Italian Meatball Soup

Italian Meatball Soup

Warm, hearty, and full of classic Italian flavor, this Italian Meatball Soup is the ultimate comfort food for chilly nights. Juicy, tender meatballs made with ground beef, Parmesan, breadcrumbs, and herbs are simmered in a rich tomato-based broth alongside pasta and vegetables, creating a soul-satisfying dish the whole family will love.

This one-pot wonder is as cozy as it is customizable. Use pasta shapes like conchiglie or ditalini for a satisfying bite, and toss in your favorite veggies—spinach, zucchini, or kale all work beautifully. It’s a perfect weeknight meal that tastes like it’s been simmering all day.

Whether you’re feeding a hungry family or craving a cozy bowl of homemade goodness, this Italian Meatball Soup delivers comfort by the spoonful.

Italian Meatball Soup

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Italian Meatball Soup is a comforting classic! Tender meatballs, a rich tomato broth, and your favorite pasta combine for a hearty and flavorful meal. It's easy to make and perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 People
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Italian American
Calories: 692
Ingredients Method Nutrition Notes

Ingredients
  

Meatballs
  • 1 lb Ground Beef
  • 4 Cloves Garlic Minced
  • 2 Tbsp Parsley Chopped
  • 2 Tbsp Yellow Onion Grated
  • ½ Cup Italian Breadcrumbs
  • 1 Tbsp Tomato Paste
  • 1 Large Egg
  • 1 tsp Salt
  • ½ tsp Black Pepper
Soup
  • 2 Tbsp Olive Oil
  • ¾ Cup Yellow Onion Chopped
  • 4 Cloves Garlic Minced
  • 1 Tbsp Tomato Paste
  • 36 oz Marinara Sauce
  • ½ tsp Fennel Seeds Crushed
  • 1 Pinch Crushed Red Pepper Flakes
  • 32 oz Vegetable Broth or Chicken Broth
  • 8 oz Conchiglie Pasta
For Service
  • 1 Loaf Sourdough

