Italian Meatball Soup is a comforting and savory dish that combines the richness of perfectly seasoned meatballs with a wholesome medley of vegetables and flavorful broth. In this hearty recipe, the meatballs, crafted from a blend of ground beef, breadcrumbs, Parmesan cheese, and aromatic herbs, take center stage, infusing the soup with a robust and satisfying flavor.

The soup base, a harmonious blend of diced tomatoes, carrots, celery, and garlic, simmered in a well-seasoned broth, creates a symphony of textures and tastes. Dried oregano and basil add a distinctive Italian flair, enhancing the overall aromatic profile of the dish. The addition of small pasta, like ditalini or shells, brings a comforting and filling element to the soup, making it a complete and wholesome meal.

Nutritionally, Italian Meatball Soup offers a balanced combination of proteins, carbohydrates, and essential nutrients. The meatballs contribute a hearty dose of protein, while the vegetables and pasta add fiber and vitamins. With an estimated caloric content of around 300-350 calories per serving, this soup is a satisfying and nutritious option for those seeking a flavorful and comforting bowl.

Perfect for warming up on chilly evenings or serving as a delightful family meal, Italian Meatball Soup captures the essence of Italian comfort food. As you savor each spoonful, you’ll appreciate the robust flavors, the tender texture of the meatballs, and the wholesome goodness that this soup brings to the table. Enjoy the warmth and satisfaction of a bowl filled with the heartiness of Italian tradition.

Italian Meatball Soup Recipe:


  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 egg
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 8 cups beef or vegetable broth
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup small pasta (such as ditalini or small shells)
  • Fresh basil or parsley for garnish


  1. In a bowl, mix together all the meatball ingredients until well combined. Form small meatballs, about 1 inch in diameter.
  2. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, celery, and minced garlic. Sauté until vegetables are softened.
  3. Pour in beef or vegetable broth, diced tomatoes, dried oregano, dried basil, salt, and pepper. Bring the soup to a simmer.
  4. Gently drop the meatballs into the simmering broth. Allow the soup to simmer for 15-20 minutes until the meatballs are cooked through.
  5. Add the small pasta to the pot and cook according to package instructions or until al dente.
  6. Adjust seasoning to taste. Serve hot, garnished with fresh basil or parsley.

Nutritional Information (Per Serving, assuming 6 servings):

  • Calories: Approximately 300-350 kcal
  • Protein: 15-20g
  • Carbohydrates: 20-25g
  • Fat: 15-20g
  • Fiber: 3-5g
  • Sugars: 5-8g
  • Sodium: 800-1000mg (depending on ingredients used)

These values are rough estimates and can vary based on the specific ingredients and quantities used. Adjustments can be made based on your dietary preferences and nutritional needs. If you have specific dietary concerns, it’s advisable to consult with a nutritionist or use a nutrition calculator with precise ingredient details. Enjoy your comforting bowl of Italian meatball soup!