• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Soups
    • One Pot
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Party✨
  • Collections
  • About
    • Me
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Soups

Italian Meatball Soup

By:Nagi
Published:4 Apr '16Updated:30 Jan '19
82 Comments
Recipe v Dozer v

Extra soft, extra juicy and extra tasty meatballs, served up in a cheesy tomato spaghetti soup that’s all made in one pot! By cooking them in the same pot the soup is made in, it adds incredible extra flavour into the soup.

Italian Meatball Soup - Extra juicy, soft & tasty meatballs in a tomato spaghetti soup, all made in one pot!

Here by popular demand! Because I’ve given this out to so many readers by email, I thought I’d better just share it!

My Classic Italian Meatballs are one of the most popular recipes here on RecipeTin Eats. With good reason I think, in my humble opinion.:-) They are softer, juicier and have extra flavour crammed into them thanks to a couple of small but key things I do differently to the usual:

  1. Adding grated onion to soften the bread and add extra flavour into the meatballs, while avoiding chunks of uncooked onion in the meatballs which can happen if you use diced onion; and
  2. Using bread, not breadcrumbs, that are soaked in the grated onion. It literally disintegrates when mixed through and when the meatballs are cooked, the little bits of bread sort of “puff” which creates little air pockets in the meatballs which makes them the meatballs extra soft inside.

I’ll leave it at that because I went into some detail behind my logic in the Classic Italian Meatballs recipe! And here they are….don’t you think they even look soft and juicy?? 🙂

Italian Meatball Soup - Extra juicy, soft & tasty meatballs in a tomato spaghetti soup, all made in one pot! recipetineats.com

Classic Italian Meatballs - Extra juicy, soft & tasty thanks two 2 little tips!

These meatballs are destined to be used in a soup. The extra flavour in the meatballs is key to an extra flavourful soup. Not a drop of flavour is wasted in this recipe! All those gorgeous brown bits in the pot from browning the meatballs are mixed into the soup, and the meatballs are plonked in the soup to finish cooking so all those juices mix in as well.

Italian Meatball Soup - Extra juicy, soft & tasty meatballs in a tomato spaghetti soup, all made in one pot!

Oh! Have I mentioned that this is all made in one pot? 🙂 In fact, cooking the spaghetti in the soup thickens it even more thanks to the starch. Ooooh, and I especially love how the spaghetti soaks up all the tomato soup flavour!

Italian Meatball Soup

I make the meatballs a tiny bit smaller than the recipe for my Classic Italian Meatballs. I just feel that it makes the soup slightly easier to eat. I mean, long strands of spaghetti in a bright red tomato sauce with melted cheese on top is already a challenge to eat as it is without making the meatballs giant size.

You know that this is going to be a mess to eat, right? A beautiful, enjoyable mess. Tomato splattered on your face, some might even make it into your hair. I strongly recommend wearing black and if you are feeding kids, consider dinner outdoors? 😉

PS You could be sensible and use macaroni or risoni/orzo, or another type of pasta that is easier to eat. But where’s the fun in that??

Italian Meatball Soup - Extra juicy, soft & tasty meatballs in a tomato spaghetti soup, all made in one pot!

I know that half the world is heading into summer, but for us folks in Australia, what seemed like an Endless Summer is officially over as of yesterday when Daylight Saving ended. Autumn is really here. The evenings are cooler, the days are noticeably shorter. In fact, as I hit Publish, it’s pouring with rain outside.

And because I’m pouting that every weekend may no longer be spent at the beach, I’m consoling myself at the thought that winter = comfort food. And really, right at this moment, I can’t think of anything more comforting that this Italian Meatball Soup! – Nagi x

Soup Dippers

Quick Cheesy Garlic Bread • Better-Than-Dominos Garlic Bread • Soft No Knead Dinner Rolls

Bread Soup Dippers - Cheesy Garlic Bread, Garlic Bread better than Dominos and Soft NO KNEAD Dinner Rolls

Italian Meatball Soup - Extra juicy, soft & tasty meatballs in a tomato spaghetti soup, all made in one pot! Italian Meatball Soup - Extra juicy, soft & tasty meatballs in a tomato spaghetti soup, all made in one pot!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Italian Meatball Soup - Extra juicy, soft & tasty meatballs in a tomato spaghetti soup, all made in one pot!