Method
 

Making the meatballs
  1. In a medium-sized bowl, add the breadcrumbs, grated onions, parsley, garlic, egg, salt, and pepper. Do not add the ground beef yet. Use a fork to thoroughly mix the ingredients together until they are evenly distributed and well combined. This mixture will help to bind the meatballs and add flavor.
    4 Cloves Garlic, 2 Tbsp Parsley, 2 Tbsp Yellow Onion, 1/2 Cup Italian Breadcrumbs, 1 Large Egg, 1 tsp Salt, 1/2 tsp Black Pepper, 1 Tbsp Tomato Paste
  2. Add the ground beef to the bowl with the other meatball ingredients. Use your hands or a fork to gently incorporate the ground beef into the mixture. Be careful not to overwork the mixture, as this can make the meatballs tough. Mix just until the ground beef is evenly distributed throughout the other ingredients.
    1 lb Ground Beef
  3. Use a tablespoon or a cookie scoop to measure out the meatball mixture. Roll each portion between your palms to form meatballs that are about 1 inch in diameter. You should end up with approximately 30-32 meatballs. Place the shaped meatballs on a plate or baking sheet lined with parchment paper. This will prevent them from sticking. Set the meatballs aside while you prepare the sauce.
Cooking the meatballs
  1. Heat the olive oil in a large Dutch oven or pot over medium heat. Once the oil is hot, add half of the meatballs to the pot, making sure they are in a single layer and not overcrowded. Cook the meatballs, turning them occasionally with a spoon or tongs, until they are browned on all sides. This should take about 6 minutes. Don't worry if the meatballs aren't fully cooked through at this point; they will finish cooking later in the soup. Remove the browned meatballs from the pot and set them aside. Repeat the process with the remaining meatballs.
    2 Tbsp Olive Oil
  2. Once all the meatballs are browned, you can choose to drain off some of the excess grease from the pot. Carefully tilt the pot and use a spoon to remove most of the grease, leaving about 1 teaspoon of oil in the pot for flavor. If you're browning the meatballs in batches, repeat the browning process with the remaining meatballs. Add more oil to the pot if necessary. Set the cooked meatballs aside for now.
Build the soup
  1. Add the remaining olive oil to the pot and heat over medium heat. Once the oil is hot, add the chopped onions to the pot. Sauté the onions for about 5 minutes, stirring occasionally, until they become translucent and softened. Then, add the minced garlic to the pot. Cook the garlic for another 30 seconds, or until it becomes fragrant, being careful not to let it burn.
    ¾ Cup Yellow Onion, 4 Cloves Garlic
  2. Add the tomato paste to the pot with the onions and garlic. Stir in the red pepper flakes and the crushed fennel seeds, if you are using them. Sauté the mixture for about 30 seconds, stirring constantly, to allow the flavors of the tomato paste and spices to meld and intensify.
    1 Tbsp Tomato Paste, 1 Pinch Crushed Red Pepper Flakes, 1/2 tsp Fennel Seeds
  3. Now it's time to add the liquid to the pot. Pour in your favorite marinara sauce, the chicken broth, and 1 cup of water. Stir the mixture well to combine the flavors of the tomato paste, spices, and broth. Bring the mixture to a rolling boil over medium-high heat.
    36 oz Marinara Sauce, 32 oz Vegetable Broth
  4. It's time to reintroduce the meatballs! Carefully add the cooked meatballs back to the pot with the sauce and broth. Reduce the heat to medium and bring the mixture to a gentle simmer. Allow the meatballs to simmer in the sauce, which will allow them to finish cooking and absorb the flavors of the broth and spices.
  5. Add the pasta to the pot with the meatballs and sauce. Cook the pasta for 10-12 minutes, or until it is tender but still has a slight bite to it. Be sure to stir the soup occasionally to prevent the pasta from sticking to the bottom of the pot. If the soup seems too thick, you can add up to 1 cup of water to thin it out. If you do add water, make sure to bring the soup back to a boil to ensure that the pasta is cooked through.
    8 oz Conchiglie Pasta
  6. Taste the soup and season it to your liking with salt and pepper. You may also want to add a pinch of red pepper flakes for a touch of heat. Ladle the soup into bowls and garnish with a sprinkle of fresh parsley for a touch of color and freshness. Serve the soup hot with slices of crusty bread on the side. The bread is perfect for dipping into the flavorful broth and soaking up all the delicious flavors.
    1 Loaf Sourdough

Nutrition

Serving: 10ozCalories: 692kcalCarbohydrates: 99gProtein: 35gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 78mgSodium: 2551mgPotassium: 1129mgFiber: 10gSugar: 20gVitamin A: 1621IUVitamin C: 14mgCalcium: 150mgIron: 7mg

Notes

Ingredients:
  • Meatballs: Use a combination of ground beef, pork, or veal for the meatballs. You can also use ground turkey or chicken for a leaner option.
  • Breadcrumbs: Use fresh breadcrumbs for the best texture. You can also use dried breadcrumbs, but make sure to soak them in milk or water before adding them to the meatball mixture.
  • Cheese: Parmesan cheese adds a salty and savory flavor to the meatballs. You can also use other grated cheeses, such as Pecorino Romano or Asiago.
  • Seasonings: Italian seasoning, garlic powder, onion powder, salt, and pepper are essential for flavoring the meatballs. You can also add other herbs and spices, such as oregano, basil, or red pepper flakes.
  • Broth: Use a good quality chicken or beef broth. You can also use vegetable broth for a vegetarian option.
  • Pasta: Small pasta shapes like conchiglie (shells), ditalini, or orzo work well in this soup.
  • Vegetables: You can add a variety of vegetables to the soup, such as onions, carrots, celery, spinach, kale, or zucchini.
Cooking Tips:
  • Don't Overmix the Meatballs: When mixing the meatball ingredients, be careful not to overmix. This can make the meatballs tough.
  • Brown the Meatballs: Browning the meatballs before adding them to the soup adds flavor and helps them hold their shape.
  • Simmer Gently: Simmer the soup gently to prevent the meatballs from falling apart.
  • Cook Pasta Separately: Cook the pasta separately and add it to the soup at the end. This will prevent the pasta from becoming mushy.
  • Adjust Consistency: If the soup is too thick, add more broth or water. If it's too thin, simmer it uncovered for a few minutes to reduce the liquid.
  • Taste and Adjust: Taste the soup before serving and adjust the seasonings as needed.
Serving Suggestions:
  • Garnish: Garnish with fresh parsley, grated Parmesan cheese, or a drizzle of olive oil.
  • Sides: Serve with crusty bread or a side salad for a complete meal.
Variations:
  • Spicy: Add a pinch of red pepper flakes to the meatballs or the soup for heat.
  • Vegetarian: Use a plant-based meat substitute for the meatballs and vegetable broth for the soup.
  • Beans: Add a can of drained and rinsed cannellini beans or chickpeas to the soup for extra protein and fiber.
With these tips, you'll be able to create a delicious and satisfying Italian Meatball Soup that's perfect for any occasion!

