I just made an Italian meatball minestrone that rewrites every entry under Meatball Soup Recipes I’ve ever saved, so keep scrolling.

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I’m obsessed with this Minestrone Soup With Meatballs because it hits that neat line between sloppy comfort and straight-up hunger satisfaction. The meatballs made with ground beef fit Meatball Soup Recipes I really crave, little flavor bombs that sink into a tomato cannellini bean soup body, so every spoonful has meat, beans, pasta, greens, and bright tomato tang.

I love how it feels like one bowl doing everything. And yes, grated Parmesan makes it snap into focus.

No mushy nonsense. Just big, chewy meat, saline beans and tomato that tastes like something.

I want it now right this second please.

Ingredients

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Ground beef: hearty protein, makes juicy meatballs.
Breadcrumbs: they bind and keep meatballs tender.
Parmesan: nutty saltiness, you’ll want extra for serving.
Egg: it holds everything together, simple binder.
Garlic (meatballs): aromatic punch, won’t overpower if minced.
Parsley: fresh green pop, cuts through richness.
Salt (divided): brings out everything, don’t skip it.
Pepper (divided): subtle bite, warms the soup.
Dried oregano: earthy herb, classic Italian note.
Olive oil: golden start, adds smooth mouthfeel.
Onion: sweet base flavor, it melts into the broth.
Carrots: sweet crunch, comforting and homespun.
Celery: vegetal backbone, gives a subtle savory note.
Garlic (soup): deeper garlic layer, you’ll smell it first.
Tomato paste: concentrated tomato flavor, adds body.
Diced tomatoes: bright acidity, nice juicy texture.
Broth: savory liquid base, carries all the flavors.
Water: thins as needed, keeps it from getting too salty.
Bay leaf: background herbal lift, remove before serving.
Dried basil: sweet herbal hint, pairs with tomatoes.
Dried oregano: repeat for sturdier herb flavor.
Beans: creamy protein and fiber, makes it hearty.
Pasta: tiny bites of carb comfort, kids will love it.
Greens: bright color, adds a little health cred.
Fresh herbs (finish): fresh lift, makes it look finished.
Salt and pepper: adjust at the end, taste as you go.
Parmesan for serving: melty salty finish, grate over bowls.

Ingredient Quantities

1 pound ground beef (or mix beef and pork if you like)

1/2 cup plain breadcrumbs

1/4 cup grated Parmesan cheese, plus more for serving

1 large egg

2 cloves garlic, minced (meatballs)

1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

1 teaspoon salt (divided)

1/2 teaspoon black pepper (divided)

1/2 teaspoon dried oregano

2 tablespoons olive oil

1 medium yellow onion, chopped

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced (soup)

1 tablespoon tomato paste

1 can (14 to 15 ounces) diced tomatoes with juices

6 cups low sodium beef or chicken broth

1 to 2 cups water as needed

1 bay leaf

1 teaspoon dried basil

1 teaspoon dried oregano

1 can (15 ounces) cannellini or great northern beans, drained and rinsed

1 cup small pasta like ditalini or small shells, uncooked

2 cups chopped kale or baby spinach

2 tablespoons chopped fresh basil or parsley for finishing

Salt and freshly ground black pepper to taste

Grated Parmesan for serving

How to Make this

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1. In a big bowl combine 1 pound ground beef, 1/2 cup plain breadcrumbs, 1/4 cup grated Parmesan, 1 large egg, 2 cloves minced garlic, 1 tablespoon chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon dried oregano. Mix gently with your hands until just combined, dont overwork it or the meatballs get tough.

2. Shape the mixture into small meatballs about 1 inch wide, you should get roughly 20 to 24 depending how big you make them. Set them on a plate while you heat the soup base.

3. Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Brown the meatballs in batches, turning so they get color all over, about 2 minutes per side. They dont need to be cooked through. Remove to a plate and set aside.

4. In the same pot add the chopped onion, diced carrots and diced celery. Sprinkle in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté until veggies are softened, about 5 to 7 minutes, scraping up the browned bits from the meatballs for flavor.

