If you’re craving a hearty, comforting bowl that feels like a warm Italian hug in every spoonful, this Chunky Italian Meatball Soup Recipe is exactly what you need. It’s brimming with tender Italian meatballs, perfectly cooked orzo, vibrant mixed vegetables, and a rich tomato broth seasoned with classic Italian herbs. This soup is not just delicious—it’s a satisfying, wholesome meal that comes together quickly, perfect for busy weeknights or anytime you want a nourishing dish that feels truly special.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity. Every ingredient plays a vital role, from the juicy meatballs providing protein and richness, to the orzo adding a lovely chewy texture, and the mixed vegetables giving a fresh pop of color and nutrients. Together, they create a balanced flavor explosion that’s as satisfying as it is easy to prepare.
- 1 tablespoon olive oil: For sautéing the onions and garlic, adding a silky base flavor.
- 1 onion, diced: Provides a sweet, aromatic foundation to the soup.
- 3 cloves garlic, minced: Brings that quintessential Italian punch and depth of flavor.
- 2 cups chicken stock: Adds richness and body to the soup’s broth.
- 1 cup water: Balances the broth intensity and allows the flavors to mingle perfectly.
- 1 can diced tomatoes (14.5 oz): Contributes vibrant acidity and heartiness to the soup.
- 1 tablespoon Italian seasoning: The herb blend that brings authentic Italian aroma and taste.
- 1 pound small Italian meatballs: The star protein of the dish, packed with flavor and juiciness.
- 3/4 cup orzo or other small pasta: Adds texture and substance to the soup bowl.
- 1 cup frozen mixed vegetables: For color, nutrition, and a refreshing bite.
- 2 tablespoons parmesan cheese, freshly grated: A finishing touch that lends a nutty, savory boost.
How to Make Chunky Italian Meatball Soup Recipe
Step 1: Prepare the Aromatics
Start by heating the olive oil in a large saucepan over medium-high heat. When hot, add the diced onion and cook it until it becomes soft and translucent—this usually takes about 3 to 4 minutes. Then, stir in the minced garlic and cook for just 30 seconds more, making sure the garlic doesn’t burn. This fragrant base lays the perfect groundwork for the rest of the soup.
Step 2: Add Liquids and Tomatoes
Next, pour in the chicken stock, water, and diced tomatoes. Stir everything together to combine these foundational flavors. Turn up the heat slightly to bring this mixture to a rolling boil, awakening all the tastes and getting the cooking process ready for the meatballs and pasta.
Step 3: Add Seasonings, Meatballs, Pasta, and Vegetables
Once boiling, add in the Italian seasoning, the small Italian meatballs, orzo pasta (or your chosen small pasta), and frozen mixed vegetables. Mix everything well so the meatballs and pasta start to infuse with the rich tomato broth and herbs.
Step 4: Simmer the Soup
Reduce the heat to low, cover the pot, and let the soup simmer gently for 8 to 10 minutes. This step is crucial as it allows the pasta to cook perfectly, the meatballs to heat through fully, and the vegetables to soften just right—resulting in that lovely chunky texture that makes this soup so satisfying.
Step 5: Serve
Finally, ladle the steaming soup into bowls and generously sprinkle each serving with freshly grated parmesan cheese. The cheese melts lightly into the hot broth, adding an irresistible savory richness that’s simply divine.
How to Serve Chunky Italian Meatball Soup Recipe
Garnishes
A sprinkle of fresh parmesan cheese is a must, but don’t stop there! Fresh chopped basil or parsley makes a refreshing, colorful addition. A drizzle of good-quality extra-virgin olive oil also elevates the flavors beautifully. Adding a crack of black pepper right before serving brings that final perfect touch.
Side Dishes
This soup pairs wonderfully with crusty Italian bread or garlic knots for dipping—there’s nothing better than soaking up every last bit of that savory broth. A simple side salad with a zesty vinaigrette can add a crisp contrast, balancing the heartiness of the soup for a complete meal experience.
