Name: Meatball Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 recipe of homemade meatballs or 18-20 oz. frozen meatballs, thawed; 1 tablespoon olive oil; 1 yellow onion, diced; 6 cloves garlic, minced; 1 tablespoon Italian seasoning; 2 tablespoons tomato paste; 32 oz. chicken broth; 28 oz. can crushed tomatoes; 8 oz. (about 2 1/2 cups) uncooked rotini pasta; 2 cups baby spinach; 1/2 cup heavy cream; Kosher salt, to taste; Fresh cracked pepper, to taste; Shaved Parmesan cheese; Freshly chopped parsley

Jump to Recipe

If you’re craving a hearty, comforting bowl that wraps you in warm, cozy flavors, this Meatball Soup is exactly what your kitchen needs. Imagine tender, perfectly seasoned meatballs swimming in a rich tomato and chicken broth base, with the bright freshness of baby spinach and a touch of creamy indulgence from heavy cream. It’s a satisfying, soul-soothing dish that brings classic Italian tastes together effortlessly. Whether you’re cooking for a weeknight family dinner or a laid-back lunch with friends, this Meatball Soup promises to become your new go-to for simple yet impressive home cooking.

Ingredients You’ll Need

Each ingredient in this Meatball Soup plays a vital role, building layers of flavor, texture, and color that make the dish sing. From the caramelized onions adding sweetness, to the tangy tomato paste boosting depth, these simple staples come together beautifully to create a soup you’ll want to make again and again.

Meatballs: Either homemade or thawed frozen meatballs, offering tender protein packed with seasoning.
Olive oil: Adds richness and helps caramelize the onions for sweetness.
Yellow onion: Provides a savory base with a subtle sweetness when cooked down.
Garlic: Brings aromatic warmth that wakes up every spoonful.
Italian seasoning: A flavorful herb blend that ties the soup’s flavor together.
Tomato paste: Concentrates the tomato flavor and adds umami depth.
Chicken broth: The hearty liquid foundation that carries all the flavors.
Crushed tomatoes: Gives the soup its vibrant color and tangy brightness.
Rotini pasta: Spiraled pasta that soaks up the flavorful broth perfectly.
Baby spinach: Adds freshness and a touch of green that brightens the soup.
Heavy cream: Introduces a luscious creaminess that smooths out the acidity.
Kosher salt and fresh cracked pepper: Essential for seasoning and bringing out all the flavors.
Shaved Parmesan and fresh parsley: Classic garnishes that add nuttiness and color.

How to Make Meatball Soup

Step 1: Prepare Your Meatballs

Start with your choice of meatballs — homemade, air-fried, or thawed frozen works beautifully here. The key is to have flavorful meatballs that hold their shape and impart rich meaty notes throughout the soup. If you prefer homemade, I recommend my easy Italian meatballs recipe for best results.

Step 2: Sauté the Onions and Garlic

Heat olive oil in a large pot over medium heat, then add diced yellow onions seasoned with a pinch of salt and pepper. Cook them until they begin to caramelize slightly, about 6-8 minutes. This browning step brings out natural sweetness and deepens the flavor base. Next, add minced garlic, Italian seasoning, and tomato paste. Stir frequently for about a minute to toast the tomato paste and enhance the savory punch.

Step 3: Deglaze and Add Liquids

To lift up all those flavorful browned bits stuck to the pot, splash a bit of chicken broth and scrape the bottom gently. Then pour in the remaining broth along with crushed tomatoes, creating a rich, vibrant soup base that balances acidity and savoriness.

Step 4: Combine Pasta and Meatballs

Add uncooked rotini pasta along with your cooked meatballs directly into the simmering soup. Season with salt and pepper and bring it all to a gentle simmer. Reduce the heat, cover, and cook for 12-15 minutes until the pasta is perfectly al dente, soaking up all the delicious broth flavors.

Step 5: Finish with Spinach and Cream

Once the pasta is tender, stir in baby spinach and heavy cream. The spinach wilts quickly, adding freshness and a pop of green, while the cream lends a silky texture that enriches every spoonful. Adjust the seasoning with salt and pepper to your taste.

Step 6: Garnish and Serve

Complete your Meatball Soup with a generous sprinkle of shaved Parmesan and fresh parsley. These garnishes add a nutty, bright finish that makes the soup look just as wonderful as it tastes.

How to Serve Meatball Soup

Garnishes

Garnishing isn’t just about looks — shaved Parmesan delivers a pleasant saltiness and creaminess, while chopped parsley brings freshness and vibrant color. Both elevate the soup to a restaurant-worthy presentation that’s so inviting.

Side Dishes

Pair this Meatball Soup with crusty garlic bread, warm focaccia, or a simple green salad. The bread is perfect for soaking up every drop of the flavorful broth, making your meal even more comforting and satisfying.