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Let us know how it was!

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Ingredients

Ingredients:

  • For the Meatballs:

    • 1 lb ground beef
    • 4 cloves garlic, minced
    • 2 tablespoons parsley, chopped
    • 2 tablespoons yellow onion, grated
    • ½ cup Italian breadcrumbs
    • 1 tablespoon tomato paste
    • 1 large egg
    • 1 teaspoon salt
    • ½ teaspoon black pepper

  • For the Soup:

    • 2 tablespoons olive oil
    • ¾ cup yellow onion, chopped
    • 4 cloves garlic, minced
    • 1 tablespoon tomato paste
    • 36 oz marinara sauce
    • ½ teaspoon fennel seeds, crushed
    • 1 pinch red pepper flakes
    • 32 oz vegetable broth or chicken broth
    • 8 oz conchiglie pasta (or other small pasta)

  • For Serving:

    • 1 loaf sourdough bread

Image Gallery Italian Meatball Soup

Italian Meatball Soup

Italian Meatball Soup

Italian Meatball Soup

Italian Meatball Soup

Italian Meatball Soup

Storage & Leftovers

Storing:

  • Cool Down: Allow the soup to cool completely before storing. This helps prevent condensation and bacterial growth.
  • Airtight Container: Transfer the cooled soup to an airtight container or a freezer-safe bag.
  • Refrigerate: Store the container in the refrigerator for up to 3-4 days.  
  • Freeze: For longer storage, you can freeze the soup for up to 2-3 months. 
     

Reheating:

  • Stovetop: Reheat the soup gently in a saucepan over medium heat, stirring occasionally, until heated through.
  • Microwave: If using the microwave, reheat in short bursts, stirring in between, to prevent overheating and ensure even heating.

Tips for Best Quality:

  • Separate Pasta: If you added pasta to the soup, it’s best to store it separately from the broth and meatballs. This will prevent the pasta from becoming mushy when reheated.
  • Add Fresh Herbs: When reheating, add a sprinkle of fresh parsley or other herbs to brighten the flavors.
  • Adjust Consistency: If the soup has thickened after refrigeration, you can add a little broth or water to thin it out when reheating.

Using Leftovers:

  • Meatball Sandwiches: Use leftover meatballs to make meatball sandwiches. 
  • Pasta Sauce: Use the leftover soup as a base for a pasta sauce. 
  • Stuffed Peppers: Stuff bell peppers with the meatball mixture and bake.  

By following these tips, you can ensure that your Italian Meatball Soup stays delicious and satisfying, even as leftovers!

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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Shrimp & Sausage Gumbo

Shrimp & Sausage Gumbo

This Shrimp & Sausage Gumbo is a bold, soul-satisfying Southern classic that brings the rich flavors of Louisiana straight to your kitchen. Smoky andouille sausage, tender shrimp, and the “holy trinity” of Cajun cooking—onion, celery, and bell pepper—are simmered in a deeply flavorful, slow-cooked roux-based broth.

Seasoned with Cajun spices and served over a bed of fluffy white rice, this gumbo is hearty, comforting, and loaded with authentic Creole flavor. Whether you’re serving it up for Sunday supper, game day, or a cozy night in, it’s the kind of dish that gets better with every bite—and even better the next day.

