Creamy Italian Meatball Soup
Creamy Italian Meatball Soup is a comforting bowl filled with tender meatballs, creamy broth, and a mix of fresh veggies like spinach and tomatoes. The soup feels hearty but smooth,…
Tip: save now, cook later.Creamy Italian Meatball Soup is a comforting bowl filled with tender meatballs, creamy broth, and a mix of fresh veggies like spinach and tomatoes. The soup feels hearty but smooth, with just the right balance of Italian herbs and a little cheesy goodness that makes every spoonful so satisfying.
I love making this soup on chilly evenings when you want something warm and filling without it being too heavy. The homemade meatballs soak up the creamy broth, so each bite is packed with flavor. Plus, it’s such a simple recipe that’s perfect for a cozy night in or to impress friends without spending hours in the kitchen.
One of my favorite ways to enjoy this soup is with some crusty bread on the side to dip right into the creamy broth. It’s like a little Italian comfort hug in a bowl, and I always find myself going back for seconds. This soup really brings out the homestyle feeling that makes dinner something to look forward to.
Key Ingredients & Substitutions
Ground meat: I like mixing beef and pork for juicy meatballs, but you can use all beef or even ground turkey for a lighter option. Just keep an eye on moisture as lean meat can dry out.
Parmesan cheese: This adds a nice salty, nutty flavor. If you don’t have it, Pecorino Romano or a mild grated cheese works fine. Skip it to make it dairy-free.
Breadcrumbs: They help hold the meatballs together. You can substitute with crushed crackers or oats if you prefer gluten-free.
Chicken broth: Use low-sodium broth so you can control saltiness. Vegetable broth works too if you want a lighter or vegetarian-friendly base.
Heavy cream: This makes the soup creamy and rich. For a lighter version, try half-and-half or coconut milk for a subtle twist.
Spinach: Fresh spinach is best for color and texture, but frozen works in a pinch. You can also swap in kale or Swiss chard for a different leafy green.
How Do I Make Tender, Flavorful Meatballs That Don’t Fall Apart?
The meatballs are the heart of this soup. To get them just right, follow these steps:
- Mix ingredients gently but thoroughly—overmixing makes tough meatballs.
- Use a combination of meat, cheese, and breadcrumbs for moisture and binding.
- Shape small, uniform meatballs (about 1 inch) so they cook evenly.
- Cook them gently in the simmering soup, not boiling, so they stay tender and don’t break apart.
By carefully mixing and cooking the meatballs directly in the soup, you save time and keep them juicy. This method also lets them absorb the broth’s flavors for a delicious bite every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup and meatballs all in one place.
- Mixing bowl – for combining the meatball ingredients easily without a mess.
- Spoon or small cookie scoop – helps you shape consistent, bite-sized meatballs quickly.
- Wooden spoon or heat-safe spatula – great for stirring the soup gently without breaking the meatballs.
- Measuring cups and spoons – to keep the seasoning and creamy broth balanced.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage to add extra spice and richness to the meatballs.
- Add sliced mushrooms or zucchini for more veggies and texture in the soup.
- Stir in a handful of fresh basil or oregano near the end for a brighter, herb-forward taste.
- Use ricotta cheese mixed into the meatballs for a softer, creamier center.
How to Make Creamy Italian Meatball Soup?
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
For the Soup:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (14 oz) can diced tomatoes
- 1/2 cup small pasta (such as ditalini or small elbow)
- 1 cup fresh spinach, chopped
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley or basil for garnish
How Much Time Will You Need?
This soup takes about 20 minutes to prepare and another 20 minutes to cook, so you’ll have a warm, creamy, and filling meal ready in roughly 40 minutes. It’s perfect for a quick weeknight dinner or anytime you want cozy comfort food without a lot of fuss.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, gently mix together the ground meat, Parmesan cheese, breadcrumbs, egg, minced garlic, parsley, dried Italian herbs, salt, and pepper until just combined. Then shape the mixture into small, bite-sized meatballs about 1 inch across. Set them aside for now.
2. Prepare the Soup Base:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for about 30 seconds until you smell the fragrance.
3. Cook the Meatballs in the Soup:
Pour in the chicken broth and diced tomatoes (with their juice) and bring the soup to a gentle simmer. Carefully add the meatballs to the pot, cover, and let them cook for 10-12 minutes until fully cooked inside.
4. Add Pasta and Greens:
Add the small pasta to the soup and cook according to package directions (usually 7-8 minutes) until al dente. Stir in the chopped spinach and cook for another 2 minutes until it wilts.
5. Finish with Cream and Seasoning:
Lower the heat and slowly stir in the heavy cream until the soup becomes creamy. Be careful not to let it boil. Taste and adjust salt and pepper as needed.
6. Serve and Enjoy:
Ladle the creamy, hearty soup into bowls. Garnish with fresh parsley or basil and serve with crusty bread if you like. Enjoy the delicious warmth of your homemade Creamy Italian Meatball Soup!
Can I Use Frozen Meatballs Instead of Making Them Fresh?
Yes, you can! Just thaw frozen meatballs completely before adding them to the soup. Simmer them in the broth a bit longer to heat through and absorb flavors.
What Can I Substitute for Heavy Cream?
If you want a lighter soup, use half-and-half or whole milk. For a dairy-free option, canned coconut milk works well and adds a subtle richness.
How Long Will Leftovers Keep?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the cream.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the meatballs and soup base separately, then combine and heat when ready to serve. This keeps flavors fresh and meatballs tender.
