Classic Italian Meatball Soup Recipe

This soup happened on a day when I wanted comfort but not just “sad can of soup” comfort. I wanted the kind where the house smells like garlic and onions and something good is clearly happening in a pot.

I also had ricotta in the fridge that needed a purpose and two kinds of ground meat that were quietly judging me. So I made meatballs, because rolling tiny food into balls is weirdly calming, and then I dropped them into a tomato-y, herby broth and hoped for the best.

Somewhere between stirring and accidentally splashing sauce on my shirt, I realized this was one of those meals that feels like a hug but also fills you up properly.

Why I Keep Making This Dish (The Real Reasons)

• Mini Food Is Happy Food: Meatballs just make everything feel more fun.
• Soup That Eats Like a Meal: You don’t need a second dinner after this.
• Smells Like Real Cooking: Garlic, herbs, tomato, butter. Instant cozy.
• Leftovers Are Gold: It somehow tastes better the next day.
• Freezer Friendly: Future-me is always grateful.
• Ricotta on Top: It melts in and turns the whole bowl into comfort mode.
• Hard to Ruin: Even slightly overcooked, it’s still great.

Tips I Learned the Hard Way

• Don’t Overmix the Meat: Tough meatballs are a tragedy.
• Brown in Batches: Crowding the pan makes them steam instead of sear.
• Blend the Tomatoes a Bit: Chunky is fine, but smooth makes it cozier.
• Cook the Onions Low and Slow: Sweet onions make a better base.
• Add Pasta Near the End: Otherwise it drinks all your broth.
• Cream Goes in Last: Boiling cream is a bad life choice.
• Taste Before Serving: Between cheese, broth, and meat, salt can sneak up.

Variations You Can Mess Around With

• All Beef: Skip the pork if that’s what you have.
• Spicy Version: More red pepper flakes or hot sauce.
• No Pasta: Add extra spinach or beans instead.
• Cheese Lovers: Mozzarella pearls in the bowl are wild.
• Herb Swap: Italian seasoning works in a pinch.
• Store-Bought Meatballs: No judgment, still delicious.
• Lighter Broth: Skip the cream for a more classic soup feel.

How To Make Classic Meatball Soup?

Ingredients

For the meatballs:

• 1 large egg
• 1/2 cup heavy cream
• 1/2 cup Italian breadcrumbs
• 1/4 cup finely grated Parmesan
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 lb ground beef
• 1/2 lb ground pork

For the soup:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, diced
• 1/2 cup diced bell peppers
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 cups chicken broth
• 1 1/2 cups beef broth
• 2 cans diced tomatoes
• 1 teaspoon hot sauce, optional
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon mustard powder
• A pinch of red pepper flakes
• 1 cup small pasta
• 1/2 cup heavy cream
• 2 cups fresh spinach

For serving:

• Ricotta cheese
• Grated Parmesan

Instructions

Step 1:
In a large bowl, whisk the egg and cream. Stir in breadcrumbs and let them soak for a minute. Add Parmesan, garlic, salt, and pepper. Gently mix in the beef and pork. Roll into small meatballs.

Step 2:
Heat olive oil in a large pot. Brown the meatballs in batches, turning to color all sides. Remove and set aside.

Step 3:
Blend the canned tomatoes slightly and set aside.

Step 4:
Melt butter in the same pot. Add onion and cook until soft and golden. Add bell peppers and cook a few more minutes. Stir in garlic, tomato paste, hot sauce, Worcestershire, and all dried seasonings. Cook for about a minute.

Step 5:
Pour in the chicken broth, beef broth, and blended tomatoes. Bring to a boil, then simmer for 15 minutes.

Step 6:
Add the meatballs and pasta. Simmer until pasta is tender.

Step 7:
Lower the heat and stir in the cream and spinach. Cook just until spinach wilts. Taste and adjust seasoning.

Step 8:
Serve with a scoop of ricotta and plenty of Parmesan.

Classic Italian Meatball Soup Recipe

This Classic Italian Meatball Soup is a hearty, comforting one-pot meal made with tender beef and pork meatballs, a rich tomato and herb broth, pasta, spinach, and a splash of cream.

Finished with ricotta and Parmesan, it’s cozy, filling, and perfect for family dinners, meal prep, or any night that needs a bowl of real comfort.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8

Calories: 385

Ingredients Method Notes

Ingredients

  

For the meatballs:

• 1 large egg
• 1/2 cup heavy cream
• 1/2 cup Italian breadcrumbs
• 1/4 cup finely grated Parmesan
• 3 cloves garlic minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 lb ground beef
• 1/2 lb ground pork

For the soup:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion diced
• 1/2 cup diced bell peppers
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 3 cups chicken broth
• 1 1/2 cups beef broth
• 2 cans diced tomatoes
• 1 teaspoon hot sauce optional
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon mustard powder
• A pinch of red pepper flakes
• 1 cup small pasta
• 1/2 cup heavy cream
• 2 cups fresh spinach

For serving:

• Ricotta cheese
• Grated Parmesan

Method

 

1. In a large bowl, whisk the egg and cream. Stir in breadcrumbs and let them soak for a minute. Add Parmesan, garlic, salt, and pepper. Gently mix in the beef and pork. Roll into small meatballs.
2. Heat olive oil in a large pot. Brown the meatballs in batches, turning to color all sides. Remove and set aside.
3. Blend the canned tomatoes slightly and set aside.
4. Melt butter in the same pot. Add onion and cook until soft and golden. Add bell peppers and cook a few more minutes. Stir in garlic, tomato paste, hot sauce, Worcestershire, and all dried seasonings. Cook for about a minute.
5. Pour in the chicken broth, beef broth, and blended tomatoes. Bring to a boil, then simmer for 15 minutes.
6. Add the meatballs and pasta. Simmer until pasta is tender.
7. Lower the heat and stir in the cream and spinach. Cook just until spinach wilts. Taste and adjust seasoning.
8. Serve with a scoop of ricotta and plenty of Parmesan.

Notes

This is the kind of soup that makes you slow down without trying. It’s warm, filling, a little messy, and completely comforting.

If your meatballs aren’t perfectly round, you’re doing it right.

Nutritional Information

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• With crusty bread for dipping.
• In big bowls on cold nights.
• With extra ricotta melting on top.
• For family dinners when everyone’s hungry.
• As leftovers for lunch the next day.
• With a little extra red pepper flakes when I’m feeling brave.

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps 3 to 4 days.
• Freezer Smart: Freeze without pasta and cream for best texture.
• Reheat Slowly: Low heat keeps it creamy.
• Thickens Overnight: Add a splash of broth.
• Flavor Gets Deeper: Day two is honestly better.

FAQs (Real Questions People Actually Ask)

Can I use frozen meatballs?
Yes, absolutely. Brown them first if you can.

Do I have to blend the tomatoes?
No, but it makes the soup smoother.

Can I use milk instead of cream?
You can, but it won’t be as rich.

Is it spicy?
Only if you add the hot sauce and flakes.

What pasta works best?
Small shapes like ditalini or elbows.

Can I make it ahead?
Yes, it’s great for meal prep.

What if my soup is too thick?
Add more broth and stir.