This easy meatball soup simmers juicy Italian-style meatballs, tender vegetables, and ditalini in a rich tomato broth for a cozy dinner that’s ready in 55 minutes.

A Cozy Meatball Soup with Italian-Style Flavor

On the coldest winter days, this hearty meatball soup is just the thing. I took inspiration from Italian wedding soup, with its aromatic base of onion, celery, and carrot and small, delicate meatballs. But I take it in a heartier direction with ditalini and a rich tomato broth.

Rather than cooking the meatballs entirely in the broth, I quickly broil them first. In just 5 to 8 minutes, the high heat forms a golden-brown crust that adds depth of flavor while keeping the centers tender and juicy.

Small pasta brings that nostalgic “mom’s chicken noodle soup” feeling, while canned tomatoes turn the broth rich and velvety without an hours-long simmer. The result is a satisfying soup with garlicky meatballs, plenty of vegetables, and a tomato broth made for a cold night.

It’s adaptable, too. Use lean beef, chicken, or turkey for the meatballs and whichever broth you have on hand. As one reader, Sheila, put it, this soup is “simple yet spectacular”—and her three teenagers loved it!

Meatball Soup Ingredients 

This meatball soup recipe uses simple ingredients, but each one contributes to its rich, savory flavor. Here’s what you’ll need:

• Ground meat: Use 1 1/2 pounds of lean ground beef, chicken, or turkey. All three work well, so choose your favorite.
• Egg: One lightly whisked egg helps bind the meatballs.
• Parmesan: Freshly grated Parmesan adds savory, umami-rich flavor to the meatballs. Keep a little extra handy for serving.
• Breadcrumbs: Unseasoned breadcrumbs help the meatballs stay tender rather than drying out. Panko works well, or use gluten-free breadcrumbs if necessary.
• Dried oregano and sweet paprika: These two flavor-makers season both the meatballs and the tomato broth. Sweet paprika adds warmth and color without making the soup spicy.
• Fresh parsley: Parsley brings freshness to the meatballs and the finished soup.
• Garlic: Use 2 to 3 cloves in the meatballs and the remaining 1 to 2 cloves in the broth. Garlic lovers can use the full 5 cloves.
• Extra virgin olive oil: A drizzle enriches the meatball mixture. You’ll also use olive oil to prepare the sheet pan and sauté the vegetables.
• Fresh vegetables: Onion, carrots, celery, and green bell pepper create an aromatic foundation for the soup.
• Broth: Beef, chicken, or vegetable broth all work. Beef broth gives the soup the richest flavor. Use 5 cups for a thicker, more stew-like consistency or 6 cups if you prefer more broth. You can also combine one 32-ounce package of broth with 1 to 2 cups of water for a more economical option.
• Peeled tomatoes: A 28-ounce can of high-quality, unseasoned peeled tomatoes adds body, richness, and a touch of brightness.
• Small pasta: Ditalini—a small, tube-shaped pasta—is my favorite here, but small shells or macaroni also work. Choose a small shape that fits easily on a soup spoon.
• Red pepper flakes: An optional finishing touch for anyone who likes a little heat.

How to Make Meatball Soup 

The broiler makes quick work of browning the meatballs. From there, everything simmers together until the pasta is tender and the meatballs are cooked through.

1. Make the meatball mixture. In a large mixing bowl, combine 1 1/2 pounds of lean ground meat, 1 lightly whisked egg, 1/2 cup grated Parmesan, 1/3 cup unseasoned breadcrumbs, 2 teaspoons dried oregano, 1/2 teaspoon sweet paprika, 1/2 cup chopped parsley, and 2 to 3 minced garlic cloves. Drizzle with a little olive oil and season with a good pinch of salt and black pepper. Mix until everything is well incorporated.
2. Shape and broil the meatballs. Form the mixture into meatballs, using about 1 1/2 tablespoons for each one. Arrange them on a large, lightly oiled sheet pan. Broil until browned, 5 to 8 minutes. They do not need to be cooked through yet, as they will finish cooking in the soup.
3. Soften the vegetables. In a large pot over medium-high heat, warm 2 tablespoons of extra virgin olive oil. Add 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 1 chopped green bell pepper, and the remaining 1 to 2 minced garlic cloves. Cook, stirring occasionally, for 5 minutes.
4. Build the tomato broth. Stir in 5 to 6 cups of beef, chicken, or vegetable broth; one 28-ounce can of peeled tomatoes with their juices; the remaining 1 teaspoon dried oregano; and the remaining 1/2 teaspoon sweet paprika. Season to taste with salt and black pepper. Cook over medium to medium-high heat until the broth has thickened slightly, about 10 minutes.
5. Finish the meatballs and pasta. Add the browned meatballs and 3/4 cup uncooked ditalini or another small pasta. Cook until the pasta is tender and the meatballs are cooked through, about 10 minutes.
6. Finish and serve. Remove the soup from the heat and stir in the remaining 1/2 cup of parsley. Ladle into bowls and finish with freshly grated Parmesan and red pepper flakes, if you’d like.

Tips for the Best Meatball Soup 

• Keep the meatballs small. Using about 1 1/2 tablespoons of meat mixture for each one should give you approximately 25 to 30 meatballs.
• Brown rather than fully cook the meatballs. The broiler develops a flavorful crust, but the meatballs should finish cooking gently in the soup.
• Choose a small pasta shape. Ditalini, small shells, and macaroni work especially well in a brothy soup.
• Adjust the consistency to your taste. Start with 5 cups of broth for a thicker, stew-like soup or use the full 6 cups for a brothier result.

What to Serve with Meatball Soup

This hearty meatball soup is a complete meal on its own, with protein, vegetables, pasta, and a rich tomato broth. You don’t need to fuss with sides, even for a hungry crowd.

If you’d like something for dipping, make a batch of crisp, chewy homemade garlic bread. For freshness, pair the soup with a quick lemon Parmesan lettuce salad or a crisp fennel and orange salad. Both bring enough brightness to balance the savory meatballs and velvety tomato broth.

Storage and Freezing 

This meatball soup makes about 6 servings. For my small family, that typically means leftovers for an easy lunch the next day.

• To refrigerate: Let the soup cool completely, then transfer it to a sealable container. Cover and refrigerate for up to 3 days. Reheat over medium heat, adding a splash of broth or water if the soup has thickened.
• To freeze: Prepare the soup as written, but do not add the pasta. Let it cool completely, then divide it among freezer-safe containers, leaving room at the top for expansion.
• To thaw and serve: Thaw the soup overnight in the refrigerator, then warm it over medium heat. Separately cook the pasta in boiling salted water, drain, and stir it into the warm soup just before serving.

More Ways to Make Meatballs 

Youvarlakia (Greek Meatball Soup)

Italian Wedding Soup

Sheet Pan Baked Meatballs Recipe with Vegetables

Mozzarella Stuffed Meatballs

*This post has recently been updated with new information for readers’ benefit.