This One-Pot Italian Meatball Soup is a warm hug in a bowl! With juicy meatballs, tender veggies, and delicious broth, it’s super easy to make and clean up thanks to just one pot!
I love how cozy this soup feels, especially on chilly days. Plus, the meatballs are so tasty—you might find yourself sneaking an extra one! 🥰 Just grab some crusty bread and you’re set!
Key Ingredients & Substitutions
Ground Beef: You can use ground beef alone or mix it with ground pork for added flavor. If you’re looking for a leaner option, ground turkey or chicken works great too!
Breadcrumbs: If you’re in a pinch, crushed crackers or oats can serve as excellent substitutes for breadcrumbs. For gluten-free options, consider using gluten-free breadcrumbs or almond flour.
Parmesan Cheese: Parmesan adds a lovely depth. But if you want something similar, Pecorino Romano is a good alternative. Nutritional yeast can provide a cheesy flavor if you’re avoiding dairy.
Broth: Homemade stock is the best choice, but store-bought works fine. Vegetable broth is perfect for a vegetarian option, but just check for flavors—some can be quite strong!
Pasta: I usually go for rotini or ditalini, but any small pasta like elbows or even rice can be added if that’s what you have on hand.
How Do You Make Sure the Meatballs Stay Juicy?
Creating meatballs that are flavorful and juicy is key. The trick lies in a few steps:
- Don’t overmix! Combine ingredients gently to keep the meatballs tender.
- Adding breadcrumbs helps to absorb moisture. You can also soak them in milk before mixing for added moisture!
- Brown the meatballs first in oil. This creates a nice crust that locks in juiciness.
- Simmer them in the broth rather than boiling—this keeps them soft!
How to Make One-Pot Italian Meatball Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp dried Italian seasoning
- Salt and black pepper, to taste
For the Soup:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups (960 ml) chicken or vegetable broth
- 1 (14 oz/400g) can diced tomatoes (with juice)
- 1 cup small pasta (rotini, ditalini, or orzo)
- 3 cups fresh kale or spinach, roughly chopped
- Salt and black pepper, to taste
How Much Time Will You Need?
This hearty soup takes about 15 minutes to prepare and roughly 30 minutes to cook. In just under an hour, you’ll have a delicious meal ready to enjoy. Perfect for busy weeknights!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, minced garlic, chopped parsley, Italian seasoning, salt, and pepper. Mix gently until everything is just combined—don’t overmix! Now, form the mixture into small meatballs, about 1 inch in diameter.
2. Brown the Meatballs:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, cooking them until they are browned on all sides, about 5-7 minutes. Once browned, remove the meatballs and set them aside on a plate.
3. Sauté the Veggies:
In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Then, add the minced garlic and sauté for another 30 seconds, stirring until fragrant.
4. Add the Broth and Tomatoes:
Pour in the chicken or vegetable broth along with the can of diced tomatoes (including the juice). Stir everything together and bring to a gentle boil.
5. Simmer with Meatballs:
Return the browned meatballs to the pot. Reduce the heat to a simmer and let it cook for about 10 minutes to let the flavors meld.
6. Cook the Pasta:
Add the small pasta to the soup and cook until al dente according to the pasta package instructions, usually about 8-10 minutes.
7. Add the Greens:
Stir in the chopped kale or spinach and cook for another 2-3 minutes, until the greens are wilted and tender.
8. Final Tasting:
Before serving, taste the soup and add more salt and pepper if needed to suit your taste.
9. Serve and Enjoy:
Serve the soup hot, garnished with extra chopped parsley and some grated Parmesan cheese if you like. It goes wonderfully with a slice of crusty bread for dipping!
Enjoy your cozy bowl of One-Pot Italian Meatball Soup that’s packed with flavor and love!
Can I Use Frozen Meatballs Instead?
Absolutely! Just add the frozen meatballs directly to the soup without thawing. You’ll need to simmer the soup a little longer to ensure they cook through, typically about 10-15 minutes once the broth is boiling.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove or in the microwave, adding a splash of broth if it gets too thick.
Can I Make This Soup Vegetarian?
Yes! For a vegetarian version, use plant-based ground meat or form meatballs using cooked lentils or chickpeas. Replace the chicken broth with vegetable broth and omit the cheese or use a dairy-free option.
What Other Vegetables Can I Add?
This soup is quite versatile! Feel free to add diced carrots, zucchini, or bell peppers. Just chop them small so they cook through in the same time as the soup. Add them when you sauté the onion for the best flavor!