Italian Meatball Soup



Italian Meatball Soup tastes delicious when using your own beef stock. But for this recipe I use canned broth just to save some time. You can make this recipes with beef, beef and pork or like my Grandmother who used only pork.

When I use the beef or the beef pork combination I always fry the meatballs first before dropping them into the broth. If I use just pork I drop them in the boiling broth raw. Either way they’re delicious.

Always add Parmesan cheese to mixture. It gives the meat a great flavor. Of course I always sprinkle cheese all over the top of the Meatball Soup. It wouldn’t be the same without it. Enjoy



  • 1 pound of ground beef
  • 2 cloves of garlic, finely chopped
  • 1 bunch of long green onions, finely chopped
  • 1/4 cup of fresh flat leaf Italian parsley
  • 1/2 cup of fresh grated Parmesan cheese
  • 1/2 cup of seasoned bread crumbs
  • 1 egg
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 1/4 cup of extra virgin olive oil


  • 1 pound of Acini di Pepe pasta
  • 1 yellow onion, diced
  • 3 carrots, sliced into circles
  • 3 celery ribs, sliced
  • 2 cloves of garlic, finely chopped
  • 3 Tbls of extra virgin olive oil
  • 4 cups of beef broth
  • 1 cup of water
  • 1 15oz can to diced tomatoes
  • 1 small can of tomato sauce
  • 1/2 tsp o salt
  • 1 tsp of fresh ground black pepper
  • 1/2 cup of fresh grated Parmesan cheese


  • In a large bowl, thoroughly mix together the beef, garlic, long green onions, parsley, cheese, bread crumbs, egg, salt and pepper.
  • Shape the meat into balls smaller than regular meatballs
  • Using a large frying pan, fry the meatballs in the oil until browned on both sides.
  • Remove the meatballs and drain on a paper towel.
  • In a large pot, sauté the onions, carrots, celery and garlic in the olive oil for 2 to 3 minutes.
  • Add the beef broth, water, diced tomatoes and tomato sauce.
  • Season with salt and pepper.
  • Bring to a boil then reduce the heat and simmer for around 30 minutes.
  • Add the meatballs and cook for 15 minutes more.
  • In 3 quarts of boiling salted water cook the pasta until al dente. Around 10 minutes.
  • Drain the pasta.
  • Add the pasta to each serving bowl and spoon the soup on top.

    NOTE: I always make the pasta separate to avoid it adsorbing the liquid from the soup.

    Serve with remaining Parmesan cheese.

    Serves 6 to 8 people

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