Customizable, freezer-friendly, and guaranteed to impress, this Shrimp & Sausage Gumbo is a must-make for anyone craving real Southern comfort.

Shrimp & Sausage Gumbo

No ratings yet
Shrimp & Sausage Gumbo is a flavorful and hearty dish that embodies the vibrant flavors of Louisiana Cajun cuisine. This comforting stew features tender shrimp, savory sausage, a rich and flavorful broth, and the "holy trinity" of vegetables (onions, celery, and bell peppers). It's a delicious and satisfying meal that's perfect for a chilly evening or a Mardi Gras celebration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Cajun, Creole
Calories: 590
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 Tbsp Unsalted Butter
  • ¼ Cup All-Purpose Flour
  • 1 Small Yellow Onion
  • 1 Medium Green Bell Pepper Seeds and ribs removed, chopped.
  • 1 Stalks Celery Finely Sliced
  • 12 oz Andouille sausage Sliced into 1/2 inch rounds
  • 2 Cloves Garlic Finely chopped
  • 1 tbsp Cajun seasoning Without salt
  • 1 pinch Kosher Salt To taste
  • 1 pinch Black Pepper to taste
  • 4 Cup Chicken Broth Low Sodium
  •  
    15 oz Diced Tomatoes Fire Roasted
  • 1 Bay Leaf
  • 1 lb Medium shrimp 26/30 or 31/40 is the size for medium. Peeled & deviened.
  • 3 Scallions Sliced for serving.
Optional
  • 1 White rice Pre-Cooked for serving.

Method
 

  1. The foundation of any great gumbo is the roux. In a large skillet, melt butter over medium heat. Whisk in flour and cook for 12-15 minutes, stirring constantly, until the mixture turns a deep, dark caramel color. This will give your gumbo a rich, complex flavor.
    4 Tbsp Unsalted Butter, ¼ Cup All-Purpose Flour
  2. Add the chopped onions, bell peppers, and celery to the pot. These three vegetables are known as the "holy trinity" in Cajun and Creole cooking, and they form the flavor base of many dishes. Cook the vegetables, stirring occasionally, until they are softened and fragrant. Then, add the sliced sausage to the pot. Cook until the sausage is browned, then stir in the minced garlic, Cajun seasoning, and a pinch of salt and pepper.
    1 Small Yellow Onion, 1 Medium Green Bell Pepper, 1 Stalks Celery, 12 oz Andouille sausage, 2 Cloves Garlic, 1 tbsp Cajun seasoning, 1 pinch Kosher Salt, 1 pinch Black Pepper
  3. Pour the chicken broth and the diced tomatoes into the pot with the vegetables and sausage. Add a bay leaf for an extra layer of flavor. Stir the mixture well to combine all the ingredients. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer the gumbo uncovered for about an hour, stirring occasionally. This simmering process allows the flavors to meld and deepen, and the gumbo will thicken slightly as it simmers.
    4 Cup Chicken Broth, 15 oz Diced Tomatoes, 1 Bay Leaf
  4. In the final 6 minutes of cooking, add the shrimp to the pot. Stir gently to distribute the shrimp throughout the gumbo. Cook until the shrimp turn pink and are opaque throughout, about 6 minutes. Be careful not to overcook the shrimp, as they can become tough and rubbery. Taste the gumbo and adjust the seasonings if needed. You may want to add more salt, pepper, or hot sauce to your liking.
    1 lb Medium shrimp, 3 Scallions
  5. Stir most of the chopped scallions into the gumbo, reserving a small amount for garnish. Divide the cooked white rice among serving bowls. Ladle the flavorful gumbo over the rice, making sure to include plenty of shrimp and sausage in each serving. Top each bowl with the remaining chopped scallions. This will add a pop of color and a fresh onion flavor to the dish. Serve the gumbo immediately while it's hot.
    1 White rice, 3 Scallions

