Beef Meatballs for Soup

Name: Beef Meatballs for Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb (454 g) ground beef, 80/20 blend, cold or cool; ½ cup (50 g) panko breadcrumbs; 3 tablespoons (45 ml) whole milk; 1 large egg, at room temperature; ½ cup (50 g) Parmigiano-Reggiano, finely grated; 2 cloves (6 g) garlic, minced, minced; 3 tablespoons (10 g) fresh flat-leaf parsley, finely chopped, finely chopped; ¾ teaspoon (4½ g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 6 cups (1440 ml) beef or chicken broth

From the MyKitchenBank Kitchen

Tender, savory beef meatballs simmered in broth until they're silky and flavorful. These small, delicate meatballs are designed to float in soup without overwhelming it—they're finished with Parmesan and fresh herbs, bound with breadcrumbs and egg. Perfect for Italian wedding soup, minestrone, or clear broths.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: About 24 meatballs

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Steps

Before you start

Have all ingredients at room temperature for easier mixing
Bring broth to a simmer in a separate pot before cooking meatballs
Line a baking sheet with parchment paper for shaping if the mixture seems sticky

1
Soak breadcrumbs
- In a small bowl, stir the panko breadcrumbs with the whole milk until they form a paste.
- Let sit for 1 minute so the crumbs fully absorb the liquid.
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Ready when: Breadcrumbs are soft and paste-like
Tip: Soaking breadcrumbs in milk keeps meatballs moist and tender; don't skip this step.
2
Combine meatball mixture
- In a large mixing bowl, combine the cold ground beef, breadcrumb-milk paste, egg, grated Parmesan, minced garlic, chopped parsley, salt, and black pepper.
- Using your hands (or a wooden spoon), gently mix until just combined—do not overmix, as this makes meatballs dense and tough.
- Aim for a loose, cohesive mass.
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Ready when: Ingredients are evenly distributed but not overworked
Tip: Overmixing develops gluten in the breadcrumbs, resulting in rubbery meatballs. Mix just until combined.
3
Shape meatballs
- Using a 1-tablespoon ice-cream scoop or measuring spoon, portion the mixture into 24 equal balls (roughly 1 tablespoon each, about the size of a marble or walnut).
- Place them on a plate or parchment-lined baking sheet.
- You can chill them for up to 1 hour to make handling easier, but this is optional.
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Ready when: 24 uniform balls about 1 inch in diameter
Tip: Smaller meatballs cook through more evenly and don't sink heavily in broth. Ice-cream scoops ensure uniform sizing.
4
Heat broth to simmer
- Pour the broth into a large heavy-bottomed pot and bring it to a gentle simmer over medium-high heat.
- You should see small bubbles breaking the surface at regular intervals but not a rolling boil.
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Ready when: Broth is steaming with gentle bubbles at the surface
Tip: Having the broth hot before adding meatballs helps them cook evenly and prevents them from sticking to the bottom.
5
Gently add meatballs
- Carefully lower the meatballs into the simmering broth one at a time, stirring gently with a wooden spoon or slotted spoon as you add them.
- This prevents them from clumping together and ensures even cooking.
- Once all meatballs are in, reduce the heat to medium-low so the broth maintains a gentle simmer.
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Ready when: All meatballs are submerged and broth is gently simmering
Tip: Stir as you add them to keep them from clustering; if they stick together, they'll cook unevenly and may not develop proper texture.
6
Simmer until cooked through
- Allow the meatballs to simmer uncovered in the broth for 15 to 18 minutes, stirring gently every 4 to 5 minutes to ensure even cooking.
- The meatballs will gently bob and rise to the surface when they are mostly cooked through.
- They should feel firm and springy when poked with a fork, and the meat should be no longer pink inside when you cut one open.
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Ready when: Meatballs are firm and float; internal meat is no longer pink (or reach 160°F / 71°C if using a thermometer)
Tip: Don't let the broth boil hard; it will break apart the meatballs. A gentle, steady simmer is ideal.
7
Rest before serving
- Remove the pot from the heat and let the meatballs rest in the broth for 5 minutes.
- This allows the meat to relax and reabsorb any juices, keeping them tender and moist.
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Ready when: Meatballs are fully set and slightly yielding to pressure
Tip: This brief rest is crucial for tender results; don't skip it.

Good to know

Tips

Keep the ground beef cold when mixing; cold meat and fat stay separate and create lighter, airier meatballs.
Don't skip the breadcrumb-and-milk paste: it acts as a binder and keeps meatballs moist, preventing them from becoming dense or rubbery.
These small meatballs are ideal for soup because they cook evenly and don't overwhelm the broth. If you prefer larger meatballs for a heartier soup, increase portions to 2 tablespoons each and add 5 to 7 minutes to the simmer time.
Taste the broth after cooking; the meatballs will have seasoned it. Adjust salt if needed before serving.

Make ahead

Uncooked meatballs can be shaped and refrigerated on a parchment-lined tray for up to 8 hours, or frozen in a single layer and then stored in a freezer bag for up to 1 month. Cook from refrigerated (add 2 to 3 minutes) or frozen (add 5 to 7 minutes) without thawing.

Storage & reheating

Store cooked meatballs in broth in an airtight container in the refrigerator for up to 4 days. Freeze in broth for up to 2 months. Reheat gently in a pot over medium-low heat, covered, until warmed through (about 5 to 7 minutes from refrigerated, 10 to 12 from frozen).

Substitutions

Parmigiano-Reggiano, finely grated → Grana Padano or aged Pecorino Romano. Both are hard Italian cheeses with similar umami and salty notes. Pecorino will be slightly sharper.
ground beef, 80/20 blend → Ground veal or a mix of ground beef and ground pork (half and half). Veal meatballs are more traditional in Italian cuisine; pork blend adds richness. Adjust broth type to match (veal or chicken broth pairs better with these).
fresh flat-leaf parsley, finely chopped → Fresh basil or a mix of basil and parsley. Basil adds a sweeter, slightly peppery note. Use it in equal measure if fresh and finely chopped.
beef or chicken broth → Vegetable broth or water with 1 tablespoon tomato paste and 1 teaspoon dried Italian seasoning stirred in. Vegetable broth is lighter; tomato and herb additions provide depth. Avoid beef broth if using veal for authenticity.