Cozy Up with Homemade Italian Meatball Soup Bliss

This Italian Meatball Soup is a comforting dish perfect for chilly days, featuring juicy meatballs, tender pasta, and rich tomato broth.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatballs

1 Meatballs homemade or store-bought

For the Soup Base

2 tablespoons Olive Oil for sautéing
1 medium Onion chopped
2 cloves Garlic minced
28 ounces Crushed Tomatoes fire-roasted for more flavor
4 cups Beef Broth

For the Vegetables

1 medium Red Bell Pepper chopped, optional

For Seasoning

2 teaspoons Italian Seasoning or dried herbs
1 teaspoon Crushed Red Pepper Flakes optional

For the Pasta

2 cups Fusilli Pasta or gluten-free pasta

For the Fresh Touch

1 handful Fresh Basil chopped

Seasoning to Taste

to taste Salt
to taste Pepper

For Garnish

1/2 cup Parmesan Cheese grated, optional

Equipment

large soup pot

Method

Step-by-Step Instructions

Prepare the Meatballs: If making homemade meatballs, prepare according to recipe. If using store-bought or frozen, thaw slightly.
Sauté the Aromatics: Heat olive oil in a pot over medium-high. Sauté chopped onion for 4–5 minutes, then add minced garlic for 30 seconds.
Build the Broth: Add crushed tomatoes and beef broth. Optionally, add red bell pepper, Italian seasoning, and red pepper flakes. Bring to a boil.
Add the Meatballs: Once boiling, add meatballs, lower heat to simmer, and cover slightly ajar.
Cook the Pasta: After 10 minutes, add fusilli pasta. Stir and simmer for 15 minutes until pasta is al dente.
Adjust the Consistency: If too thick, add beef broth; stir to blend.
Final Touches: Stir in fresh basil and season with salt and pepper to taste.
Serve and Enjoy: Ladle into bowls and top with parmesan cheese. Serve with garlic bread if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Ensure meatballs are cooked to 165°F. Thicker crushed tomatoes may need extra broth to adjust consistency. Let the soup rest for a few minutes after cooking to enhance flavors.

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