This simple, delicious meatball soup recipe is perfect for a quick, easy dinner. With hearty meatballs, flavorful broth, and vegetables, it’s sure to be a hit with the whole family.
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I grew up with a big pot of meatball soup simmering on the stove whenever the weather dipped or the week felt long. This simple, delicious meatball soup brings those same comforts: small, well-seasoned meatballs tucked into a flavorful broth with carrots, celery, and tender greens. It’s fast enough for a weeknight but cozy enough to serve when friends drop by. If you like easy one-pot dinners, this is a keeper — and it pairs nicely with other time-saving recipes like easy crockpot chicken and gravy for a make-ahead meal rotation.
Why you’ll love this dish
This meatball soup gives you the best of three worlds: comforting broth, savory meatballs, and a handful of vegetables for balance. It’s quick to pull together, forgiving if you eyeball measurements, and budget-friendly—ground meat stretches a long way when simmered in broth. Families tend to love it because the meatballs are familiar and the soup is mild but flavorful. Make it for a casual weeknight, pack leftovers for lunch, or serve it at a potluck where everyone wants something warm and homey.
“A bowl of this turned a late weeknight into a cozy family moment—meatballs that actually stay tender and a broth that tastes like you cooked it all day.” — a longtime reader
How this recipe comes together
- Make a simple meatball mix and form small, bite-sized meatballs so they cook quickly and evenly.
- Sear (optional) or drop them straight into simmering broth to poach until just cooked through.
- Sauté aromatics (onion, garlic) and add carrots and celery for texture.
- Combine meatballs and vegetables in a seasoned stock, simmer briefly to marry flavors, then finish with greens (spinach, kale) or herbs.
This process keeps total active time low—most hands-on work is mixing and forming meatballs—while the soup finishes itself on the stove for 20–25 minutes.
What you’ll need
- 1 lb (450 g) ground beef, pork, turkey, or a combination (substitute plant-based mince for vegetarian)
- 1/2 cup breadcrumbs (or rolled oats for gluten-free)
- 1 egg (or flax egg for vegan)
- 1/4 cup grated Parmesan (optional — omit for dairy-free)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Salt and freshly ground black pepper
- 1 tsp dried oregano or Italian seasoning
- 6 cups low-sodium chicken or vegetable broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup small pasta (acini di pepe, orzo) or rice (optional)
- 3 cups baby spinach or chopped kale
- 2 tbsp olive oil for sautéing
Notes/substitutions: Use ground turkey for a lighter version. To make it gluten-free, use gluten-free breadcrumbs or omit the binder and add a tablespoon of cornstarch to the meatball mix.
How to prepare it
- Mix ground meat, breadcrumbs, egg, Parmesan (if using), half the minced garlic, oregano, salt, and pepper in a bowl. Don’t overwork—mix until just combined.
- Roll into small meatballs (about 1 inch). Smaller meatballs cook faster and are easier to eat.
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Brown meatballs briefly on all sides in batches (optional) to develop flavor, then remove to a plate. You can skip browning and poach them directly in the broth if short on time.
- In the same pot, add another tablespoon of oil, sauté the onion until translucent (3–4 minutes). Add remaining garlic, carrots, and celery; cook 3–4 minutes until softened.
- Pour in the broth and bring to a gentle simmer. Add meatballs (and any juices) back to the pot. Simmer uncovered for 12–15 minutes, or until meatballs are cooked through.
- If using small pasta or rice, add it during the last 8–10 minutes of simmering (pasta will absorb liquid—add extra broth or water if needed).
- Stir in spinach or kale and cook 1–2 minutes until wilted. Taste and adjust seasoning with salt and pepper. Serve hot.
Key ingredients
- Ground meat: provides richness and texture; blend beef and pork for juicier meatballs.
- Broth: low-sodium stock lets you control salt; homemade adds depth.
- Aromatics: onion and garlic are the backbone; don’t skip them.
- Vegetables: carrots and celery add sweetness and crunch; leafy greens bring color and nutrients.
Substitution tip: Swap small pasta for cooked rice or lentils to change texture and boost fiber.
Best ways to enjoy it
Pair the soup with crusty bread or garlic toast to mop up the broth. For a heartier meal, serve over a scoop of cooked rice or alongside a simple green salad dressed with lemon vinaigrette. Top individual bowls with grated Parmesan, a drizzle of olive oil, or red pepper flakes for some heat. For a Mediterranean twist, add a squeeze of lemon and chopped parsley just before serving.
