Italian Meatball Soup – a hearty, flavorful soup with tender meatballs, ditalini pasta, and a rich tomato broth. This easy one-pot meal comes together in about 30 minutes, perfect for a cozy weeknight dinner.
Italian Meatball Soup is comfort in a bowl: simple, satisfying, and full of classic Italian flavor. Tender meatballs simmer in a tomato-based broth while small pasta cooks right in the pot. The result is a filling, family-friendly soup that’s quick to make and warms you up from the inside out.
This version uses frozen Italian meatballs for speedy prep, but homemade meatballs work equally well. Ditalini adds a pleasant bite, and a final sprinkle of Parmesan and fresh parsley brings everything together. The soup often tastes even better the next day, so it’s great for meal prep and leftovers.
Why You’ll Love Italian Meatball Soup
- One-pot simplicity – Everything cooks in a single pot for easy cleanup.
- Great for meal prep – Flavors deepen after resting, making leftovers tasty.
- Kid-friendly – Tender meatballs and small pasta make it a family favorite.
- Freezer-friendly – Make a big batch and freeze portions for quick meals later (store pasta separately if freezing).
What You’ll Need
Scroll to the recipe card below for the full printable recipe.
- Olive oil
- Onion, finely chopped
- Garlic, minced
- Chicken broth (low sodium if preferred)
- Crushed tomatoes
- Tomato sauce
- Italian seasoning
- Frozen Italian meatballs (or homemade)
- Ditalini pasta (or any small pasta)
- Salt & pepper
- Parsley (optional, for garnish)
- Parmesan cheese (optional, for garnish)
How To Make Italian Meatball Soup
- Sauté the aromatics: Heat olive oil in a large stockpot over medium heat. Cook the chopped onion until soft, then add garlic and cook another minute until fragrant.
- Build the broth: Add chicken broth, crushed tomatoes, tomato sauce, and Italian seasoning. Stir to combine.
- Add the meatballs: Add frozen meatballs to the pot, bring the soup to a boil, and let them absorb the flavors.
- Cook the pasta: Stir in uncooked ditalini and simmer for about 8–10 minutes, or until the pasta is tender.
- Season to taste: Adjust with salt and pepper.
- Serve with toppings: Ladle into bowls and top with chopped parsley and grated Parmesan if desired.
- Enjoy hot: Serve with crusty bread or a simple salad for a complete meal.
Recipe Tips & Tricks
- Meatball options: Frozen meatballs save time; homemade will add extra flavor.
- Pasta swaps: Use orzo, small shells, or elbows if you don’t have ditalini.
- Add vegetables: Stir in spinach, zucchini, or carrots for extra nutrition.
- Make it creamier: Add a splash of heavy cream or half-and-half before serving.
- Adjust consistency: If the soup thickens after sitting, add extra broth when reheating.
- Flavor boost: Simmer with a Parmesan rind for more depth, removing it before serving.
- Make it spicy: Add red pepper flakes or hot sauce to taste.
- Freezing tips: Cool completely and freeze in airtight containers. For best texture, store pasta separately and add fresh when reheating.
Yes. Swap ditalini for a gluten-free pasta or use cooked rice or quinoa. Also verify that the meatballs and broth are gluten-free.
The pasta and meatballs absorb broth over time, so the soup is best served the day it’s made. To make ahead, store pasta and meatballs separately and combine when reheating.
Serving Meatball Soup
Pair the soup with crusty bread, garlic bread, or a simple green salad. Extra grated Parmesan on top is always welcome. Roasted or steamed vegetables make a nice side if you want a heartier plate.
More Easy Dinner Ideas
- Skillet Lasagna
- Pineapple Chicken Teriyaki
- Ham & Cheese Tortellini
- Spicy Garlic Shrimp
- Philly Cheesesteak Sloppy Joes
- Easy Shrimp & Grits
Italian Meatball Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 15 oz crushed tomatoes
- 15 oz tomato sauce
- 1 teaspoon Italian seasoning
- 1 pound frozen Italian meatballs
- 1 1/2 cups ditalini pasta, uncooked
- Salt and pepper, to taste
- Parsley, for topping (optional)
- Parmesan cheese, for topping (optional)
Instructions
- In a large stockpot, heat oil over medium heat. Add onion and cook 3–4 minutes until soft. Add garlic and cook 1 minute more until fragrant.
- Pour in chicken broth, crushed tomatoes, tomato sauce, and Italian seasoning. Stir to combine, then add the meatballs and bring to a boil.
- Once boiling, add the ditalini and cook 8–10 minutes until the pasta is tender.
- Season with salt and pepper to taste.
- Serve immediately topped with parsley and grated Parmesan if desired.
Nutrition
Carbohydrates: 50 g |
Protein: 26 g |
Fat: 22 g
Nutrition info is an estimate.
Additional Info
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