Creamy Italian Meatball Soup

Why You’ll Love This Recipe

  • Rich and Hearty: The creamy broth and tender meatballs create a satisfying soup.

  • Easy to Make: Simple ingredients and minimal prep make this recipe beginner-friendly.

  • Meal Prep Friendly: This soup stores well and even tastes better the next day.

  • Family Favorite: A dish both kids and adults will love.

  • Perfect Comfort Food: Ideal for cold days or when you need a cozy meal.

Creamy Italian Meatball Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

  • 1 pound (450g) ground beef

  • ¼ cup breadcrumbs

  • ¼ cup grated Parmesan cheese

  • 1 egg

  • 2 cloves garlic, minced

  • 1 teaspoon Italian seasoning

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 tablespoon fresh parsley, chopped (optional)

For the Soup:

  • 1 tablespoon olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 2 celery stalks, chopped

  • 1 can (14.5 oz) diced tomatoes

  • 4 cups (1 liter) chicken or beef broth

  • 1 teaspoon Italian seasoning

  • ½ teaspoon salt (adjust to taste)

  • ¼ teaspoon black pepper

  • 1 cup small pasta (such as ditalini or elbow macaroni)

  • ½ cup heavy cream

  • ½ cup grated Parmesan cheese

  • 1 cup fresh spinach or basil, chopped

Optional Garnishes:

  • Extra Parmesan cheese

  • Fresh basil or parsley

  • Crushed red pepper flakes for a bit of heat

Directions

  1. Prepare the Meatballs: Mix the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, pepper, and parsley in a bowl. Roll into 1-inch meatballs.

  2. Cook the Meatballs: Heat olive oil in a pot and brown the meatballs for 2-3 minutes per side. Remove and set aside.

  3. Sauté Vegetables: In the same pot, sauté onion, celery, and garlic until softened (about 3-4 minutes).

  4. Build the Soup: Add diced tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a simmer, adding meatballs back in. Simmer for 15 minutes.

  5. Add Pasta: Stir in pasta and cook for 8-10 minutes until tender.

  6. Make it Creamy: Stir in cream and Parmesan cheese. Let heat through for 2-3 minutes.

  7. Finish: Add spinach or basil, stir, and adjust seasoning. Serve hot, garnished with more cheese and fresh herbs.

Servings and Timing

  • Servings: 4-6 servings

  • Prep Time: 15 minutes

  • Cook Time: 30 minutes

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water to adjust the consistency if necessary.

FAQs

How can I make this soup dairy-free?

Substitute the heavy cream with coconut milk and use dairy-free Parmesan.

Can I freeze this soup?

Yes, the soup freezes well without the pasta. Store it in an airtight container and add freshly cooked pasta when reheating.

What other pasta can I use?

Any small pasta works, such as elbow macaroni or ditalini. For a low-carb option, try cauliflower rice or zucchini noodles.

Can I make the meatballs ahead of time?

Yes, you can prepare and cook the meatballs in advance and store them in the fridge or freezer.

What can I add to make the soup spicier?

Add red pepper flakes or hot sauce to the soup for a spicy kick.

Can I use ground turkey or chicken for the meatballs?

Yes, ground turkey or chicken can be used as a leaner alternative.

How do I prevent the pasta from getting mushy when reheating?

Cook the pasta separately and add it when reheating the soup to maintain its texture.

Can I skip the searing step for the meatballs?

You can skip searing, but browning the meatballs adds extra flavor and depth to the soup.

What other vegetables can I add?

Carrots, bell peppers, or mushrooms are great additions to boost the soup’s flavor and nutrition.

Can I make this soup in a slow cooker?

Yes, brown the meatballs first, then combine all ingredients in a slow cooker and cook on low for 6-7 hours.

Conclusion

This creamy Italian meatball soup is a comforting and flavorful dish that’s perfect for any occasion. Whether you make it for a cozy dinner or a family gathering, its rich flavors and creamy texture will surely impress. Enjoy!

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Creamy Italian Meatball Soup

Creamy Italian Meatball Soup

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  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Description

This creamy Italian meatball soup is a rich and hearty dish, perfect for cozy evenings. With juicy meatballs, a creamy tomato-based broth, and tender pasta, it’s a family favorite that’s easy to make and meal prep-friendly. Whether served for dinner or enjoyed as leftovers, this comforting soup will warm you up on any cold day.


Ingredients

For the Meatballs:

1 pound (450g) ground beef

¼ cup breadcrumbs

¼ cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon fresh parsley, chopped (optional)

For the Soup:

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

2 celery stalks, chopped

1 can (14.5 oz) diced tomatoes

4 cups (1 liter) chicken or beef broth

1 teaspoon Italian seasoning

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

1 cup small pasta (such as ditalini or elbow macaroni)

½ cup heavy cream

½ cup grated Parmesan cheese

1 cup fresh spinach or basil, chopped

Optional Garnishes:

Extra Parmesan cheese

Fresh basil or parsley

Crushed red pepper flakes for a bit of heat


Instructions

  • Prepare the Meatballs: Mix ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, pepper, and parsley in a bowl. Roll into 1-inch meatballs.

  • Cook the Meatballs: Heat olive oil in a pot, brown the meatballs for 2-3 minutes per side. Remove and set aside.

  • Sauté Vegetables: In the same pot, sauté onion, celery, and garlic until softened (about 3-4 minutes).

  • Build the Soup: Add diced tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a simmer, adding meatballs back in. Simmer for 15 minutes.

  • Add Pasta: Stir in pasta and cook for 8-10 minutes until tender.

  • Make it Creamy: Stir in cream and Parmesan cheese. Heat through for 2-3 minutes.

  • Finish: Add spinach or basil, stir, and adjust seasoning. Serve hot, garnished with more cheese and fresh herbs.


Notes

  • Store leftovers in an airtight container for up to 3 days.

  • Freeze the soup without pasta for future use, and add fresh pasta when reheating.

  • Substitute heavy cream with coconut milk for a dairy-free version.

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