Italian Meatball Soup

Tender pork meatballs, pearl couscous, and a bright herbed broth all come together to make this cozy Italian Meatball Soup. With lemon, pesto, and roasted red peppers layered in for tang, it's one of my favorite ways to make soup. Bonus points: it's freezer-friendly, great for meal prep, and easy to adapt using ground chicken or turkey.

Why You'll Love this Italian Meatball Soup:

• Cozy & Comforting: Savory meatballs and warm broth make it the perfect choice anytime you're craving a cozy yet light meal.
• Fresh, Not Heavy: Thanks to lemon juice, pesto, and roasted red peppers, this soup feels bright and balanced and not weighed down.
• Meal Prep & Freezer Friendly: Make a big batch and enjoy leftovers all week. This soup reheats really well and freezes like a dream.

Key Ingredients:

• Ground Pork: Rich, flavorful, and perfect for homemade meatballs. Can be swapped with ground turkey or chicken.
• Pearl Couscous: Adds a soft texture and makes the soup feel like a complete meal. You can also use orzo or rice.
• Roasted Red Peppers: Add a subtle tang, a pop of color, and texture.
• Pesto: My fave ingredient to elevate any brothy soup! Just a spoonful stirred in adds herby brightness.
• Lemon Juice: Brightens the broth even more.
• Spinach: Wilts into the broth for a fresh, nutritious finish.
• Parmesan: For topping, adds salty, umami goodness that ties everything together.
  

Dietary Swaps:

• Gluten-Free: Use gluten-free breadcrumbs in the meatballs and swap the pearl couscous for cooked rice or gluten-free orzo (DeLallo makes a good one!).
• Dairy-Free: Omit the Parmesan or use your favorite dairy-free alternative. Double-check that your pesto is dairy-free (or make your own dairy-free pesto!).
• Low-Carb: Replace the couscous with cauliflower rice to keep the soup keto-friendly and veggie packed.

Recipe Variations:

• Use Different Ground Meat: Ground chicken, turkey, or even a plant-based ground 'meat' can be swapped for pork in the meatballs.
• Add White Beans: Stir in a can of drained cannellini bean for added creaminess and texture. (Ya know we love a bean soup 'round here!)
• Make it Spicy: Add red pepper flakes to the meatballs or a spoonful of chili paste to the broth for a spicy kick.
• Try a Different Pasta: Orzo, ditalini, or even rice work well in place of couscous.
• Add More Veggies: Try adding chopped kale, zucchini, or mushrooms.
• Slow Cooker Version: Brown the meatballs and sauté the aromatics first (optional for flavor), then add everything to the slow cooker and cook on low for 4-5 hours. Stir in couscous in the last 30 minutes so it doesn't overcook.

How to make Italian Meatball Soup:

1. Make the Meatballs: Preheat oven to 400°F. Mix pork, Parmesan, panko, seasoning, onion powder, salt, pepper, and eggs. Form into bite-sized meatballs and bake 15-20 minutes.
2. Cook the Soup Base: Sauté onion and carrots in butter for 5 minutes. Add garlic, thyme, and sage; cook 1-2 minutes. Add broth, lemon juice, and pesto; simmer 10 minutes. Stir in couscous and cook 15-20 minutes until tender.
3. Finish the Soup: Add roasted red peppers, meatballs, and spinach. Season with salt and pepper. Simmer 5 minutes, then serve garnished with Parmesan.

Tips & Notes:

• Bake meatballs on parchment for easy cleanup.
• Don't overcook the couscous, it should be tender but not mushy.
• Stir the soup occasionally while couscous cooks to prevent sticking.
• Stir the pesto in at the end to maintain it's bright, tangy flavor.

Storage:

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Freeze soup (without couscous) for up to 3 months. Thaw overnight before reheating and add freshly cooked couscous.

FAQs:

More Soup Recipes You Will Love:

• Italian Vegetable Soup with Pasta
• Pasta e Fagioli Soup (Italian Pasta & Beans)
• Quick & Easy Vegetable Soup with Pesto and Couscous
• Creamy Mushroom & Pearl Couscous Soup

Recipe

Italian Meatball Soup

Tender pork meatballs, pearl couscous, and a bright herbed broth come together in this cozy Italian Meatball Soup. It's freezer-friendly, easy to make, and perfect for meal prep.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Soup

Servings 6

Calories 577 kcal

Ingredients

  

1x2x3x

For Meatballs:

• 1 lb ground pork
• ½ cup grated Parmesan
• ½ cup panko breadcrumbs
• 1 tablespoon Italian seasoning
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 eggs

For Soup Base:

• 2 tablespoons butter
• 1 ½ cups red onion diced
• 1 cup carrots sliced
• 1 tablespoon minced garlic
• 2 teaspoons ground thyme
• 2 teaspoons ground sage
• 8-10 cups chicken broth
• ⅓ cup pesto
• 2 tablespoons lemon juice
• 6 cups fresh spinach chopped
• 7 oz jarred roasted red peppers drained and diced
• 1 cup pearl couscous
• Salt & pepper to taste
• Shaved Parmesan for garnish

Instructions

 

• Preheat oven to 400°F. Mix ground pork, Parmesan, panko, Italian seasoning, onion powder, salt, pepper, and eggs. Form into bite-sized meatballs and place on a baking sheet. Bake 15-20 minutes until cooked through.
• Melt butter in a large pot over medium heat. Add onion and carrots; sauté 5 minutes. Stir in garlic, thyme, and sage; cook 1-2 minutes until fragrant.
• Add chicken broth, lemon juice, and pesto. Bring to boil, then simmer 10 minutes.
• Stir in pearl couscous; simmer 15-20 minutes until tender.
• Add roasted red peppers, meatballs, and spinach. Season with salt and pepper. Simmer 5 more minutes.
• Serve garnished with shaved Parmesan.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.
• Freezer-Friendly: Freeze the soup base (without couscous) for up to 3 months. Thaw overnight in the fridge before reheating and adding freshly cooked couscous.
• Gluten-Free: Use gluten-free breadcrumbs in the meatballs and substitute pearl couscous with gluten-free pasta or rice.
• Nutrition information is an estimate only. 

Nutrition

Calories: 577kcalCarbohydrates: 33.3gProtein: 37gFat: 31.6gSaturated Fat: 10.3gCholesterol: 157.2mgFiber: 1.4gSugar: 2.6g

Keyword italian meatball soup

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