Creative Ways to Present

Serve the Meatball Soup in charming bread bowls for a rustic feel or ladle it into colorful bowls topped with extra herbs and a drizzle of olive oil for a gourmet touch. You can also offer grated cheese and chili flakes on the side so guests personalize their bowls.

Make Ahead and Storage

Storing Leftovers

Let the Meatball Soup cool completely before transferring it to airtight containers. Stored in the fridge, it stays fresh for up to 3 days, making it a fantastic choice for quick lunches or easy dinners later in the week.

Freezing

This soup freezes wonderfully. Portion it out into freezer-safe containers, leaving some space for expansion. When frozen, it lasts up to 3 months without compromising flavor or texture. Remember to add fresh spinach and cream after reheating if you want to maintain their brightness.

Reheating

Reheat the Meatball Soup gently on the stove over medium heat, stirring occasionally. Add a splash of broth or water if it’s too thick. For the creamiest finish, stir in a little fresh cream or spinach once the soup is hot.

FAQs

Can I use frozen meatballs for this recipe?

Yes, frozen meatballs work perfectly! Just thaw them overnight in the fridge or cook according to the package instructions before adding them to the soup to ensure they’re heated through without overcooking the pasta.

What type of pasta works best in Meatball Soup?

Rotini is ideal because its spirals hold onto the broth and bits of tomato, but you can also use other small shapes like ditalini, elbow macaroni, or small shells. Choose pasta that cooks quickly and fits nicely on your spoon.

Is there a way to make this soup vegetarian?

Absolutely! Swap out meatballs for plant-based or lentil-based “meatballs” and substitute vegetable broth for chicken broth. Adding beans like cannellini can also boost protein and create a satisfying texture.

Can I make this soup spicier?

Definitely! Add red pepper flakes when cooking the onions or offer chili oil on the side. You can also toss in diced jalapeños or a dash of hot sauce to bring some heat according to your taste.

How long does it take to make Meatball Soup from start to finish?

From prepping to eating, it usually takes about 40-50 minutes. If you’re using pre-made meatballs, the process speeds up significantly, making it a great option for a quick, satisfying meal.

Final Thoughts

This Meatball Soup recipe is a heartwarming hug in a bowl, easy to prepare but absolutely bursting with layers of flavor and texture you’ll adore. It’s perfect for chilly nights or anytime you want to fill your home with delicious aromas and wholesome comfort. I can’t wait for you to try it and fall in love just like I did!

Meatball Soup Recipe

★★★★★

4.8 from 24 reviews

Author: Rafael
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Halal

Print Recipe

Description

This hearty Meatball Soup combines homemade or thawed frozen Italian meatballs with a flavorful broth enriched with garlic, onion, Italian seasoning, tomato paste, crushed tomatoes, and creamy heavy cream. Pasta and fresh baby spinach add texture and nutrition, making this comforting soup perfect for cozy dinners. Topped with shaved Parmesan and parsley, it’s a delightful Italian-inspired meal that’s easy to prepare and satisfying.

Instructions

Prepare Meatballs: Make your choice of homemade meatballs using your preferred recipe, air fryer meatballs, or thaw 18-20 oz. of frozen meatballs overnight or cook as per package instructions.
Sauté Onion: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced yellow onion along with two large pinches of kosher salt and freshly cracked pepper. Cook, stirring occasionally, for 6-8 minutes until the onions are softened and slightly caramelized.
Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, and tomato paste along with additional salt and pepper. Cook for 1 minute, stirring frequently, to develop the flavors.
Deglaze Pot: Add a few splashes of chicken broth to the pot and scrape the bottom to lift any browned bits, which add flavor to the soup base.
Add Remaining Ingredients: Pour in the remaining chicken broth, crushed tomatoes, uncooked rotini pasta, and the cooked meatballs. Season with more salt and pepper as desired.
Simmer Soup: Bring the soup to a simmer over medium-high heat. Then reduce the heat to low, cover the pot, and let it simmer for 12-15 minutes until the pasta is tender but still al dente.
Add Spinach and Cream: Stir in the baby spinach and heavy cream until the spinach wilts and the soup is heated through, about 2-3 minutes.
Final Seasoning and Garnish: Adjust seasoning with additional salt and pepper to taste. Serve the soup hot garnished with shaved Parmesan and freshly chopped parsley for a fresh finish.
Enjoy and Review: If you enjoy the recipe, consider leaving a 5-star rating and a review to share your experience!

Notes

You can use frozen meatballs for convenience or make your own for a fresher taste.
Adjust the seasoning levels to your preference, especially salt and pepper.
Rotini pasta works well, but you can substitute with other small pasta shapes if desired.
The soup reheats well and can be stored in the refrigerator for 3-4 days.
For a lighter version, substitute heavy cream with half-and-half or omit it altogether.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering, Sautéing
Cuisine: Italian