Some dishes are more than just meals—they’re a celebration of comfort, warmth, and the joy of sharing a hearty bowl of goodness with loved ones. Easy Chunky Italian Meatball Soup is one such dish. This recipe is a flavorful combination of tender, herb-infused meatballs, chunky vegetables, and a rich tomato broth, making it perfect for cozy family dinners or chilly evenings. Imagine juicy meatballs simmered with carrots, celery, zucchini, and pasta in a savory tomato-based broth, topped with a sprinkle of Parmesan and fresh basil. It’s a soup that feels like a warm embrace, whether you’re serving it for a weeknight meal or a casual gathering with friends.

The first time I made this soup, it was during a snowstorm. I wanted something hearty and comforting to warm up my family, and this recipe caught my eye. As the soup simmered on the stove, the aroma of garlic, herbs, and tomatoes filled the house, and my kids kept peeking into the kitchen, asking, “Is it ready yet?” When I finally served the soup, everyone gathered around the table, eager to dig in. “This is the best soup ever!” my youngest exclaimed, her face lighting up with every spoonful. Since then, Easy Chunky Italian Meatball Soup has become a winter favorite in our home.

The first time I served this soup to guests, it was at a casual dinner party. One of my friends, who’s known for her love of Italian cuisine, had brought her famous lasagna, and I was a little nervous to present my soup. But as soon as I placed the pot on the table, the rich, chunky broth and tender meatballs started drawing everyone in. “What’s in this?” a friend asked, eyeing the pot curiously. “A little bit of Italy and a lot of love,” I replied, smiling. When everyone took their first bite, the room went quiet. Then came the murmurs of approval. “This is incredible!” someone said, reaching for a second bowl. Even my lasagna-loving friend nodded in approval. “You’ve got to give me this recipe,” she said with a smile. That day, Easy Chunky Italian Meatball Soup became a dinner party favorite, and it’s been a staple at every gathering since.

Why This Easy Chunky Italian Meatball Soup?

Selling Points:

• Comforting and Hearty: The combination of tender meatballs, chunky vegetables, and rich broth makes this soup a comfort food classic.
• Simple Ingredients: With easy-to-find ingredients, this recipe is perfect for home cooks of all levels.
• Versatile: Perfect for weeknight dinners, meal prep, or casual gatherings.
• Customizable: Add your favorite vegetables, pasta, or herbs to make it your own.

What You Need for Easy Chunky Italian Meatball Soup

Ingredients:

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Soup:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken or beef broth
• 1 cup small pasta (like ditalini or orzo)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt and pepper, to taste
• Fresh basil and grated Parmesan, for garnish

How to Make Easy Chunky Italian Meatball Soup

1. Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, basil, salt, and pepper. Mix gently until just combined. Shape into 1-inch meatballs and set aside.
2. Brown the Meatballs: Heat olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches and brown on all sides. Remove and set aside.
3. Sauté the Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
4. Build the Soup: Add the crushed tomatoes, broth, zucchini, oregano, basil, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to a simmer.
5. Cook the Meatballs and Pasta: Gently add the meatballs back to the pot. Stir in the pasta and simmer for 10-12 minutes, or until the pasta is cooked and the meatballs are tender.
6. Serve: Remove the bay leaf. Ladle the soup into bowls and garnish with fresh basil and grated Parmesan.

Tips for the Perfect Meatball Soup

• Don’t Overmix: Handle the meatball mixture gently to keep the meatballs tender.
• Brown Well: Take the time to brown the meatballs—it adds depth of flavor to the soup.
• Adjust Consistency: Add more broth if you prefer a thinner soup, or let it simmer longer for a thicker consistency.
• Make Ahead: The flavors deepen if made a day in advance. Reheat gently before serving.

Substitutions and Variations

• Gluten-Free: Use gluten-free breadcrumbs and pasta.
• Vegetarian Option: Use plant-based meatballs and vegetable broth.
• Spicy Twist: Add a pinch of red pepper flakes for a kick of heat.
• Extra Veggies: Add spinach, kale, or bell peppers for more nutrition.

Make a Healthier Version

• Lean Meat: Use ground turkey or chicken for a lighter option.
• Whole Wheat Pasta: Substitute regular pasta with whole wheat or legume-based pasta.
• Low-Sodium Broth: Use low-sodium broth to control salt intake.
• Extra Veggies: Add more vegetables like mushrooms or green beans for added nutrition.

Closing for Easy Chunky Italian Meatball Soup
This Easy Chunky Italian Meatball Soup is more than just a meal—it’s a celebration of flavor, comfort, and the joy of sharing something special with loved ones. Whether you’re serving it for a family dinner or a casual gathering, this soup is sure to impress. Don’t forget to let us know how your soup turns out, and consider checking out some of our other recipes for more culinary inspiration. Happy cooking!

Frequently Asked Questions for Easy Chunky Italian Meatball Soup

Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance and reheat gently before serving.

Can I freeze this soup?
Absolutely! Freeze the soup in an airtight container for up to 3 months.

Can I use a different meat?
Yes, try using ground turkey, chicken, or pork for a variation.

Can I make this gluten-free?
Yes, use gluten-free breadcrumbs and pasta.

Can I add other flavors?
Yes, try adding garlic, thyme, or rosemary to the soup.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I make this in a slow cooker?
Yes, brown the meatballs first, then cook on low for 6-8 hours in the slow cooker.

What’s the best way to serve this soup?
Serve with crusty bread or a side salad for a complete meal.

Can I make this vegan?
Yes, use plant-based meatballs and vegetable broth for a meat-free version.

This Easy Chunky Italian Meatball Soup is a testament to the magic of simple, wholesome ingredients coming together to create something truly special. Whether you’re a seasoned cook or just starting out, this recipe is a must-try. So, gather your ingredients, heat up your pot, and get ready to enjoy a soup that’s sure to become a family favorite. Happy cooking!

Easy Chunky Italian Meatball Soup

Recipe by Aisha DevCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)

• 1/4 cup breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1 egg

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp salt

• 1/4 tsp black pepper

• For the Soup:

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, sliced

• 2 celery stalks, sliced

• 1 medium zucchini, diced

• 1 can (28 oz) crushed tomatoes

• 4 cups chicken or beef broth

• 1 cup small pasta (like ditalini or orzo)

• 1 tsp dried oregano

• 1 tsp dried basil

• 1 bay leaf

• Salt and pepper, to taste

• Fresh basil and grated Parmesan, for garnish

Directions

• Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, basil, salt, and pepper. Mix gently until just combined. Shape into 1-inch meatballs and set aside.
• Brown the Meatballs: Heat olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches and brown on all sides. Remove and set aside.
• Sauté the Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
• Build the Soup: Add the crushed tomatoes, broth, zucchini, oregano, basil, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to a simmer.
• Cook the Meatballs and Pasta: Gently add the meatballs back to the pot. Stir in the pasta and simmer for 10-12 minutes, or until the pasta is cooked and the meatballs are tender.
• Serve: Remove the bay leaf. Ladle the soup into bowls and garnish with fresh basil and grated Parmesan.