Italian Meatball Soup

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Italian Meatball Soup is an easy hearty weeknight soup made with cannellini beans, parmesan cheese, diced tomatoes and oregano. 

If you’re a big fan of Italian soups like Classic Minestrone and want something that’s both hearty and filling, try Italian Meatball Soup. This recipe calls for frozen, ready cooked meatballs, but my recipe for Homemade Meatballs would take it to the next level!

You can never have too many delicious soup recipes to choose from so take a peek around our Soup Recipes for even more delicious options!

Italian Meatball Soup with ladle

ITALIAN MEATBALL SOUP 

It’s hard to eat right on weeknights, but you can only get so much fast food before you start craving something hearty and homemade, especially now that the nights are longer and colder. Soup is the perfect solution, since you can make it a few days ahead, it reheats well, and you can reheat it in a hurry on nights when no one feels like cooking. You’re definitely gonna want to make a large pot, because people will definitely want seconds.

Based on the occasion, you can customize the flavor of the Italian Meatball Soup very easily without a ton of effort. It also dresses up really well so you can serve it as a main course at everything from fancy parties to in paper plates at the kids’ soccer practice.

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HOW TO MAKE ITALIAN MEATBALL SOUP 

  • Bring the beef broth to a boil.
  • Add in the meatballs, tomatoes, beans and spices.
  • Cover, reduce heat and cook for 20 minutes.
  • Add parmesan cheese right before serving.
  • Serve with homemade dinner rolls.

Italian Beef Meatball Soup

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VARIATIONS ON ITALIAN MEATBALL SOUP 

  • Spices: Try adding in a dash of Italian seasoning, red pepper, bay leaves, kosher salt, or black pepper to taste to spice up the flavor and give it a very different taste without having to completely change the recipe. Make sure to mix the spices in well so that they don’t all settle to the top.
  • Noodles: You can add noodles to this recipe to make it even more filling. Try penne, orzo, or ditalini noodles, or, if you’re trying to keep your diet low in carbs, add zucchini noodles. It is also common to serve this Italian meatball soup with rice, and I would recommend using wild rice to play with the soup’s texture.
  • Veggies: You can add in a lot more veggies to give more flavor to the soup. If you’ve never tried Italian meatball soup with spinach, you should definitely give it a shot. It’s absolutely delicious, and the bitter notes of the baby spinach pair really well with the richness of the meatballs.
  • Meatballs: If you’re trying to reduce your cholesterol, you can replace the ground beef based meatballs with ground turkey or chicken meatballs and change out the beef stock for chicken stock or chicken broth. Changing up the meat will alter the flavor slightly, but they are delicious in their own right and pair well with a lot of side dishes.

WHAT GOES WITH ITALIAN MEATBALL SOUP?

HOW LONG IS ITALIAN MEATBALL SOUP GOOD?

  • Serve: Don’t leave your soup out for longer than 2 hours at room temperature. You should finish making it right before you intend to serve it, or let it cool and put it in the fridge for later.
  • Store: Allow the Italian Meatball Soup to completely cool down to room temperature, then seal it up in something airtight. You can also cover the top of the pot with plastic wrap, but make sure that you get a cool seal on it. Properly stored, Italian Meatball Soup will last up to 3 days in the fridge.
  • Freeze: In an airtight container, Italian Meatball Soup will last up to 6 months frozen. Once again, it’s very important to let it cool before you store it, and you also want to keep it tightly wrapped.

Meatball Soup

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Italian Meatball Soup

5 from 4 votes
  • Yield: 10 Servings
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Course: Dinner
  • Cuisine: Italian
  • Author: Sabrina Snyder

Italian Meatball Soup is a hearty weeknight soup made with cannellinni beans, parmesan cheese, diced tomatoes and oregano.

Ingredients

  • 4 cups beef broth
  • 16 ounces frozen cooked Italian meatballs,
  • 3 cloves garlic , minced
  • 29 ounces diced tomatoes , undrained
  • 29 ounces cannellini beans , drained and rinsed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 teaspoon Italian Seasoning
  • 2/3 cup Parmesan cheese , shredded

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the beef broth to a large dutch oven on medium high heat and bring it to a boil

  2. Add in the meatballs, garlic, diced tomatoes, cannelini beans, salt, pepper and Italian seasonings.

  3. Cook on medium heat, covered, for 20 minutes.

  4. Add Parmesan cheese right before serving.

Nutrition Information

Yield: 10 Servings, Amount per serving: 182 calories, Calories: 182g, Carbohydrates: 10g, Protein: 13g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 36mg, Sodium: 408mg, Potassium: 234mg, Fiber: 3g, Sugar: 1g, Vitamin A: 77g, Vitamin C: 4g, Calcium: 91g, Iron: 2g

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About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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