Meatball Soup
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I’ve made this meatball soup on chilly weeknights more times than I can count. It’s a simple, comforting bowl of simmered broth, tender vegetables, and small homemade meatballs that feel like a hug in a bowl — perfect when you want something nourishing, fast, and family-friendly. This version uses pantry basics and comes together in about 40 minutes, yet tastes like you spent all afternoon on it. If you like a thinner, broth-forward soup or want to load it with greens, you can adapt it easily — see the variations below or check a similar take here: https://quickhomemaderecipes.com/meatball-soup/.
Why you’ll love this dish
This meatball soup checks a lot of boxes: economical, flexible, and fast. Ground beef or turkey keeps costs low and prep simple, while the breadcrumbs and egg in the meatballs hold everything together without expensive binders. The soup is brightened with diced tomatoes and loads of pantry carrots, celery, and onion, so you get both comfort and vegetables in one pot. Make it for a busy weeknight, a post-soccer practice dinner, or when you want something soothing after a long day.
“A fast, forgiving soup that always pleases the kids — juicy meatballs and a savory broth that reheats beautifully.” — A weekday family favorite
How this recipe comes together
Start by mixing and shaping the meatballs so they’re ready to drop into the simmering broth. Meanwhile, get the broth, tomatoes, and vegetables heated to a boil; that concentrates flavor quickly. Once boiling, add the raw meatballs and reduce to a gentle simmer. They cook through in about 20 minutes while releasing juices that enrich the soup. Finish by stirring in spinach or kale for color and extra nutrients. Overall, you’ll spend two focused stages: forming meatballs and simmering the soup.
What you’ll need
- 1 pound ground beef or turkey (use lean if you prefer less fat)
- 1/2 cup breadcrumbs (regular or panko)
- 1/4 cup grated Parmesan cheese (adds umami)
- 1 egg (large)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 6 cups beef broth (substitute chicken or vegetable broth if using turkey or for a lighter base)
- 1 can (15 oz) diced tomatoes
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 1 cup onions, chopped
- 1 cup spinach or kale (optional — stems removed and roughly chopped)
Notes and substitutions:
- For gluten-free: swap breadcrumbs for gluten-free crumbs or crushed rice cereal.
- Prefer turkey? Use low-sodium broth to control salt.
- Want a richer soup? Replace one cup of broth with a cup of tomato sauce or add a splash of dry white wine.
Find a slightly different regional spin if you’re curious: https://quickhomemaderecipes.com/italian-meatball-soup/.
Step-by-step instructions
- In a large bowl, combine the ground meat, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix gently until just combined. Form into small meatballs — about 1 inch in diameter — and place them on a plate.
- In a large pot, heat the beef broth over medium heat. Add the diced tomatoes (with juices), sliced carrots, sliced celery, and chopped onions. Bring the mixture to a boil.
- Carefully add the meatballs to the boiling soup. Reduce the heat to a simmer. Cover partially and cook for about 20 minutes, until the meatballs are cooked through (internal temperature 160°F for beef, 165°F for turkey).
- Stir in the spinach or kale, if using. Let cook for an additional 3–5 minutes until the greens are wilted.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve warm.
Short, clear actions keep the process moving: mix, form, boil, add, simmer, finish.
Best ways to enjoy it
Serve this soup with crusty bread or garlic toast for dipping. A simple green salad and a wedge of lemon make a bright contrast. For a heartier meal, spoon the soup over cooked orzo or thin pasta in each bowl before adding the broth. Top with extra grated Parmesan and a drizzle of good olive oil for finishing richness.
Pairing ideas:
- Crusty ciabatta or sourdough
- Warm polenta slices or buttered noodles
- A crisp Pinot Grigio or light lager if you want an alcoholic pairing
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of cooking. Consume within 3–4 days. To reheat, simmer gently on the stove until steaming, or microwave in 1-minute bursts until hot. If you froze the soup, use freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety notes:
- Meatballs must reach proper internal temperature (160°F for beef, 165°F for turkey) before serving.
- Don’t leave the soup at room temperature more than two hours to avoid bacterial growth.
Pro chef tips
- Make uniformly sized meatballs (1-inch) so they cook evenly. A small cookie scoop speeds this up.
- Don’t overmix the meat mixture — overworking makes meatballs tough. Stop mixing once ingredients are evenly distributed.
- If you like deeper flavor, brown the meatballs in a skillet first (2–3 minutes per side) and then simmer in the broth. This step is optional but adds caramelized flavor.
- Use low-sodium broth and adjust salt at the end — Parmesan and canned tomatoes contribute saltiness.
- To thicken slightly, mash a few cooked carrots into the broth or stir in 1 tablespoon of tomato paste.
For another quick twist and inspiration, check this related recipe: https://quickhomemaderecipes.com/greek-meatball-soup/.
Creative twists
- Italian-Style: Add small pasta (ditalini or orzo) during the last 8–10 minutes of cooking. Finish with basil and extra Parmesan.
- Spicy kick: Add red pepper flakes to the meat mixture and a pinch more to the broth.
- Vegetarian swap: Use plant-based crumbles and replace eggs with a flax egg; use vegetable broth and add more mushrooms for umami.
- Lemon-herb: Mix lemon zest and chopped parsley into the meatballs and finish bowls with a squeeze of lemon for brightness.
- Slow-cooker method: Brown meatballs (optional), add everything to a slow cooker, and cook on low 4–6 hours.
Common questions
Q: How long does this take from start to finish?
A: About 35–45 minutes. Forming meatballs takes 10–15 minutes; simmering is ~20 minutes.
Q: Can I make the meatballs ahead of time?
A: Yes. You can form meatballs and refrigerate for up to 24 hours or freeze them on a sheet tray, then transfer to a bag for up to 3 months. Add frozen meatballs directly to simmering broth; cook an extra 10–15 minutes.
Q: My meatballs fell apart in the soup. What went wrong?
A: Likely causes are too-large meatballs, insufficient binder (breadcrumbs + egg), or overhandling the meat. Make smaller balls, don’t overmix, and ensure the broth is at a gentle simmer rather than a rolling boil.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free breadcrumbs or crushed gluten-free crackers. Confirm your broth and canned tomatoes are gluten-free.
Q: Is it better to brown the meatballs first?
A: Browning adds flavor but isn’t required. If short on time, adding raw meatballs to boiling broth is fine; they’ll cook through and flavor the soup as they simmer.
Conclusion
If you want more ideas or slightly different takes on meatball soup, these well-tested recipes are great references: Meatball Soup – The Cozy Cook, Creamy Italian Meatball Soup | Savoring Today, and Meatball Soup Recipe. Each one highlights a different technique or flavor profile you can borrow to make this recipe your own.
Meatball Soup
Ingredients
Method
- In a large bowl, combine the ground meat, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix gently until just combined.
- Form into small meatballs — about 1 inch in diameter — and place them on a plate.
- In a large pot, heat the beef broth over medium heat. Add the diced tomatoes (with juices), sliced carrots, sliced celery, and chopped onions. Bring the mixture to a boil.
- Carefully add the meatballs to the boiling soup. Reduce the heat to a simmer. Cover partially and cook for about 20 minutes, until the meatballs are cooked through (internal temperature 160°F for beef, 165°F for turkey).
- Stir in the spinach or kale, if using. Let cook for an additional 3–5 minutes until the greens are wilted.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve warm.
