Italian Meatball Soup for everyone! Comforting, warming and so delicious, the smell of this cooking alone will bring your family in for dinner!
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Update: This recipe was originally published in March of 2018. It was republished with updated photos in February of 2021.
It’s been such a cold few weeks here in Phoenix, so our meals have been decidedly “comfort food” and warming.
This Italian Meatball Soup was very nearly called a stew. I honestly don’t know where the line is that makes a dish a soup or stew! However, I have decided it is a soup because that’s what I think it best fit.
As with most of the meals we eat at home, this was a result of “what’s for dinner? Quick look in the freezer for ideas!” I found a bag of frozen meatballs that I’d bought to make mini meatball subs from, and never actually did.
That, coupled with some pantry staples, became a really delicious and tasty dinner for all of us. If you want a simpler Italian comfort moment, pastina is the move.
I say all of us, because my children did actually eat this. Of course, they very carefully picked out the green things. They’re such jerks.
Nothing says Italian without some parmesan, so of course that was the final touch. Parmesan cheese is reasonably salty – so it acts as a two-for-one. Seasons AND adds piles of flavor.
Nothing says Italian without some parmesan, so of course that was the final touch. Parmesan cheese is reasonably salty – so it acts as a two-for-one. Seasons AND adds piles of flavor.
Try my Chickarina Soup for a chicken version, or my Albondigas for a different twist!
Why you’ll love this recipe
- This recipe uses pantry ingredients
- Quick and easy to make. It’s basically a one pot meal!
- If you’re on a comfort food streak, chicken and dumplings is another one-bowl dinner that disappears fast.
Kylee’s Notes & FAQs
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat to piping hot!
Substitutions/Additions
- Make your own meatballs and keep them in the freezer for this!
- Use beef broth (or beef stock) if that’s what you have. You may also prefer to use all stock (instead of chicken broth and water)
- Switch out the diced tomatoes for the kind with onions/garlic added – save a step!
- You can use tomato sauce instead of diced tomatoes – your soup will be less chunky, but still taste good.
- Use green beans, peas, carrots – whatever you have. This will always be good, no matter what veggies you add.
- Use any kind of pasta. I like orzo, but ditalini pasta or any small pasta will work.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
How to make Meatball Soup from scratch:
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
In a large saucepan, heat olive oil over medium high heat.
Cook the onions until softened, then add garlic. Cook for 30 more seconds.
Add the chicken stock, water and tomatoes and bring to a boil.
Add Italian seasoning, meatballs, orzo and frozen veggies.
Return to a boil then reduce heat.
Cover and simmer until pasta is cooked and meatballs are warmed through.
Ladle into bowls, grate parmesan over the top.
Devour.
Do you love soup recipes? Here are some of my favorites:
- Broccoli Cheddar Soup. Perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Lentil Soup. Great as a starter to a main, or as a main itself, this nutritious soup sticks to your ribs and satisfies!
- Butternut Squash Soup (with apple). This is my all-time favorite soup, it’s healthy AND low-fat!
- Creamy Chicken Tortilla Soup. Hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- Quick and Easy Chinese Noodle Soup (from Erren’s Kitchen)
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Chunky Italian Meatball Soup
Ingredients
- olive oil
- 1 onion (diced)
- 3 cloves garlic (minced)
- 2 cups chicken stock
- 1 cup water
- 1 can diced tomatoes
- 1 tablespoon Italian seasoning
- 1 pound small Italian meatballs
- 3/4 cup orzo or other small pasta
- 1 cup frozen mixed vegetables
To Serve
- 2 tablespoons parmesan cheese (freshly grated)
Directions
- In a large saucepan, heat olive oil over medium high heat.
- Cook 1 onion (diced) until softened, then add 3 cloves garlic (minced). Cook for 30 more seconds.
- Add 2 cups chicken stock, 1 cup water, and 1 can diced tomatoes and bring to a boil.
- Add 1 tablespoon Italian seasoning, 1 pound small Italian meatballs, 3/4 cup orzo or other small pasta, and 1 cup frozen mixed vegetables.
- Return to a boil then reduce heat.
- Cover and simmer until pasta is cooked and meatballs are warmed through.
- Ladle into bowls, grate 2 tablespoons parmesan cheese over the top.
- Devour.
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Notes
- Make your own meatballs and keep them in the freezer for this!
- Switch out the diced tomatoes for the kind with onions/garlic added – save a step!
- Use green beans, peas, carrots – whatever you have. This will always be good, no matter what veggies you add.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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