Italian Meatball Soup

Author: Nagi | RecipeTin Eats
Prep: 25 mins
Cook: 30 mins
Total: 55 mins
Dinner, Soup
Italian
4.94 from 15 votes
Servings5
Tap or hover to scale
Print
My Classic Italian Meatballs are one of the most popular recipes on my site. They're extra soft and juicy, and extra tasty thanks to just a couple of little but key extra steps - using bread soaked in grated onion, and using a mix of ground beef and pork (mince). And now by popular demand, here is my Meatball Soup made using my Classic Italian Meatballs! This soup is really thick and hearty, and the tomato broth is extra tasty thanks to the meatballs!

Ingredients

Meatballs

  • 1 lightly packed cup of sliced white sandwich bread , torn into small pieces, crusts removed (Note 1)
  • 1/2 cup grated onion (brown, white or yellow)
  • 14 oz / 400 g ground beef (beef mince)
  • 3 oz / 100g ground pork (mince) or more ground beef (Note 2)
  • 1 egg
  • 1/4 cup fresh parsley , finely chopped (Note 3)
  • 2 garlic cloves , minced
  • 1/4 cup Parmigiano-Reggiano (or parmesan), freshly grated
  • 3/4 tsp salt
  • 1/4 tsp black pepper

Soup

  • 1 1/2 tbsp olive oil
  • 1 cup onion , finely chopped (white, brown or yellow)
  • 2 garlic cloves , minced
  • 2 cups chicken broth / stock (or water)
  • 1 cup water
  • 24 oz / 700g passata (pureed tomato) (Note 4)
  • 28 oz / 800g canned tomato
  • 1 tbsp Italian mixed herbs (Note 5)
  • 2 tsp garlic powder (or onion powder)
  • 1 - 2 tsp red pepper / chilli flakes (optional)
  • 8 oz / 250g spaghetti (dried, not fresh or cooked)

Garnish (optional)

  • 1/4 cup fresh basil leaves , torn
  • 1/2 - 3/4 cup shredded mozzarella cheese
  • Parmigiano-Reggiano (or parmesan), freshly grated

Instructions

  • Place the bread and onion in a large bowl. Mix to combine so the onion juice soaks the bread.
  • Add all the remaining Meatball ingredients. Use you hands to mix well.
  • Roll a slightly heaped tablespoon of mixture into a ball. Repeat with remaining mixture. Should make around 24. (Note 6) Refrigerate meatballs for 30 minutes (Note 7)
  • Heat 1 1/2 tbsp olive oil in a large pot over medium high heat. Add the meatballs in a single layer and brown all over (still raw inside) - I do this in 2 batches. Remove meatballs onto a plate and set aside.
  • If the pot is looking dry, add a touch more olive oil. Add onion and garlic and cook for 2 minutes.
  • Add chicken broth, bring to simmer and scrape the bottom of the pot to mix the brown bits into the liquid.
  • Add remaining Soup ingredients except spaghetti. Bring to simmer, turn heat down to medium and cook for 5 minutes, stirring occasionally, scraping the bottom of the pot.
  • Take the lid off and add spaghetti. Use tongs to push it all under the liquid as it starts to soften. Once the spaghetti is submerged, add the meatballs. Cook for around 12 minutes, or until spaghetti is just cooked but still firm (al dente). Remove from stove.
  • If using cheese, sprinkle on the surface of the soup after you take it off the stove, put the lid back on and let the heat melt the cheese (~2 minutes).
  • Ladle soup, spaghetti and meatballs into bowls. Garnish with basil leaves and serve with Parmigiano-Reggiano, if using.

