If you’re searching for a comforting bowl of hearty, flavorful goodness, this Chunky Italian Meatball Soup Recipe will quickly become your go-to. It brings together tender, savory meatballs, vibrant vegetables, and perfectly al dente pasta all swimming in a rich, garlicky tomato broth. Each spoonful offers a delightful mix of textures and classic Italian-inspired flavors that feel like a warm hug on a chilly day. Whether you’re cooking for a busy weeknight or a cozy weekend meal, this soup is a guaranteed crowd-pleaser that’s surprisingly simple to prepare.
Ingredients You’ll Need
Every ingredient in this soup plays a special role in building deep layers of flavor and texture. From the aromatic garlic and onion to the hearty meatballs and tender orzo pasta, these essentials work harmoniously to create a soup that feels both nourishing and indulgent.
- Olive oil: Adds a subtle fruity richness and is perfect for sautéing to bring out the flavors of the aromatics.
- Onion, diced: Provides a natural sweetness and depth that forms the soup’s flavorful base.
- Garlic, minced: Offers a fragrant punch that elevates the broth with its warm, savory notes.
- Chicken stock: Creates a rich, savory foundation that enriches every bite and absorbs the meatball flavors beautifully.
- Water: Balances the broth to keep it light yet satisfying.
- Diced tomatoes: Infuses a slightly tangy brightness and lovely color to the soup.
- Italian seasoning: Brings classic herbaceous warmth and a hint of spice that ties all the ingredients together.
- Small Italian meatballs: The star protein that adds hearty texture and savory depth to the soup.
- Orzo or small pasta: Provides a tender bite that complements the meatballs and veggies perfectly.
- Frozen mixed vegetables: Adds vibrant pops of color, nutrients, and a satisfying crunch.
- Parmesan cheese, freshly grated: The finishing touch with its salty, nutty flavor that makes each spoonful irresistible.
How to Make Chunky Italian Meatball Soup Recipe
Step 1: Sauté the Aromatics
Start by warming the olive oil in a large saucepan over medium-high heat. Toss in the diced onion and cook for about 3 to 4 minutes until it softens and becomes translucent, releasing its natural sweetness. Add in the minced garlic last and stir for about 30 seconds — just enough to wake up those mouthwatering aromas without burning the garlic and turning it bitter.
Step 2: Add the Broth and Tomatoes
Next up, pour in the chicken stock, water, and the can of diced tomatoes, stirring everything together. Turn up the heat to bring this mixture to a gentle boil. This combination is the vibrant, flavorful base that will soak up the deliciousness from the meatballs and herbs as the soup cooks.
Step 3: Introduce the Seasonings, Meatballs, Pasta, and Veggies
Once the base is boiling, stir in the Italian seasoning to infuse that signature herb flavor. Add in your small Italian meatballs, orzo (or your favorite small pasta), and frozen mixed vegetables. Give everything a good stir so all these delightful ingredients can mingle.
Step 4: Simmer Until Tender
Bring the pot back up to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 8 to 10 minutes. This time allows the pasta to cook perfectly while the meatballs heat through, and the vegetables soften just enough to provide a satisfying bite.
Step 5: Serve with a Cheesey Finish
Finally, ladle your Chunky Italian Meatball Soup Recipe into warm bowls and sprinkle a generous amount of freshly grated Parmesan cheese on top. The cheese melts slightly, adding a blissful salty richness that makes every spoonful pure joy. Serve it piping hot and get ready to savor the perfect homemade Italian comfort.
How to Serve Chunky Italian Meatball Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan is classic and unbeatable, but feel free to add a few torn fresh basil leaves or a pinch of crushed red pepper flakes for an extra flavor kick. A drizzle of good quality extra virgin olive oil right before serving can also add a luxurious touch to your soup.
