This meatball soup recipe is a simple yet satisfying way to turn either homemade or store-bought meatballs into a cozy, comforting meal. With a flavorful tomato broth and plenty of pasta, this soup delivers that classic pasta-and-meatballs taste in an easy, one-pot format that’s perfect for busy days.
Meatballs are one of those comfort foods that almost everyone loves, and adding them to soup makes the dish feel even more comforting. If you already have meatballs tucked away in your freezer, this soup can be ready in about forty minutes. The flexibility to use homemade or store-bought meatballs makes it convenient without sacrificing flavor.
What makes this soup especially appealing is how rich and satisfying it tastes, even though it comes together quickly. It has that slow-simmered flavor you’d expect from a dish that’s been cooking all day, but it actually relies on simple pantry staples that are easy to find year-round. On a chilly day, it’s a great way to enjoy pasta and meatballs without spending hours in the kitchen.
For the best texture, crushed tomatoes work wonderfully in the broth, creating a smooth and hearty base. If needed, diced tomatoes with their juices can be used instead, though the texture will be slightly chunkier. Since crushed tomatoes can vary in thickness, adding a bit more broth is an easy fix if the soup becomes too thick.
The pasta is also easy to customize. While fusilli or rotini are great choices because they hold onto the broth, other pasta shapes can be used as well. Just keep in mind that different pasta types have different volumes, which may slightly change the final consistency of the soup. No matter the variation, this meatball soup remains a warm, filling dish that’s sure to be a crowd-pleaser.
Italian Meatball Soup
This meatball soup is a simple, comforting way to enjoy either homemade or store-bought meatballs. With a rich tomato broth and plenty of pasta, it’s the kind of meal that warms you from the inside out. It’s perfect for weeknights when you want something hearty without too much prep.
Ingredients
- 1 pound meatballs see note
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1 (28 fluid ounce) can crushed tomatoes I use fire roasted
- 4 cups beef broth
- 1/2 red bell pepper chopped small
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes optional
- 1.5 cups uncooked fusilli pasta
- 1/4 cup fresh basil torn/chopped
- Salt & pepper to taste
- Parmesan cheese (for serving) optional, to taste
Instructions
Step-By-Step Instructions
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Notes
- Meatballs vary a lot in size and ingredients, so add as many as you think people will eat. I added 12 from my homemade recipe since they’re fairly large. Frozen (already cooked) meatballs will work fine. Just make sure they’re fully heated through before serving (165F in the middle).
- Serves 4-6 depending on how many meatballs are added/how hungry people are, and what else it’s served with.
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