Italian Meatball Soup
Dinner · Meat & Poultry Mains
Italian Meatball Soup
Beef meatballs and small pasta shells make this tomato-rich soup a hearty meal. Marinara, broth, garlic, and onion form a simple base for the tender meatballs.
- Prep
- 20 minutes
- Cook
- 35 minutes
- Total
- 55 minutes
- Serves
- 6 servings
Bring it to the table
About this recipe.
Small beef meatballs and pasta shells simmer in a tomato broth made with marinara, garlic, onion, and a pinch of red pepper.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
Meatballs
- 1 lb Ground Beef
- 4 Cloves Garlic (Minced)
- 2 Tbsp Parsley (fresh, chopped)
- 2 Tbsp Yellow Onion (Grated)
- 1/2 Cup Italian Breadcrumbs
- 1 Tbsp Tomato Paste
- 1 Large Egg
- 1 tsp Salt
- 1/2 tsp Black Pepper
Soup
- 2 Tbsp Olive Oil (divided)
- ¾ Cup Yellow Onion (Chopped)
- 4 Cloves Garlic (Minced)
- 1 Tbsp Tomato Paste
- 36 oz Marinara Sauce
- 1/2 tsp Fennel Seeds (crushed, optional)
- 1 Pinch Crushed Red Pepper Flakes
- 4 cups Vegetable Broth (low-sodium vegetable or chicken broth)
- 1 cup Water (plus up to 1 cup more as needed)
- 8 oz Conchiglie Pasta (small shells, uncooked)
For Service
- Sourdough (optional, sliced, for serving)
Keep the meatballs tender
Mix the beef only until combined and turn the small meatballs gently as they brown. They finish cooking in the broth. Stir the pasta carefully and add water if the soup becomes too thick.
Adapted from Marzia at Little Spice Jar.
The cooking plan
How to make Italian Meatball Soup.
Combine breadcrumbs, grated onion, parsley, meatball garlic, 1 tablespoon tomato paste, egg, salt, and pepper. Gently mix in the beef just until combined. Shape into about 30–32 small meatballs.
Heat 1 tablespoon oil in a heavy 5- to 6-quart pot over medium heat. Brown meatballs in two batches, turning gently, about 6 minutes per batch. Transfer to a plate; they will finish cooking in the soup. Spoon off excess fat, leaving about 1 teaspoon.
Add the remaining tablespoon oil and chopped onion. Cook about 5 minutes, until softened. Add soup garlic and stir for 30 seconds, then stir in the remaining tablespoon tomato paste, red pepper, and optional fennel for 30 seconds. Pour in marinara, broth, and 1 cup water; scrape the bottom and bring to a boil.
Return meatballs and any juices to the pot. Add pasta and bring back to a gentle simmer. Cook, stirring carefully, about 10–12 minutes or according to the pasta package, until pasta is tender and meatballs reach 160°F in the center on a food thermometer. If needed, add up to 1 cup more water and continue simmering until everything is cooked.
Taste and adjust seasoning. Ladle into bowls and serve with optional sliced sourdough.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Italian Meatball Soup
Small beef meatballs and pasta shells simmer in a tomato broth made with marinara, garlic, onion, and a pinch of red pepper.
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Ingredients
Meatballs
1 lb Ground Beef- 4 Cloves Garlic Minced
- 2 Tbsp Parsley fresh, 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 divided
- ¾ Cup Yellow Onion Chopped
- 4 Cloves Garlic Minced
- 1 Tbsp Tomato Paste
- 36 oz Marinara Sauce
- ½ tsp Fennel Seeds crushed, optional
- 1 Pinch Crushed Red Pepper Flakes
- 4 cups Vegetable Broth low-sodium vegetable or chicken broth
- 1 cup Water plus up to 1 cup more as needed
- 8 oz Conchiglie Pasta small shells, uncooked
For Service
- Sourdough optional, sliced, for serving
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Combine breadcrumbs, grated onion, parsley, meatball garlic, 1 tablespoon tomato paste, egg, salt, and pepper. Gently mix in the beef just until combined. Shape into about 30–32 small meatballs.
- Heat 1 tablespoon oil in a heavy 5- to 6-quart pot over medium heat. Brown meatballs in two batches, turning gently, about 6 minutes per batch. Transfer to a plate; they will finish cooking in the soup. Spoon off excess fat, leaving about 1 teaspoon.
- Add the remaining tablespoon oil and chopped onion. Cook about 5 minutes, until softened. Add soup garlic and stir for 30 seconds, then stir in the remaining tablespoon tomato paste, red pepper, and optional fennel for 30 seconds. Pour in marinara, broth, and 1 cup water; scrape the bottom and bring to a boil.
- Return meatballs and any juices to the pot. Add pasta and bring back to a gentle simmer. Cook, stirring carefully, about 10–12 minutes or according to the pasta package, until pasta is tender and meatballs reach 160°F in the center on a food thermometer. If needed, add up to 1 cup more water and continue simmering until everything is cooked.
- Taste and adjust seasoning. Ladle into bowls and serve with optional sliced sourdough.
Notes
Use a thermometer to check beef meatballs; browning alone does not mean they are cooked. Pasta thickens the soup as it stands. For planned leftovers, cook the pasta separately according to its package and add it to bowls, while simmering the meatballs in the soup until they reach 160°F.
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