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Italian Meatball Soup

A delicious Italian Meatball Soup that can be made on the stovetop or in a crockpot. This recipe contains homemade meatballs but you could use frozen meatballs as well.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Soups & Stews
Cuisine: Italian
Keyword: crockpot, meatballs
Servings: 6 people
Author: Debbie



  • 1 pound ground chuck or venison
  • 1/4 cup onion diced
  • 1 egg slightly beaten
  • 1 teaspoon Worcestershire Sauce
  • 1/4 cup parmesan cheese grated
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste


  • 1 small onion diced
  • 2 stalks celery diced
  • 2-3 carrots peeled and chopped
  • 3 cloves garlic minced
  • 48 ounces beef stock
  • 1 can crushed tomatoes
  • 1 can cannellini beans drained and rinsed
  • 1/2 cup frozen spinach thawed and drained
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 8 ounces bowtie pasta cooked according to package directions, drained, set aside



  • Combine all ingredients thoroughly. Form into one-inch balls.
  • Pan fry or bake at 350 degrees for approximately 20 minutes.
  • Remove and place on paper towels to absorb any excess fat.


  • In a large stockpot, heat one teaspoon olive oil. Add the onions, celery, and carrots. Saute for 8-10 minutes until the vegetables are translucent.
  • Add the garlic and cook for one minute.
  • Add the meatballs, stock, tomatoes, beans, and seasonings to the pot. Bring to a boil, reduce the heat, and simmer for 15-20 minutes.
  • Stir in the spinach and cook for another 5 minutes.
  • Just prior to serving, add the cooked pasta and let it heat through.