Meatball Soup Recipe

When the weather cools down or you’re simply craving something hearty and comforting, this Meatball Soup Recipe is exactly the kind of dinner that hits the spot. It’s packed with tender homemade meatballs, vegetables, pasta, and a rich tomato-infused beef broth that tastes like it simmered all day. The best part is that it comes together in one pot, making it practical enough for a weeknight but cozy enough to feel like a weekend comfort meal.

This is the kind of soup that checks every box. It’s filling without being too heavy, loaded with flavor, and easy to adapt based on what pasta or vegetables you have on hand. Between the savory meatballs, the tender carrots and celery, the green beans, and the pasta soaking up all that broth, every spoonful feels complete and satisfying.

Why I Love This Recipe

I love this recipe because it gives you all the comfort of a classic meatball dinner in soup form. The homemade meatballs bring rich flavor and texture, while the broth keeps everything warm and cozy. The mix of herbs, tomato sauce, and fire-roasted tomatoes adds depth without making the soup complicated, and the pasta makes it even more filling.

It’s also the kind of recipe that works for so many situations. It’s perfect for family dinners, meal prep, cold nights, or anytime you want a one-pot meal that feels homemade and generous. And because the ingredients are straightforward, it’s easy to keep this recipe in regular rotation.

Ingredients

For the Meatballs

• 1 1/2 pounds ground beef
• 1/4 cup finely minced yellow onions
• 2 cloves garlic, minced
• 1/3 cup Italian or plain breadcrumbs
• 1 large egg
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil

For the Soup

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 large carrots, peeled and chopped
• 3 stalks celery, chopped
• 1 1/2 cups green beans, trimmed and cut into 1-inch pieces
• 1 1/2 teaspoons dried parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 6 cups low-sodium beef broth
• 1 can (8 ounces) tomato sauce
• 1 can (14.5 ounces) fire-roasted tomatoes
• 3/4 cup mini farfalle, ditalini, acini di pepe, or orzo
• Fresh parsley, chopped
• Salt and pepper, to taste

Swaps and Notes

This soup is very flexible, which makes it easy to adapt to your kitchen.

• Ground beef: Lean ground beef works well, but you can also use a mix of beef and pork for richer flavor.
• Breadcrumbs: Italian breadcrumbs add a little extra seasoning, but plain breadcrumbs work just fine too.
• Pasta: Mini farfalle, ditalini, acini di pepe, and orzo all fit nicely in this soup.
• Green beans: Fresh green beans are great, but frozen can work if that’s what you have.
• Broth: Low-sodium beef broth gives you more control over the final seasoning.
• Texture tip: If you prefer a brothier soup, add a little extra broth when reheating because the pasta will continue to absorb liquid.

How to Make Meatball Soup

1. Make the meatballs

In a large bowl, combine the ground beef, minced yellow onions, garlic, breadcrumbs, egg, Worcestershire sauce, kosher salt, and black pepper. Mix until just combined, then form into small meatballs.

2. Brown the meatballs

Heat the olive oil in a large skillet or pot and brown the meatballs in batches if needed. They do not need to be fully cooked through at this stage, since they’ll finish cooking in the soup. Remove and set aside.

3. Sauté the aromatics

In a large soup pot, heat the olive oil and sauté the chopped onion until softened. Add the carrots and celery and cook for a few more minutes to start building the soup base.

4. Add the broth and meatballs

Return the prepared meatballs to the pot and pour in the beef broth. Let everything cook for about 10 minutes so the meatballs begin to cook through and flavor the broth.

5. Add the remaining soup ingredients

Stir in the tomato sauce, fire-roasted tomatoes, green beans, dried parsley, oregano, basil, garlic powder, and onion powder. Cover and simmer for about 25 minutes so the vegetables become tender and the flavors blend together.

6. Add the pasta

Stir in the pasta and continue cooking for about 15 minutes, or until the pasta is tender.

7. Finish and serve

Taste the soup and season with salt and pepper as needed. Sprinkle with fresh chopped parsley before serving.

Tips for Success

A few simple tips can help this soup turn out even better:

• Don’t overmix the meatball mixture or the meatballs can become dense.
• Make the meatballs small so they cook evenly and are easy to eat with a spoon.
• Brown the meatballs first for extra flavor and better texture.
• Add the pasta near the end so it doesn’t overcook.
• Taste before adding extra salt, since broth and Worcestershire sauce already add seasoning.

Serving Suggestions and Pairings

This soup is hearty enough to be a full meal, but it’s even better with warm bread or a simple salad on the side. Crusty garlic bread, buttered rolls, or grated Parmesan on top all work beautifully.

If you’re in the mood for more cozy comfort food, Classic Spaghetti Recipe with Homemade Sauce brings a similar Italian-inspired feel to the table. For another warm, satisfying bowl, This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort is a great recipe to bookmark. And if you love hearty dinners with rich tomato flavor, This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast is another cozy favorite.

Nutritional Information Per Serving

Approximate nutrition per serving, based on 8 servings:

• Calories: 390
• Protein: 24g
• Carbohydrates: 19g
• Fat: 24g
• Saturated Fat: 8g
• Fiber: 3g
• Sugar: 5g
• Sodium: 640mg

These values can vary depending on the pasta, broth, and ground beef used.

Storage and Leftover Tips

This soup stores very well, making it excellent for meal prep.

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. For best texture, freeze without the pasta if possible and add freshly cooked pasta when reheating.
• Reheating: Warm gently on the stovetop or in the microwave. Add a splash of broth or water if the soup has thickened.
• Make-ahead tip: The meatballs can be prepared a day in advance and refrigerated until ready to use.

More Recipes You Will Love

If you love hearty, comforting dinners, there’s plenty more to try. Classic Spaghetti Recipe with Homemade Sauce is perfect for pasta night, while These Chicken Enchiladas Are My Go-To for Cozy Crowd-Pleasing Dinners are another family-friendly favorite. And for a quick, flavorful skillet meal, This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor is worth adding to your list.

Final Thoughts

This Meatball Soup Recipe is the kind of comforting, dependable meal that always feels like a good idea. It’s rich, filling, full of tender vegetables and pasta, and packed with flavorful homemade meatballs that make it feel extra special. Whether you’re making it for a family dinner or stocking the fridge with leftovers for the week, it’s a recipe that delivers every time.

If you make it, I’d love to hear how it turned out. Did you use mini farfalle, orzo, or another favorite pasta shape? Share your feedback and follow along for more easy, crowd-pleasing recipes from Jason Griffith at Chef Maniac.