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A steaming bowl of traditional Italian meatball soup with vegetables.

Best way to grow 30-Minute Italian Meatball Soup

This hearty Italian meatball soup comes together in just 30 minutes, making it a perfect weeknight meal. Flavorful meatballs simmer in a rich broth with pasta and vegetables for a satisfying and easy dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef
  • 1 egg beaten
  • 1/2 cup breadcrumbs
  • 1/4 cup Parmesan cheese grated
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the Soup
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 2 garlic minced
  • 1 can canned diced tomatoes 14.5 oz, undrained
  • 6 cups beef broth
  • 1 cup small pasta such as ditalini or elbow macaroni
  • 2 cups fresh spinach
  • 2 tbsp fresh parsley chopped, for garnish
  • for serving Parmesan cheese grated, for serving

Equipment

  • large bowl
  • large pot or Dutch oven

Method
 

Make the Meatballs
  1. In a large bowl, combine ground beef, egg, breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper.
  2. Gently mix the ingredients until just combined, then roll the mixture into 1-inch meatballs.
Cook the Soup
  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion, sliced carrots, and sliced celery to the pot and cook for 5-7 minutes until softened.
  3. Stir in minced garlic and cook for another minute until fragrant.
  4. Pour in the undrained diced tomatoes and beef broth, bring the mixture to a boil.
  5. Carefully add the prepared meatballs to the boiling broth, then reduce heat to a simmer and cook for 10 minutes.
  6. Add the small pasta to the soup and cook for 8-10 minutes, or until the pasta is al dente.
  7. Stir in the fresh spinach and cook for 1-2 minutes until wilted.
  8. Season the soup with additional salt and pepper to taste.
Serve
  1. Ladle the hot soup into bowls and garnish with chopped fresh parsley and grated Parmesan cheese.

Notes

For extra flavor, you can brown the meatballs in the pot before adding the vegetables. Feel free to use ground turkey or chicken instead of beef for a lighter option. This soup can be made ahead of time; the flavors will meld even more overnight. If making ahead, cook pasta separately and add just before serving to prevent it from getting too soft.