Why You’ll Love This Recipe
Creamy Italian Meatball Soup is a hearty and comforting dish loaded with juicy meatballs, tender pasta, and a rich, creamy broth infused with Italian herbs. It’s perfect for chilly nights or anytime you crave a satisfying one-pot meal. With a balance of protein, vegetables, and creaminess, this soup is both nourishing and indulgent.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
ground beef or Italian sausagebread crumbsParmesan cheeseeggItalian seasoninggarlic clovesonioncarrotscelerychicken brothheavy creamcanned diced tomatoesbaby spinachsmall pasta shapes (like ditalini or orzo)salt and pepperolive oil
directions
In a bowl, mix ground meat, bread crumbs, Parmesan cheese, egg, and Italian seasoning. Form into small meatballs.
In a large pot, heat olive oil over medium heat. Brown the meatballs in batches and set aside.
In the same pot, sauté chopped onions, carrots, and celery until softened.
Add garlic and cook for 1 minute more.
Pour in chicken broth and diced tomatoes, bring to a simmer.
Return meatballs to the pot and simmer for 15-20 minutes.
Add pasta and cook until tender, about 8-10 minutes.
Stir in heavy cream and spinach. Cook until spinach wilts and soup is heated through.
Season with salt and pepper to taste.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes
Variations
Use turkey or chicken for the meatballs for a lighter version.
Add red pepper flakes for a spicy kick.
Substitute kale or Swiss chard for spinach.
Use gluten-free pasta for a gluten-free option.
Top with shredded mozzarella or extra Parmesan before serving.
storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.For longer storage, freeze for up to 2 months.Thaw in the fridge overnight and reheat on the stovetop over medium heat until warmed through.
FAQs
Can I use frozen meatballs?
Yes, just make sure they’re fully cooked before adding them to the soup.
Can I make this soup ahead of time?
Yes, but consider cooking the pasta separately and adding it when reheating to avoid it becoming mushy.
Is there a dairy-free option?
Yes, use coconut cream or a plant-based cream alternative.
Can I omit the pasta?
Yes, for a lower-carb version, skip the pasta or use cauliflower florets instead.
What’s the best pasta for this soup?
Small shapes like ditalini, orzo, or elbow macaroni work best.
Do I have to brown the meatballs first?
Browning adds flavor, but you can drop raw meatballs into the broth to cook directly if preferred.
Can I add more vegetables?
Absolutely! Zucchini, peas, or mushrooms are great additions.
Conclusion
Creamy Italian Meatball Soup is a delicious and soul-warming dish that blends the richness of Italian cuisine with the ease of a one-pot meal. Whether you’re serving it to family or enjoying leftovers, it’s a recipe that promises comfort and flavor in every spoonful.
Print
Creamy Italian Meatball Soup
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Description
A comforting, hearty soup featuring juicy Italian-style meatballs in a creamy broth with vegetables and pasta.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup cooked pasta (orzo or ditalini)
- 1 cup baby spinach
- 2 tbsp chopped fresh parsley
- Optional: red pepper flakes for heat
Instructions
- In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix gently and form into 1-inch meatballs.
- Heat olive oil in a large pot over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides (about 5 minutes); remove and set aside.
- In the same pot, add onion, carrots, and celery; sauté until vegetables are tender, about 5 minutes.
- Pour in chicken broth and bring to a simmer.
- Return meatballs to the pot and simmer for 10 minutes, ensuring meatballs are cooked through.
- Stir in heavy cream and cooked pasta; heat gently for 2–3 minutes without boiling.
- Add baby spinach and chopped parsley, stir until spinach wilts.
- Adjust seasoning with salt, pepper, and red pepper flakes if using. Serve hot.
Notes
- You can substitute ground turkey or chicken for a lighter option.
- For a lower-fat version, use half-and-half instead of heavy cream.
- Make-ahead: meatballs can be prepared up to a day ahead and refrigerated.
- Add a squeeze of lemon juice for brightness.
Nutrition
- Serving Size: 1¾ cups
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 95 mg
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