Go Back
Easy 30 Minute Italian Meatball Soup

Easy 30 Minute Italian Meatball Soup

This easy Italian meatball soup is the ultimate cozy weeknight dinner: tender mini meatballs, veggies, and little pasta simmered in a tomato broth, all in one pot in about 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
Broth and seasoning
  • 24 oz marinara or vodka sauce
  • 4 cups chicken broth
  • 1 tbsp Italian seasoning
  • 1 tbsp garlic powder
  • 1 tsp red pepper flakes use ½ tsp for less heat
  • salt and black pepper to taste
The good stuff
  • 16 oz mini meatballs frozen or homemade
  • 2 cups small pasta ditalini, small shells or orzo
  • 2 cups fresh spinach
  • 1/4 cup grated Parmesan plus more for serving
  • 1/4 cup heavy cream optional

Equipment

  • Large Dutch oven or soup pot
  • Wooden spoon
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Season with a pinch of salt and sauté for 6–8 minutes, until softened.
  2. Add garlic and cook for 30 seconds.
  3. Stir in marinara, chicken broth, Italian seasoning, garlic powder, and red pepper flakes. Bring to a simmer.
  4. Add the mini meatballs and simmer for 8–10 minutes.
  5. Stir in the pasta and cook according to the package directions, until just tender.
  6. Add spinach and Parmesan and stir until the spinach wilts.
  7. Stir in heavy cream, if using. Taste and adjust salt and pepper.
  8. Serve topped with extra Parmesan.

Notes

Frozen meatballs: add them straight from the freezer and give them an extra 3 to 4 minutes.
Make ahead: if you plan to have leftovers, cook the pasta separately and add it to each bowl so it does not soak up the broth.
Freezing: freeze the soup without the pasta for up to 3 months.