Make the best Italian Meatball Soup at home with tender homemade meatballs, small pasta, and a creamy tomato-beef broth. This flavorful, one-pot soup comes together quickly—ready in about 25 minutes—and is perfect for a cozy weeknight dinner.
Why this meatball soup is the best
There’s nothing like a steaming bowl of soup to warm you up. This Italian Meatball Soup pairs tender, juicy meatballs with a rich, creamy tomato and beef broth for a comforting, deeply satisfying meal. The small pasta cooks right in the pot, soaking up the savory tomato broth so every spoonful is packed with flavor.
This recipe adapts my classic Italian meatball mix into a one-pot soup—simple to make, easy to scale, and ready in about 25 minutes after the meatballs are prepared. It’s ideal for busy evenings and makes great leftovers.
What makes this soup stand out?
- Homemade Italian meatballs. Quick to make or easy to prepare ahead and freeze—these meatballs stay tender and flavorful when added to the soup.
- Three cheeses for creaminess. A small amount of cream cheese, Parmesan, and mozzarella melt into the broth, giving the soup a silky texture without overpowering the tomato base.
- Beef broth base. Using beef broth enriches the soup with a deeper savory backbone than a lighter chicken broth would provide.
Overall, this meatball soup is a crowd-pleaser that works great for family dinners, meal prep, or when you want a hearty, satisfying bowl with minimal fuss.
Ingredients
Below are the recommended ingredients for this Italian Meatball Soup, plus simple substitution ideas. Exact measurements are provided in the recipe card further down.
- Olive oil – for sautéing the aromatics.
- Onion – diced to build flavor in the broth.
- Garlic – fresh minced garlic is best for aroma and depth.
- Beef broth – gives the soup a rich, savory base; beef stock works equally well.
- Tomato sauce – smooth tomato flavor for the base.
- Crushed tomatoes – adds texture and tomato character; whole tomatoes can be crushed by hand if needed.
- Italian seasoning – a blend of dried herbs that brings classic Italian flavors to the soup. Use a store-bought blend or a homemade mix of oregano, basil, thyme, and rosemary.
- Salt and black pepper – adjust to taste.
- Cooked Italian meatballs – homemade or store-bought; smaller meatballs (golf ball size or smaller) work best.
- Small pasta – ditalini, macaroni, or small shells are ideal for this soup.
- Spinach – fresh leaves fold in quickly for color and nutrition; frozen spinach works in a pinch.
- Cream cheese – cubed and softened so it melts into the broth for creaminess.
- Parmesan cheese – freshly grated for bright savory notes.
- Mozzarella cheese – grated so it melts smoothly into the soup.
Instructions
This recipe is designed to be made in one pot. If you don’t already have cooked meatballs, start by preparing a quick batch of Italian meatballs—these can be baked or air-fried while you begin the soup. Fully cooked meatballs can be used straight from the oven, refrigerator, or freezer.
Step 1: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced onion and sauté 4–5 minutes until softened. Add the minced garlic and sauté another minute.
Step 2: Pour in the beef broth, tomato sauce, and crushed tomatoes. Stir in the Italian seasoning, salt, and pepper. Bring the soup to a simmer, then add the cooked meatballs and small pasta.
Step 3: Maintain a steady simmer for about 10 minutes to cook the pasta and heat the meatballs through.
Step 4: Stir in the spinach, cubed cream cheese, grated Parmesan, and grated mozzarella. Cook another 3–4 minutes, stirring until the cheeses melt into a creamy broth and the spinach wilts.
Ladle the soup into bowls and finish with extra grated Parmesan and chopped fresh basil or parsley if desired.
What to serve with it
This Italian meatball soup is delicious with a crisp Italian-style salad and warm garlic bread or breadsticks for dipping. Other great pairings include pull-apart pizza rolls, rosemary focaccia, garlic knots, or a simple Caesar salad for a heartier meal.
More soup recipes
If you enjoy this soup, try adding other comforting recipes to your menu like creamy potato soup, pasta e fagioli, a slow cooker French onion meatball soup, or a hearty slow cooker taco soup. These soups make excellent weeknight options and are simple to prepare and reheat.
Italian Meatball Soup
Servings: 6 people
Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes
Author: Whitney Bond
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 4 cloves garlic, minced
- 5 cups beef broth
- 1 (14-ounce) can tomato sauce
- 1 (14-ounce) can crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound cooked Italian meatballs (about 20 meatballs)
- 1 cup small pasta (ditalini, macaroni, or small shells)
- 2 cups fresh spinach leaves
- 2 ounces cream cheese, cubed and softened
- 1/4 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
Instructions
- If you don’t have cooked meatballs, start by making a batch of Italian meatballs and cook them in the oven or an air fryer so they’re ready to add to the soup.
- Heat olive oil in a large pot over medium-high heat. Add the diced onions and cook 4–5 minutes until softened.
- Add the minced garlic and cook 1 minute more.
- Pour in the beef broth, tomato sauce, and crushed tomatoes. Bring to a simmer.
- Stir in Italian seasoning, salt, and black pepper. Add the cooked meatballs and the small pasta.
- Keep the soup at a steady simmer for about 10 minutes to cook the pasta and heat the meatballs.
- Add the spinach, cream cheese, Parmesan, and mozzarella. Stir and cook 3–4 minutes until the cheese melts and the spinach wilts.
- Serve hot, garnished with extra grated Parmesan and fresh herbs if desired.
Notes
- You can use meatballs straight from the oven, refrigerator, or freezer; they will warm through in the simmering soup. Smaller meatballs work best.
- To boost vegetables, add diced carrots, celery, mushrooms, or bell peppers when sautéing the onions.
- The cheese is optional—omitting it still yields a delicious tomato-based soup.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove and add an extra 1/2 cup beef broth if the soup thickens.
Nutrition Facts (per serving)
Calories: 465 kcal • Carbohydrates: 33 g • Protein: 25 g • Fat: 26 g • Sodium: 1740 mg