This meatball soup is an easy, comforting bowl of simmered meatballs in a garlicky tomato broth with plenty of pasta. You can make it with homemade meatballs or use store-bought or frozen for a quick weeknight meal.
If you love cozy soups, try my other favorites like Lasagna Soup and Italian Wedding Soup.
Why you’ll love it
Meatballs are classic comfort food, and turning them into a soup feels like a warm hug in a bowl. If you already have cooked or frozen meatballs on hand, this recipe comes together in about 40 minutes. You can choose homemade meatballs for extra flavor or a convenient store-bought option.
The broth tastes deep and homey, but the recipe is simple and relies on pantry staples you can find year-round. On a chilly evening when you want pasta and meatballs without the fuss, this soup delivers.
What you’ll need
- Meatballs – homemade, store-bought, or frozen
- Olive oil, onion, garlic – sautéed to form the base; sweet onions work well
- Crushed tomatoes – fire-roasted or plain, for a rich tomato broth
- Beef broth – adds depth to the soup
- Red bell pepper – diced for a touch of freshness and crunch
- Italian seasoning – a convenient herb blend
- Crushed red pepper flakes – optional, for gentle warmth
- Pasta – fusilli or rotini work nicely
- Fresh basil – torn or chopped, brightens the tomato broth
Tips for success
- Crushed tomatoes give the best texture; diced tomatoes (with juices) can substitute if necessary.
- Tomato brands vary in thickness. If your soup becomes too thick, add more beef broth to reach a brothy consistency.
- Pasta shapes differ in volume. If you swap fusilli/rotini for a different pasta, adjust quantities so the soup maintains a good balance of broth to pasta.
How to make meatball soup
Overview with step-by-step photos. Full ingredients and directions are in the recipe card below.
Either prepare your favorite meatballs or use store-bought ones. In a large soup pot, heat olive oil and sauté chopped onion until soft, then add minced garlic and cook briefly. Stir in crushed tomatoes, beef broth, diced red bell pepper, Italian seasoning, crushed red pepper flakes (if using), and the meatballs. Bring the mixture to a boil.
Once boiling, add the pasta, reduce the heat, and simmer (with the lid slightly ajar) for about 15 minutes or until the pasta is al dente, stirring occasionally to prevent sticking. Taste and season with salt and pepper, then stir in fresh basil. Serve with grated Parmesan if desired.
Substitutions and variations
- The soup is adaptable—add extra herbs or vegetables you have on hand.
- Stir in a handful of fresh spinach near the end of cooking for extra greens.
- Frozen pre-cooked meatballs work well; ensure they reach 165°F in the center before serving.
What to serve with meatball soup
- Garlic bread or a slice of crusty sourdough complements the soup well.
- A simple side salad pairs nicely; toss greens with a light vinaigrette or Caesar-style dressing.
- Finish with a generous grating of fresh Parmesan for an extra savory touch.
Leftovers and storage
- Store refrigerated in a covered container for 3–4 days. Reheat gently and add a splash of beef broth or water if the pasta has absorbed too much liquid.
- You can freeze the soup for up to 3 months, though pasta can become soft after freezing. For best texture, freeze the soup without pasta and cook fresh pasta when reheating.
More easy meatball recipes
- Swedish Meatballs
- Easiest Baked Meatballs
- Buffalo Chicken Meatballs
- Spaghetti and Meatballs
- Easy Meatball Casserole
If you have questions about this Italian meatball soup, leave a comment below. If you try the recipe, a star rating and review are appreciated.
Italian Meatball Soup
Ingredients
- 1 pound meatballs see note
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes I use fire roasted
- 4 cups beef broth
- 1/2 red bell pepper chopped small
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes optional
- 1.5 cups uncooked fusilli pasta
- 1/4 cup fresh basil torn/chopped
- Salt & pepper to taste
- Parmesan cheese (for serving) optional, to taste
Instructions
-
Prep time does not include making meatballs from scratch. If you need to make meatballs, use your preferred recipe or a store-bought option.
-
Heat olive oil in a soup pot over medium-high heat. Add chopped onion and sauté 4–5 minutes until softened.
-
Stir in minced garlic and cook 30 seconds until fragrant.
-
Add crushed tomatoes, beef broth, chopped red bell pepper, Italian seasoning, crushed red pepper flakes (if using), and the meatballs. Bring to a boil over high heat.
-
When boiling, add the pasta and reduce the heat to a simmer.
-
Simmer, covered with the lid slightly ajar, about 15 minutes or until the pasta is al dente. Stir occasionally to prevent sticking. If the soup is too thick, add more beef broth to thin it out.
-
Stir in fresh basil and season with salt and pepper to taste. Serve with grated Parmesan if desired.
Notes
- Meatball size and ingredients vary—add the amount that suits your crowd. Homemade meatballs are larger; frozen premade meatballs also work as long as they are fully heated through (internal temp 165°F).
- Serves about 4–6, depending on portion sizes and how many meatballs you include.
Nutrition
Nutrition information is an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing the post is appreciated; copying full recipes without permission is prohibited.
Leave a star rating and comment below!