This easy meatball soup is pure comfort in a bowl! Made with frozen meatballs, crushed tomatoes, pasta, and a rich beef broth, this hearty one-pot soup comes together in just 30 minutes. Perfect for busy weeknights, this flavorful meatball soup recipe requires minimal effort and delivers maximum flavor every time.
Why You’ll Love This Meatball Soup
Quick and Easy – Ready in just 30 minutes using convenient frozen meatballs and pantry staples!
One-Pot Meal – Everything cooks together in one pot for easy cleanup and maximum flavor.
Budget-Friendly – Uses affordable ingredients like frozen meatballs and pantry items to create a filling family dinner.
Kid-Approved – Children love the tender meatballs and pasta in this comforting soup.
Make-Ahead Friendly – This soup reheats beautifully and tastes even better the next day!
Ingredients for Meatball Soup
Aromatics & Base:
- 1 tablespoon olive oil
- 1 sweet or yellow onion, finely diced
- 6 cloves garlic, minced or pressed
- 1 can (6 oz) tomato paste
Seasonings:
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for mild heat)
Soup Components:
- 1 can (28 oz) crushed tomatoes
- 1 bag (18 oz) fully cooked frozen meatballs (beef, Italian, or homestyle)
- 6 cups beef broth
- 2 cups elbow pasta, dry and uncooked
- Freshly shredded parmesan cheese for serving
How to Make Meatball Soup with Frozen Meatballs
Step 1: Sauté the Aromatics
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add finely diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Step 2: Add Garlic
Stir in minced garlic and cook for 1 minute until fragrant. Don’t let the garlic burn!
Step 3: Build the Flavor Base
Add tomato paste, Italian seasoning, onion powder, garlic powder, salt, pepper, and red pepper flakes (if using). Mix well to form a thick, aromatic paste. Cook for 30 seconds until very fragrant.
Step 4: Add Liquids and Meatballs
Stir in crushed tomatoes, frozen meatballs, and beef broth. Bring the mixture to a boil over medium-high heat. The meatballs will cook through and absorb the delicious broth flavors.
Step 5: Cook the Pasta
Once boiling, add dry elbow pasta directly to the soup. Cook for 15 minutes, or until pasta reaches your desired tenderness. Stir occasionally to prevent pasta from sticking to the bottom of the pot.
Step 6: Serve
Ladle the hot meatball soup into bowls and top generously with freshly shredded parmesan cheese. Serve immediately with crusty bread or breadsticks!
Expert Tips for the Best Meatball Soup
Don’t Pre-Cook the Pasta – Add dry pasta directly to the soup so it absorbs all the flavorful broth as it cooks.
Don’t Add Extra Meatballs – It may look like there aren’t enough meatballs, but they swell as they cook and absorb broth. One 18 oz bag is perfect.
Use Fresh Garlic – Fresh minced garlic provides the best flavor, but jarred minced garlic or garlic paste works in a pinch.
Blend for Smooth Texture – If you prefer a completely smooth tomato base without chunks, blend the crushed tomatoes before adding.
Freshly Shred Parmesan – Buy a wedge and shred it yourself for the best melting quality and flavor.
Stir Occasionally – This prevents the pasta from sticking together and ensures even cooking.
Storage and Reheating Instructions
Refrigerator: Store leftover meatball soup in an airtight container in the fridge for 2-3 days.
Freezer: Freeze in freezer-safe containers for up to 3 months. Leave room for expansion. Thaw overnight in the refrigerator before reheating.
Reheating Options:
- Stovetop: Heat in a saucepan over medium heat, stirring occasionally, until warmed through
- Slow Cooker: Warm on low heat setting for 3-4 hours
- Microwave: Heat individual portions in microwave-safe bowls in 1-minute intervals, stirring between
Pro Tip: The pasta will continue to absorb liquid as it sits. Add a splash of beef broth when reheating if needed.
Substitutions and Variations
Oil Options – Use any neutral oil like avocado oil, vegetable oil, or any variety of olive oil
Onion Choices – Sweet onions are mildest, yellow onions are versatile, white onions are more pungent
Meatball Varieties – Try beef, Italian seasoned, homestyle, turkey, chicken, or pork meatballs. All work beautifully!
Broth Alternatives – Use beef stock, beef bone broth, chicken broth, or water with beef bouillon cubes. Choose low-sodium if preferred.
Pasta Shapes – Substitute with small shell pasta, ditalini, orzo, small bowties, or any small pasta shape
Homemade Meatballs – Make your own Italian meatballs from scratch! Just ensure they’re fully cooked before adding to soup.
Smooth Tomato Base – Blend crushed tomatoes until completely smooth if you prefer no texture
Spice Level – Omit red pepper flakes for no heat, or add more plus hot sauce for extra kick
Serving Suggestions
This hearty meatball soup pairs perfectly with:
- Garlic bread – Crusty or cheesy garlic bread for dipping
- Breadsticks – Soft breadsticks or crispy Italian breadsticks
- Side salad – Fresh green salad with Italian dressing
- Oyster crackers – Classic soup crackers for topping
- Fresh herbs – Chopped fresh parsley or basil for garnish
Recipe FAQs
Do I need to thaw the frozen meatballs first? No! Add them directly to the soup while still frozen. They’ll heat through perfectly as the soup cooks.
Can I use a different type of pasta? Absolutely! Any small pasta shape works well. Just adjust cooking time based on package directions.
Why doesn’t this recipe call for pre-cooking the pasta? Cooking the pasta directly in the soup allows it to absorb the flavorful broth, creating better taste and texture.
Is this soup spicy? The small amount of red pepper flakes adds flavor without significant heat. Omit them entirely for a completely mild soup.
Can I make this in a slow cooker? Yes! Sauté aromatics first, then transfer everything except pasta to slow cooker. Cook on low 4-6 hours, add pasta in final 20 minutes.
How can I make this soup thicker? Let it simmer longer to reduce the liquid, or add less broth initially. The pasta will also thicken it as it absorbs liquid.
Meatball Soup with Frozen Meatballs
Ingredients
Equipment
Method
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute, just until fragrant.
- Add tomato paste, Italian seasoning, onion powder, garlic powder, salt, pepper, and red pepper flakes. Stir to form a thick paste and cook 30 seconds until aromatic.
- Pour in crushed tomatoes, beef broth, and frozen meatballs. Bring to a boil over medium-high heat, stirring occasionally.
- Once boiling, add dry elbow pasta directly to the soup. Cook 15 minutes, stirring occasionally, until pasta is tender.
- Ladle soup into bowls and top with freshly shredded Parmesan. Serve hot with breadsticks or garlic bread.
Notes
• Don’t pre-cook the pasta — cooking it in the broth adds extra flavor.
• Stir often to prevent sticking.
• Add a splash of beef broth when reheating; pasta absorbs liquid over time. Make-Ahead & Storage:
Refrigerate up to 3 days or freeze up to 3 months. Reheat gently on the stove or in the microwave. Variations:
• Use turkey or chicken meatballs for a lighter version.
• Add spinach or kale during the last few minutes for added nutrition.
• Swap elbow pasta for small shells, ditalini, or orzo. Serving Ideas:
Pair with garlic bread, Caesar salad, or a side of roasted vegetables.
