Baby Meatball Soup Recipe

This meatball soup recipe is based on my mother-in-law’s baby meatball soup, one of my husband’s favorite childhood meals. It’s pure comfort food and my family’s go-to meal when we’re not feeling well.

Baby meatball soup is a tasty twist on the more well-known Italian Wedding Soup. Both feature bite-sized meatballs, but wedding soup has a clear broth with spinach and small pasta like orzo or acini di pepe. This version, with its rich tomato-based broth and heartier pasta, is even more comforting and satisfying.

I’ve been making my mother-in-law’s baby meatball soup for years, gradually tweaking the ingredients and using ground turkey to make it my own. My husband loves extra pasta to soak up the broth, while I prefer it on the soupier side. This meatball soup recipe strikes the perfect balance of meatballs, pasta, veggies, and broth—hearty yet not too thick. With tender turkey meatballs and a flavorful tomato broth, it’s the ultimate cozy meal!

Pin for later! ⬇️

How to Make It

This meatball soup comes together in just a few simple steps. Rolling the meatballs is the most time-consuming part, but only takes about 15 minutes. Once that’s done, the soup cooks up quickly—perfect for a last-minute craving for a warm bowl of soup.

1. Make the Meatballs

Start by combining all the meatball ingredients in a large bowl. Mix with your hands until just combined (overmixing can make the meatballs dense).

Roll the mixture into small ¾- to 1-inch meatballs. You should get around 84-94 meatballs, depending on the size.

Set them aside while you prepare the soup, taking care not to contaminate the vegetable cutting board. Wash your hands thoroughly before starting the next step.

2. Sauté the Vegetables

Heat some olive oil in a large pot or Dutch oven over medium-high heat. Add the diced carrots, celery, and onion, and sauté for about 5 minutes until they start to soften. Stir in the minced garlic and cook for another minute until fragrant.

Tip: Stir frequently to prevent the vegetables from burning, especially the garlic, which can burn quickly.

3. Build the Broth

Stir in the tomato paste and mix it with the vegetables, letting it cook over medium-low heat for a minute to enhance its flavor. Then, pour in the chicken broth and add the Italian seasoning, bay leaf, salt, and black pepper. Stir everything well to combine.

4. Cook the Meatballs

Gently add the raw meatballs to the simmering broth. Stir once to prevent them from sticking together but be gentle so they don’t break apart.

Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes. The meatballs should be fully cooked, with an internal temperature of 165°F (74°C).

5. Cook the Pasta

Two cups of dry Ditalini may not seem like enough pasta at first, and you might be tempted to add more—resist! Pasta soaks up liquid as it sits and adding too much will turn your soup into a pasta and meatballs dish. Plus, the meatball-to-pasta ratio will be off.

If you’re serving the meal right away, you can cook the pasta directly in the soup or separately—your choice! If you end up with leftovers, they’ll still be delicious, just not as brothy.

You have two options for the pasta:

• Cook it separately according to the package instructions, then add it to individual bowls before serving. This prevents the pasta from soaking up too much broth.
• Cook it in the soup by bringing the broth back to a boil, adding the pasta, and cooking for 7-9 minutes (or according to the package instructions) until tender.

6. Serve and Enjoy!

Ladle the soup into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread to round out this comforting meal. Enjoy!

Tips for Busy Home Cooks

• Make the Meatballs Ahead: Save time by rolling the meatballs a day in advance. Store them covered in the fridge or freeze them for longer storage.
• Use a Cookie Scoop: For quick and uniform meatballs, use a small cookie scoop before rolling them by hand. This ensures even cooking.
• Chop Veggies in Advance: Dice the carrots, celery, and onion ahead of time and store them in an airtight container in the fridge for easy meal prep.
• Adjust Pasta to Preference: If you like a brothier soup, cook the pasta separately and add it to each bowl before serving. For a thicker soup, cook the pasta directly in the broth.
• Boost the Flavor: Use high-quality or homemade broth, and don’t skip sautéing the tomato paste—it deepens the flavor of the soup.

Prep Ahead & Storage

• Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days. If possible, store the pasta separately to keep it from absorbing too much broth.
• Freezing: The meatballs and broth freeze well for up to 3 months. However, pasta can become mushy when frozen, so it’s best to add freshly cooked pasta when reheating.
• Reheating: Warm the soup on the stovetop over medium heat until heated through. If the pasta was stored in the soup, you may need to add extra broth to adjust the consistency.
• Meal Prep: Double the meatball recipe and freeze half for a quick, ready-to-go batch the next time you make the soup. Store individual portions in airtight containers for grab-and-go meals. If possible, keep the pasta separate and cook it fresh or add it just before reheating to maintain the best texture.

Print