|

Hearty Meatball Soup with Pasta Recipe

ByCaroline
Jump to Recipe· 4.7 from 5 reviews

If you’re craving a warm, comforting bowl full of flavor and just a little bit of nostalgia, then this Hearty Meatball Soup with Pasta Recipe is exactly what you need. It’s the kind of soup that feels like a big, cozy hug on a chilly day, with tender meatballs, hearty veggies, and little pasta bits swimming in a tomato-rich broth. Trust me, once you try this, you’ll want to make it again and again.

🤍

Why This Recipe Works

  • Balanced Flavors: The mix of savory meatballs, aromatic herbs, and sweet tomatoes creates a rich, satisfying broth that hits all the right notes.
  • Perfect Texture: Small pasta shapes and tender vegetables add body and bite, making every spoonful exciting and hearty.
  • Simple Prep with Big Impact: Broiling the meatballs before simmering seals in juiciness and saves time without sacrificing taste.
  • Family-Friendly Comfort: This soup is a crowd-pleaser every time; it’s cozy enough for lazy nights but elegant enough for a casual dinner with friends.
Hearty Meatball Soup with Pasta, meatball soup recipe, hearty pasta soup, comforting meatball soup, easy meatball soup with vegetables - A black cast iron pot filled with thick red tomato soup that has small meatballs scattered on top. The soup shows small diced orange carrot pieces, green herbs, and small bits of pasta shaped like rings floating throughout. Bright green parsley leaves sit on top of some meatballs, and a wooden spoon is digging into the soup from the right side. The pot sits on a piece of rough brown burlap, all on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

I love how the ingredients in this Hearty Meatball Soup with Pasta Recipe come together to create a seamless blend of textures and tastes. When shopping, I recommend picking fresh, quality herbs and good Parmesan—it really lifts the whole dish.

Hearty Meatball Soup with Pasta, meatball soup recipe, hearty pasta soup, comforting meatball soup, easy meatball soup with vegetables - Flat lay of a small mound of lean ground beef, one whole uncracked brown egg, a small white ceramic bowl of freshly grated parmesan cheese, a small white bowl filled with unseasoned bread crumbs, a small bunch of fresh oregano sprigs, a small white bowl with sweet paprika powder, a bunch of fresh parsley leaves, three to five whole garlic cloves, a small white ceramic bowl of extra virgin olive oil, a pinch of kosher salt crystals, a few black peppercorns, one small whole yellow onion, two fresh whole carrots, two celery stalks with leaves, one small green bell pepper, a small white bowl of beef broth, a small white bowl with peeled whole peeled tomatoes with juices, a small white bowl of uncooked ditalini pasta, and a small white bowl with red pepper flakes; all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Lean ground beef (or chicken/turkey): Lean meat keeps the meatballs tender but not greasy.
  • Egg: Acts as a binder so your meatballs don’t fall apart in the soup.
  • Grated Parmesan cheese: Adds a nutty, savory depth; don’t skip it!
  • Unseasoned bread crumbs: Helps meatballs hold their shape and stay moist.
  • Dried oregano & paprika: These spices season the meatballs and broth with Mediterranean warmth.
  • Fresh parsley leaves: Fresh herbs brighten the soup at the end, adding vibrant color and flavor.
  • Garlic cloves: Essential for that aromatic base in both meatballs and veggies.
  • Extra virgin olive oil: For sautéing veggies and adding richness.
  • Salt & black pepper: Simple, but essential seasoning to make everything pop.
  • Onion, carrot, celery, green bell pepper: Classic soffritto base gives the broth a naturally sweet and savory foundation.
  • Broth (beef, chicken, or vegetable): Provides the liquid backbone packed with flavor.
  • Canned peeled tomatoes: Juicy and tangy to create a luscious soup base.
  • Small pasta like ditalini or small shells: Perfect-sized pasta that cooks quickly and blends well with the meatballs.
  • Red pepper flakes (optional): For those who want a little zing and heat—something I always keep handy.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Hearty Meatball Soup with Pasta Recipe is how flexible it is. I often switch up the meat or add extra veggies depending on what’s in my fridge—or even crank up the spices when I’m in the mood for something bolder. Customizing makes it feel fresh every time you make it!

  • Variation: Switching to ground turkey keeps it lighter but still juicy. I’ve also made it vegetarian by using plant-based “meatballs” and vegetable broth, and honestly, it still hits the spot.
  • Spice it up: Add a pinch of crushed red pepper flakes in the simmering broth or when serving for a subtle heat kick.
  • Seasonal twist: Toss in chopped zucchini or spinach near the end for extra greens in warmer months.

