Bowl of Italian meatball soup.
5 from 1 vote

Italian Meatball Soup

Italian Meatball Soup made with homemade meatballs is a family favorite. A hearty broth with vegetables makes it a satisfying meal.
Course Soup
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people
Calories 478kcal
Author Longbourn Farm • Alli Kelley


For the Meatballs

  • 3/4 cup breadcrumbs plain
  • 2 cloves garlic grated
  • 1/4 cup milk or enough to moisten all the breadcrumbs
  • 1 pound ground beef
  • 1 egg
  • 4 tablespoons fresh basil chopped, 2 tablespoons if using dried
  • 1 1/2 tablespoons fresh parsley chopped, 2 teaspoons if using dried
  • 3 tablespoons onion grated
  • 1 teaspoon salt
  • 1 teaspoon pepper

For the Soup

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 medium carrots diced
  • 2 stalks of celery diced
  • 4 medium red or gold potatoes diced
  • 2 teaspoons dried oregano
  • 1/3 cup tomato paste
  • 6 cups beef broth
  • 2 tablespoons fresh basil chopped, 1 tablespoon if using dried
  • 1 tablespoon fresh parsley chopped, 2 teaspoons if using dried
  • salt and pepper to taste
  • 1/3 cup parmesan optional, for serving


For the Meatballs

  • In a small bowl combine the breadcrumbs, grated garlic, and milk.
  • I add about 1/4 cup milk and then add more by tablespoons until all the breadcrumbs are moist. Set aside. 
  • While the above mixture rests, combine the rest of the meatball ingredients in a large bowl and mix until just combined.
  • Add the bread crumb mixture and mix very, very well until everything is a smooth and even texture.
  • Shape the meatballs so they are roughly the same size, I like to use a standard cookie scoop but a spoons works just as well.
  • Refrigerate for 30 minutes or freeze for 10 minutes.

For the Soup

  • In a large pot, heat oil on high heat. Brown meatballs in batches, you don't want them to be touching.
  • Remove from pot and set aside once browned. Remove any excess oil from the pan, you want about 1 tablespoon left. Add more if needed. 
  • Add onion, carrots, celery, potatoes, and oregano to the pot. Saute until the onions are soft and translucent. 
  • Add tomato paste and cook for 1-2 minutes to bring out the flavor, stirring the whole time.
  • Add beef broth and bring to a simmer.
  • Gently add in the meatballs - if you feel that adding all of them is too many, just add to your preference. The rest can keep easily in the freezer.


Calories: 478kcal | Carbohydrates: 41g | Protein: 24g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 1701mg | Potassium: 1319mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4045IU | Vitamin C: 21.5mg | Calcium: 185mg | Iron: 4.7mg