30-Minute Italian Meatball Soup

This quick soup is loaded with store-bought frozen meatballs and ditalini pasta. It’s delicious, kid-approved, and ready in just 30 minutes!

My kids love pasta in basically any form (can’t say I blame them) but they’re not huge soup fans. I personally find that last part offensive because I could eat soup every single day. An exception to their soup aversion is my Creamy Chicken Noodle Soup. They do love that one! So I set out to entice them with a second soup by creating another version with pasta.

This 30-Minute Italian Meatball Soup includes a noodle shape I know they love – ditalini! This is a small pasta which makes it perfect for soup. They’re not so big that they overpower the other ingredients and you can squeeze a few into each spoonful.

We’re using store-bought frozen meatballs for protein. You can opt for whatever brand you prefer. I like Simek’s Classic Turkey Meatballs because they’re not very large but there are plenty of great options. Just pick from what’s available at your grocery store! Beef, turkey, pork, and chicken meatballs are all yummy in here. What matters most is that the meatball you choose choose be fairly small.

Ingredients for 30 Minute Italian Meatball Soup

• Olive or avocado oil: A little bit of oil helps us sauté the onion until tender. I recommend extra virgin olive oil or avocado oil but you can use any oil you’re comfortable cooking with.
• Celery: Celery is considered an aromatic along with onion and garlic, meaning it adds aroma and flavor to dishes. The taste of the celery itself won’t stand out, but it works with the other aromatics to add extra flavor that is especially appreciated in soups and stews.
• Carrots: Before sautéing we’re dicing these carrots into small pieces. This way they’ll cook quickly so we’ll have tender carrots in each bite of this flavorful soup.
• Onion: White or yellow onion both work well.
• Minced garlic: Minced garlic has a pungent and delicious flavor. You can mince your own fresh garlic or use a jarred variety.
• Beef stock or beef broth: Both beef stock and beef broth can be used in this soup. Stock is typically made by simmering the bones for hours. Broth is made by simmering the meat instead of only the bones.
• Frozen meatballs: Any small store-bought frozen meatballs will work. I like Simek’s Classic Turkey Meatballs but choose the option you like best based on what’s available at your grocery store.
• Canned crushed tomatoes: Canned crushed tomatoes add a rich flavor to our soup broth.
• Grated parmesan: This grated cheese has a powdery texture that blends into the broth as it cooks.
• Ditalini pasta: These noodles are my favorite pasta choice for this soup! They’re small and add a bit of fun. You can find them on the pasta aisle of your grocery store.
• Seasonings: Italian seasoning, salt, and black pepper are the only seasonings we’re using to flavor this rich broth.

How to Make 30-Minute Italian Meatball Soup

A detailed list of ingredients (with measurements) and instructions can be found in the recipe card below.

Add oil, onion, carrots, and celery to a soup pot. Sauté on medium high heat, stirring frequently, until onion is tender. Then add minced garlic and sauté until golden in color, about one minute.

Add in all remaining ingredients to the pot and simmer on medium-high to medium heat until noodles are tender, about ten minutes. Stir occasionally so the pasta doesn’t stick to the bottom of the pot. Once the pasta is tender remove the pot from the heat so the noodles don’t continue to absorb your liquid.

Taste and add more salt and black pepper as desired. Ladle into bowls for serving. I like to garnish with shaved parmesan and chopped fresh parsley!

How to Store Leftovers

Want to enjoy this delicious soup the next day or later in the week? It’s such a great option for meal prep. Leftover meatball soup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop on low to medium-low heat until warmed through.

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