Step-by-Step: How I Make Hearty Meatball Soup with Pasta Recipe

Step 1: Whisk Up the Perfect Meatball Mix

First thing I do is mix the ground meat with the egg, Parmesan, breadcrumbs, half of the garlic, oregano, paprika, parsley, olive oil, salt, and pepper. I like to use my hands for this to really feel when it’s combined but still light—over-mixing can make meatballs tough, so just mix until everything is evenly distributed.

Step 2: Shape and Broil the Meatballs

Rolling the meatballs about 1 1/2 tablespoons each keeps them bite-sized and perfect for a soup. Then, I arrange them on an oiled baking sheet and broil for 5-8 minutes until nicely browned. Broiling gets that great caramelization going so the meatballs have amazing flavor straight away. Plus, it cuts down on soup cooking time.

Step 3: Soften the Veggies for Flavor

While the meatballs are broiling, I heat olive oil in a large pot and sauté the chopped onion, carrot, celery, bell pepper, and remaining garlic. Cooking these just until softened (about 5 minutes) builds that classic foundation of flavor without getting mushy.

Step 4: Simmer the Soup Base

Into the softened veggies, I stir the broth, canned tomatoes with their juices, oregano, paprika, salt, and pepper. Then I cook the broth over medium heat until it thickens slightly, about 10 minutes. This lets all those flavors meld beautifully, creating a rich, comforting broth you want to dive into.

Step 5: Bring It All Together with Meatballs and Pasta

Now I add the pre-broiled meatballs and uncooked pasta right into the soup pot. Cooking for about 10 more minutes means the pasta becomes tender and the meatballs finish cooking inside that flavorful broth. It’s truly the magic moment where everything comes together.

Step 6: Finish with Fresh Parsley and Parmesan

Just before serving, I stir in the remaining fresh parsley to brighten things up, then ladle into bowls and sprinkle with extra Parmesan. If you’re like me and enjoy a little heat, a pinch of red pepper flakes on top takes it over the edge. Then grab your spoon and dig in!

💡

Tips from My Kitchen

  • Don’t Overmix Meatball Ingredients: Mixing too much can cause dense meatballs, so combine just until mixed.
  • Broil Meatballs for That Golden Crust: It adds flavor and seals in juices better than frying or boiling.
  • Cook Pasta Last: Adding pasta only at the end keeps it from getting mushy, especially if you’re planning leftovers.
  • Use Fresh Herbs for Brightness: Adding parsley right before serving keeps its flavor bright and fresh.

How to Serve Hearty Meatball Soup with Pasta Recipe

Hearty Meatball Soup with Pasta, meatball soup recipe, hearty pasta soup, comforting meatball soup, easy meatball soup with vegetables - A blue bowl filled with rich red soup on a white marbled surface, containing five browned meatballs sitting on top of small ring-shaped pasta and diced vegetables in an orange-red broth. The soup has visible seasoning like green herbs, red pepper flakes, and a drizzle of melted cheese or cream. A silver spoon with a textured handle rests inside the bowl on the right side. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always garnish my soup with a generous sprinkle of freshly grated Parmesan and bright green parsley leaves. Sometimes, I add a pinch of crushed red pepper flakes for a little fire. If I’m feeling fancy, a drizzle of good-quality extra virgin olive oil on top adds a silky richness.

Side Dishes

This soup stands beautifully on its own, but I love it with a slice of crusty garlic bread or a fresh green salad for a complete meal. Some roasted veggies or a simple bruschetta make great company too.

Creative Ways to Present

For special occasions, I’ve served this soup in cute mini soup crocks for individual portions, topped with an edible flower or microgreens. Another fun idea is to use colorful pasta shapes for a kid-friendly twist that makes the meal feel festive and fun.

Make Ahead and Storage

Storing Leftovers

After the soup cools completely, I store leftovers in airtight containers in the fridge for up to three days. I like to keep the soup thick enough so it doesn’t get watery but add a splash of broth or water when reheating if needed.

Freezing

Freezing works great for this soup, especially if you skip the pasta before freezing. I portion it into freezer-safe containers, leaving room at the top, then thaw overnight in the fridge when I’m ready. I cook fresh pasta separately and add it in after reheating for the best texture.

Reheating

I usually reheat the soup gently on the stovetop over medium heat, stirring occasionally. If it looks too thick, I add a little broth or water to loosen it up. Adding the freshly cooked pasta at this stage keeps everything tasting just like the day you made it.

FAQs

  1. Can I make this Hearty Meatball Soup with Pasta Recipe vegetarian?

    Absolutely! You can swap the meatballs for vegetarian or plant-based meat alternatives, or even make veggie balls using lentils and mushrooms. Use vegetable broth for the base to keep the flavors balanced and still delicious.

