By Becky Hardin
Updated Oct 2, 2025
This rich, cheesy Meatball Parmesan Soup might just be the best soup I’ve ever had. I’ve taken tender, flavorful meatballs and tossed them into a bowl of hearty tomato broth, all topped with a generous layer of gooey, melted cheese and fresh basil. It’s warm, satisfying, and pure comfort in a bowl.
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5-Star Review
“This recipe is delicious! My husband raved about it. I made it in one large pot instead of individual servings, worked great. Thank you for sharing the recipe. Can’t wait to make it again on a cold winter’s night!” – Amy
Easy Cheesy Parmesan Meatball Soup Recipe
When it’s cold outside and I need something warm and comforting to chase away the chill, this cheesy Parmesan meatball soup is my go-to. It’s full of flavor and is meant to be savored . I decided to prepare it almost like a French Onion Soup, broiled with a layer of cheese on top for an irresistible gooey finish—so yum!
This hearty meatball soup is one of my favorite cozy winter meals. It’s packed with shell pasta, tender Parmesan meatballs, garlic, onions, tomatoes, and plenty of melty cheese—all simmered together with warm spices that make the kitchen smell amazing. When I’m craving something comforting but not too heavy, this is the soup I turn to.
When I’m in the mood for something a little lighter, I’ll prepare this meatball soup instead.
Ingredients1x2x3x
For the Meatballs:
- ▢ 1 lb. ground chuck 22-1½" meatballs
- ▢ 1 egg lightly beaten
- ▢ ¼ cup Parmesan cheese grated
- ▢ ½ cup regular breadcrumbs
- ▢ ⅛ tsp red pepper flakes
- ▢ ½ tsp kosher salt
- ▢ ½ tsp ground black pepper
- ▢ ½ tsp Italian seasoning
For the Soup:
- ▢ 2 tbsp olive oil
- ▢ 2 tbsp butter unsalted
- ▢ 1 medium sweet yellow onion diced
- ▢ 3 garlic cloves minced
- ▢ 4 cups unsalted chicken broth
- ▢ 1 28 oz. can crushed tomatoes
- ▢ 1 tbsp granulated sugar dissolved in 1½ cups hot water
- ▢ 2 tbsp fresh basil chopped
- ▢ 1 tsp Italian seasoning
- ▢ ½ tsp kosher salt
- ▢ 1 tsp ground black pepper
- ▢ 2 bay leaves
- ▢ 2 tsp fresh oregano chopped (or ½ tsp dried)
- ▢ ¼ tsp red pepper flakes
- ▢ 8 oz. uncooked small shell pasta or your favorite small pasta
- ▢ ⅓ cup Parmesan cheese grated
- ▢ 1 baguette sliced and toasted
- ▢ 4 cups shredded Italian cheese blend or shredded mozzarella
Video
Instructions
For the Meatballs:
- Combine all meatball ingredients in a large mixing bowl and gently mix together until ingredients are well combined. Shape into 1½" balls and set aside. 1 lb. ground chuck, 1 egg, ¼ cup Parmesan cheese, ½ cup regular breadcrumbs, ⅛ tsp red pepper flakes, ½ tsp kosher salt, ½ tsp ground black pepper, ½ tsp Italian seasoning
For the Soup:
- In a Dutch oven or a large, heavy bottomed saucepan, heat olive oil and butter. Sauté the diced onion until it is translucent and soft. Add the minced garlic to the onion and cook 30 seconds more. 2 tbsp olive oil, 2 tbsp butter, 1 medium sweet yellow onion, 3 garlic cloves
- Add chicken broth, meatballs (we add them into the soup raw, without browning them. If you prefer to brown them, you can, but it’s not necessary. Allowing them to cook into the soup adds some nice flavor!), crushed tomatoes, sugar water, basil, Italian seasoning, salt, black pepper, bay leaves, oregano and red pepper flakes. Stir and bring to a boil. Reduce heat to simmer and cook 30 minutes. 4 cups unsalted chicken broth, 1 28 oz. can crushed tomatoes, 1 tbsp granulated sugar dissolved in 1½ cups hot water, 2 tbsp fresh basil, 1 tsp Italian seasoning, ½ tsp kosher salt, 1 tsp ground black pepper, 2 bay leaves, 2 tsp fresh oregano, ¼ tsp red pepper flakes
- Add the dried pasta. Simmer, and stir occasionally, until the pasta is cooked to al dente (still a little firm) 10 minutes. 8 oz. uncooked small shell pasta
- Remove bay leaves.
- Add ⅓ cup of the grated Parmesan cheese and stir. Cook over low heat until the cheese has melted and the soup has thickened. ⅓ cup Parmesan cheese
To Serve:
- Preheat oven to broil.
- Place bowls, evenly spaced, on a rimmed baking sheet. Ladle soup into oven-proof bowls, and top with ¼ cup shredded cheese. Broil until cheese is bubbly and melted. Watch closely!
- Remove from the oven and garnish with chopped fresh basil and serve. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Cheesy Parmesan Meatball Soup Step by Step
Make the meatballs : Combine 1 lb. ground chuck, 1 egg, ¼ cup Parmesan cheese, ½ cup regular breadcrumbs, ⅛ tsp red pepper flakes, ½ tsp kosher salt, ½ tsp ground black pepper, and ½ tsp Italian seasoning in a large bowl and mix until well combined. Shape into 1½” balls and set aside.
