Easy Meatball Soup with Frozen Meatballs

This easy meatball soup with frozen meatballs is a quick weeknight dinner that is ready in about 30 minutes. This hearty soup is loaded with tender meatballs, carrots, celery and ditalini pasta in a flavorful broth.

And unlike most meatball soup recipes, this version is made without tomatoes.

Make this soup on the stovetop or use an Instant Pot (pressure cooker) for an easy dump and start dinner. Either way, it's a simple, family friendly soup that will satisfy you without it feeling too heavy.

Why You'll Love This Recipe

• Ready in about 30 minutes.
• Kid-friendly but adults love it too.
• One-pot meal which means less clean up.
• No tomatoes - Makes for a lighter soup since it is broth based.

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Instructions
• Substitutions
• Variations
• What to Serve with Meatball Soup
• Storage and Reheating
• Frequently Asked Questions
• Printable Recipe Card

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This soup is truly a wonderful option for weeknight dinners, especially on busy nights when you are short on time.

Ingredients

• Frozen Meatballs - Mini meatballs work well in soups because they're easy to eat by the spoonful. No need to thaw the meatballs before adding.
• Vegetables - Onion, carrot and celery give the broth plenty of flavor.
• Broth - Vegetable broth keeps the flavor light, but chicken or beef broth can also be used.
• Pasta - I use ditalini because its small size is perfect for soup. Kids seem to love this shape, making them more likely to eat it up. Small shells, elbows or other small pasta shapes will also work.
• Fresh herbs - Parsley and scallions add a pop of fresh flavor; add just before serving.
• Seasonings - A simple combination of salt and freshly cracked black pepper is all you need.

Instructions

I have tested this recipe with two easy preparations: Instant Pot and stovetop. Don't worry, both methods are easy peasy.

Instant Pot Instructions

First, place all ingredients, except pasta, scallions and parsley, into the instant pot. Stir.

Next, add the pasta and use a spoon to gently push into the liquid, without stirring.

Tip: We add the pasta last so it doesn't end up on the bottom. Pasta sitting on the bottom of the Instant Pot can stick and cause the dreaded "burn" notice.

Place the cover on the instant pot, lock into place, make sure the valve is set to "seal" and not "vent" and set the timer to pressure cook.

Use the valve to quick release pressure when timer goes off. If you are scared of the releasing steam burning your hand, it is helpful to use the handle of a wooden spoon to gently move the valve to venting.

Stir scallions and parsley into soup and serve.

And if you are in the market for a new Instant Pot, the one I prefer is this 6-quart Instant Pot.

Stovetop Instructions

Place all ingredients, except pasta, parsley and scallions into a large pot over medium-high heat. Bring just to a boil and then reduce heat to a simmer. Continue to simmer for about 10 minutes.

After about 10 minutes the vegetables should be tender and the meatballs should be cooked through.

Increase the heat again and bring back to a boil. Stir in pasta. Bring it back to a boil and then reduce heat again to a medium-low heat and cook until pasta is tender. This should take about 10 minutes.

Stir in the fresh herbs and stir.

Substitutions

• Meatballs - I use frozen mini meatballs because they're convenient. You could also use homemade meatballs but if they are fresh you will need to cook them fully before adding. If they are homemade meatballs that you've cooked and frozen they can be added directly to the soup.
• Broth - I like the flavor of vegetable broth, but you can use chicken broth or even beef broth for a slightly different flavor.
• Herbs - Freeze dried can be used in a pinch in place of fresh.
• Pasta - You can replace the ditalini with any small pasta such as small shells or elbows.

Variations

• Mexican Albondigas - For a completely different take on meatball soup, try this Mexican version of a meatball soup.
• Add Greens - Stir spinach, kale or escarole into the soup during the last few minutes of cooking.
• Beans - Beans can add fiber and make this soup even heartier. Try stirring in canned white beans or even black beans that have been rinsed and drained.

What to Serve with Meatball Soup

This soup is a meal in itself but I have noticed that my kids gobble up even more when I serve oyster crackers or saltine crackers on the side.

Like the good Italian girl that I am, I like to top with a little bit of parmesan cheese and serve with a big hunk of bread.

You could always make an easy air fryer garlic bread for dipping too.

Storage and Reheating

Leftovers can be stored in an air-tight container in the refrigerator up to 3 days.

If you plan to prepare the soup ahead of time, I highly recommend cooking the pasta separately and storing it separately. Then when reheating the soup, simply add the cooked pasta in when ready to serve.

Pasta will continue to absorb liquid if it sits in the soup too long which can cause it to become too soft.

Frequently Asked Questions

Printable Recipe Card