Serve hot with crusty bread or garlic toast for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze soup in portions for up to 2 months; thaw in the fridge overnight before reheating.
Variations
Spicy Version: Add a pinch of red pepper flakes for a mild kick.
Vegetable Boost: Include zucchini, green beans, or bell peppers for extra nutrition.
Cheesy Twist: Stir in a handful of shredded mozzarella just before serving.
FAQ
Can I use homemade meatballs instead of frozen?
Yes! Cook them first, then follow the same recipe steps.
Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients (except peas) and cook on low for 4–6 hours. Add peas in the last 15 minutes.
Is this soup kid-friendly?
Yes, it’s mild and flavorful, making it perfect for kids and adults alike.
This Italian Meatball Soup is a comforting, hearty dish that will quickly become a family favorite.
