Mini Meatball Soup with Pasta and White Beans
Updated Jan 28, 2025, Published on Nov 23, 2024
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If you're searching for the coziest soup then this Mini Meatball Soup with Pasta and White Beans is as cozy as it gets. This delicious soup has Italian Wedding Soup vibes - if you're a fan of Italian Wedding Soup then I am confident you will love this soup.
Speaking of Italian Wedding Soup - if you're looking for an even more unique twist - try my Italian Wedding Soup Orzo. It's the risotto-like pasta form of Italian Wedding Soup and SO tasty.
This is a soup recipe that you will want to make time and time again. Keep reading to learn how to make this broth-y soup that's loaded with veggies, mini Italian sausage meatballs, ditalini pasta, and white beans!
Watch how to make it here!
What ingredients do I need to make this Mini Meatball Soup with Pasta and White Beans?
Meatballs
- 1/2 lb Ground Italian Pork Sausage, I used sweet Italian Sausage but can also use hot
- 3 tbsp Italian Breadcrumbs
- 1/2 Egg, beaten
- 2 tbsp Parmesan Cheese, freshly grated; additional to serve
- 2 cloves Garlic, minced
- 2 tbsp Fresh Parsley, chopped
- 1/4 tsp Dried Sage
- 1/4 tsp Red Pepper Flakes, more or less to taste
- 1/4 tsp Kosher Salt
- 1/4 tsp Black Pepper
Soup
- 1 tbsp Extra Virgin Olive Oil
- 1 medium Yellow Onion, diced
- 1/2 cup Carrots, diced
- 1/2 cup Celery, diced
- 2 cloves Garlic, minced
- 1/4 tsp Red Pepper Flakes, more or less to taste
- 4 cups Unsalted Chicken Bone Broth, can also use chicken broth or chicken stock
- 2 cups Water, or additional broth
- 15 oz White Beans, I used one can of Great Northern Beans; don't drain or rinse
- 1 Bay Leaf
- 1 cup Ditalini Pasta, or a small shape like elbow macaroni or small shells
- 2 oz Kale, I used a couple handfuls
- 1 tbsp Lemon Juice, additional to serve
- Kosher Salt & Black Pepper, to taste
- Parmesan Cheese, to serve
How do I make this soup?
Meatballs
- Preheat the oven to 350°F and prepare baking sheet. Line sheet with aluminum foil and place oven-proof wire rack over top. Spray with non-stick cooking spray.
- Add all meatball ingredients to a large bowl. Gently mix with your hands until combined. Roll into about 3/4 inch meatballs. You should have about 25 meatballs. *See Note
- Bake for about 15 minutes until lightly browned and cooked through. Set aside for later.
Soup
- Meanwhile, start the soup. Heat the olive oil in a large pot or Dutch Oven over medium heat. Add the diced onions, carrots, and celery. Cook for about 7 minutes, stirring occasionally until the vegetables have softened. Add the garlic and red pepper flakes, stir, and cook for another minute.
- Pour in the chicken bone broth, water, can of white beans, bay leaf, and salt & black pepper to taste. Bring to a gentle boil.
- Once boiling, add the ditalini pasta. Cook for about 10 minutes until the pasta is almost cooked through, stirring occasionally. Lower the heat to a simmer and add the meatballs and kale. Cook for another 3 minutes to allow the kale to wilt. Finally, stir in the lemon juice. Taste the soup and add salt and black pepper as needed.
- Divide among bowls to serve. Top with additional lemon juice, freshly grated parmesan cheese, and black pepper as desired.
Recipe Tip
I highly recommend doubling (or even tripling/quadrupling) the meatball recipe! I always double it myself—it’s a great way to use up a full pound of meat and one egg with no leftover ingredients. Use half the meatballs in the soup recipe, and then save the rest for another meal. Simply toss them in your favorite red or white sauce and serve over pasta the next day for an incredibly quick and delicious dinner!
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Mini Meatball Soup with Pasta and White Beans
Inspired by Italian Wedding Soup. This broth-y soup is extra cozy and comforting. It includes tender mini Italian sausage meatballs, chewy ditalini pasta, soft white beans, and kale.
Equipment
- Pot or Dutch Oven
Ingredients
Meatballs
- 1/2 lb Ground Italian Pork Sausage, I used sweet Italian Sausage but can also use hot
- 3 tablespoon Italian Breadcrumbs
- 1/2 Egg, beaten
- 2 tablespoon Parmesan Cheese, freshly grated; additional to serve
- 2 cloves Garlic, minced
- 2 tablespoon Fresh Parsley, chopped
- 1/4 teaspoon Dried Sage
- 1/4 teaspoon Red Pepper Flakes, more or less to taste
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
Soup
- 1 tablespoon Extra Virgin Olive Oil
- 1 medium Yellow Onion, diced
- 1/2 cup Carrots, diced
- 1/2 cup Celery, diced
- 2 cloves Garlic, minced
- 1/4 teaspoon Red Pepper Flakes, more or less to taste
- 4 cups Unsalted Chicken Bone Broth, can also use chicken broth or chicken stock
- 2 cups Water, or additional broth
- 15 oz White Beans, I used one can of Great Northern Beans; don't drain or rinse
- 1 Bay Leaf
- 1 cup Ditalini Pasta, or a small shape like elbow macaroni or small shells
- 2 oz Kale, I used a couple handfuls
- 1 tablespoon Lemon Juice, additional to serve
- Kosher Salt & Black Pepper, to taste
- Parmesan Cheese, to serve
Instructions
Meatballs
- Preheat the oven to 350°F and prepare baking sheet. Line sheet with aluminum foil and place oven-proof wire rack over top. Spray with non-stick cooking spray.
- Add all meatball ingredients to a large bowl. Gently mix with your hands until combined. Roll into about 3/4 inch meatballs. You should have about 25 meatballs. *See Note
- Bake for about 15 minutes until lightly browned and cooked through. Set aside for later.
Soup
- Meanwhile, start the soup. Heat the olive oil in a large pot or Dutch Oven over medium heat. Add the diced onions, carrots, and celery. Cook for about 7 minutes, stirring occasionally until the vegetables have softened. Add the garlic and red pepper flakes, stir, and cook for another minute.
- Pour in the chicken bone broth, water, can of white beans, bay leaf, and salt & black pepper to taste. Bring to a gentle boil.
- Once boiling, add the ditalini pasta. Cook for about 10 minutes until the pasta is almost cooked through, stirring occasionally. Lower the heat to a simmer and add the meatballs and kale. Cook for another 3 minutes to allow the kale to wilt. Finally, stir in the lemon juice. Taste the soup and add salt and black pepper as needed.
- Divide among bowls to serve. Top with additional lemon juice, freshly grated parmesan cheese, and black pepper as desired.
Video
Notes
*Note: You can double the meatball recipe and save half of the meatballs for another recipe such as spaghetti and meatballs. That's what I always do!
Serving Suggestions: I recommend serving with crusty bread.
Nutrition
Calories: 620kcal, Carbohydrates: 69g, Protein: 30g, Fat: 26g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.003g, Cholesterol: 66mg, Sodium: 832mg, Potassium: 1160mg, Fiber: 9g, Sugar: 5g, Vitamin A: 4458IU, Vitamin C: 23mg, Calcium: 211mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This one is so warming. Kind of a more flavorful twist on Italian Wedding Soup in my opinion. Would pick THIS over that every time!!