This easy Italian meatball soup is a cozy, flavor-packed dinner made with tender meatballs, pasta, and a rich tomato broth. It comes together in about 25 minutes using simple ingredients like frozen or homemade meatballs, canned tomatoes, and pantry seasonings, making it perfect for busy weeknights when you still want a hearty, comforting meal.
Unlike longer-simmered versions, this Italian meatball soup recipe delivers deep flavor fast while staying flexible enough to use whatever pasta, broth, or meatballs you already have on hand.
If you love cozy Italian-style dinners like this, try my 1950's meatball casserole, one-pot spaghetti, or spaghetti meatball casserole next.
Why You'll Love This Recipe
- Fast but full of flavor: Using frozen meatballs keeps prep minimal while still giving the soup that classic Italian taste.
- Flexible ingredients: Rotini works great, but honestly any pasta shape you have will do.
- Very filling: Between the meatballs, pasta, and rich broth, this feels like a full meal in one bowl.
- Low effort dinner: Everything comes together quickly in one pot with simple pantry staples.
- Parmesan makes it perfect: That salty, cheesy finish at the end is chef's kiss.
Frozen vs Homemade Meatballs for Soup
Using frozen meatballs is the fastest way to make Italian meatball soup on a busy night. They're already seasoned, hold their shape well in broth, and cut prep time down to almost nothing.
If you prefer homemade meatballs, they add deeper flavor and a softer texture. A simple mix of ground beef, breadcrumbs, Parmesan, egg, garlic, and Italian seasoning works perfectly.
Note From Andi
This is one of those soups I make when I want something really flavorful without putting in a lot of effort. Using frozen meatballs saves so much time, but you can absolutely swap in homemade meatballs if that's what you prefer.
I usually use rotini pasta because it holds onto the broth nicely, but honestly any small pasta shape works - macaroni, bow ties, shells, whatever you've got in the pantry.
Don't skip the Parmesan on top. That little bit of salty cheese at the end completely finishes the soup.
And if you want to go all in on comfort food, serve this with my garlic parmesan knots on the side. Total yum, and perfect for soaking up every last bit of soup.
Recipe Ingredients 👇👇
- 2 cups uncooked rotini pasta - cooks separately so it stays perfectly tender
- 1 Tbsp olive oil - for sautéing the meatballs and vegetables
- 1 lb Italian-style meatballs - frozen or thawed, both work
- ½ cup diced onion
- 3 garlic cloves, minced - about 1 Tbsp worth
- 2 celery stalks - chopped
- 32 oz beef broth - or vegetable broth
- 15 oz crushed tomatoes
- 15 oz tomato sauce
- 1 tsp Italian seasoning - simple herb blend that ties it together
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese - optional, for serving but highly recommended!
Watch How To Make It 👇👇
Italian Meatball Soup Step By Step Instructions 👇👇
STEP 1: Boil Pasta
Bring a pot of salted water to a boil and cook 2 cups rotini pasta until al dente, tender but still slightly firm. Drain and set aside 2 cups cooked pasta for the soup.
STEP 2: Cook Meatballs
Heat 1 Tbsp olive oil in a large soup pot or Dutch oven over medium heat. Add 1 lb Italian-style meatballs and cook for 30-60 seconds per side, just until lightly browned. Transfer the meatballs to a plate and set aside.
STEP 3: Sauté Onions and Garlic
In the same pot, add ½ cup diced onion and 3 minced garlic cloves. Cook for 1 minute, until the onion begins to soften and turn translucent.
STEP 4: Add Celery
Add 2 chopped celery stalks along with a small splash of the 32 oz beef broth. Cook for about 2 minutes to soften the celery slightly.
STEP 5: Add Tomato Sauce
Pour in the remaining beef broth, 15 oz crushed tomatoes, 15 oz tomato sauce, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper. Stir well to combine.
STEP 6: Simmer
Return the browned meatballs and 2 cups cooked rotini pasta to the pot. Bring the soup to a gentle simmer and cook for 3-5 minutes, until everything is heated through and the flavors blend together.
Ladle into bowls and sprinkle with freshly grated Parmesan cheese before serving.
Tips for the Best Italian Meatball Soup
- Brown the meatballs first. Even a quick sear adds deeper flavor to the broth.
- Cook pasta separately. This keeps it from soaking up too much liquid and getting mushy.
- Use quality broth. A good beef broth makes a noticeable difference in flavor.