5. Add 3 cloves minced garlic and 1 tablespoon tomato paste, cook 1 minute until fragrant. Then pour in one can diced tomatoes with juices and stir to deglaze the pan.

6. Pour in 6 cups low sodium beef or chicken broth, add the bay leaf, 1 teaspoon dried basil and 1 teaspoon dried oregano. Add 1 to 2 cups water as needed to reach how brothy you want it. Bring to a gentle simmer.

7. Carefully return the browned meatballs to the pot, cover and simmer 10 minutes so the meatballs finish cooking and the flavors marry.

8. Stir in the drained and rinsed 15 ounce can of cannellini or great northern beans and 1 cup small pasta like ditalini or small shells. Simmer until pasta is al dente, usually 8 to 10 minutes. If soup gets too thick add a splash more water or broth.

9. Once pasta is tender stir in 2 cups chopped kale or baby spinach and cook 1 to 2 minutes more until wilted. Taste and adjust salt and pepper as needed, remove bay leaf.

10. Ladle soup into bowls, finish with 2 tablespoons chopped fresh basil or parsley and extra grated Parmesan. Serve hot with crusty bread, and dont forget a little drizzle of olive oil if you like.

Equipment Needed

1. Large mixing bowl
2. Cutting board and chef’s knife
3. Measuring cups and spoons
4. Large Dutch oven or heavy pot
5. Wooden spoon or heatproof spatula
6. Rimmed plate or baking sheet (to rest meatballs)
7. Colander (for rinsing beans and draining pasta if needed)
8. Ladle and stirring spoon for serving

FAQ

Q: Can I make the meatballs ahead of time?
A: Yes. You can roll them and refrigerate for up to 24 hours, or freeze raw meatballs on a sheet tray then transfer to a bag for up to 3 months. Thaw overnight in the fridge before adding to the soup.

Q: Can I use ground turkey or chicken instead of beef?
A: You can, but turkey or chicken are leaner so the meatballs can dry out. Add a tablespoon of olive oil or a bit more egg and breadcrumbs to keep them tender, and brown them gently.

Q: How do I prevent the pasta from getting mushy?
A: Cook the pasta separately and add it to individual bowls, or stir just 10 minutes before serving and use 1 to 1 1/2 cups pasta so it finishes cooking in the hot soup. Leftovers with pasta will soak up broth, so store pasta and soup separately if possible.

Q: My soup is too thin or too salty. How can I fix it?
A: If too thin, simmer uncovered until it reduces, or mash some beans and stir them in to thicken. If too salty, add a peeled potato to absorb salt, or add more water or unsalted broth and a splash of vinegar to balance flavors.

Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. For slow cooker, brown meatballs and sauté veggies first then add everything and cook on low 6-8 hours. For Instant Pot, sauté onions and meatballs on saute then add liquids and use manual high pressure 8 minutes, quick release and add greens and pasta after.

Q: Any tips for extra flavor or texture?
A: Brown the meatballs well for better flavor, use a mix of beef and pork if you like, add a splash of red wine when you sauté the onions, finish with fresh basil or parsley and a generous sprinkle of Parmesan. Don’t overcook the greens so they stay bright and a little tender-crisp.

Minestrone Soup With Meatballs Recipe Substitutions and Variations

1 pound ground beef: swap with ground turkey or chicken for a lighter soup, or use a 50/50 mix of ground pork and beef for richer flavor, or try a plant based crumbled beef substitute if you want meat free.
1/2 cup plain breadcrumbs: use quick oats or crushed saltine crackers if you dont have breadcrumbs, or blitz stale bread in a food processor to make fresh crumbs.
1/4 cup grated Parmesan cheese: substitute Pecorino Romano for a sharper bite, or nutritional yeast for a dairy free umami note.
2 cups chopped kale or baby spinach: swap in chopped Swiss chard or collard greens, or use a couple cups of frozen spinach (thawed and squeezed) if fresh isnt available.

Pro Tips

1. Keep the meatmix cold and handle it gently. Chill the beef for 10 minutes before shaping and stop mixing as soon as ingredients are combined. Overworking warms the fat and makes dense, tough meatballs.

