Spicy Italian Meatball Soup

Tracy Helling


As always, I make enough for an army (and leftovers, since it is my firm conviction that most soups--not seafood--improve overnight)


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An army!
Stove Top


  • 2 pkg
    (12 ct) italian meatballs
  • 3 Tbsp
    olive oil
  • 1
    sweet yellow onion, sliced thin
  • 5 clove
    garlic, peeled and crushed
  • 4
    carrots, sliced thin
  • 1/2
    head cabbage, sliced thin
  • 2 c
    red wine
  • 1/2 c
    balsamic vinegar
  • 1 Tbsp
  • 8 c
    chicken broth
  • 4 c
    tomato sauce
  • 1 tsp
    basil (dried is fine)
  • 1 tsp
    italian seasoning
  • 1
    bay leaf
  • 4 Tbsp
    fresh oregano
  • 1 tsp
    sea salt (or to taste)
  • 1/2 tsp
    red pepper flakes (optional)

How to Make Spicy Italian Meatball Soup


  1. Preheat oven to 350 degrees.
    Place meatballs on parchment paper on baking dish and bake for 30 minutes, turning halfway through cooking time, or until well done when cut open. Keep warm.
  2. While meatballs are cooking, slice onion, fresh garlic, carrots and cabbage and sauté in olive oil on medium in stock pot until onions are translucent. Add red wine, vinegar, sugar, broth, tomato sauce, and all seasonings. Reduce heat to low and simmer soup for an hour.
  3. Add meatballs and continue simmering on lowest setting for another half hour. Remove bay leaf. Serve with a sprinkling of Parmesan on top of each bowl of soup.

Printable Recipe Card

About Spicy Italian Meatball Soup

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Italian
Dietary Needs: Low Carb

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