Can the meatballs be prepped ahead?

Totally! You can brown the meatballs a couple days beforehand and store them in the fridge in a sealed container. They’ll also keep in the freezer (raw or cooked) for up to 3 months. If you toss frozen ones directly into the soup, just simmer them a few extra minutes.

How do I avoid mushy pasta in leftovers?

For leftovers, you might want to cook the pasta on the side and add it when serving. Store the soup and pasta separately, then mix them while reheating. Another option is to skip adding pasta during the first round of cooking and only toss it in when warming up portions.

Can I use ready-made meatballs for this?

Of course! Frozen or store-bought meatballs make things so much easier. If they’re the Italian-style frozen ones, no need to defrost—just drop them straight into the soup and heat until warmed through, which should take about 10 to 15 minutes.

Can this soup be frozen?

Yes, it freezes beautifully! Just leave out the pasta before freezing for the best results. Once cooled, pour the soup into freezer-safe containers and freeze for up to 3 months. Thaw it in the fridge overnight, heat it back up gently, and cook some fresh pasta to go with it.

What can I use instead of spinach or kale?

Don’t love spinach or kale? No worries. Swiss chard or escarole are great substitutes. Or try tossing in frozen peas (add them near the end of cooking—just a few minutes is enough). You can also skip the greens entirely, and your soup will still be amazing!

Cozy Italian Meatball Soup

Category: Comforting & Hearty Soups

Roll meatballs made with beef, cheese, breadcrumbs, and spices. Brown them first, then cook veggies in the same pot. Pour in broth, tomatoes, and spices, let it simmer, return the meatballs, toss in pasta, and finish with fresh greens.

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By Ana

Updated on Sat, 21 Jun 2025 14:28:26 GMT

Cozy Italian Meatball Soup | homebitesbyana.com

Recipe FAQs

→ Can the meatballs be prepped ahead?: Totally! You can brown the meatballs a couple days beforehand and store them in the fridge in a sealed container. They’ll also keep in the freezer (raw or cooked) for up to 3 months. If you toss frozen ones directly into the soup, just simmer them a few extra minutes.
→ How do I avoid mushy pasta in leftovers?: For leftovers, you might want to cook the pasta on the side and add it when serving. Store the soup and pasta separately, then mix them while reheating. Another option is to skip adding pasta during the first round of cooking and only toss it in when warming up portions.
→ Can I use ready-made meatballs for this?: Of course! Frozen or store-bought meatballs make things so much easier. If they’re the Italian-style frozen ones, no need to defrost—just drop them straight into the soup and heat until warmed through, which should take about 10 to 15 minutes.
→ Can this soup be frozen?: Yes, it freezes beautifully! Just leave out the pasta before freezing for the best results. Once cooled, pour the soup into freezer-safe containers and freeze for up to 3 months. Thaw it in the fridge overnight, heat it back up gently, and cook some fresh pasta to go with it.
→ What can I use instead of spinach or kale?: Don’t love spinach or kale? No worries. Swiss chard or escarole are great substitutes. Or try tossing in frozen peas (add them near the end of cooking—just a few minutes is enough). You can also skip the greens entirely, and your soup will still be amazing!

Meatball & Veggie Soup

Tasty meatballs, a tomato-rich broth, fresh vegetables, and pasta combine for an easy, comfort-filled meal you'll love any day of the week.

Prep Time

20 min

Cooking Time

30 min

Total Time

50 min

By: Ana

Category: Soups & Stews

Skill Level: Intermediate

Cuisine: Italian

Yields: 6 Servings

Dietary Preferences: ~

Ingredients

→ For the Meatballs

01 450 g (1 lb) minced beef (use beef alone or combine with pork)

02 25 g (1/4 cup) Parmesan cheese, finely grated

03 30 g (1/4 cup) breadcrumb crumbs

04 1 big egg

05 2 minced garlic cloves

06 1/2 teaspoon black pepper

07 1/2 teaspoon salt

08 1 teaspoon of Italian herbs

→ For the Soup

09 1 (400 g / 14.5 oz) can of diced tomatoes, with juices

10 1 small onion, finely chopped

11 2 medium carrots, cut into small cubes

12 6 cups (1.5 L) of chicken or beef stock

13 2 stalks of celery, diced

14 1 tablespoon of olive oil

15 1/2 teaspoon salt (adjust as needed)

16 1 teaspoon dried Italian herbs

17 1/2 teaspoon black pepper

18 1 cup (85 g) of tiny pasta (like orzo, mini shells, or ditalini)

19 3 chopped garlic cloves

20 2 cups of leafy greens (spinach or kale), roughly cut

21 2 tablespoons of fresh parsley, chopped (optional topping)

22 1/4 cup Parmesan cheese, grated (optional topping)

Steps

Step 01

Mix the minced meat, breadcrumbs, Parmesan, egg, garlic, dried herbs, and some salt and pepper in a bowl. Roll them into small balls, roughly 1 inch wide. Aim for around 20 to 24 pieces.

Step 02

Heat some olive oil in a big pot over medium heat. Add the meatballs in portions and cook them until their surfaces are browned, flipping occasionally (about 5-7 minutes). Remove them from the pot and set them aside for now—they don’t need to be fully cooked yet.

Step 03

In the same cooking pot, throw in the onion, celery, carrots, and garlic. If the pot looks dry, you can drizzle in more olive oil. Stir and let them soften for 4-5 minutes.

Step 04

Pour the stock and canned tomatoes (along with the juice) into the pot. Add black pepper, salt, and the Italian herbs. Let it heat to a boil, then drop it down to a simmer for 10 minutes.

Step 05

Carefully place the browned meatballs back into the pot with the soup.

Step 06

Stir in the pasta and let it cook for about eight to ten minutes, or until the pasta is tender and the meatballs are fully cooked.

Step 07

Mix in the chopped spinach or kale. Stir for about 1-2 minutes until the greens are nicely wilted.

Step 08

Spoon the soup into bowls. Top it with Parmesan and parsley, if you like, and enjoy with a hunk of bread or salad.

Notes

Stir in 1/2 cup of heavy cream or splash in some milk towards the end if you'd like a creamier version.
You can add extra protein by including a can of drained and rinsed cannellini beans.
Save any extra soup in an airtight container in the fridge for up to three days. Warm it gently on the stovetop when ready to eat.