Recipe Notes:

1. Plain white sandwich bread is best for this, but you can substitute with other breads. Tear them into small pieces with your hands, and do not include the crust. You can use slightly stale bread. If you prefer, you can substitute with 1/2 cup breadcrumbs - preferably panko. But the meatballs won't be as soft!
2. Pork is slightly fattier than beef so it helps make these extra juicy. I only use 3 1/2 oz / 100 g because pork has less flavour than beef and I don't want to dilute the flavour. This isn't hugely critical though and you should feel free to just use 1 lb / 500 g beef mince which is what I do on ordinary nights. 🙂
3. You can substitute with 1 1/2 tbsp dried parsley, or a mix of equal amounts of dried oregano, thyme, basil and parsley. You could also use an Italian herb mix if you wanted to.
4. Tomato passata is just pureed tinned tomatoes and it's great because it's smoother and thicker than crushed tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. If you can't find it, puree canned tomatoes or use crushed canned tomatoes.
5. You can substitute with a mix of equal amounts of dried oregano, thyme, basil and parsley.
6. Here's how I roll meatballs - measure out heaped tablepoons of mixture and pop them onto a plate with the flick of your wrist. Repeat with all the mixture. THEN wet your hands slightly and roll them one by one. I find this faster than measuring and rolling each one separately. 🙂 Don't over roll them! They will become tough!
7. Meatballs firm when refrigerated and it helps ensure they hold together when cooked. This step isn't required in my Italian Meatballsrecipe which are cooked in a non stick pan. But I don't have a non stick pot!
8. If you have leftovers, I suggest removing the spaghetti and keeping it separate because otherwise it will become very bloated.
9. Nutrition per serving, assuming 5 servings.
Italian Meatball Soup Nutrition

Nutrition Information:

Serving: 726gCalories: 565cal (28%)Carbohydrates: 53.9g (18%)Protein: 47.9g (96%)Fat: 16.6g (26%)Saturated Fat: 5.4g (34%)Cholesterol: 166mg (55%)Sodium: 942mg (41%)Potassium: 1072mg (31%)Fiber: 4.7g (20%)Sugar: 7.2g (8%)Vitamin A: 2000IU (40%)Vitamin C: 41.3mg (50%)Calcium: 230mg (23%)Iron: 18.2mg (101%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 


LIFE OF DOZER

PS The moment when I wished I had a little handbag dog instead of an abnormally large golden retriever: when Dozer lifted his head and the meatballs went flying. He inhaled 3 before I got over my shock and busted him!

He lifted his head and the meatballs went flying.......

SaveSave

SaveSave

Previous Post
Bill Granger’s Corn Fritters with Avocado Salsa
Next Post
EASY Lemon Bars

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Big pot of Beef and Lentil Soup made with ground beef / beef mince, fresh off the stove

Beef & Lentil Soup

Overhead photo of Chinese Rice Soup in a blue bowl, ready to be eaten

Chinese Rice Soup – quick and easy

Close up of Broccoli and Potato Soup in a pot, ready to be served

Broccoli and Potato Soup

More Soups

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




82 Comments

  1. Muna Kenny says

    April 7, 2016 at 2:50 pm

    Just look at how juicy those meatballs are!! Yummy.

    Reply
    • Nagi says

      April 8, 2016 at 8:47 am

      Thanks Muna!!! <3 N x

      Reply
  2. Andrea Anderson says

    April 6, 2016 at 5:02 pm

    Hi Nagi, I am having this for dinner tonight – can’t wait, it looks absolutely scrumptious!!!
    I was just wondering, would it be ok to freeze the meatballs before cooking them?
    I’ve made a double batch thinking I was having a few extras for dinner, and now plans have changed so I don’t need that much!!
    Love your recipes, and my family is very happy that I’ve discovered them too.

    Reply
    • Nagi says

      April 7, 2016 at 10:58 am

      Hi Andrea! Sorry if this response is too late 🙁 YES you can freeze the meatballs before cooking them, in fact, that is the perfect way to store them, much better than freezing after cooking!

      Reply
  3. Amy | Club Narwhal says

    April 6, 2016 at 2:44 am

    Michigan decided to throw us another wintery week and this soup looks like the perfect way to warm up! It basically has all my favorite things in one bowl–can I come over for dinner ;)?

    Reply
    • Nagi says

      April 6, 2016 at 12:06 pm

      Sure, come on over Amy!!!! 🙂 I think it’s wintery in Michigan because summer has reappeared again in Sydney, it is bizarrely stinking hot today!

      Reply
  4. Star says

    April 6, 2016 at 1:20 am

    hi, can i bake the meatballs instead of frying them? thank u.