Creative Ways to Present
For gatherings, try serving the soup in rustic bread bowls for an extra cozy vibe. You can also set up a mini garnish bar with parmesan, fresh herbs, chili flakes, and lemon wedges, letting each guest customize their bowl just how they like it. This interactive touch makes the Chunky Italian Meatball Soup Recipe even more fun and memorable!
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, making it an ideal meal prep candidate that tastes even better the next day as the flavors meld.
Freezing
You can freeze this soup to enjoy later, but for best texture, it’s a good idea to freeze the soup without the orzo or pasta. Freeze the soup in airtight containers or freezer bags for up to 3 months. When ready, thaw overnight in the fridge and add freshly cooked pasta before reheating.
Reheating
Reheat gently in a pot on the stove over medium heat, stirring occasionally to prevent sticking. If the soup has been frozen without pasta, cook fresh orzo separately and stir it in just before serving to keep that perfect pasta texture intact.
FAQs
Can I use store-bought meatballs for this soup?
Absolutely! Using pre-made small Italian meatballs is a quick and convenient option that works perfectly in this recipe. Just make sure they’re fully cooked before adding them to the soup or follow the instructions for heating thoroughly.
What if I don’t have orzo? Can I use another pasta?
Definitely. Small pasta shapes like ditalini, acini di pepe, or even tiny shells work great as substitutes. The key is to choose a pasta that cooks quickly and matches the soup’s chunky texture.
Can I make this soup vegetarian?
You can easily adapt the recipe by using vegetarian meatballs or skipping the meatballs and adding more vegetables or beans. Just swap the chicken stock for vegetable broth to keep it vegetarian-friendly.
How spicy is this soup?
This soup is mild and hearty, perfect for all palates. If you prefer a little heat, you can sprinkle in crushed red pepper flakes when adding the Italian seasoning or serve with a dash of hot sauce on the side.
Is this soup freezer-friendly?
Yes, the Chunky Italian Meatball Soup Recipe is freezer-friendly. For the best quality after freezing, store the soup separately from the pasta and add freshly cooked pasta when reheating to avoid mushiness.
Final Thoughts
This Chunky Italian Meatball Soup Recipe is one of those magical dishes that feels both homey and special, coming together with simple ingredients and straightforward steps. Whether you’re feeding a family or just treating yourself, this soup brings warmth, comfort, and a little Italian sunshine in every bowl. Give it a try—you’ll soon find it becoming a beloved staple in your kitchen!
Print
Chunky Italian Meatball Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Chunky Italian Meatball Soup is a hearty and comforting dish featuring tender Italian meatballs, savory vegetables, and small pasta simmered in a flavorful tomato and chicken broth. Perfect for a quick, warming meal that combines traditional Italian flavors in a nourishing soup.
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
Meatballs and Pasta
- 1 pound small Italian meatballs
- 3/4 cup orzo or other small pasta
Vegetables and Garnish
- 1 cup frozen mixed vegetables
- 2 tablespoons parmesan cheese, freshly grated
Instructions
- Prepare the Aromatics: In a large saucepan, heat olive oil over medium-high heat. Add the diced onion and cook until softened and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds, being careful not to let it burn.
- Add Liquids and Tomatoes: Pour in the chicken stock, water, and the canned diced tomatoes. Stir the mixture to combine all ingredients and increase the heat to bring the soup to a boil.
- Add Seasonings, Meatballs, Pasta, and Vegetables: Stir in the Italian seasoning, small Italian meatballs, orzo (or your chosen small pasta), and frozen mixed vegetables. Mix everything thoroughly to ensure even distribution.
- Simmer the Soup: Once the soup returns to a boil, reduce the heat to low. Cover the saucepan with a lid and let it simmer gently for 8 to 10 minutes, or until the pasta is tender and the meatballs are fully heated through.
- Serve: Ladle the hot soup into bowls. Top each serving with freshly grated parmesan cheese for added flavor. Serve immediately and enjoy your hearty Italian meatball soup.
Notes
- You can substitute orzo with other small pasta such as ditalini or small shells.
- If you prefer a vegetarian version, use vegetarian meatballs and vegetable stock instead of chicken stock.
- Adjust the seasoning with salt and pepper to taste before serving.
- For a richer flavor, add a splash of red wine when adding the liquids.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