- Add Parmesan at the end. It boosts saltiness and richness without extra work.
- Simmer gently, not boil. This keeps the meatballs tender and the broth clear.
Easy Variations & Ingredient Swaps
- Homemade meatballs: Swap frozen meatballs for your favorite homemade version.
- Different pasta: Try small shells, ditalini, or elbow macaroni instead of rotini.
- Extra vegetables: Stir in spinach, zucchini, or carrots during the last few minutes.
- Spicy version: Add red pepper flakes or use hot Italian meatballs.
- Lighter broth: Substitute part of the beef broth with chicken broth if preferred.
- Low-carb option: Skip the pasta and add extra vegetables instead.
What to Serve With Italian Meatball Soup
- Serve this soup with crusty garlic bread or warm dinner rolls to soak up the tomato broth.
- Pair it with a simple green salad or Caesar salad for a balanced, easy meal.
- For extra comfort, add a side of grilled cheese, cheesy toast, or buttered noodles - especially on colder nights.
- Leftovers also make an excellent quick lunch, reheated and topped with extra Parmesan or fresh herbs.
Make It a Dinner Rhythm Meal
If you follow my Dinner Rhythm approach, this soup works perfectly as a Grace Meal - quick, comforting, and low effort.
- Option 1: Serve fresh with garlic bread and salad for an easy dinner.
- Option 2: Reheat leftovers for simple next-day lunches.
- Option 3: Freeze the broth and meatballs for a future heat-and-eat night.
One pot of soup, several stress-free meals handled.
Storage & Reheating
- Fridge: Store leftover soup in an airtight container for up to 4-5 days.
- Reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth or water if the pasta has absorbed too much liquid.
- Freeze: Freeze the soup without pasta for best texture, up to 3 months. Cook fresh pasta when reheating.
FAQs
Yes. Frozen, thawed, or homemade meatballs all work in this recipe.
It's highly recommended so the pasta stays firm and the broth doesn't disappear.
Yes. Prepare the soup base and add freshly cooked pasta when reheating.
Absolutely. Any short pasta shape will work just fine.
Cook it separately and add it just before serving.
More Easy Soup Recipes
If you love cozy, comforting soups try one of these next:
- Cabbage Roll Soup - classic cabbage roll flavors in an easy one-pot soup
- Creamy Tortellini Soup - rich tomato broth with cheese tortellini and sausage
- Lasagna Soup - all the flavor of lasagna in a simple weeknight soup
- Sausage Potato Soup - hearty, creamy, and perfect for cold nights
- Broccoli Cheddar Potato Soup - thick, cheesy comfort in a bowl
- Classic Vegetable Soup - light, simple, and packed with veggies
- Chicken Rice Soup - warm, cozy, and perfect for easy lunches
Easy Italian Meatball Soup
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Ingredients
- 2 cups uncooked rotini pasta - uncooked
- 1 Tbsp olive oil
- 1 lb Italian-style meatballs - thawed
- ½ cup diced onion
- 3 minced garlic cloves - or 1 Tbsp minced
- 2 stalks celery - chopped
- 32 oz beef broth
- 15 oz crushed tomatoes
- 15 oz can tomato sauce
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup Parmesan cheese - to serve (optional)
Instructions
- Cook 2 cups rotini pasta in a pot of boiling water until al dente (tender but still firm). Drain and set aside 2 cups cooked pasta for this recipe.
- Heat 1 Tbsp olive oil in a large pot. Add 1 lb Italian-style meatballs and cook 30-60 seconds on all sides. Transfer the meatballs to a plate and set aside.
- Add ½ cup diced yellow onion to the pot along with 3 minced garlic cloves. Cook 1 minute, until onion turns translucent. Now add in 2 chopped celery stalks. Cool 1 more minute.
- Add the of beef broth along with 15 oz crushed tomatoes, 15 oz tomato sauce, 1 tsp Italian seasoning, ½ tsp salt and ¼ tsp ground black pepper. Stir together.
- Next add in the cooked 1 lb Italian-style meatballs and 2 cups cooked rotini pasta. Bring the pot to a simmer and cook for 3-5 minutes until heated through.
- Scoop into bowls and serve with freshly grated parmesan cheese on top.
Notes
- Cook pasta separately for best texture.
- Brown meatballs briefly for deeper flavor.
- Add broth when reheating if pasta absorbs liquid.
- Freeze soup without pasta for best results.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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