Hearty Meatball & Pasta Soup: Cozy Flavor in One Pot

You know those meals that make the whole house smell like a hug? This is that. Meatballs simmering in a rich tomato broth with tender pasta—simple, honest food that’s secretly a power move for weeknights.

It’s budget-friendly, kid-approved, and adult-craveable. Give me 40 minutes, and I’ll hand you a pot of pure comfort that tastes like you worked twice as hard. Spoiler: you didn’t.

Why You’ll Love This Recipe

• Comfort with a kick: Juicy meatballs, hearty pasta, and a bold tomato base—everything you want on a chilly night.
• One-pot wonder: Minimal dishes, maximum flavor, zero chaos.
  

  Your sink will thank you.

• Customizable: Swap pastas, add greens, make it spicy—this soup listens.
• Meal-prep gold: Refrigerates like a champ and tastes even better on day two.
• Family-friendly: Big bowls, big smiles, and no weird ingredients.

Hearty Meatball & Pasta Soup: Cozy Flavor in One Pot

Recipe by Wendy CarterCourse: Beef, Dinner

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

430

kcal

Ingredients

• For the meatballs:

• 1 lb (450 g) ground beef (or half beef, half pork)

• 1/3 cup breadcrumbs

• 1/4 cup grated Parmesan

• 1 large egg

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/2 tsp kosher salt

• 1/2 tsp black pepper

• 2 tbsp chopped parsley (optional)

• For the soup:

• 2 tbsp olive oil

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/2 tsp red pepper flakes (optional, for heat)

• 1 bay leaf

• 6 cups low-sodium chicken or beef broth

• 1 can (14–15 oz) crushed tomatoes

• 1 cup small pasta (ditalini, elbow, or small shells)

• 2 cups baby spinach or chopped kale

• Salt and pepper to taste

• Fresh basil or parsley, for garnish

• Extra grated Parmesan, for serving

Step-by-Step Instructions

• Mix the meatballs: In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and parsley. Gently mix until just combined—overmixing = tough meatballs.
• Roll ’em small: Shape into 1-inch balls. Smaller meatballs cook quicker and distribute better in soup. Aim for 24–28 pieces.
• Sear for flavor: Heat olive oil in a large pot over medium-high. Brown meatballs in batches, 2–3 minutes per side. They don’t need to be cooked through. Transfer to a plate.
• Sauté the base: In the same pot, add onion, carrots, and celery with a pinch of salt. Cook 5 minutes until softened. Add garlic, basil, oregano, and red pepper flakes; cook 30 seconds until fragrant.
• Build the broth: Stir in broth, crushed tomatoes, and bay leaf. Bring to a simmer, then add the browned meatballs and any juices. Simmer 10 minutes.
• Add the pasta: Stir in pasta and simmer until al dente, 7–10 minutes depending on shape. Stir occasionally so nothing sticks—pasta has commitment issues.
• Finish with greens: Add spinach or kale and cook 1–2 minutes until wilted. Taste and adjust salt and pepper.
• Serve like a pro: Ladle into bowls, top with fresh herbs and a shower of Parmesan. A drizzle of good olive oil? Chef’s kiss.

Storage Tips

• Fridge: Store in airtight containers for up to 4 days. The pasta will continue to soak up liquid—add a splash of water or broth when reheating.
• Freezer: For best texture, freeze the soup without pasta for up to 3 months. Reheat and add freshly cooked pasta when serving.
• Reheat: Stovetop over medium-low until hot, or microwave in 60–90 second bursts, stirring between.
  

  Thin with broth if too thick.

Benefits of This Recipe

• Balanced meal: Protein from meatballs, fiber and carbs from pasta, micronutrients from veggies and greens—your macros are smiling.
• Budget-friendly: Pantry staples, minimal meat, maximum yield. Your wallet breathes a sigh of relief.
• Scalable: Doubles easily for meal prep or a crowd. Triple it if your in-laws “just happened to be in the neighborhood.”
• Kid-and-guest-proof: Familiar flavors, zero drama.
  

  Everyone eats.

Nutrition Stats

Per serving (approximate, based on 1/6 of recipe with beef and ditalini):

• Calories: ~430
• Protein: 24–28 g
• Carbs: 42–48 g
• Fat: 16–20 g
• Fiber: 5–7 g
• Sodium: 800–1000 mg (varies by broth and added salt)

FYI: Use leaner meat, whole-wheat pasta, and low-sodium broth to nudge these numbers even better.

Common Mistakes to Avoid

• Overmixing the meat: Gentle hands = tender meatballs. This is not cement.
• Skipping the sear: Browning builds flavor. Don’t deny yourself the delicious fond at the bottom of the pot.
• Adding pasta too early: It will overcook and turn the soup starchy.
  

  Add when the broth is at a lively simmer, then monitor.

• Under-salting the base: Tomatoes and broth need balance. Season gradually and taste as you go.
• Forgetting the greens: They add color, nutrients, and freshness. Don’t make this a beige situation.

Different Ways to Make This

• Turkey twist: Swap beef for ground turkey and add 1 tbsp olive oil to the meatball mix for moisture.
• Italian sausage upgrade: Use half mild or spicy sausage for mega flavor.
  

  IMO, this is party-level good.

• Veg-forward: Add zucchini, mushrooms, or bell peppers during the sauté step for extra volume.
• Gluten-free: Use GF breadcrumbs and pasta. Keep an eye on cook time—GF pasta can be clingy.
• Dairy-free: Skip Parmesan in the meatballs and for serving; add a splash of nutritional yeast for umami.
• Brothy vs. stewy: Prefer soupier? Add 1–2 extra cups of broth.
  

  Want thicker? Reduce 5 extra minutes before adding pasta.

• Spicy arrabbiata style: Double the red pepper flakes and finish with chili oil.

FAQ

Can I use frozen meatballs?

Yes. Brown them briefly for flavor, then simmer in the broth 10–12 minutes before adding pasta.

Choose unseasoned or Italian-style for best results.

What pasta shape works best?

Small, sturdy shapes like ditalini, elbows, small shells, or orecchiette. They hold up and fit on a spoon. Long noodles?

Not the vibe here.

How do I keep the pasta from getting mushy?

Cook just until al dente and store soup and pasta separately if you plan leftovers. When reheating, add a splash of broth and a handful of fresh pasta if needed.

Can I make it in a slow cooker?

Yes. Sear meatballs and sauté aromatics first (key for flavor).

Add everything except pasta and greens to the slow cooker on Low for 4–5 hours. Add pasta in the last 25–35 minutes and greens at the end.

Is beef broth or chicken broth better?

Both work. Beef broth gives deeper, richer notes; chicken broth keeps it lighter and cleaner.

Use what you have—no one’s grading you.

How can I reduce the sodium?

Use low-sodium broth, no-salt tomatoes, and season near the end. Finish with lemon juice instead of extra salt to brighten the flavor.

Chef’s Final Word

This Hearty Meatball & Pasta Soup is the definition of low-effort, high-reward cooking—big comfort, small time investment. Make it once and it becomes a winter ritual.

Keep it simple, season boldly, and don’t forget the Parmesan rain at the end. Your future self (and your freezer) will be very pleased.