Rustic Italian Meatball and Potato Soup

This soup is loaded with vegetables and homemade beef meatballs in a savory Italian broth. With this recipe I combined two of my favorites: beef vegetable soup and meatballs. It’s a hearty, filling soup that’s perfect for this time of year (but it works great even during the warmer months!).

I added potatoes to this soup instead of pasta. Potatoes are a good substitute for pasta because of their health benefits. They are loaded with fiber, protein and vitamin C, and they even have as much potassium as a banana!

As for the homemade meatballs, they are cheesy and tender. Sauté them in a hot pan for only a couple of minutes on each side to get a nice crust and tons of flavor. They finish cooking in the soup which makes them tender and also flavors the broth. Best of all everything is made in one pot. I brown my meatballs, take them out of the pan and sauté my veggies. Beef broth and diced tomatoes get added in and brought to a simmer.

Let the soup cook for 30 minutes and add in the meatballs. Allow them to cook for an additional 10-20 minutes or until cooked all the way through. Serve with fresh basil and parmesan cheese. I also recommend a side of garlic bread for soaking up the broth!

How to Make Rustic Italian Meatball and Potato Soup

1. Prepare the Meatballs:

In a large bowl, combine the ground beef, panko breadcrumbs, parmesan cheese, egg, and Italian seasoning.
Mix everything together thoroughly until well combined.
Form the mixture into small to medium-sized meatballs and set them aside.

2. Sear the Meatballs:

Heat the olive oil in a large pot over medium-high heat.
Working in batches if necessary, add the meatballs to the pot, making sure not to overcrowd them.
Sear the meatballs on each side for 3-4 minutes, turning to brown them evenly.
Remove the meatballs from the pot and set them aside on a plate.

3. Sauté the Vegetables:

In the same pot, add the onion, carrots, celery, and potatoes.
Sauté the vegetables over medium heat for 3-4 minutes until they begin to soften.
If needed, add a little more oil to the pot.
Add the garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

4. Build the Soup Base:

Stir in the beef broth, fire-roasted tomatoes (including the juices), Italian seasoning, bay leaves, and Worcestershire sauce.
Bring the mixture to a boil over medium-high heat.

5. Simmer:

Once the soup reaches a boil, reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
Check the vegetables for tenderness and make sure the flavors are well combined.

6. Add the Meatballs Back:

After the initial simmer, return the seared meatballs to the soup.
Cook for another 15 minutes, allowing the meatballs to fully cook through and the potatoes to become tender.

7. Final Seasoning:

Taste the soup and season with salt and pepper as needed.
Remove the bay leaves before serving.

8. Serve:

Serve the soup hot, topped with freshly grated parmesan cheese and a few leaves of basil if desired.

Recipe Notes:

Make-Ahead Option: You can prepare the meatballs ahead of time and store them in the refrigerator or freezer until ready to use.
Meat Variations: Substitute ground beef with ground turkey or chicken for a lighter version.
Broth Substitution: If you prefer a lighter broth, use chicken broth instead of beef broth.
Fire-Roasted Tomatoes: If fire-roasted tomatoes are unavailable, use regular canned tomatoes, but the fire-roasted variety adds a great depth of flavor.