Meatballs are a classic Italian dish, and this Italian Meatball Soup recipe is a great way to enjoy them. The broth is flavorful and zesty, while the meatballs are juicy and tender. This vegetable loaded soup is perfect for a cold winter day.
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❤️ Why you'll love this recipe
- It's warm and cozy, with a rich tomato broth and tender meatballs swimming in it.
- Plus, it's loaded with veggies like carrots, celery, and green beans that add tons of delicious texture.
- And here's the best part - it all comes together in under an hour!
So next time you crave some tasty Italian flavor, give this soup a try. I guarantee you will love it. Trust me - it's pure cozy goodness in a bowl.
🛒 Ingredients
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Note: The full list of the recipe ingredients and their amounts and options are in the recipe card below.
- Fats: olive oil and butter
- Vegetables: onion, carrots, celery, green beans
- Canned vegetables: tomato sauce, fire roasted tomatoes
- Herbs: dried oregano, dried basil, dried parsley, fresh parsley
- Seasoning: garlic powder, onion powder, salt, pepper
- Frozen or fresh: mini meatballs (we used beef, you may also use turkey, pork or chicken.
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a large Dutch oven or heavy stockpot heat the olive oil and butter over medium heat.
- Add the chopped onion, diced carrots, chopped celery, and green beans. Lightly salt and pepper the vegetables. Cook for 8-9 minutes or until the vegetables are slightly soft and fragrant.
- Add the parsley, oregano, basil, garlic powder, and onion powder.
- Cook for 2 minutes stirring constantly.
- Pour in the beef stock, tomato sauce, fire-roasted tomatoes, and meatballs. Bring to a simmer and cook for 7-10 minutes.
- Add the pasta and cook for an additional 10 minutes.
- Salt and pepper the soup. Taste to see if the seasoning is sufficient.
- Garnish with chopped fresh parsley and serve immediately.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- Dutch oven or heavy stock pot
- Sharp knife
- Cutting board
- Dry measuring cups
- Measuring spoons
- Can opener
- Ladle
🤔 FAQs
These are frequent questions about this Italian Meatball Soup recipe.
Since we are using fully cooked meatballs in this soup there is no reason to brown them first. If you were using uncooked meatballs you would need to brown them first.
Albondigas is made with rice-infused meatballs (albondigas), and loaded with veggies, that are cooked in a tomato broth.
The meatballs for Italian Wedding Soup are made with a combination of beef and ground pork sausage, breadcrumbs, Parmesan cheese, and seasonings
Milk adds flavor and fat to meatballs which keeps them tender and gives them a flavor boost.
👩🏻🍳 Tips
- I like to use olive oil and butter to sauté the vegetables for the best taste. However, you can use your favorite oil like canola or avocado oil instead.
- I used frozen meatballs in the recipe. If you are not using frozen meatballs you will need to brown the meatballs first.
- We prefer Farfalle or bow tie pasta but you can use your favorite pasta instead.
- I really like to make this in a dutch oven or heavy-bottomed pot.
📚 Variations
- The beef stock really provides a rich and deep flavor in this recipe, but you can also use beef broth or bouillon instead if you are in a pinch.
- You can add additional vegetables like bell peppers, green peas, or even zucchini to this soup.
- If you like a hint of spice to your soup recipes. Add a pinch of crushed red pepper flakes or cayenne pepper for a nice hint of heat.
🥫 Storage
Store Leftover soup can in an airtight container in the fridge for up to three days.
You can freeze this soup, however, I recommend that you freeze it without the pasta as the pasta will be mushy once thawed.
Reheat in a bowl in the microwave for one to two minutes. Or you can reheat over medium on the stovetop.
📗 Related Recipes
- This Lemon Chicken Orzo Soup recipe is light and delicious and it's great to enjoy any time of the year.
- White Lasagna Soup is an easy and tasty alternative to traditional lasagna. This hearty creamy soup is loaded with sausage, dried herbs, broth, vegetables, and cheese, and thickened with a creamy roux. You won't regret making this hearty soup.
- If you like a soup with a little kick to it. Give this Southwest Chicken Soup a try next time you are craving a delicious bowl of comfort food.
🍽 Serve with
- If you love a bit of crunch with your meals, then start your evening off with these Fried Ravioli. They are filled with cheesy with a crispy crunchy outside, you will love them.
- This Fall Harvest Salad uses seasonal produce and crispy salad ingredients with nuts, seeds, dried cranberries, and crumbled feta cheese and it's topped with a tangy dressing. It pairs so well with this hearty soup.
- Parmesan-black pepper-flavored Dutch Oven Bread has quickly become one of my favorite bread recipes to make for any Italian meal! Try it dipped in your soup, you will love it!
📞 Chiacchierata (chat)
If you ask me, soup is the best meal to make on busy weekdays during the cooler weather. Not only is it hearty and filling but it's always a family-favorite meal. Even the picky eaters in your house will enjoy this recipe for meatball soup. And if you think it's good the same day you make it, wait until the following day. It's out of this world good!
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
This Italian Meatball Soup recipe is full of delicious vegetables, tender meatballs, and a rich beef and tomato broth. It's a hearty bowl of classic comfort food that will warm you up from the inside out.
If you're looking for a way to use up that adorable bow tie pasta, check out our Cold Tuna Salad Pasta recipe. It's terrific for summer outings and everyone loves it.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Easy Italian Meatball Soup With Farfalle Pasta
Equipment Needed
Ingredients
- 2 Tablespoons Olive Oil divided
- 1 Tablespoon unsalted butter
- 1 medium white onion chopped
- 2 large carrots peeled and diced
- 3 celery stalks chopped
- 1 ½ cups fresh green beans trimmed and cut into 1-inch pieces
- 1 ½ teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6 cups Beef broth or stock low-sodium
- 8 ounces tomato sauce 1 small can
- 14.5 ounces fire roasted tomatoes 1 medium can
- 20 ounces meatballs fresh or frozen (1¼ pounds)
- 1 cup mini farfalle pasta may also use ditalini or orzo pasta
- fresh parsley chopped (for sprinkling on top)
- salt and pepper to taste
Instructions
- In a large Dutch oven or heavy stockpot heat the olive oil and butter over medium heat.
- Add the chopped onion, diced carrots, chopped celery, and green beans. Lightly salt and pepper the vegetables. Cook for 8-9 minutes or until the vegetables are slightly soft and fragrant.
- Add the parsley, oregano, basil, garlic powder and onion powder. Cook for 2 minutes stirring constantly.
- Pour in the beef stock, tomato sauce, fire roasted tomatoes, and meatballs. Bring to a simmer and cook for 7-10 minutes.
- Add the pasta and cook for an additional 10 minutes.
- Salt and pepper the soup. Taste to see if the seasoning is sufficient.
- Garnish with chopped fresh parsley and serve immediately.
Notes
- Store Leftover soup can in an airtight container in the fridge for up to three days.
- You can freeze this soup, however, I recommend that you freeze it without the pasta as the pasta will be mushy once thawed.
- Reheat in a bowl in the microwave for one to two minutes. Or you can reheat over medium on the stovetop.
- I like to use olive oil and butter to saute the vegetables for the best taste. However, you can use your favorite oil like canola or avocado oil instead.
- I used frozen meatballs in the recipe. If you are not using frozen meatballs you will need to brown the meatballs first.
- We prefer Farfalle or bow tie pasta but you can use your favorite pasta instead.
- I really like to make this in a dutch oven or heavy-bottomed pot.
Nutrition
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