This One-Pot Italian Meatball Soup is a cozy dish full of flavor! Packed with tasty meatballs, veggies, and a rich broth, it’s perfect for any meal.
I love how everything cooks in one pot, making cleanup a breeze. Plus, this soup warms your heart, just like a hug in a bowl! 🍲
Key Ingredients & Substitutions
Ground Beef: I prefer a mix of beef and pork for juicier meatballs. If you’re looking for a lighter option, ground turkey or chicken works great too.
Parmesan Cheese: This adds flavor and helps bind the meatballs. If you don’t have it, try Pecorino Romano or nutritional yeast for a dairy-free option.
Italian-Seasoned Breadcrumbs: You can make your own by mixing plain breadcrumbs with Italian herbs. If you need a gluten-free version, use gluten-free breadcrumbs instead.
Pasta: Penne is my go-to, but any small pasta like ditalini or orzo will fit nicely. If you’re avoiding carbs, you could even use zucchini noodles as a fun substitute.
Spinach: Fresh spinach is lovely, but kale or Swiss chard are good alternatives if you have those on hand. Just cook them a minute longer to soften.
How Do I Shape Perfect Meatballs?
Shaping meatballs can seem tricky, but it’s easy if you follow these steps! Start with your mixture in a bowl. For best results:
- Wet your hands with water to prevent sticking. This helps keep your meat mixture from getting too sticky.
- Take a small amount of the mixture—about a golf ball size (1 to 1.5 inches). Roll it gently into a ball without compressing too hard, as that can make them tough.
- Place them on a plate or baking sheet as you shape them, so they’re ready to be added to the soup.
Make a few extra if you like leftovers—they freeze well!
One-Pot Italian Meatball Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/4 cup grated Parmesan cheese
- 1/4 cup Italian-seasoned breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried Italian herbs (such as basil, oregano, parsley)
- Salt and pepper, to taste
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 6 cups low-sodium chicken broth or beef broth
- 1 teaspoon dried Italian herbs (basil, oregano)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup penne pasta or small pasta of choice
- 2 cups fresh spinach leaves
- Salt and pepper, to taste
- Grated Parmesan cheese, for garnish
- Fresh parsley or basil, chopped, for garnish
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and an additional 30 minutes to cook, totaling approximately 45 minutes. You’ll be sitting down to a warm bowl of Italian comfort in no time!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a bowl, combine ground meat, grated Parmesan, breadcrumbs, large egg, minced garlic, dried Italian herbs, and a sprinkle of salt and pepper. Mix gently until everything is just combined. Over-mixing can make your meatballs tough! Form the mixture into small meatballs, around 1 to 1.5 inches in diameter, and set them aside on a plate.
2. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until softened. This veggie trio is the perfect flavor foundation for your soup!
3. Add Garlic and Tomatoes:
Add the minced garlic to the pot and cook for an additional minute until fragrant. Then, pour in the crushed tomatoes and broth, stirring to combine. Add in the dried Italian herbs and crushed red pepper flakes if you like a bit of heat. Bring this mixture to a gentle boil.
4. Cook the Meatballs:
Once boiling, carefully add the meatballs to the pot. Lower your heat to a gentle simmer and let it cook uncovered for about 15 minutes. This allows the meatballs to cook through and flavors to meld together!
5. Add the Pasta:
Stir in your pasta to the soup and cook according to the package directions until it’s al dente, which usually takes about 9-12 minutes. Remember to stir occasionally to keep the pasta from sticking together.
6. Finish with Spinach:
When your pasta is almost done, stir in the fresh spinach leaves. Cook for another 1-2 minutes until the spinach is wilted and bright green.
7. Season and Serve:
Taste your soup and adjust with salt and pepper as needed. Ladle the warm soup into bowls and finish with a sprinkle of grated Parmesan cheese and fresh herbs on top.
Enjoy this hearty, comforting one-pot Italian meatball soup warm! Perfect for sharing with family or enjoying as a comforting solo meal.
Can I Use Frozen Meatballs for This Soup?
Absolutely! If you’re short on time, frozen meatballs can be a great shortcut. Just add them directly to the soup during the cooking process and extend the simmering time by about 5-10 minutes to ensure they’re heated through completely.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, cool the soup completely before transferring it to freezer-safe containers; it can last for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove or in the microwave.
Can I Make This Soup Vegetarian?
Yes! You can easily make this soup vegetarian by using plant-based meat alternatives for the meatballs, or you can skip the meatballs altogether and add extra veggies like mushrooms or bell peppers. Use vegetable broth instead of chicken or beef broth for a delicious base.
What Can I Use Instead of Pasta?
If you’re looking for a gluten-free or lower-carb option, substitute the pasta with zucchini noodles, cauliflower rice, or even quinoa. Add these alternatives in the last few minutes of cooking to keep them from getting too mushy.