When the weather turns crisp and soups start calling your name, Italian Tomato Meatball Soup with Orecchiette is just what you need. It’s hearty, full of flavor, and brimming with tender vegetables, pasta, and juicy meatballs—perfect for a cozy fall dinner or even for entertaining guests. Best of all, it’s simple to make, easy to eat, and always a crowd-pleaser.

If you’re serving it at a gathering, I like to pair it with light, tasty sides like broccoli salad or pickled cucumbers. Feeling indulgent? Add a comforting fall favorite like pumpkin pasta, or finish the meal with a classic apple pie. No matter how you serve it, this soup becomes the centerpiece of a memorable meal.

The real star here is the meatballs. I like to use a mix of pork and beef, roughly 50/50—the pork keeps them juicy while the beef gives rich flavor. I usually make a little extra; leftover meatballs are perfect for another meal, like spaghetti with meatballs or lentil soup. After cooking, I let the meatballs cool for 10–15 minutes before storing them. Once cooled, they can be kept in an airtight container in the fridge for 3–4 days or frozen for 2–3 months.

Because the meatballs hold up so well, this soup also works beautifully as a make-ahead lunch. Packed with protein-rich meatballs, hearty pasta, and wholesome vegetables, it gives you the energy you need to power through the next working hours. It might seem like it takes a lot of time to gather everything and simmer, but once you start, you’ll see just how straightforward and satisfying it really is.

Now, let’s get into the recipe and start cooking. Below, you’ll find everything you need—from juicy meatballs to the hearty tomato broth and tender orecchiette—so you can make this cozy Italian soup step by step.

Fresh Tomato Soup with Meatballs and Orecchiette Pasta

Recipe by Salvia

Servings

servings

Prep time

minutes

Cooking time

minutes

A hearty, rustic tomato soup brimming with savory beef meatballs, orecchiette pasta, and tender vegetables, garnished with fresh parsley and Parmesan cheese.

Ingredients

For the Meatballs:
1 lb ground meat (a mix of beef and pork is great)
1/2 cup breadcrumbs
1/4 cup finely chopped onion
1 large egg, lightly beaten
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp fresh parsley, finely chopped, plus extra for garnish
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
For the Soup:
2 tbsp olive oil
1 medium onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
2 lbs fresh tomatoes, roughly chopped (or two 28-oz cans of whole peeled tomatoes)
4 cups chicken or vegetable broth
1/2 cup dry red wine (optional, for deeper flavor)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional, for a little heat)
1 bay leaf
Salt and black pepper to taste
1 cup orecchiette pasta (or another small pasta shape like ditalini or elbow macaroni)
Fresh parsley for garnish
Grated Parmesan cheese for serving

Directions

Prepare the Meatballs:
In a large bowl, combine the ground meat, breadcrumbs, chopped onion, egg, Parmesan cheese, minced garlic, parsley, salt, and pepper.
Mix gently with your hands until just combined. Do not overmix.
Form the mixture into small, bite-sized meatballs, about 1-inch in diameter. You should get around 25-30 meatballs.
Brown the Meatballs:
Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat.
Add the meatballs in a single layer and brown them on all sides. You may need to do this in batches to avoid overcrowding the pan. The meatballs do not need to be cooked through at this stage.
Remove the browned meatballs from the pot and set them aside on a plate.
Sauté the Vegetables:
Reduce the heat to medium and add the remaining 2 tbsp of olive oil to the same pot.
Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables are softened.
Add the minced garlic and cook for another minute until fragrant.
Simmer the Soup Base:
If using, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a couple of minutes until it has reduced slightly.
Add the chopped fresh tomatoes (or canned tomatoes with their juices), chicken/vegetable broth, oregano, basil, red pepper flakes (if using), and bay leaf.
Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to meld. If using fresh tomatoes, this will help them break down.
Add Meatballs and Pasta:
Return the browned meatballs to the pot.
Bring the soup back to a gentle simmer. Add the orecchiette pasta and cook according to the package directions, usually about 8-10 minutes, or until the pasta is al dente.
The pasta will absorb some of the liquid, so you can add a little more broth or water if the soup becomes too thick.
Finish and Serve:
Remove the bay leaf.
Taste the soup and season with additional salt and pepper as needed.
Ladle the soup into bowls. Garnish generously with fresh parsley and a sprinkle of grated Parmesan cheese. A drizzle of good quality olive oil can also be a nice finishing touch.
Serve hot with crusty bread for dipping.

Comforting Italian Meatball Soup – Perfect Fall Dinner Idea

Little Upgrades to Make the Soup Even Better

If you’ve got a little extra time, here are some of my favorite little touches that really make this soup shine:

Cheese inside the meatballs – I love tucking a small cube of mozzarella into each meatball. When it melts, you get that gooey surprise in every bite.
Cooking pasta separately – If I’m making the soup ahead, I’ll boil the pasta on its own. That way it doesn’t soak up all the broth. Sometimes I even swap in tortellini or gnocchi for a fun twist.
Adding beans – When I want more protein, I stir in some cannellini beans or chickpeas. It makes the soup heartier and more filling.
Garlic bread over crackers – Instead of serving crackers, I love warming up a loaf of garlic bread. It’s perfect for dipping and makes the meal feel so cozy.

So those are my go-to tips for making this soup even more delicious. Now it’s your turn—let’s get started, and don’t forget to share your favorite upgrades or little tricks you’ve discovered along the way!