This Meatball Soup has been a winter and weeknight staple in my kitchen for years. I first put this combination together on a rainy evening when I wanted something more substantial than a plain tomato soup but quicker than a long braise. Tender, seasoned meatballs simmer in a fragrant tomato-and-beef broth with little pasta and a medley of vegetables. The result is a hearty bowl that hits all the comforting notes: savory, slightly tangy, and deeply satisfying while still feeling like home.

I remember the first time I served this to friends: everyone moved their chairs closer to the pot on the stove and asked for the recipe, especially after dunking warm dinner rolls into the broth. The meatballs remain tender rather than dense, the pasta holds shape without getting gummy, and the vegetables add bright color and texture. I rely on simple pantry staples—ground beef, canned tomatoes, stock, and small pasta—and the technique of baking the meatballs first creates a clean flavor and saves stovetop fuss. This is one of those recipes that’s flexible, forgiving, and perfect for sharing.

Ingredients

• Ground beef (meatballs): Use 1 pound of 80/20 ground beef for flavor and moisture; for a milder profile, combine half beef and half pork or veal. Freshly ground meat from a trusted butcher gives the best texture.
• Onion: For the mixture use about 1/4 cup finely grated or minced to fold into meatballs—grating releases moisture and flavor without large bits; reserve 1 small onion for the soup base.
• Breadcrumbs & Parmesan: 1/2 cup breadcrumbs provide structure; homemade Italian-style breadcrumbs are ideal. Add 1/2 cup grated parmesan (or vegan parmesan) for umami—omit for dairy-free adjustments.
• Egg & Milk: One large egg and about 1/3 cup milk (I use full-fat oat milk for richness) bind the meatballs and keep them tender.
• Tomatoes & Beef Broth: A 28-ounce can of crushed tomatoes with juice and 6 cups of beef broth make a robust, slightly tangy base—use low-sodium broth if watching salt.
• Frozen mixed vegetables: 2 cups of a corn/peas/carrots mix restore color and fiber with minimal chopping; you can also use fresh diced carrots and green beans when in season.
• Pasta: 1/2 to 1 cup of ditalini or small elbow pasta, depending on how pasta-heavy you like the soup; start with 1/2 cup if you prefer more broth.

Instructions

Step 1 — Start the oven and prepare meatball mixture:Preheat the oven to 400 degrees F. In a large bowl combine 1 lb ground beef, 1/4 cup finely grated onion, 1/2 cup breadcrumbs, 1/2 cup grated parmesan (optional), 1/2 teaspoon granulated garlic, 1/2 teaspoon dried parsley, 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 large egg, and 1/3 cup milk. Mix gently—overworking makes dense meatballs—until just combined. Chill briefly if the mixture feels too soft (10 minutes).Step 2 — Shape and bake meatballs:Form the mixture into 1-inch meatballs—about 20 to 24 pieces. Place them on a rimmed baking sheet lined with parchment and bake 10 to 12 minutes at 400 degrees F until the centers reach 160 degrees F and the outsides are lightly browned. Baking first reduces splatter and keeps the broth clear and bright.Step 3 — Build the soup base:While the meatballs bake, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 small finely diced onion and 2 chopped celery stalks; sauté until soft and translucent, about 5 minutes. Stir frequently so the onion sweats rather than browns, preserving a sweeter tomato balance.Step 4 — Add tomatoes, broth, and herbs:Add the 28-ounce can of crushed tomatoes with juice and 6 cups beef broth to the pot. Stir in 1/4 teaspoon parsley, 1 teaspoon basil, 1/4 teaspoon thyme, and 1/4 teaspoon oregano. Bring to a simmer and cook gently 8 to 10 minutes to marry flavors; skim any foam for a cleaner broth.Step 5 — Combine meatballs, vegetables, and pasta:Gently add the baked meatballs to the simmering soup. Stir in 2 cups frozen mixed vegetables and add 1/2 to 1 cup ditalini pasta depending on preference. Simmer uncovered 8 to 12 minutes until pasta is al dente and vegetables are heated through. Taste and adjust salt and pepper—if using regular broth you may need less salt.Step 6 — Finish and serve:Remove from heat and let rest 5 minutes—this allows the pasta to firm slightly and flavors to settle. Serve hot with warm dinner rolls or crusty bread and a sprinkle of extra parmesan. Leftovers can be stored in the refrigerator and reheated gently on the stovetop.

Storage Tips

Store cooled soup in airtight glass containers to preserve flavor and prevent metallic tastes. In the refrigerator, use within 4 days for best texture; freeze in single-serve mason jars or vacuum bags for up to 3 months. When freezing, undercook the pasta slightly or omit it and add fresh pasta when reheating—the texture will hold better. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the mixture thickened in the fridge.

Ingredient Substitutions

If you need to avoid dairy, skip the parmesan and use a vegan binder or extra breadcrumbs; swap the milk for unsweetened almond or additional oat milk. For gluten-free diets, use gluten-free breadcrumbs and a small pasta like GF ditalini or rice pasta—note that cooking times vary. Swap ground turkey for lower-fat protein, or try a pork-and-beef mix for richer flavor. Vegetables can be swapped seasonally: diced zucchini and spinach work well in late summer.

Serving Suggestions

This bowl pairs beautifully with warm dinner rolls, garlic bread, or a simple green salad dressed with lemon and olive oil. Garnish with chopped fresh parsley and a grating of parmesan; for extra comfort, spoon the soup over toasted thick-sliced bread for an open-faced stew experience. Serve with a crisp white wine or a medium-bodied red like a Sangiovese to match the tomato richness.

Cultural Background

Variations of meatball soup appear in many cuisines—Italian wedding soup is a close cousin with small meatballs and leafy greens, while Middle Eastern traditions use spiced meatballs in broths with rice. This version draws on Italian-American pantry ingredients: canned tomatoes, parmesan, and small pasta. Over time American cooks adapted Old World techniques to quicker, pan-friendly methods that focus on ease and family appeal.

Seasonal Adaptations

Adjust the vegetables to the season: use fresh summer tomatoes and zucchini instead of canned tomatoes for a brighter, lighter bowl in July; in autumn, swap in roasted squash and kale for heartier texture. For holiday gatherings increase the herb profile—twice the basil and a bay leaf during simmering add depth. In spring lighten the dish with lemon zest and fresh peas to brighten the broth.

Meal Prep Tips

Form meatballs and store them on a tray covered in plastic wrap for up to 2 days, or freeze on the tray and transfer to a bag for long-term storage. Make the broth base in advance and cool before refrigerating; reheat and add baked meatballs, quick-cooking pasta, and vegetables when ready. Portion into microwave-safe containers for weekday lunches—reheat and finish with a quick sprinkle of fresh parsley and grated cheese.

At its core, this bowl is about warmth, simplicity, and the small rituals that make a house feel like a home. Whether served for a casual weeknight or a comforting potluck contribution, it always invites people to linger a little longer and share a few extra stories.