If you are on the lookout for a comforting and hearty soup that’s bursting with the flavors of Italy, you have to try this Chunky Italian Meatball Soup Recipe. It’s a warm hug in a bowl with tender, flavorful meatballs swimming in a savory broth filled with vegetables, herby seasonings, and just the right amount of pasta to make it completely satisfying. This soup comes together in a flash but tastes like you’ve been simmering it all day, making it perfect for busy weeknights or a cozy weekend meal. Once you try this Chunky Italian Meatball Soup Recipe, it’s bound to become a staple in your recipe collection.
Ingredients You’ll Need
The beauty of this Chunky Italian Meatball Soup Recipe lies in its simple and accessible ingredients that pack a powerful punch. Each item brings something special to the party, whether it’s the sweetness of the onion, the richness of chicken stock, or the hearty texture of small meatballs. Let’s break down what you’ll need.
- Olive oil: This is your soup’s flavor base, giving a rich yet subtle earthiness and helping soften the onions.
- Onion, diced: Adds a sweet, aromatic foundation essential for layering good flavors.
- Garlic, minced: Brings a fragrant, zesty kick that complements the Italian seasoning perfectly.
- Chicken stock: Creates a savory, hearty broth that makes the soup feel substantial and comforting.
- Water: Helps balance the broth’s intensity and contributes to the perfect soup consistency.
- Diced tomatoes (canned): These add a juicy, tangy brightness and beautiful color to the soup.
- Italian seasoning: A fragrant blend of herbs that effortlessly delivers classic Italian flavor.
- Small Italian meatballs: The star of the dish, they add satisfying protein and a wonderful texture.
- Orzo or small pasta: Provides a soft, chewy element that fills out the soup beautifully.
- Frozen mixed vegetables: Adds a colorful, nutritious touch that also enhances flavor and texture.
- Parmesan cheese, freshly grated: Adds a nutty, salty finish that takes each spoonful to the next level.
How to Make Chunky Italian Meatball Soup Recipe
Step 1: Sauté Aromatics
Heat the olive oil in a large saucepan over medium-high heat, then toss in the diced onion. Cook these until they soften and turn translucent, around 3 to 4 minutes, which releases that sweet onion flavor everyone loves. Next, add the minced garlic and cook it just 30 seconds longer to awaken its fragrant, garlicky personality—just be careful not to let it burn.
Step 2: Build the Broth
Pour in the chicken stock, water, and diced tomatoes, then stir everything together. Increase the heat so the mixture comes to a gentle boil, allowing the flavors to start marrying beautifully. This step sets the stage for a warm, comforting broth full of depth.
Step 3: Add the Heart of the Soup
Now it’s time for the Chunky Italian Meatball Soup Recipe’s main attractions: the Italian seasoning, meatballs, orzo (or your chosen small pasta), and frozen mixed vegetables. Stir these into the broth so that every delicious ingredient gets coated with the rich tomato base.
Step 4: Simmer to Perfection
Bring the soup back to a boil, then reduce the heat to low. Cover the pot and let everything simmer gently for 8 to 10 minutes. This allows the pasta to become tender and the meatballs to heat through, while mingling their flavors with the broth and vegetables.
Step 5: Serve with a Garnish
Finally, scoop the soup into your favorite bowls and sprinkle each serving with freshly grated parmesan cheese. The cheese melts slightly on the hot soup, adding a creamy, savory finish that completes this heartwarming dish wonderfully.
How to Serve Chunky Italian Meatball Soup Recipe
Garnishes
The simplest garnish choices make a world of difference. A sprinkle of freshly grated parmesan cheese is a must, but you can also add chopped fresh basil or parsley for a pop of color and fresh herbaceous flavor. A crack of black pepper or a drizzle of good olive oil can enhance richness and complexity on the palate.
Side Dishes
Pair this soup with crusty Italian bread or garlic breadsticks to soak up every last drop of that amazing broth. A fresh green salad tossed in a light vinaigrette can provide a crisp, refreshing contrast that rounds out your meal beautifully.
Creative Ways to Present
For a fun twist, serve this Chunky Italian Meatball Soup Recipe in mini bread bowls that you can hollow out yourself or buy pre-made. It turns a simple bowl of soup into an impressive, cozy presentation sure to wow family or guests. You can also use colorful bowls or bowls with rustic patterns for an inviting, homey vibe.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps well in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making the next day’s meal even tastier. Just stir before reheating, as the pasta may absorb some liquid while sitting.