Nutrition

Serving: 12ozCalories: 590kcalCarbohydrates: 21gProtein: 46gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 286mgSodium: 1096mgPotassium: 983mgFiber: 3gSugar: 6gVitamin A: 1919IUVitamin C: 30mgCalcium: 151mgIron: 4mg

Notes

Ingredients:
  • Shrimp: Use fresh or frozen shrimp, peeled and deveined. If using frozen, thaw completely before adding to the gumbo.
  • Sausage: Andouille sausage is traditional, but you can use other smoked sausages like kielbasa or chorizo.
  • Roux: The roux is the foundation of gumbo. It's made with butter and flour cooked until a deep brown color.
  • Vegetables: The "holy trinity" of Cajun cooking—onions, bell peppers, and celery—is essential for flavor.
  • Broth: Use a good quality chicken or seafood broth.
  • Tomatoes: Diced tomatoes add acidity and sweetness to the gumbo.
  • Seasonings: Cajun seasoning is a must, along with salt, pepper, and a bay leaf.
  • Rice: Serve the gumbo over cooked white rice.
Cooking Tips:
  • Make the Roux: Cook the roux slowly and stir constantly to prevent burning. The darker the roux, the deeper the flavor of the gumbo.
  • Don't Overcrowd the Pot: When sautéing the vegetables and sausage, avoid overcrowding the pot. This will ensure that they cook evenly and brown properly.
  • Simmer Gently: Simmer the gumbo gently to allow the flavors to meld and the sauce to thicken.
  • Add Shrimp Last: Add the shrimp towards the end of the cooking time to prevent overcooking.
  • Adjust Seasonings: Taste the gumbo before serving and adjust the seasonings as needed.
Serving Suggestions:
  • Garnish: Garnish with chopped scallions or fresh parsley.
  • Sides: Serve with crusty bread or potato salad.
  • Hot Sauce: Offer hot sauce on the side for those who like extra heat.
Variations:
  • Chicken and Sausage Gumbo: Add cooked chicken to the gumbo along with the sausage.
  • Seafood Gumbo: Use a variety of seafood, such as crab, oysters, or fish.
  • Vegetarian Gumbo: Omit the sausage and use vegetable broth. Add okra for thickening.
With these tips, you'll be able to create a delicious and authentic Shrimp & Sausage Gumbo that will transport your taste buds to Louisiana!

Tried this recipe?

Let us know how it was!

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Sopa de Lima

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Creamy Chicken Soup with Pasta & Spinach

Ingredients

  • For the Roux:

    • 4 tablespoons unsalted butter
    • ¼ cup all-purpose flour

  • For the Gumbo:

    • 1 small yellow onion, chopped
    • 1 medium green bell pepper, seeds and ribs removed, chopped
    • 1 stalk celery, finely sliced
    • 12 oz andouille sausage, sliced into ½-inch rounds
    • 2 cloves garlic, finely chopped
    • 1 tablespoon Cajun seasoning (without salt)
    • Pinch of kosher salt, to taste
    • Pinch of black pepper, to taste
    • 4 cups low-sodium chicken broth
    • 1 (15 oz) can fire-roasted diced tomatoes
    • 1 bay leaf
    • 1 lb medium shrimp (26/30 or 31/40 count), peeled and deveined
    • 3 scallions, sliced for serving

  • Optional:

    • Cooked white rice, for serving

Image Gallery Shrimp & Sausage Gumbo

Storage & Leftovers

🧊 Storage:

  • Let the gumbo cool completely before storing.

  • Transfer to an airtight container and refrigerate for up to 4 days.

  • Store rice separately if possible to prevent it from soaking up too much broth.

🔥 Reheating:

  • Reheat gently on the stovetop over medium heat, stirring occasionally.

  • You can also microwave in short bursts, stirring between intervals, until heated through.

  • Add a splash of broth or water if the gumbo thickens too much in the fridge.

❄️ Freezing:

  • Gumbo freezes very well!

  • Freeze in individual portions or larger batches (minus the rice) for up to 3 months.

  • Thaw overnight in the fridge, then reheat on the stovetop.

💡 Pro Tip:
If using shrimp, try to undercook them slightly before freezing—this prevents overcooking when reheating.

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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