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Italian Meatball and Potato Soup

Kelley Simmons
For a super satisfying and hearty soup, load it up with Italian meatballs and delicious potatoes.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main
Cuisine Italian-Inspired
Servings 4 servings


  • 1 pound lean ground beef
  • ½ cup panko breadcrumbs
  • ¼ cup parmesan cheese grated
  • 1 whole egg
  • 1 teaspoon Italian seasoning
  • 1 tablespoon extra virgin olive oil
  • 1 onion diced
  • 3 medium carrots diced
  • 3 stalks of celery diced
  • 2 cups potatoes diced
  • 3 cloves garlic minced
  • 6 cups beef broth
  • 1 15 ounce can fire roasted tomatoes, undrained
  • 1 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon worcestershire sauce
  • salt and pepper
  • parmesan cheese for serving if desired
  • basil for serving if desired


  • Add ground beef, breadcrumbs, cheese, egg and Italian seasoning to a large bowl. Mix to combine and portion into small / medium size meatballs.
  • Meanwhile heat oil in a large pot.
  • Add meatballs making sure not to over crowd the pan. (I had to do two batches).
  • Cook on medium high heat for 3-4 minutes on each side.
  • Take meatballs out of the pan.
  • Add in onion, carrots, celery and potatoes. Sauté for 3-4 minutes. (If there is not enough leftover oil from the meatballs add some more in.)
  • Add in garlic and cook for an additional minute.
  • Stir in broth, tomatoes, seasoning, bay leaves and Worcestershire sauce.
  • Bring to a boil then simmer for 30 minutes.
  • Add meatballs back to the soup and cook for an additional 15 minutes or until the meatballs are cooked all the way through and the potatoes are tender.
  • Season with salt and pepper to taste.
  • Serve hot with parmesan cheese and basil if desired.