There’s something incredibly satisfying about a brothy soup that manages to be both hearty and light. This Brothy Ditalini Soup with Meatballs and Carrots is exactly that. A warm, comforting bowl that brings together tender homemade meatballs, soft-cooked carrots, and perfectly chewy ditalini pasta in a savory broth—it’s like a hug in a bowl. This isn’t one of those overly creamy sausage soup recipes (though we love a good creamy parmesan italian sausage ditalini soup!); instead, it leans into clean flavors and balanced textures, making it feel nourishing but still indulgent. Inspired by traditional italian soup flavors but adapted for modern home kitchens, this recipe feels right at home on a chilly evening or as a light weekend lunch.
Brothy Ditalini Soup with Meatballs and Carrots
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Appetizer, Main Course, Soup
Cuisine Italian
Large soup pot or Dutch oven This will be your main cooking vessel. A Dutch oven is ideal because it holds heat well, but any sturdy large pot works fine.
Mixing bowl For combining the meatball mixture.
Baking Sheet (optional) If you prefer to bake the meatballs instead of pan-searing, line a sheet with parchment.
Wooden spoon For sautéing and stirring.
Ladle For serving up generous portions of soup.
For the Meatballs
- 1 lb ground beef 80/20 for tenderness
- 1 egg
- 1/3 cup breadcrumbs
- 2 tbsp grated parmesan cheese
- 2 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp ground black pepper
For the Soup
- 1 tbsp olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 3 medium carrots peeled and sliced into thin rounds
- 6 cups low-sodium chicken broth or vegetable broth for a vegetarian version
- 1 cup ditalini pasta
- 1/4 tsp crushed red pepper flakes optional
- Salt and pepper to taste
- Fresh parsley for garnish
- Freshly grated parmesan cheese for serving
Make the Meatballs
In a mixing bowl, combine the ground beef, egg, breadcrumbs, parmesan cheese, garlic, parsley, oregano, salt, and pepper. Mix gently with your hands or a fork until just combined—don’t overwork it, or the meatballs will be tough.
Roll into small 1-inch balls. You should get about 30 mini meatballs.
Optional step: For extra flavor, you can sear the meatballs in olive oil in the soup pot before starting the soup base. Set aside after browning.
Sauté the Aromatics
In your large soup pot, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook for 5–6 minutes, until translucent. Add the garlic and cook for 1 minute more until fragrant.
Simmer the Broth
Add the carrots and broth to the pot. Bring everything to a gentle boil, then reduce to a simmer. If you skipped pre-browning the meatballs, gently add them in now so they can cook in the broth. Cover and simmer for 20 minutes, or until the carrots are tender and the meatballs are fully cooked through.
Cook the Pasta
Add the ditalini pasta and red pepper flakes, if using. Simmer uncovered for about 10 minutes or until the pasta is al dente. Stir occasionally to prevent sticking.
Final Seasoning
Taste the broth and adjust with salt and pepper as needed. For a richer finish, top each serving with grated parmesan and a sprinkle of parsley.
Pairings
This brothy ditalini soup with meatballs and carrots pairs beautifully with:
- Crusty Bread: A slice of toasted sourdough or Italian ciabatta to soak up the broth.
- Side Salad: Keep things light with a simple arugula salad with lemon vinaigrette, or go heartier with a creamy Caesar.
- Grilled Cheese Panini: Melty mozzarella and sun-dried tomato paninis turn this soup into a full meal.
- A Light Red Wine: For adults, a glass of Chianti or Pinot Noir works beautifully to enhance the Italian herbs and meaty base of the soup.
Looking for more inspiration? This soup is a great palate cleanser if you’ve recently enjoyed heavier creamy parmesan Italian sausage soup or tortellini recipes soup and want something a bit lighter but just as comforting.
FAQs
1. Can I substitute the ground beef in the meatballs?
Yes! Ground chicken or turkey makes a great leaner alternative. You can also try ground italian sausage for a more robust flavor—essentially turning this into a hybrid of a traditional italian sausage soup and a meatball soup.
2. Is there a way to make this soup vegetarian?
Absolutely. Skip the meatballs entirely or use plant-based ground meat alternatives. Replace chicken broth with vegetable broth and load the soup with more veggies like zucchini, spinach, or white beans. It’ll be a fresh take on noodles soup recipes with a vegetarian twist.
3. Can I freeze this soup?
The broth and meatballs freeze well, but the pasta can become mushy when reheated. If you plan to freeze it, consider cooking and storing the pasta separately. This is a tip you can use for other ditalini pasta recipes too.
4. What kind of pasta can I use instead of ditalini?
If you don’t have ditalini on hand, orzo or small macaroni work well. In fact, this could easily be adapted into a chicken ditalini soup or even resemble italian orzo soup depending on your ingredient swaps.
5. How can I make this soup creamy?
To give it a creamy twist (without becoming too heavy), stir in a splash of heavy cream or half-and-half right at the end of cooking. You can even melt in some creamy parmesan for added richness—just like you would in creamy italian sausage soup or creamy parmesan italian sausage soup!
