Name: Italian Meatball Soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Cuisine: Italian-American
Ingredients: 1 large egg, beaten.; ½ cup heavy cream (milk works too).; ½ cup Italian breadcrumbs.; ¼ cup Parmesan cheese, finely grated.; 3 cloves garlic, finely diced.; 1 teaspoon salt.; ½ teaspoon black pepper.; ½ pound ground beef (80% lean).; ½ pound ground pork.; 1 tablespoon olive oil.; 1 tablespoon butter.; 1 yellow onion, diced.; ½ cup bell peppers, diced (red, green, or both).; 3 cloves garlic, minced.; 2 tablespoons tomato paste.; 3 cups chicken broth.; 1½ cups beef broth.; 2 cans (14.5 oz each) diced tomatoes, undrained.; 1 teaspoon hot sauce (optional).; 1 teaspoon Worcestershire sauce.; ½ cup heavy cream.; 2 cups fresh spinach.; 1 cup dry pasta (cavatappi recommended).; 1 teaspoon dried oregano.; 1 teaspoon dried basil.; 1 teaspoon dried parsley.; 1 teaspoon mustard powder.; 1 pinch red pepper flakes.; 8 ounces ricotta cheese.; ½ cup Parmesan cheese.

A bowl of meatball soup featuring meatballs, pasta, and garnished with parsley and cheese in a rich tomato broth. | www.cookingflavor.com

Nothing says home quite like a big pot of meatball soup simmering on the stove. The rich broth, tender meatballs, and fresh herbs fill my kitchen with the most incredible smell. Every time I make this soup, it takes me back to Sunday dinners at my mom's house, where a pot was always bubbling away on the stove.

More Than Just Soup

You know what's funny? This recipe started as a simple weeknight dinner but turned into our family's favorite tradition. My youngest still gets excited when he smells it cooking, and my husband always sneaks an extra meatball when he thinks I'm not looking.

Essential Ingredients for Perfection

Ground Meat: Blend of 1 pound 80/20 beef and ½ pound regular ground pork for tender, flavorful meatballs.
Fresh Breadcrumbs: ½ cup, made from day-old bread to absorb moisture.
Heavy Cream: ⅓ cup for a silky texture in both meatballs and broth.
Fresh Garlic: 3 cloves, finely minced for robust flavor.
Bell Peppers: Firm and brightly colored, diced small for the broth.

Step-by-Step Preparation

Make the Panade: Combine breadcrumbs with heavy cream and let sit for 5 minutes. This creates a moist base for tender meatballs.
Prepare the Meatballs: Mix panade with ground beef, pork, egg, onion, garlic, and seasonings. Shape into 1-inch balls and chill for 15 minutes.
Cook the Base: Sauté onions until caramelized, then add peppers, garlic, tomato paste, and seasonings. Stir until fragrant before adding broth and tomatoes.
Simmer the Soup: Brown meatballs in batches, add to the broth with pasta, and cook gently until pasta is al dente and meatballs are cooked through.

A pot of meatball soup with pasta, tomatoes, and greens simmering in a rich red broth. | www.cookingflavor.com

Grandma's Secret Touch

My nonna always said the secret to perfect meatballs was in the panade a fancy word for the bread and cream mixture. She'd sit at our kitchen table, showing me how to mix it just right. Years later, I can still hear her saying 'Piano, piano' (slowly, slowly) as I work the ingredients together.

Building Better Broth

The real magic of this soup happens in layers. First those onions need to get golden and sweet, then comes the garlic and tomato paste. Each ingredient adds something special to the pot. Trust me, rushing this part is like skipping to the end of a good book you'll miss all the good stuff.

Watch Your Heat

Keep an eye on those meatballs while they're browning don't crowd the pan or they'll steam instead of getting that nice crust. Once they're in the soup, a gentle bubble is all you need. Too much heat and they'll turn tough.

Change with the Seasons

My soup changes with what's growing in my garden. Spring means tender peas and asparagus tips, summer brings zucchini and loads of basil. Come fall, I love adding chunks of butternut squash, and winter calls for handfuls of kale or Swiss chard.

A black spoon holds a meatball and pasta in a rich tomato soup, with herbs and vegetables visible in the broth. | www.cookingflavor.com

Busy Day Tricks

On hectic days, I pull pre-made meatballs from my freezer stash. The soup comes together in no time, and nobody knows the difference. Just remember to cook your pasta separately if you're planning leftovers nobody likes mushy pasta!

Take Your Time

This isn't fast food and that's the beauty of it. Those onions need time to get sweet and golden. The broth needs time to bubble and blend. The meatballs need time to cook through. Good things come to cooks who wait!

Keep It Fresh

Want your leftover soup to taste as good as day one? Keep the pasta separate when you store it. The broth and meatballs freeze beautifully. Just warm them up gently and cook fresh pasta when you're ready for round two.

Make It Pretty

A few fresh basil leaves, some curls of Parmesan, maybe a drizzle of your best olive oil these little touches make each bowl feel special. Sometimes I'll add a spoonful of ricotta on top it melts into the hot soup like a dream.

Serve It Up

Set out little bowls of extra cheese, some crusty bread for dipping, maybe some red pepper flakes for the spice lovers. Let everyone dress up their own bowl it's more fun that way!

A bowl of soup containing meatballs, pasta, spinach, and shredded cheese, garnished with fresh parsley. | www.cookingflavor.com

Second-Day Suppers

Got leftovers? Lucky you! Turn those meatballs and broth into the best sandwiches ever. Or throw them over some rice for lunch. My kids actually fight over who gets the last container for school lunch.

Pure Comfort

There's something about a pot of meatball soup that just makes everything better. The smell brings everyone to the kitchen, asking when dinner will be ready. Even my pickiest eater cleans his bowl!

Heart of the Table

Some recipes are just special. This one's been part of countless family dinners, sick day comfort bowls, and celebrations. It's the kind of food that makes memories.

Better Together

My favorite part? Watching everyone gather around the table, soup steam rising from their bowls, bread being passed around. It's these simple moments that make all the cooking worthwhile.

Kitchen Love Story

This soup tells the story of family dinners and cooking lessons passed down through generations. Every time I make it, I feel connected to all those wonderful cooks who came before me. I hope it brings as much joy to your table as it has to mine.

A bowl of meatball soup with pasta, garnished with parsley and grated cheese, alongside a bowl of fettuccine and spinach. | www.cookingflavor.com

Frequently Asked Questions

→ Can I make this soup ahead of time?: Yes, you can make the soup base and meatballs a day ahead. Store separately in the refrigerator, then reheat and add pasta fresh when serving. This prevents the pasta from getting too soft.
→ Can I freeze this soup?: You can freeze the soup without the pasta and cream for up to 3 months. When reheating, add fresh pasta and stir in cream at the end. This maintains the best texture and prevents dairy separation.
→ What can I substitute for the ground pork?: You can use all ground beef or substitute ground turkey for a lighter option. Just keep in mind that using leaner meat may result in slightly less tender meatballs.
→ Why do my meatballs fall apart in the soup?: This usually happens if the meatballs aren't browned first or if the meat mixture is too wet. Make sure to brown them well and let the breadcrumb mixture sit to form a proper panade before mixing with the meat.
→ What pasta shapes work best in this soup?: Short pasta shapes like cavatappi, small shells, or orecchiette work best as they're easy to eat in a soup. Avoid long pasta like spaghetti which can be awkward to serve and eat.

Italian Meatball Soup