This hearty One-Pot Italian Meatball Soup is a warm hug in a bowl! Packed with juicy meatballs, tasty veggies, and small pasta, it’s a true comfort food.
Perfect for chilly nights, this soup is super easy to make. Just toss everything in one pot and let it simmer. Cleanup is a breeze, so you can enjoy more cozy time on the couch!
Key Ingredients & Substitutions
Ground Beef: This is the foundation of your meatballs. While I prefer a mix of beef and pork for flavor, you can easily use ground turkey or chicken for a lighter option.
Breadcrumbs: These help bind the meatballs. If you’re gluten-free, try using almond flour or gluten-free breadcrumbs as a swap.
Parmesan Cheese: Freshly grated Parmesan adds a lovely depth of flavor. If you’re out, pecorino or even nutritional yeast can work for a dairy-free version.
Broth: Chicken or beef broth adds richness to the soup. Vegetable broth is a great substitute for a vegetarian option. Homemade broth is even better, if you have it!
Pasta: I love using ditalini because it’s small and perfect for soup. However, any small pasta like orzo, elbow macaroni, or even rice works beautifully!
How Do I Make Sure My Meatballs Are Perfectly Cooked?
Making meatballs can be tricky, but with a few simple tips, you’ll get it right every time!
- Mix the meatball ingredients gently to avoid tough meatballs.
- Shape them to about 1 inch in diameter for even cooking.
- Brown them in the pot until they have a nice color, but they don’t need to cook through completely at this stage.
- Let them finish cooking in the broth to keep them moist and flavorful.
By following these steps, you’ll ensure your meatballs stay tender and juicy in the soup!
One-Pot Italian Meatball Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- Salt and black pepper, to taste
For the Soup:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (14 oz/400g) can crushed tomatoes
- 6 cups (1.4 L) chicken or beef broth
- 1 cup small pasta (such as ditalini, elbow macaroni, or small shells)
- 1 cup chopped fresh spinach or kale (optional)
- 1 tsp dried Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
- Grated Parmesan cheese, for serving
- Crusty bread, for serving
How Much Time Will You Need?
This tasty One-Pot Italian Meatball Soup takes about 15 minutes to prepare and about 30 minutes to cook. So, in just under an hour, you’ll have a delightful and hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Preparing the Meatballs:
In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, Italian seasoning, salt, and pepper. Mix everything together gently until just combined to keep the meatballs tender. Then, shape the mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.
2. Starting the Soup Base:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, stir in the minced garlic and cook it for an additional minute until fragrant.
3. Browning the Meatballs:
Carefully add the meatballs to the pot. Brown them gently on all sides, about 5 minutes total. They don’t need to be fully cooked through at this point, just nice and golden.
4. Adding the Soup Ingredients:
Next, pour in the crushed tomatoes and broth, stirring gently to combine, making sure not to break the meatballs. Add the dried Italian seasoning, and season it with salt and pepper to taste. Bring the soup to a boil.
5. Simmering the Soup:
Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 10 minutes to allow the flavors to blend. This is where the magic happens!
6. Cooking the Pasta:
Add the small pasta directly into the pot and continue cooking uncovered until the pasta is al dente, which should take about 8-10 minutes. Stir occasionally to ensure nothing sticks to the bottom.
7. Finishing Touches:
If you’re using spinach or kale, now is the time to stir it in! Do this in the last 2-3 minutes of cooking until it wilts. Finally, taste the soup and adjust any seasoning if needed.
8. Serving the Soup:
Once everything is cooked and flavorful, ladle the soup into bowls. Garnish each serving with fresh parsley or basil, and sprinkle some grated Parmesan cheese on top. Serve hot with crusty bread on the side for a complete meal!
Enjoy your comforting and flavorful One-Pot Italian Meatball Soup filled with hearty meatballs, tender pasta, and a rich tomato broth. It’s sure to warm you up!
Can I Use Frozen Meatballs Instead?
Absolutely! If you’re short on time, frozen meatballs can be a great shortcut. Just add them directly to the soup without thawing and increase the simmering time for them to heat through, usually about 15-20 minutes.
How Long Can I Store Leftover Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. If you want to keep it longer, consider freezing it. Just leave out the pasta if you plan to freeze, as it can become mushy when reheated.
Can I Add Other Vegetables?
Definitely! Feel free to add in other veggies like carrots, celery, or bell peppers. Just chop them small and include them when sautéing the onion, so they have time to soften before adding the broth.
What Can I Serve With This Soup?
This soup pairs wonderfully with crusty bread or garlic bread for dipping. You can also serve it alongside a light salad for a complete meal. Enjoy!