Side Dishes
This soup pairs wonderfully with crusty Italian bread or garlic bread to soak up every last bit of the delicious broth. A simple green salad dressed with lemon vinaigrette can add a refreshing contrast, balancing the heartiness of the soup.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls to impress guests at your next dinner party. You can also sprinkle some toasted pine nuts for extra crunch or top with a dollop of creamy ricotta cheese for indulgence. The Chunky Italian Meatball Soup Recipe is versatile and can shine in many beautiful presentations.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, allow any leftovers to cool completely before transferring them into an airtight container. Stored properly in the refrigerator, your Chunky Italian Meatball Soup Recipe will stay fresh and flavorful for up to 3 days — perfect for quick lunches or dinners later in the week.
Freezing
This soup freezes beautifully! Keep in mind the pasta may absorb more liquid upon thawing, so consider undercooking it slightly when making the soup if you plan to freeze. Portion the soup into freezer-safe containers or bags, leaving some space for expansion. It will maintain its quality for up to 2 months.
Reheating
To reheat, thaw the soup overnight in the fridge if frozen. Warm it gently on the stovetop over medium heat, stirring occasionally until heated through. If it seems too thick, add a splash of water or broth to loosen the texture. Freshly grated Parmesan stirred in during reheating can revive that just-made taste.
FAQs
Can I use homemade meatballs instead of store-bought?
Absolutely! Homemade meatballs add a personal touch and let you control the seasoning and texture. Just ensure they’re pre-cooked or cook them in the soup until fully done, which might take a few extra minutes.
What vegetables work best in this soup?
Frozen mixed vegetables are convenient and add great texture, but feel free to customize with your favorites like zucchini, bell peppers, spinach, or mushrooms. Just chop them to bite-size pieces for even cooking.
Is there a way to make this soup vegetarian?
Yes! Substitute the meatballs with plant-based alternatives or hearty beans like cannellini. Use vegetable stock instead of chicken stock, and the soup will still be packed with delicious flavor.
Can I use a different pasta instead of orzo?
Definitely! Small pasta shapes like ditalini, small shells, or even broken spaghetti work well. Just adjust the cooking time to ensure the pasta is tender but not mushy.
How thick is this soup? Can I make it thicker or thinner?
This Chunky Italian Meatball Soup Recipe has a satisfying broth that’s neither too thin nor too thick. If you prefer it thicker, simmer uncovered longer to reduce the liquid, or add a spoonful of tomato paste. For a thinner soup, simply add more broth or water until you reach your desired consistency.
Final Thoughts
This Chunky Italian Meatball Soup Recipe has a special way of warming the heart and filling the belly with its rich flavors and comforting textures. It’s easy enough for a weeknight but impressive enough to share with friends and family. Give it a try, and you might just find your new favorite comforting meal that you’ll want to revisit time and again.
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 Chunky Italian Meatball Soup is a hearty and flavorful one-pot meal featuring tender Italian meatballs, orzo pasta, and a medley of vegetables simmered in a savory tomato broth seasoned with Italian herbs and fresh parmesan cheese. Perfect for a quick weeknight dinner, it combines comfort and nutrition in just 20 minutes.
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
Toppings
- 2 tablespoons parmesan cheese, freshly grated
Instructions
- Heat Olive Oil and Sauté Vegetables: 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 sauté for an additional 30 seconds, taking care not to burn the garlic.
- Add Liquids and Tomatoes: Pour in the chicken stock, water, and diced tomatoes. Stir to combine all ingredients, then increase the heat to bring the mixture to a boil.
- Add Seasoning, Meatballs, Pasta, and Vegetables: Stir in the Italian seasoning, small Italian meatballs, orzo pasta (or your choice of small pasta), and frozen mixed vegetables until well combined.
- Simmer Soup: Allow the soup to return to a boil, then reduce heat to low. Cover the pot and let it simmer for 8-10 minutes, or until the pasta is tender and the meatballs are thoroughly heated.
- Serve and Garnish: Ladle the hot soup into serving bowls and sprinkle each with freshly grated parmesan cheese. Serve immediately and enjoy the comforting flavors.
Notes
- Feel free to substitute orzo with other small pasta shapes like ditalini or acini di pepe.
- You can use homemade or store-bought Italian meatballs depending on your preference and time constraints.
- For a spicier version, add a pinch of red pepper flakes when sautéing the garlic.
- If preferred, vegetable stock can replace chicken stock for a different flavor profile.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
