Recipe Details

• Author: deesviral
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Soup / Comfort Food
• Cuisine: Italian-Inspired
• Keywords: Italian meatball soup, meatball soup, tomato broth soup, deesviral

Ingredients

For the Meatballs

• 1 lb ground beef or Italian sausage
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 6 cups beef or chicken broth
• 1 teaspoon Italian seasoning
• 1 cup small pasta (such as ditalini or shells)
• 2 cups fresh spinach or kale
• Salt and black pepper, to taste
• Optional: extra Parmesan and parsley for serving

Instructions

1. In a bowl, combine all meatball ingredients and mix gently until just combined.
2. Roll into small meatballs and set aside.
3. Heat olive oil in a large pot over medium heat.
4. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
5. Stir in garlic and cook for 30 seconds until fragrant.
6. Add diced tomatoes, broth, and Italian seasoning. Bring to a gentle boil.
7. Carefully add meatballs to the simmering soup and cook for 10–12 minutes.
8. Stir in pasta and cook until tender, about 8–10 minutes.
9. Add spinach or kale and cook 1–2 minutes until wilted.
10. Taste and adjust seasoning as needed. Serve hot with Parmesan and parsley if desired.

Tips & Variations

• Use mini meatballs for a lighter, more classic soup texture.
• Swap pasta for rice or beans if preferred.
• For extra richness, use half beef and half sausage in the meatballs.

Why This Recipe Works

The meatballs gently simmer right in the broth, adding flavor while staying tender and juicy. The tomato base keeps the soup bright and savory, while pasta and greens turn it into a complete, satisfying one-pot meal.