  2. What pasta works best in this soup?

    Small pasta shapes like ditalini, small shells, or orzo work best because they cook quickly and fit perfectly on your spoon alongside the meatballs. Avoid bigger pasta types that may overpower the soup or require longer cooking.

  3. Can I prepare the meatballs ahead of time?

    Yes! You can mix and shape the meatballs a day in advance and keep them covered in the fridge. Broil them just before you’re ready to add them into the soup. This saves time and ensures freshness.

  4. How can I make the soup spicier?

    Add crushed red pepper flakes when simmering the broth or sprinkle some on top when serving. You can also mix in a dash of hot sauce if you prefer a more pronounced heat.

  5. Is it okay to use store-bought broth?

    Definitely. A good-quality store-bought broth works well if you don’t have homemade broth on hand. Just taste and adjust seasoning as needed to keep your soup flavorful.

Final Thoughts

One of the reasons I keep coming back to this Hearty Meatball Soup with Pasta Recipe is its perfect balance of comfort and flavor—it’s easy enough for weeknights but feels homemade and special every time. Whether you’re serving it to family or friends, this soup brings a sense of warmth and joy to the table that’s hard to beat. I hope you give it a try and find it as satisfying and cozy as I do!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hearty Meatball Soup with Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 5 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Broiling and Stovetop
  • Cuisine: Mediterranean
Print Recipe

Description

Hearty and flavorful Meatball Soup made with ground beef, fresh vegetables, pasta, and a savory tomato broth. This comforting soup features tender meatballs broiled to perfection and simmered in a rich broth with aromatic herbs and Parmesan cheese, perfect for a satisfying dinner.

Ingredients

Meatball Mixture

  • 1 1/2 pound lean ground beef, chicken, or turkey
  • 1 egg, lightly whisked
  • 1/2 cup freshly grated parmesan cheese, plus more for serving
  • 1/3 cup unseasoned bread crumbs
  • 2 teaspoons dried oregano, divided
  • 1 teaspoon sweet paprika, divided
  • 1 cup chopped parsley leaves, divided
  • 3 to 5 garlic cloves, minced, divided
  • Extra virgin olive oil
  • Kosher salt
  • Black pepper

Soup Base

  • 1 small onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 small green bell pepper, chopped
  • 5 to 6 cups (40-48 ounces) beef, chicken or vegetable broth
  • 1 (28-ounce) can peeled tomatoes with juices
  • 3/4 cup small pasta like ditalini or small shells, uncooked
  • Red pepper flakes for serving (optional)

Instructions

  1. Make the meatball mixture. In a large mixing bowl, combine the ground beef, egg, 1/2 cup parmesan, bread crumbs, 2 teaspoons oregano, 1/2 teaspoon paprika, 1/2 cup parsley, and half of the minced garlic. Drizzle with olive oil, season with salt and black pepper, and mix thoroughly until well incorporated.
  2. Roll the meatballs. Form the mixture into meatballs about 1 1/2 tablespoons each. Arrange them on a large, lightly oiled sheet pan and broil in the oven for 8 minutes until browned on the outside. They will finish cooking in the soup.
  3. Soften the vegetables. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the chopped onion, carrots, celery, green bell pepper, and remaining garlic. Cook while stirring occasionally for 5 minutes, until vegetables soften.
  4. Simmer the soup base. To the pot, add broth, canned peeled tomatoes with their juices, the remaining 1 teaspoon oregano, and 1/2 teaspoon paprika. Season with salt and pepper to taste. Cook over medium to medium-high heat until the soup thickens slightly, about 10 minutes.
  5. Finish the meatballs and pasta. Add the broiled meatballs and uncooked small pasta to the pot. Continue cooking until pasta is tender and meatballs are fully cooked, about 10 minutes.
  6. Finish and serve. Remove the soup from heat and stir in the remaining 1/2 cup chopped parsley. Ladle into bowls, sprinkle with additional grated Parmesan cheese, and add red pepper flakes if desired for heat. Serve warm and enjoy!

Notes

  • Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently adding extra liquid if needed.
  • For freezing, omit the pasta. Cool the soup completely and portion into freezer-safe containers, leaving room for expansion. Thaw overnight in the fridge and reheat over medium heat. Prepare pasta separately and add to soup just before serving.
  • You can substitute ground turkey or chicken for beef to lighten up the soup.
  • Use gluten-free bread crumbs and pasta for a gluten-free version.
  • Adjust red pepper flakes to control spice level according to taste.

Nutrition

  • Serving Size: 1 bowl (about 1 1/2 cups)
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 700 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 25 g
  • Cholesterol: 80 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star