Italian Meatball Soup

This Italian meatball soup is the ultimate family comfort food - tender, herb-flecked beef meatballs swimming in a rich tomato broth alongside small pasta and fresh vegetables. Known in Italy as zuppa di polpette, this one-pot meal delivers everything you love about Italian cooking in a single warming bowl.

What makes this recipe special is the balance of flavors: savory Parmesan-studded meatballs, sweet tomato broth, and fresh vegetables that add color and nutrition. It's hearty enough to be a complete meal yet light enough that you won't feel weighed down afterward.

Why This Italian Meatball Soup Recipe Works

Unlike some meatball soup recipes that result in dense, heavy meatballs, this version produces incredibly tender, almost fluffy meatballs that absorb the delicious broth. The secrets are:

• Fresh breadcrumbs: They absorb moisture better than dried, keeping meatballs tender
• Grated onion: Releases moisture into the meat mixture for extra juiciness
• Don't overwork: Mixing just until combined prevents tough, dense meatballs
• Gentle simmer: Cooking at a low boil keeps meatballs intact and tender

The Art of Perfect Meatballs

Making great meatballs is part technique, part patience. Start with cold ingredients - warm meat becomes sticky and difficult to shape. Wet your hands with cold water before rolling each meatball to prevent the mixture from sticking to your palms.

Use a tablespoon or small ice cream scoop to portion the meat. This ensures uniform size, which means even cooking - no bite-sized meatballs overcooked while larger ones remain raw in the center. Aim for meatballs about 1 inch (2.5cm) in diameter.

Roll the meatballs loosely rather than packing them tightly. Think of it like making a snowball - firm enough to hold together, but not compressed. Tightly packed meatballs become dense and chewy.

Building Flavor in the Broth

The broth is where this soup really shines. Starting with a quality jarred tomato sauce saves time while delivering deep, developed tomato flavor. Look for a sauce made with San Marzano tomatoes and fresh basil.

Adding chicken stock creates a more complex flavor than water alone, and the combination of tomato sauce and stock produces a broth that's rich but not heavy. The meatballs release their flavor into the broth as they simmer, making the whole soup taste better than the sum of its parts.

Choosing the Right Pasta

Small pasta shapes are essential for meatball soup. Risoni (also called orzo) is traditional because it looks like rice and cooks quickly in the broth. Other excellent options include:

• Ditalini: Small tube pasta, perfect for scooping up broth
• Acini di pepe: Tiny round pasta, almost like little pearls
• Stelline: Star-shaped pasta that children love
• Small shells: Cup-shaped to catch bits of vegetables

The Vegetable Component

Zucchini and green beans add freshness, color, and nutrition to this soup. They're added at the end so they retain some texture - you want them tender but not mushy. Other vegetables that work well:

• Spinach or kale: Add in the last 2 minutes
• Carrots: Add diced carrots with the pasta for more substance
• Celery: Classic Italian addition for aromatic depth
• Escarole: Traditional in Italian wedding soup

Make-Ahead and Storage Tips

This soup is perfect for meal prep and actually tastes better the next day as the flavors meld. Here's how to make it work for your schedule:

• Make meatballs ahead: Shape and refrigerate up to 24 hours before cooking
• Freeze uncooked meatballs: Flash freeze on a baking sheet, then transfer to bags
• Storage: Refrigerate for up to 4 days in an airtight container
• Reheating: Add extra stock as pasta absorbs liquid over time

Variations to Try

Once you've mastered the basic recipe, experiment with these delicious variations:

• Turkey meatballs: Lighter but just as flavorful
• Italian sausage: Use removed sausage casings for pre-seasoned meatballs
• Spicy version: Add red pepper flakes to the meatball mixture
• Cheesy: Stuff each meatball with a small cube of mozzarella