This homemade Meatball Soup Recipe is incredibly delicious and ready in just 30 minutes. Juicy meatballs with egg noodles, vegetables, and potatoes in a rich broth. Serve the soup with fresh breadsticks for a complete meal.
This soup is Italian-inspired, just like our pasta fa*gioli soup. A hearty soup makes the ultimate comfort meal for the cold Winter.
This noodle soup is loaded with homemade meatballs, potatoes, and carrots in a flavorful broth. It’s so hearty (reminds me of our Borscht) that it hits the spot when soup cravings kick in.
Though we share many soup recipes, this is one of our kids’ favorites.
Ingredients:
- Meatballs – ground pork with grated onion, garlic, salt, and pepper.
- Tomato – canned diced tomatoes with the liquid.
- Broth – chicken broth and water.
- Potatoes – russet potatoes make a great addition to this soup.
- Seasoning – salt and ground black pepper.
- Noodles – we use egg noodles, but you can use your favorite pasta noodles.
How to Make Meatball Soup:
This noodle soup is like a chicken noodle soup but with ground pork, veggies, and potatoes as the protein. It’s so easy to make.
1 – In a bowl, combine the ingredients for the meatballs. Combine the ground meat, grated onion, garlic, and season with salt and pepper.
2 – In a Dutch oven or pot with a thick bottom, sauté onions with oil and butter until tender. Add cubed carrots and sauté over medium heat until carrots are tender.
3 – Add diced tomatoes and minced garlic, and cook for about 3 minutes. Pour in the water, broth, and diced potatoes. Bring to a soft boil.
4 – Add the noodles and season with salt and pepper once boiling. Cook for five minutes and add in meatballs. Turn the heat down and cook until potatoes are tender and meatballs are cooked. Add your favorite herbs and serve.
We love adding Vegeta to the soup as a seasoning.
FAQ’S-
Can I use store-bought meatballs?
Yes! This soup is great to make with store-bought meatballs; be sure they are not frozen but thawed.
Can I substitute the pork meatballs?
We used ground pork in this recipe, substitute for ground beef, turkey, or chicken.
What pasta can I use?
You can use other pasta such as rotini pasta, fettuccine, or other pasta. Just adjust the cooking time according to the package instructions.
Can I freeze meatball noodle soup?
We do not recommend freezing this soup due to the pasta in this soup.
How to reheat meatball noodle soup?
Just reheat the soup on the stovetop until reheated and serve it warm.
How to store leftovers?
Just leftover soup in an airtight container in the fridge for 3-4 days.
Is canned diced tomatoes the same as canned tomato juice?
You do not want to use canned tomato juice for this recipe.
Serving Suggestions
- Soup and salad: This soup is so filling, and a fresh spring salad pairs perfectly with it!
- Bread: Bake fresh italian bread to dip into this incredible soup.
- Fries: Enjoy this soup with air fryer fries for a satisfying meal.
Refrigerate & Store
Refrigerate: Store this soup in the fridge for up to 3 days in an airtight container.
Reheat: Warm the soup on the stovetop until the soup is warm.
Freeze: Add the soup to a freezer-safe container to store for up to 3 months. Reheat: Thaw in the fridge overnight and warm on the stovetop.
More Soups to Try
Though we share a whole roundup of our most popular soups, they are by far the most popular.
- Broccoli Cheddar Soup
- Classic Borscht Recipe
- Easy Crockpot Potato Soup
- Sorrel Soup Recipe
- Creamy Mushroom Soup
Meatball Soup Recipe
Author: Valentina
5 from 8 votes
This homemade Meatball Soup Recipe is ready in just 30 minutes and so delicious. Juicy meatballs with egg noodles, vegetables and potatoes in a rich broth.
Prep Time: 8 minutes minutes
Cook Time: 22 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 servings
Ingredients
meatballs-
- 1 lb ground meat pork, beef, chicken or turkey
- 1/2 medium onion grated
- 1 garlic minced
- ½ tsp ground black pepper
- 1 tsp salt
soup-
- 1/2 medium onion chopped
- 1 Tbsp unsalted butter
- 1 tsp canola or olive oil
- 1 large carrot cubed
- 14 oz canned diced tomatoes
- 2 garlic cloves minced
- 4 cups water
- 32 oz chicken broth
- 3 medium potatoes cubed
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 cup egg noodle
Instructions
prepare meatballs-
In a large bowl, combine all the ingredients for the meatballs. Shape 18-20 meatballs (shaping with wet hands helps the meat not stick to the hands.)
prepare soup-
In a Dutch oven, over med heat, sauté onions with oil and butter, until almost tender.
Add cubed carrots, saute until almost cooked.
Add in diced tomatoes and minced garlic, cook for 3 minutes, stirring frequently.
Pour in the water, broth and diced potatoes. Bring to a soft boil.
Once boiling, add the noodles and season with salt and pepper. Cook 5 minutes and add in meatballs.
Cook until potatoes are tender and meatballs are cooked. Add favorite herbs and serve.
Notes
Notes:
- Refrigerate: Store in an airtight container for up to 3 days in the fridge.
- Freeze: Soup can be frozen for longer storage. Store in a freezer-safe container and keep for up to 3 months.
- Reheat: Frozen soup should be thawed in the fridge overnight and then reheated.
Nutrition
336kcal Calories24g Carbs18g Protein18g Fat7g Saturated Fat64mg Cholesterol1501mg Sodium955mg Potassium4g Fiber2g Sugar1840IU Vitamin A30.9mg Vitamin C88mg Calcium6.1mg Iron
- Full Nutrition Label
Nutrition Facts
Meatball Soup Recipe
Amount Per Serving
Calories 336Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 64mg21%
Sodium 1501mg65%
Potassium 955mg27%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 2g2%
Protein 18g36%
Vitamin A 1840IU37%
Vitamin C 30.9mg37%
Calcium 88mg9%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course: Soup
Cuisine: American
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20 comments
- Val
How long will it take once you put meatballs in until done?
- Reply
- Valentina’s Corner
8-10 minutes, just until the potatoes are cooked through. I hope you love the soup recipe, Val.
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