Italian Meatball Soup Ambrosia

Name: Italian Meatball Soup Ambrosia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground beef; 1/4 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1/4 cup fresh parsley, chopped; 1 egg; 2 cloves garlic, minced; Salt and pepper to taste; 4 cups beef broth; 1 can (14 oz) diced tomatoes; 1 cup carrots, chopped; 1 cup celery, chopped; 1 onion, diced; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste

Highlighted under: Simple Comfort Recipes

I absolutely love how comforting and hearty Italian Meatball Soup Ambrosia is! It brings together flavorful meatballs, fresh vegetables, and a rich broth that warms me from the inside out. Each bite feels like a warm hug, especially on chilly days. What I enjoy most is how quick it comes together, making it a perfect option for busy weeknights when I crave something delicious yet nourishing. Plus, the aroma that fills the kitchen is simply irresistible!

Created by

Emily

Last updated on 2026-01-20T14:30:28.513Z

When I first made this Italian Meatball Soup Ambrosia, I couldn't believe how well the flavors melded together. I experimented with a blend of herbs in the meatballs, and the addition of Parmesan really elevated the taste. Each spoonful was a delightful explosion of flavor!

For a little extra depth, I simmered the soup with a touch of red wine, which enhanced the overall richness. This small tweak made the soup irresistible. I’ve since shared it with family and friends, and they all rave about it too!

        Why You'll Love This Recipe
        Savory meatballs infused with Italian herbs
A wholesome broth packed with nutrient-rich vegetables
Great for meal prep or cozy family dinners

      

Meatball Making Mastery

Creating the meatballs is crucial for achieving a rich flavor profile in your Italian Meatball Soup Ambrosia. When combining the ground beef with breadcrumbs, Parmesan, and parsley, it's important not to overmix. This keeps the meatballs tender rather than dense. Use your hands for the best results, forming them into 1-inch balls to ensure they cook evenly. If you prefer a slightly firmer texture, consider using a mixture of ground beef and ground pork for a traditional taste.

Another tip for effortless meatball browning is to preheat your oil until it's shimmering but not smoking. This allows the meatballs to develop a nice golden crust, enhancing their taste and the overall flavor of the soup. Resist the urge to overcrowd the pot; instead, brown them in batches to maintain the cooking temperature. If the meatballs stick, a gentle nudge with a spatula usually helps loosen them without breaking.

Broth and Flavor Building

The broth is the heart of your soup, and utilizing high-quality beef broth significantly influences the final flavor. If homemade isn’t an option, look for low-sodium varieties to control salt levels during cooking, allowing the natural flavors of the vegetables and herbs to shine. As the soup simmers, the reaction between the tomatoes and the herbs will create a mouthwatering aroma, signaling that it’s almost time for the meatballs to rejoin the pot.

Sautéing the vegetables to a soft, translucent state releases their natural sugars, intensifying the soup's flavor. The trio of carrots, celery, and onion, known as a mirepoix, provides a robust base. I recommend chopping these vegetables quite finely for a quicker cooking time, which helps them integrate smoothly into the broth. Adjust the seasoning towards the end after everything has simmered together, as flavors will concentrate, making it easier to balance.

Ingredients

Gather these ingredients before starting your soup.

Meatballs

1 pound ground beef
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 egg
2 cloves garlic, minced
Salt and pepper to taste

Soup Base

4 cups beef broth
1 can (14 oz) diced tomatoes
1 cup carrots, chopped
1 cup celery, chopped
1 onion, diced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

Now that you have your ingredients ready, let's move on to the preparation steps.

Instructions

Follow these easy steps to create your delicious soup!

Prepare the Meatballs

In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, salt, and pepper. Mix until just combined. Shape into small meatballs, about 1 inch in diameter.

Brown the Meatballs

In a large pot, heat a tablespoon of olive oil over medium heat. Add the meatballs and brown them on all sides. Remove and set aside.

Sauté the Vegetables

In the same pot, add onion, carrots, and celery. Sauté until the onion is translucent, about 5 minutes.

Build the Soup

Add beef broth, diced tomatoes, oregano, basil, salt, and pepper to the pot. Bring to a simmer.

Cook the Meatballs

Return the browned meatballs to the pot. Simmer for 20 minutes, allowing the flavors to meld together.

Serve and Enjoy

Ladle the soup into bowls and serve hot. Enjoy a sprinkle of extra parsley on top for freshness!

Now you're ready to enjoy your homemade Italian Meatball Soup Ambrosia!

Pro Tips

For extra flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes for some heat.

Serving Suggestions

Serve your Italian Meatball Soup Ambrosia hot, garnished with a sprinkle of fresh parsley for a touch of brightness. This not only enhances the presentation but also adds a fresh flavor that complements the savory notes of the meatballs. Consider pairing the soup with a side of crusty bread or a simple Caesar salad to make a satisfying meal. These sides provide a wonderful texture contrast, helping to round out the dining experience.

For those who enjoy a little kick, a dash of red pepper flakes sprinkled on each bowl before serving can elevate the soup, offering a subtle heat that highlights the Italian seasoning. Alternatively, a sprinkle of fresh lemon juice can bring a refreshing brightness to counterbalance the richness of the broth.

Storage and Reheating Tips

This soup is ideal for meal prep and can be stored in the fridge for up to four days. To maximize freshness, allow the soup to cool before transferring to airtight containers. If you plan to freeze it, make sure to leave out any garnishes like parsley or cheese until you're ready to serve, as they don’t freeze well. The soup can be frozen for up to three months, making it a great option for busy days when you want a hearty, home-cooked meal.

When reheating, do so gently on the stove over medium heat rather than the microwave to keep the meatballs tender and the flavors coherent. Add a touch of water or extra broth if needed to restore the soup's consistency, as it may thicken when stored. Stir the soup occasionally to prevent sticking and bring it to a simmer—this should take about 10-15 minutes, depending on how much you’re reheating.

Questions About Recipes

→ Can I freeze this soup?

Yes, this soup freezes well! Just make sure to cool it completely before transferring it to an airtight container.

→ What other vegetables can I add?

Feel free to add spinach, bell peppers, or zucchini for more nutrition and flavor!

→ Can I use ground turkey instead of beef?

Absolutely! Ground turkey works well and is a lighter alternative.

→ How long does the soup last in the fridge?

The soup will last about 3 to 4 days in the refrigerator in an airtight container.