    Reply
    • Nagi says

      April 6, 2016 at 12:02 pm

      Hi Star! I really recommend frying them because the browns bits in the pot are used as part of the soup flavour base! 🙂

      Reply
  5. Kathleen | Hapa Nom Nom says

    April 5, 2016 at 2:37 pm

    This is something I would take off the stove, place a trivet down on the coffee table, get a big fork, and just sit on the couch, watching Netflix, and shoveling this into my mouth! It wouldn’t be pretty, but this has comfort food written all over it! AND it’s a one pot meal?! Done! I’m sold! Give kisses to Dozer for me 🙂

    Reply
    • Nagi says

      April 6, 2016 at 11:57 am

      I can’t do that, I’m too messy eating this to have it on the COUCH!!!!

      Reply
  6. Pepper Dasnee says

    April 5, 2016 at 1:22 pm

    4 stars
    i’m drooling right now!! that looks like heaven in your mouth!

    Reply
    • Nagi says

      April 6, 2016 at 11:54 am

      That’s just about right!!!

      Reply
  7. Marisa Franca @ All Our Way says

    April 5, 2016 at 10:43 am

    Nagi!! I love you! You are the greatest! But I have to tell you I’m a messy eater. I’m hanging my head in shame. I need a bib when I eat spaghetti so this recipe sounds so fantastic i think I’ll us ditalini instead. At least some small pasta that will not whip around and splash all the juice everywhere. Can’t wait to try it.

    Reply
    • Marisa Franca @ All Our Way says

      April 5, 2016 at 10:45 am

      I just reread what my computer wrote — not with my permission. I sound like an illiterate. So I hope you understand what I’m trying to say 🙁

      Reply
    • Nagi says

      April 6, 2016 at 11:54 am

      You think you’re a messy eater?? I end up with spaghetti splattered across my CHEEK. Are you that bad?? Come eat with me, I’ll make you look good!

      Reply
  8. Victoria of Flavors of the Sun says

    April 5, 2016 at 9:38 am

    This is comfort food at its best! Looks soooooo yummy.

    Reply
    • Nagi says

      April 6, 2016 at 11:53 am

      Meatballs + soup + spaghetti definitely = comfort food!!! 🙂

      Reply
  9. Mila furman says

    April 5, 2016 at 9:37 am

    So um yea. I love this post. I really love it. The recipe…the fact that we share the same idea when it comes to bread+grated onion=meatball heaven. The fact that you painted a perfect picture of how depressing the rain falling on sad trees is…I love you Nagi. This post made me happy. And I am aching to make this into veggie friendly 🙂 But sometimes the original is untouchable. Beautiful my dear. This is what makes you great.

    Reply
    • Nagi says

      April 6, 2016 at 11:53 am

      If anyone could turn this into an incredible vegan version, that would be YOU. (Seriously you should, I think it would be hugely popular!!)

      Reply
  10. Tania| My Kitchen Stories says

    April 5, 2016 at 7:52 am

    Delicious looking soup and a fabulous idea. I do wish you would stop torturing that dog though!

    Reply
    • Nagi says

      April 6, 2016 at 11:52 am

      He brings it upon himself!

      Reply
  11. Easy Peasy Life Matters says

    April 5, 2016 at 6:21 am

    Oh yummy!! Love how you put ground beef and pork together! 🙂

    Reply
    • Nagi says

      April 6, 2016 at 11:50 am

      It’s the secret to extra juicy meatballs!!!

      Reply
  12. Barb Finch says

    April 5, 2016 at 5:32 am

    5 stars
    Wonderful photos!! I’ve only rarely made meatballs (too impatient!) but this recipe sounds delicious and so worth the time.

    And your Dozer is pretty smart – he figured out how to get some meatballs! 😀

    Reply
    • Nagi says

      April 6, 2016 at 11:48 am

      BA HA HA! I never thought of that – maybe he IS actually smarter than I realise!!!!

      Reply
  13. Judy Potocki says

    April 5, 2016 at 5:27 am

    Okay, I don’t even CARE that it;’ HOT and officially spring here in Florida. I’m having THIS tonight!
    It looks so good – Thank you!

    Reply
    • Nagi says

      April 6, 2016 at 11:47 am

      I love your attitude Judy!!! I’m like you – honestly, I was making ROASTS in the middle of summer just because I was craving it….. PS Hot already in Florida???