Make the soup: Heat 2 tbsp olive oil and 2 tbsp butter in a Dutch oven or a large pan. Sauté the 1 onion until it is translucent and soft. Add 3 cloves of minced garlic to the onion and cook 30 seconds more.
Add 4 cups of chicken broth, meatballs (I add them into the soup raw, without browning them. If you prefer to brown them, you can, but it’s not necessary. Allowing them to cook into the soup adds some nice flavor!), one 28 oz. can of crushed tomatoes, 1 tbsp granulated sugar dissolved in 1½ cups hot water, 2 tbsp fresh basil, 1 tsp Italian seasoning, ½ tsp kosher salt, 1 tsp ground black pepper, 2 bay leaves, 2 tsp fresh oregano, and ¼ tsp red pepper flakes. Bring to a boil. Reduce the heat to a simmer and cook 30 minutes.
Add 8 oz. of dried pasta and simmer until the pasta is cooked al dente, still a little firm, about 10 minutes. Remove bay leaves.
Add ⅓ cup of the grated Parmesan cheese and stir. Cook over low heat until the cheese has melted and the soup has thickened.
Broil the cheese: Preheat the oven to broil and place the bowls on a rimmed baking sheet. Ladle the soup into oven-proof bowls and top with ¼ cup shredded cheese. Broil until bubbly and melted. Watch closely so it doesn’t burn.
Garnish and serve: Remove from the oven and garnish with chopped fresh basil and serve. Enjoy!
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat over the stove to warm through and if you want, sprinkle more cheese on top and broil until it melts.
Freeze leftover meatball soup in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat over the stove. Add more cheese and broil if you like.
Serving Suggestions
Though this soup really is a meal in a bowl, I like having a crispy baguette on the side to soak up all the amazing soup flavors. Sometimes, I’ll serve a kale salad before we dig into the soup. For dessert, a light apple crumble always hits the spot.
more soup recipes
Hash Brown Potato Soup
Sweet Italian Sausage Tortellini Soup
Chicken Pot Pie Soup with Pie Crust Crackers
Turkey Noodle Soup
Cheesy Parmesan Meatball Soup Recipe
Ingredients
For the Meatballs:
- 1 lb. ground chuck 22-1½" meatballs
- 1 egg lightly beaten
- ¼ cup Parmesan cheese grated
- ½ cup regular breadcrumbs
- ⅛ tsp red pepper flakes
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp Italian seasoning
For the Soup:
- 2 tbsp olive oil
- 2 tbsp butter unsalted
- 1 medium sweet yellow onion diced
- 3 garlic cloves minced
- 4 cups unsalted chicken broth
- 1 28 oz. can crushed tomatoes
- 1 tbsp granulated sugar dissolved in 1½ cups hot water
- 2 tbsp fresh basil chopped
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- 1 tsp ground black pepper
- 2 bay leaves
- 2 tsp fresh oregano chopped (or ½ tsp dried)
- ¼ tsp red pepper flakes
- 8 oz. uncooked small shell pasta or your favorite small pasta
- ⅓ cup Parmesan cheese grated
- 1 baguette sliced and toasted
- 4 cups shredded Italian cheese blend or shredded mozzarella
Instructions
For the Meatballs:
- Combine all meatball ingredients in a large mixing bowl and gently mix together until ingredients are well combined. Shape into 1½" balls and set aside. 1 lb. ground chuck, 1 egg, ¼ cup Parmesan cheese, ½ cup regular breadcrumbs, ⅛ tsp red pepper flakes, ½ tsp kosher salt, ½ tsp ground black pepper, ½ tsp Italian seasoning
For the Soup:
- In a Dutch oven or a large, heavy bottomed saucepan, heat olive oil and butter. Sauté the diced onion until it is translucent and soft. Add the minced garlic to the onion and cook 30 seconds more. 2 tbsp olive oil, 2 tbsp butter, 1 medium sweet yellow onion, 3 garlic cloves
- Add chicken broth, meatballs (we add them into the soup raw, without browning them. If you prefer to brown them, you can, but it’s not necessary. Allowing them to cook into the soup adds some nice flavor!), crushed tomatoes, sugar water, basil, Italian seasoning, salt, black pepper, bay leaves, oregano and red pepper flakes. Stir and bring to a boil. Reduce heat to simmer and cook 30 minutes. 4 cups unsalted chicken broth, 1 28 oz. can crushed tomatoes, 1 tbsp granulated sugar dissolved in 1½ cups hot water, 2 tbsp fresh basil, 1 tsp Italian seasoning, ½ tsp kosher salt, 1 tsp ground black pepper, 2 bay leaves, 2 tsp fresh oregano, ¼ tsp red pepper flakes
- Add the dried pasta. Simmer, and stir occasionally, until the pasta is cooked to al dente (still a little firm) 10 minutes. 8 oz. uncooked small shell pasta
- Remove bay leaves.
- Add ⅓ cup of the grated Parmesan cheese and stir. Cook over low heat until the cheese has melted and the soup has thickened. ⅓ cup Parmesan cheese
To Serve:
- Preheat oven to broil.
- Place bowls, evenly spaced, on a rimmed baking sheet. Ladle soup into oven-proof bowls, and top with ¼ cup shredded cheese. Broil until cheese is bubbly and melted. Watch closely!
- Remove from the oven and garnish with chopped fresh basil and serve. Enjoy!
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
