There is something deeply comforting about a warm bowl of homemade meatball soup. It feels simple yet thoughtful and fills the home with a calm inviting aroma. Each spoonful brings tender meatballs soft vegetables and a rich flavorful broth that warms you from the inside out. The entire recipe cooks in one pot which keeps everything easy for busy days yet special enough for relaxed weekends. The soup tastes hearty but still light and the vegetables add freshness while the meatballs turn wonderfully tender as they simmer. It is also very flexible since you can adjust the seasoning and vegetables to match your taste or whatever you have available. This is the kind of cozy reliable recipe you will want to make again and again.

Ingredients for Needed

For the Meatballs

• 1 pound ground beef
• 1 pound ground pork
• 1 large egg
• 1 cup grated parmesan cheese
• 3 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 quarter cup breadcrumbs or almond flour

For the Soup

• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 2 medium carrots sliced
• 2 celery stalks sliced
• 1 cup diced tomatoes
• 8 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried Italian seasoning
• 1 cup small pasta such as ditalini or small shells
• 2 cups fresh spinach
• One quarter cup fresh parsley chopped

Step by Step Cooking Instructions

Prepare the Meatballs

Mix the beef pork egg parmesan garlic salt pepper onion powder parsley and breadcrumbs in a bowl just until combined. Roll the mixture into one inch meatballs and place them on a plate until all are shaped.

Begin the Soup Base

Heat olive oil in a large pot over medium heat. Add the onion and cook until soft, then stir in the garlic for one minute. Add the carrots and celery and cook briefly until they start to soften.

Add Broth and Tomatoes

Add the diced tomatoes. Pour in the chicken broth and add the salt black pepper and dried Italian seasoning. Stir everything together so the seasonings spread evenly throughout the pot. Bring the mixture to a gentle simmer.

Add the Meatballs

When the broth starts to simmer gently add the meatballs one by one. Let the soup cook for about twenty minutes until the meatballs are tender and fully cooked.

Add the Pasta

Add the small pasta to the pot. Stir gently and let the pasta cook until it becomes soft. Different pasta shapes may take slightly different cooking times so check the texture as it cooks. The pasta absorbs some of the broth which makes the soup thicker and richer.

Add the Greens

Stir in the spinach once the pasta is done and let it wilt. Add the parsley for a fresh finish. Taste the soup and adjust the seasoning with a little salt or pepper if needed.

Tips for Customizing the Recipe

This soup is very easy to customize. Use ground turkey or chicken for a lighter meatball or mix in some vegetables for a softer texture. Add a little tomato paste for a richer flavor or choose any vegetables you enjoy such as potatoes zucchini mushrooms or peas. For a thicker broth reduce the liquid or add a touch of cream. More dried herbs or fresh basil will give it a stronger Italian taste. You can also swap the pasta for rice or leave it out for a lower carb option and the soup will still be hearty and comforting.

Nutritional Information

One serving of this meatball soup provides around 420 calories with about 32 grams of protein and 28 grams of carbohydrates. It contains roughly 20 grams of fat along with 3 grams of fiber and about 920 milligrams of sodium. These numbers are approximate and can vary depending on the ingredients and portion size.

Serving Suggestions

Serve the meatball soup hot in deep bowls and enjoy it with crusty bread or a simple green salad. It also works well as a starter for larger meals. The soup is great for meal prep since the flavors deepen after a day in the refrigerator. If storing it, keep the pasta separate because it absorbs liquid. Add fresh pasta when reheating and freeze the soup without pasta for up to three months.

Frequently Asked Questions