2. Brown in batches and don’t overcrowd the pan. Getting good color adds flavor, and if you crowd the pan they’ll steam instead. Use tongs and rotate them only once or twice so they keep their shape.

3. Save some pasta cooking time for the pot. Cook the pasta right in the soup so it soaks up broth flavor, but undercook it by a minute if you expect leftovers; pasta swells and gets mushy as it sits.

4. Finish with acid and texture. A squeeze of lemon or a splash of red wine vinegar brightens the soup, and a handful of fresh herbs or a drizzle of good olive oil just before serving makes it feel homemade and vibrant.

Minestrone Soup With Meatballs Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just made an Italian meatball minestrone that rewrites every entry under Meatball Soup Recipes I've ever saved, so keep scrolling.

Servings

servings

Calories

527

kcal

Equipment: 1. Large mixing bowl
2. Cutting board and chef’s knife
3. Measuring cups and spoons
4. Large Dutch oven or heavy pot
5. Wooden spoon or heatproof spatula
6. Rimmed plate or baking sheet (to rest meatballs)
7. Colander (for rinsing beans and draining pasta if needed)
8. Ladle and stirring spoon for serving

Ingredients

1 pound ground beef (or mix beef and pork if you like)
1/2 cup plain breadcrumbs
1/4 cup grated Parmesan cheese, plus more for serving
1 large egg
2 cloves garlic, minced (meatballs)
1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
1 teaspoon salt (divided)
1/2 teaspoon black pepper (divided)
1/2 teaspoon dried oregano
2 tablespoons olive oil
1 medium yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced (soup)
1 tablespoon tomato paste
1 can (14 to 15 ounces) diced tomatoes with juices
6 cups low sodium beef or chicken broth
1 to 2 cups water as needed
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
1 can (15 ounces) cannellini or great northern beans, drained and rinsed
1 cup small pasta like ditalini or small shells, uncooked
2 cups chopped kale or baby spinach
2 tablespoons chopped fresh basil or parsley for finishing
Salt and freshly ground black pepper to taste
Grated Parmesan for serving

Directions

In a big bowl combine 1 pound ground beef, 1/2 cup plain breadcrumbs, 1/4 cup grated Parmesan, 1 large egg, 2 cloves minced garlic, 1 tablespoon chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon dried oregano. Mix gently with your hands until just combined, dont overwork it or the meatballs get tough.
Shape the mixture into small meatballs about 1 inch wide, you should get roughly 20 to 24 depending how big you make them. Set them on a plate while you heat the soup base.
Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Brown the meatballs in batches, turning so they get color all over, about 2 minutes per side. They dont need to be cooked through. Remove to a plate and set aside.
In the same pot add the chopped onion, diced carrots and diced celery. Sprinkle in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté until veggies are softened, about 5 to 7 minutes, scraping up the browned bits from the meatballs for flavor.
Add 3 cloves minced garlic and 1 tablespoon tomato paste, cook 1 minute until fragrant. Then pour in one can diced tomatoes with juices and stir to deglaze the pan.
Pour in 6 cups low sodium beef or chicken broth, add the bay leaf, 1 teaspoon dried basil and 1 teaspoon dried oregano. Add 1 to 2 cups water as needed to reach how brothy you want it. Bring to a gentle simmer.
Carefully return the browned meatballs to the pot, cover and simmer 10 minutes so the meatballs finish cooking and the flavors marry.
Stir in the drained and rinsed 15 ounce can of cannellini or great northern beans and 1 cup small pasta like ditalini or small shells. Simmer until pasta is al dente, usually 8 to 10 minutes. If soup gets too thick add a splash more water or broth.
Once pasta is tender stir in 2 cups chopped kale or baby spinach and cook 1 to 2 minutes more until wilted. Taste and adjust salt and pepper as needed, remove bay leaf.
Ladle soup into bowls, finish with 2 tablespoons chopped fresh basil or parsley and extra grated Parmesan. Serve hot with crusty bread, and dont forget a little drizzle of olive oil if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.