      Reply
  14. Fida | Sweet and Savoury Pursuits says

    April 5, 2016 at 4:40 am

    5 stars
    I know this soup has to be delicious if it has your meatballs in them. Ive made your meatballs and they were loved by all who tried them! This look like a fun soup to make and eat, can’t wait to give it a try!

    Reply
    • Nagi says

      April 6, 2016 at 11:45 am

      Thank you so much Fida!! PS I just spied a pasta recipe from you….I’m off to check it out!

      Reply
  15. Tamara says

    April 5, 2016 at 3:10 am

    5 stars
    Nagi, all the photos are gorgeous (as usual!) but I love the pic of Dozer 🙂 I make a lot of sausage and meatball mixtures and always grate my onions. That is such an excellent tip!

    Reply
    • Nagi says

      April 6, 2016 at 11:45 am

      Seriously Tamara, sometimes I end a shoot with 10 photos of the food and 30 of Dozer….I’m pathetic!

      Reply
  16. Helen @ scrummy lane says

    April 4, 2016 at 6:13 pm

    Oooh Nagi, I LOVE that piccy of your adorable doggie. I can just imagine all the amazing cooking smells you torture him with daily, the poor thing!!!

    As for your weather, I’m afraid I’m not listening. Just listening to Sydney radio and hearing about your horrendous rain, but just console yourself with the fact that we’ll probably have at least 2 more months of up and down winter here in the UK while you’ll be enjoyable a mostly glorious Autumn. Can’t wait to get back to that!

    As for the soup… of course it looks and sounds incredible and I really appreciate those simple meatball tips. Oh, and I ADORE your last 2 photos. Gorgeous!

    Have a great evening, dear Nagi! Stay dry!

    Reply
    • Nagi says

      April 6, 2016 at 11:39 am

      Wait – you mean you’re coming back for good in 2 months???!!!

      Reply
  17. April | April Everyday says

    April 4, 2016 at 5:03 pm

    Oh my gosh! I absolutely love spaghetti and meatballs, but to make it into a kind of soup?! It looks amazing!
    xo April | April Everyday

    Reply
    • Nagi says

      April 6, 2016 at 11:36 am

      YES YOU MUST!!! It is a killer!!! 🙂

      Reply
  18. Marissa says

    April 4, 2016 at 10:29 am

    5 stars
    oh Dozer, you steal my heart…along with your momma. 🙂

    You crack me up – “A beautiful, enjoyable mess.” 🙂 My favorite kind… And grated onion makes so much sense! We eat a lot of meatballs around here, and I’m always up for a new recipe – especially from you.

    Reply
    • Nagi says

      April 6, 2016 at 11:34 am

      I swear, the best food is always the messiest!!!!

      Reply
  19. Evelyne CulturEatz says

    April 4, 2016 at 10:10 am

    Dozer is so cute, he is stealing the show there at the end of the post. But wow what a great dish/soup! Looks amazing and yeah messy lol. Will have to try this. Litty here is not doing well at all, I am afraid the final days are arriving.

    Reply
    • Nagi says

      April 6, 2016 at 11:33 am

      No no no….. 🙁 I wish I could give you a big hug right now, I am so sad to hear that…?

      Reply
      • Evelyne CulturEatz says

        April 6, 2016 at 12:39 pm

        Thank you Ngi, it is very much appreciated, he is free from suffering now.

        Reply
        • Nagi says

          April 7, 2016 at 10:56 am

          Oh no…..I’m so sad for you Evelyne…..Dozer and I send condolences your way. As a fellow pet lover, I really feel for how you ? N x

          Reply
  20. Dorothy Dunton says

    April 4, 2016 at 8:57 am

    Hi Nagi! Yes to grated onion and fresh bread! I usually bake my meatballs on a rimmed sheet pan with broth – they brown but also stay juicy and soft. I hate dry fried meatballs! Our spring is here, getting fresh asparagus and herbs from the gardens YAY! And the girls have resumed laying eggs so tomorrow we are having an asparagus omelet! Want to join us for brunch? 🙂

    Reply
Newer Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Developed by Zao © RecipeTin Eats 2021 · All Rights Reserved Back to Top