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Hearty Italian-Style Meatball and Veggie Soup

This comforting Italian-style meatball soup is packed with tender, flavorful meatballs, hearty vegetables, and ditalini pasta in a rich tomato broth. It's a satisfying meal perfect for any day of the week, embodying classic meatball soup recipes.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1.5 lbs ground beef 80/20 lean
  • 1/2 cup breadcrumbs plain, Italian-style
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano
For the Soup
  • 2 tbsp olive oil
  • 1 medium yellow onion chopped
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1 28-oz can crushed tomatoes
  • 6 cups beef broth low sodium
  • 1 15-oz can cannellini beans rinsed and drained
  • 1/2 cup ditalini pasta or other small pasta
  • 2 cups fresh spinach roughly chopped
  • 1/2 tsp dried basil
  • 1/4 tsp dried thyme
  • Salt to taste
  • Black pepper to taste
  • Fresh Parmesan cheese for serving, grated
  • Fresh parsley for serving, chopped

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Large Dutch oven or soup pot
  • Measuring cups and spoons

Method
 

Prepare the Meatballs
  1. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic (for meatballs), chopped parsley (for meatballs), salt, pepper, and oregano.
  2. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
  3. Roll the mixture into 1-inch meatballs. You should get approximately 30-35 meatballs. Set aside.
Cook the Soup
  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat.
  2. Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, or until the vegetables start to soften.
  3. Add the minced garlic (for soup) and sauté for another minute until fragrant.
  4. Pour in the crushed tomatoes and beef broth. Stir in the dried basil and dried thyme. Bring the soup to a gentle simmer.
  5. Carefully add the prepared meatballs to the simmering soup. Do not stir too vigorously immediately after adding, to prevent them from breaking apart. Let them cook in the broth for about 10 minutes.
  6. Add the rinsed cannellini beans and ditalini pasta to the pot. Cook for another 8-10 minutes, or until the pasta is al dente.
  7. Stir in the fresh spinach and cook for 2-3 minutes, or until wilted.
  8. Taste the soup and season with additional salt and pepper as needed.
Serve
  1. Ladle the hot soup into bowls.
  2. Garnish each serving with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley. Serve immediately.

Notes

For a gluten-free option, use gluten-free breadcrumbs and gluten-free small pasta. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The pasta will absorb more liquid over time, so you might need to add a splash of broth when reheating.