Freezing
This Chunky Italian Meatball Soup Recipe freezes beautifully, making it perfect for meal prep. Freeze it in sealed containers for up to 3 months. Keep in mind that the pasta may slightly soften when frozen and reheated, so you might want to add a little extra broth or water when reheating to maintain the best texture.
Reheating
When you’re ready to enjoy leftovers, gently reheat the soup on the stovetop over medium-low heat, stirring occasionally. If the soup feels too thick or dry, don’t hesitate to add a splash of water or broth to bring it back to the perfect consistency. Avoid boiling to keep the meatballs tender and the flavors balanced.
FAQs
Can I use homemade meatballs instead of store-bought?
Absolutely! Homemade meatballs work wonderfully in this Chunky Italian Meatball Soup Recipe and allow you to control the ingredients and seasoning. Just make sure they’re small and pre-cooked or browned before adding to the soup to ensure they cook through properly.
What other pasta can I substitute for orzo?
If you don’t have orzo on hand, small pasta shapes like ditalini, acini di pepe, or small shells make excellent substitutes. The key is to use a tiny pasta so it cooks quickly and blends well with the soup’s texture.
Can I make this soup vegetarian?
To make a vegetarian version, swap the Italian meatballs for plant-based meat alternatives or hearty beans like chickpeas or cannellini. Use vegetable stock instead of chicken stock, and the soup will still be packed with flavor and satisfying texture.
How spicy is this soup?
This Chunky Italian Meatball Soup Recipe is not spicy—it’s more about warm, savory, and herbaceous flavors. However, if you enjoy a bit of heat, consider adding a pinch of red pepper flakes when adding the Italian seasoning.
Can I prepare this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker, but add the pasta towards the end of cooking to avoid overcooking it. You can brown the onions and garlic first for extra depth, then combine all ingredients and cook on low for 4–6 hours.
Final Thoughts
This Chunky Italian Meatball Soup Recipe is one of those magical dishes that warms your soul and satisfies every craving for comfort food with an Italian twist. It’s simple, quick, and endlessly adaptable, making it a perfect go-to soup for any time of year. I can’t wait for you to try it yourself and discover why it might just become your favorite weeknight supper. Enjoy every cozy, delicious spoonful!
Print
Chunky Italian Meatball Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Chunky Italian Meatball Soup is a comforting and flavorful dish, perfect for a quick weeknight meal. Packed with small Italian meatballs, tender orzo pasta, and vibrant mixed vegetables, all simmered in a savory tomato and chicken broth seasoned with Italian herbs. Topped with freshly grated Parmesan cheese, this soup offers a satisfying blend of textures and tastes that warm you up from the inside out.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken stock
- 1 cup water
- 1 can diced tomatoes (14.5 oz)
- 1 tablespoon Italian seasoning
Main Ingredients
- 1 pound small Italian meatballs
- 3/4 cup orzo or other small pasta
- 1 cup frozen mixed vegetables
Topping
- 2 tablespoons parmesan cheese, freshly grated
Instructions
- Sauté Onion and Garlic: In a large saucepan, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Add Liquids and Tomatoes: Pour in the chicken stock, water, and diced tomatoes. Stir to combine and increase the heat to bring the mixture to a boil.
- Add Seasonings, Meatballs, Pasta, and Vegetables: Stir in Italian seasoning, the small Italian meatballs, orzo pasta (or other small pasta), and frozen mixed vegetables until well combined.
- Simmer the Soup: Bring the soup back to a boil, then reduce the heat to low. Cover the pot and let it simmer for 8-10 minutes, or until the pasta is tender and the meatballs are heated through.
- Serve: Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese. Serve hot and enjoy your hearty Italian meatball soup.
Notes
- You can substitute the orzo with other small pasta shapes like ditalini or small shells.
- For a vegetarian option, replace meatballs with plant-based meatballs and use vegetable broth instead of chicken stock.
- Adding fresh spinach or kale near the end of cooking can add extra greens and nutrition.
- Use freshly grated Parmesan for the best flavor and texture.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
