Easy Italian Meatball Soup Recipe

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This easy Italian Meatball Soup recipe is perfect for hectic weeknights. With hearty meatballs, plenty of vegetables, and your favorite pasta, it’s a one-pot meal your family will love.

Thanks to the back-to-school season, so many of us with busy schedules find ourselves even more pressed for time. There’s shopping for clothes and supplies to be done, rooms to be organized, teachers to get in touch with and schedules to be readjusted.

Italian Meatball soup in a bowl next to a loaf of bread

Easy Italian Meatball Soup

One thing you don’t need to stress about is what to make for dinner tonight, thanks to this Easy Italian Meatball Soup Recipe that starts with fresh OR frozen meatballs.

Choose Your Vegetables

With plenty of vegetables and whole-grain pasta in every bite, plus a healthy dose of protein, this hearty soup is one you’ll want to make time and again in the months ahead.

I used chopped onions, potatoes, and sliced carrots. If you’re looking for a more summery soup, switch to zucchini and yellow crookneck squash.

Saute your vegetables in the bottom of a soup pot until they begin to soften then add in some minced garlic and cook until fragrant.

Meatball soup garnished with shredded parmesan cheese

Add Some Stock and Seasonings

Pour in a little beef stock, an undrained can of diced tomatoes, and sprinkle with your seasonings. I used dried oregano and basil, plus a little minced fresh parsley, but you can save even more time using mixed Italian herbs.

Add Your Favorite Pasta and Meatballs

Bring the broth to a boil and add whatever pasta you’re using. Ditalini pasta is a fun one, but elbow macaroni or even orecchiette would work, too.

Add your meatballs and simmer until the pasta is done.

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Then Something Green and Something to Garnish

Once the pasta is tender, stir in a handful or two of fresh baby spinach, and it’s ready to serve.

I like to garnish with a little freshly-grated Parmesan and serve more on the side because we just can’t seem to get enough cheese in this house.

Storing Leftover Easy Italian Meatball Soup

Leftovers of this Easy Italian Meatball Soup Recipe keep well for up to 5 days in the refrigerator. You can freeze it, too. Defrost leftovers in the fridge overnight rather than microwaving them to defrost, because that may overcook the meatballs.

Taking leftovers for lunch at work or school is easy — ladle it into preheated thermoses and pack a little container of Parmesan plus a spoon and you’ve got a delicious, easy meal to take from home.

Easy Italian Meatball Soup Recipe

Tender meatballs, whole grain pasta, and hearty vegetables in a rich beefy broth make easy Italian Meatball Soup a delicious dinner your family will love.
Print Recipe
Easy Italian Meatball Soup recipe served in a bowl
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins


  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion chopped
  • 2 medium potatoes peeled and chopped
  • 2 large carrots peeled and sliced
  • 3 garlic cloves minced
  • 1 15-oz can diced tomatoes undrained
  • 2 cups beef stock
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp fresh parsley minced
  • 1 cup uncooked pasta Ditalini or other small noodle
  • 12 meatballs unthawed if frozen
  • 2 cups fresh baby spinach leaves about two handfuls
  • freshly ground black pepper
  • freshly grated Parmesan cheese optional


  • Heat the oil in the base of a soup pot over medium heat. Add onions, potatoes, and carrots. Cook, occasionally stirring, until vegetables begin to soften. Add garlic, stir, and cook for 1 minute.
  • Add undrained diced tomatoes, beef stock, oregano, basil, and parsley to the pot. Raise heat to high and bring to boil. Add pasta, stir well, and continue boiling for 5 minutes. Add meatballs and continue cooking for 5 minutes or until pasta is tender and meatballs are heated through. (If using frozen meatballs, begin counting after soup returns to a simmer.)
  • Remove from heat, stir in spinach, and add pepper to taste. Serve in soup bowls and garnish with fresh Parmesan cheese if desired.


This recipe keeps well in the refrigerator for up to 5 days or the freezer for up to 2 months. If freezing, defrost overnight in the refrigerator.


Calories: 227kcal | Carbohydrates: 23g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 206mg | Potassium: 717mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4400IU | Vitamin C: 14.9mg | Calcium: 78mg | Iron: 3.9mg
Servings: 6 people
Calories: 227kcal
Author: Katie Berry

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