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Meatballs simmering in broth with carrots celery and herbs
Isaac blogger

Easy Meatball Soup

A comforting, hearty meatball soup made with tender homemade meatballs, vegetables, and rich seasoned broth—simple to prepare and perfect for cozy meals or easy weeknight dinners.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Dinner / Soup
Cuisine: Italian-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • Meatballs
  • 1 lb ground beef
  • ½ lb ground pork (optional)
  • ½ cup breadcrumbs or panko
  • ¼ cup grated Parmesan
  • 1 egg
  • 2 cloves garlic, minced
  • ¼ cup chopped parsley
  • 1 tsp oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • Pinch red pepper flakes (optional)
  • Soup
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 8 cups broth (beef, chicken, or vegetable)
  • 1 can diced tomatoes (optional)
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • Salt and pepper to taste

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. In a bowl, gently mix meatball ingredients until just combined. Roll into 1–1½-inch meatballs.
  4. Brown meatballs in a skillet or bake at 400°F (200°C) until lightly browned. Continue cooking until the internal temperature reaches 160°F (71°C) for beef or pork, or 165°F (74°C) for poultry.
  5. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook 5–7 minutes until softened.
  6. Add garlic and cook 1 minute until fragrant.
  7. Pour in broth, tomatoes (if using), Italian seasoning, and bay leaf. Bring to a gentle simmer.
  8. Add meatballs and Simmer gently for 30–45 minutes until meatballs are fully cooked, tender, and the soup is hot throughout.
  9. Remove bay leaf, taste, adjust seasoning, and serve warm.

Notes

  • Mix meat gently and brown first for best texture and flavor.
  • Simmer gently, not boil, to keep meatballs tender.
  • Cook ground beef or pork to 160°F (71°C) and poultry to 165°F (74°C).
  • Refrigerate leftovers within 2 hours and store airtight up to 4 days or freeze up to 3 months.
  • Reheat gently until hot throughout before serving.