Cheesy Parmesan Meatball Soup Recipe

By Becky Hardin

Updated Oct 2, 2025

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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.

Easy Cheesy Parmesan Meatball Soup Recipe

This delicious meatball soup is filled with shell pasta, Parmesan meatballs, garlic, onions, tomatoes, and a generous amount of cheese, along with a variety of spices, making it a hearty and delicious soup perfect for winter. When I’m in the mood for something a little lighter, though, I’ll prepare this meatball soup instead.

When it’s cold outside and I need something warm and comforting to chase away the chill, this soup is my go-to. It’s full of flavor, it’s delicious, and it’s 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!

Recipe Card

Cheesy Parmesan Meatball Soup Recipe

4.62 from 39 votes

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

Servings: 6

Author: Becky Hardin | The Cookie Rookie

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Hearty and comforting, this Parmesan Meatball Soup features juicy meatballs in a flavorful tomato broth, topped with melted cheese and basil.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

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For the Meatballs:

• ▢ 1 lb. ground chuck – equals 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 – equals 22-1½" meatballs, 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!

Calories: 803kcalCarbohydrates: 53gProtein: 45gFat: 45gSaturated Fat: 21gCholesterol: 156mgSodium: 1399mgPotassium: 928mgFiber: 4gSugar: 11gVitamin A: 1095IUVitamin C: 14mgCalcium: 600mgIron: 5.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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!), 1 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.

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