Creamy Italian Meatball Soup

Name: Creamy Italian Meatball Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 lb ground beef; 1/4 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 egg; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1 small onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 cup water; 1 can (14 oz) diced tomatoes; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup small pasta (ditalini or orzo); 1/2 cup heavy cream; 2 cups fresh spinach, chopped; 1/2 cup grated Parmesan cheese (for garnish)

Isabella

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Creamy Italian Meatball Soup a rich and comforting Italian-style soup featuring tender meatballs, hearty vegetables, and a luscious creamy broth. This dish is perfect for cozy nights and packed with delicious flavors that will keep everyone coming back for more.

Why I Love This Recipe

This creamy Italian meatball soup is the perfect balance of hearty and indulgent. The homemade meatballs add a wonderful depth of flavor, while the creamy broth makes every bite satisfying. It’s a one-pot meal that brings warmth and comfort, and it’s easy to customize with different vegetables or pasta.

Ingredients

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

For the meatballs:

1 lb ground beef

1/4 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

For the soup:

1 tablespoon olive oil

1 small onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup water

1 can (14 oz) diced tomatoes

1/2 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon black pepper

1/2 cup small pasta (such as ditalini or orzo)

1/2 cup heavy cream

2 cups fresh spinach, chopped

1/2 cup grated Parmesan cheese, for garnish

Directions

In a bowl, mix all the meatball ingredients until well combined. Roll into small meatballs, about 1 inch in diameter.

Heat olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.

In the same pot, add the onion, carrots, and celery. Sauté for 3-4 minutes until softened. Add the garlic and cook for another minute.

Pour in the chicken broth, water, and diced tomatoes. Stir in oregano, basil, salt, and pepper. Bring to a gentle boil.

Return the meatballs to the pot and let simmer for 15 minutes.

Add the pasta and cook until al dente, about 8-10 minutes.

Stir in the heavy cream and spinach. Simmer for another 2-3 minutes until the spinach is wilted.

Serve hot, garnished with Parmesan cheese.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 6

Variations

Protein Swap: I sometimes use ground turkey or a mix of beef and pork for the meatballs.

Vegetable Add-Ins: Zucchini, mushrooms, or bell peppers make great additions.

Dairy-Free Option: I replace the heavy cream with full-fat coconut milk for a dairy-free version.

Different Greens: Kale or Swiss chard works well instead of spinach.

Gluten-Free Option: I use gluten-free pasta or rice instead of regular pasta.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the soup over low heat on the stove, adding a splash of broth if it thickens too much. If frozen, I thaw it overnight in the fridge before reheating. The pasta may absorb liquid over time, so I sometimes cook fresh pasta separately and add it when serving.

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FAQs

How do I keep the meatballs from falling apart?

I make sure to mix the ingredients well and avoid overhandling the meat. Chilling the meatballs for 10-15 minutes before cooking helps them hold their shape.

Can I make this soup ahead of time?

Yes! I prepare the soup without the pasta and store it in the fridge. When ready to serve, I reheat it and cook the pasta separately to prevent it from getting mushy.

Can I freeze this soup?

Yes, but I leave out the pasta and cream before freezing. When reheating, I add fresh pasta and stir in the cream at the end.

What can I serve with this soup?

I love pairing it with crusty bread, garlic bread, or a simple green salad for a complete meal.

Can I use store-bought meatballs?

Yes, pre-made meatballs save time. I just make sure to brown them in the pot for extra flavor before adding them to the soup.

Conclusion

This creamy Italian meatball soup is a perfect blend of comfort and flavor. It’s easy to make, customizable, and ideal for chilly days or family dinners. Whether making it fresh or meal-prepping for the week, this soup always delivers a hearty and satisfying experience.

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