Storage and reheating tips
- Refrigerate: Cool soup to room temperature, then store in an airtight container for up to 3–4 days. Meatballs hold up well but may firm slightly.
- Freeze: Freeze soup in portioned containers for up to 3 months. Leave out pasta if you plan to freeze—add fresh cooked pasta when reheating to avoid mushiness.
- Reheat: Gently rewarm on the stove over low heat until simmering, or microwave covered in 60–90 second intervals, stirring between each. If frozen, thaw in the fridge overnight before reheating.
Food safety: Ensure meatballs reach an internal temperature of 165°F (74°C) when reheating, especially with poultry-based mixes.
Pro chef tips
- Keep meatballs small (1 inch) — they cook quickly and stay tender.
- Don’t overmix the meatball mixture; overworking makes them dense. Fold ingredients until just combined.
- Browning is optional but adds caramelized flavor. If short on time, poach in simmering broth instead.
- Use a combination of ground meats: pork adds fat and flavor to lean beef or turkey.
- If using pasta, cook it separately if planning to store or freeze leftovers to prevent sogginess.
Also check a different comfort-meal idea like weeknight comfort meals for variety.
Creative twists
- Italian Wedding Style: Add Parmesan and small pasta, finish with fresh parsley and lemon zest.
- Spicy Harissa Meatballs: Mix harissa paste into the meat and finish with cilantro and a dollop of yogurt.
- Asian-Inspired: Swap seasonings for ginger and soy, use bok choy instead of spinach, and finish with scallions and sesame oil.
- Vegetarian: Make meatballs from lentils, mushrooms, and walnuts bound with flax egg—poach them as you would meat-based balls.
For charcuterie fans, try pairing slices alongside a warm bowl like the flavors in this homemade summer sausage for an appetizer board.
Your questions answered
Q: How long does this soup take from start to finish?
A: Active prep is about 20–30 minutes (mixing and shaping meatballs, chopping veggies). Simmering another 15–20 minutes gives a total of roughly 40–50 minutes depending on pasta and browning steps.
Q: Can I make the meatballs ahead of time?
A: Yes. Shape meatballs and store them in a single layer in the fridge for up to 24 hours or freeze on a tray then transfer to a bag for up to 3 months. Add frozen meatballs directly to simmering broth, increasing cook time until heated through.
Q: Is this recipe freezer-friendly?
A: The soup freezes well without pasta. Freeze in meal-sized portions, thaw overnight in the fridge, and reheat until piping hot. Add fresh pasta or grains when reheating if desired.
Q: How do I keep the broth clear and not cloudy?
A: Simmer gently rather than boiling vigorously. If you brown meatballs, deglaze the pan and add those flavorful bits to the broth—this adds taste without excessive cloudiness. Skim any foam that rises during the first few minutes of simmering.
Q: Can I make this in a slow cooker?
A: Yes—brown meatballs if you like, then layer vegetables and meatballs in the slow cooker with broth and cook on low for 4–6 hours. Add delicate greens and pasta in the last 15–30 minutes.
Conclusion
If you want a close cousin to this style of soup with a classic Italian twist, check out this Easy Italian Wedding Soup for inspiration. For another straightforward meatball soup approach and slightly different flavor ideas, this Meatball Soup Recipe is a helpful read. And if you’re planning cozy, low-effort dinners for cold nights, browse these 30+ Cozy Winter Slow Cooker Dinners (for Busy Weeknights) for make-ahead options.
Meatball Soup
Ingredients
Method
- Mix ground meat, breadcrumbs, egg, Parmesan (if using), half the minced garlic, oregano, salt, and pepper in a bowl. Don’t overwork — mix until just combined.
- Roll into small meatballs (about 1 inch). Smaller meatballs cook faster and are easier to eat.
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Brown meatballs briefly on all sides in batches (optional) to develop flavor, then remove to a plate.
- In the same pot, add another tablespoon of oil, sauté the onion until translucent (3–4 minutes). Add remaining garlic, carrots, and celery; cook for 3–4 minutes until softened.
- Pour in the broth and bring to a gentle simmer. Add meatballs (and any juices) back to the pot. Simmer uncovered for 12–15 minutes, or until meatballs are cooked through.
- If using small pasta or rice, add it during the last 8–10 minutes of simmering (pasta will absorb liquid — add extra broth or water if needed).
- Stir in spinach or kale and cook for 1–2 minutes until wilted. Taste and adjust seasoning with salt and pepper. Serve hot.
