Italian Rice and Meatball Broth Recipe

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Warm, hearty, and soul-soothing — Italian rice and meatball broth is the perfect comfort dish for chilly days, sick days, or when you’re simply craving something savory and satisfying. This traditional recipe brings together tender mini meatballs, soft rice, and a flavorful broth in one cozy bowl. Whether you’re making it for the family or preparing a make-ahead meal, this dish is as nourishing as it is delicious.

What Is Italian Rice and Meatball Broth?

Italian rice and meatball broth, often referred to as brodo con polpettine e riso, is a rustic soup that combines seasoned meatballs with rice, all simmered in a rich, homemade broth. It’s a staple in many Italian households, especially in southern regions, where simplicity and bold flavors go hand in hand.

Ingredients You’ll Need

For the Broth:

8 cups chicken broth (homemade or low-sodium store-bought)
1 onion, halved
2 celery stalks
2 carrots, chopped
2 cloves garlic, smashed
Salt and pepper, to taste

For the Meatballs:

½ pound ground beef (or a mix of beef and pork)
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
1 egg
1 garlic clove, minced
1 tablespoon chopped parsley
Salt and pepper, to taste

For the Rice:

¾ cup Arborio rice (or any short-grain rice)

Optional Garnishes:

Extra Parmesan cheese
Chopped parsley
Lemon zest

Step-by-Step Instructions

1. Make the Broth

Bring your broth to a boil with onion, celery, carrots, and garlic. Let it simmer uncovered for 30–40 minutes. Strain the broth and return it to the pot, discarding the solids. Season to taste with salt and pepper.

2. Prepare the Meatballs

In a bowl, combine all meatball ingredients. Mix gently until just combined. Roll into small, bite-sized balls (about 1 inch wide). Set aside on a tray.

3. Cook the Meatballs in the Broth

Bring the strained broth back to a simmer. Gently drop in the meatballs and cook for 10–12 minutes, or until they float and are cooked through.

4. Add the Rice

Add the rice to the simmering broth and cook until tender, about 15–18 minutes. Stir occasionally to prevent sticking.

5. Serve and Enjoy

Ladle the soup into bowls, making sure each serving has a good mix of rice and meatballs. Top with grated Parmesan, parsley, or a hint of lemon zest for a bright finish.

Why Is Arborio Rice Best for This Dish?

Arborio rice is starchy and absorbs broth beautifully, creating a slightly creamy texture without needing dairy. If you don’t have Arborio on hand, carnaroli or even plain white rice can work in a pinch — just adjust cooking times.

Can I Make It Ahead of Time?

Absolutely. This dish stores well in the fridge for up to 3 days. The rice will absorb some broth, so you may need to add a splash of water or broth when reheating.

Variations You Can Try

Add leafy greens like spinach or escarole near the end of cooking.
Use turkey or chicken for a leaner meatball.
Add a parmesan rind to the broth while it simmers for deeper umami flavor.
Stir in a beaten egg slowly at the end (like egg drop soup) for added richness.

Is This Dish Kid-Friendly?

Yes! Kids love the mini meatballs and gentle flavor. You can even get them involved in rolling the meatballs — just make sure their hands are clean.

What to Serve With Italian Rice and Meatball Broth?

Crusty bread or garlic toast
A light green salad with lemon vinaigrette
A glass of Italian white wine (for the grown-ups)

Final Note

Italian rice and meatball broth is proof that comfort food doesn’t have to be complicated. With a few pantry staples and a bit of simmer time, you can bring a taste of Italy to your dinner table — no passport required.