

Cooking the pasta separately is one of the best things you can do for this soup’s texture. Pasta continues absorbing liquid as it sits, which can leave the broth thick and the pasta soft, especially the next day. Cook the pasta until just shy of al dente, then add it to each bowl or stir it into the soup just before serving.

Can I Make Italian Meatball Soup Ahead?

Yes. Prepare the soup base a day or two ahead and refrigerate it. Cook the pasta separately and add it when you’re ready to serve. Reheat the soup gently before adding the pasta.

What Pasta Is Best for Italian Meatball Soup?

Short pasta is generally the easiest to eat with meatballs. Penne is my preference for this creamy tomato version, but ditalini, small shells, macaroni, fusilli, and orzo all work well. Orzo gives the soup a softer texture, while broken spaghetti works if you prefer a longer pasta.

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.