This Creamy Italian Meatball Soup is pure comfort in a bowl. Loaded with tender, juicy meatballs, hearty vegetables, and a rich, creamy broth flavored with herbs and Parmesan, it’s the kind of meal I turn to when I want something both cozy and satisfying. It’s a family-friendly favorite that turns a classic Italian dish into a warm, soul-soothing soup.
Why You’ll Love This Recipe
I love how this soup brings the heartiness of meatballs and the smoothness of a creamy broth together in one spoonful. It’s simple to make, packed with flavor, and versatile enough to enjoy all year round. Whether I serve it with crusty bread or a fresh green salad, this dish always feels like a warm hug. Plus, it’s great for meal prep and makes amazing leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Ground beef or a beef
-
Breadcrumbs
-
Parmesan cheese
-
Egg
-
Garlic
-
Italian seasoning
-
Onion
-
Carrots
-
Celery
-
Olive oil
-
Chicken or vegetable broth
-
Heavy cream
-
Spinach or kale
-
Salt and pepper
-
Fresh parsley (optional, for garnish)
Directions
-
I start by mixing the ground meat with breadcrumbs, Parmesan, egg, garlic, and seasoning to form the meatballs.
-
I shape them into bite-sized balls and brown them in a large pot with olive oil, then set them aside.
-
In the same pot, I sauté the onions, carrots, and celery until tender.
-
I pour in the broth, bring it to a simmer, then gently return the meatballs to the pot.
-
I let everything cook together until the meatballs are fully cooked and the vegetables are soft.
-
I stir in the heavy cream and greens, cooking just until the spinach wilts and the soup is creamy.
-
I season to taste with salt and pepper, then ladle into bowls and top with fresh parsley and more Parmesan if I’m feeling fancy.
Servings and timing
-
Servings: 6 bowls
-
Prep time: 20 minutes
-
Cook time: 30 minutes
-
Total time: 50 minutes
Variations
-
I sometimes use turkey or chicken for a lighter version of the meatballs.
-
For a low-carb option, I skip the breadcrumbs and use almond flour in the meatballs.
-
I swap spinach with kale or Swiss chard, depending on what I have on hand.
-
If I want more heat, I add a pinch of red pepper flakes or use spicy Italian sausage in place of ground beef.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stove over medium heat, stirring occasionally. If it thickens too much, I add a splash of broth or water to loosen it up. I also freeze the soup for up to 2 months—just without the cream, which I stir in after reheating for the best texture.
FAQs
Can I use frozen meatballs?
Yes, I sometimes use store-bought frozen meatballs for convenience. I just brown them if needed and simmer them in the soup until heated through.
Can I make this dairy-free?
I skip the cream and Parmesan or use a dairy-free alternative like coconut cream or unsweetened almond milk, though it slightly changes the flavor.
What’s the best pasta to add if I want it heartier?
I like adding small pasta shapes like ditalini, orzo, or elbow macaroni for a heartier twist. I cook them separately and add them just before serving so they don’t soak up all the broth.
Can I make this in a slow cooker?
Yes, I brown the meatballs and veggies first, then transfer everything to the slow cooker. I cook on low for 6–7 hours, stirring in the cream and greens in the last 30 minutes.
How do I keep the meatballs from falling apart?
I make sure not to overmix the meatball mixture, and I let them firm up a bit in the fridge before cooking. That helps them hold their shape in the soup.
Conclusion
Creamy Italian Meatball Soup is the kind of dish that brings comfort and flavor together effortlessly. I love how hearty, rich, and satisfying it is without being too heavy. It’s perfect for chilly nights, lazy weekends, or anytime I’m craving something warm and filling. Once I make it, it’s sure to earn a regular spot in my recipe rotation.
Creamy Italian Meatball Soup Recipe
A comforting soup featuring tender Italian meatballs in a creamy, herb‑infused broth with vegetables and greens.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 bowls (servings)
- Category: Soup / Main Dish
- Method: Stovetop / Simmering
- Cuisine: Italian / Fusion
- Diet: Vegetarian
Ingredients
- 1 lb (≈ 450 g) ground beef (or beef/pork mix)
- ⅓ cup breadcrumbs (or panko)
- ⅓ cup freshly grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 1 tsp Italian seasoning (or blend of oregano, basil, thyme)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups (1 L) chicken (or vegetable) broth
- ½ to 1 cup heavy cream
- 2 cups fresh spinach (or kale), roughly chopped
- Fresh parsley, chopped (for garnish)
- Extra grated Parmesan, for serving
Instructions
- In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined; avoid overmixing.
- Shape the mixture into small meatballs (about 1‑inch or bite‑sized).
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Brown the meatballs in batches, turning to get all sides browned (they need not be fully cooked through). Remove browned meatballs to a plate and set aside.
- In the same pot, add diced onion, carrot, and celery. Sauté until vegetables soften (about 5–7 minutes), scraping up any browned bits from the bottom.
- Add the broth to the pot and bring to a gentle simmer.
- Return the meatballs to the pot. Simmer for about 15 minutes, or until meatballs are cooked through and vegetables are tender.
- Stir in the heavy cream and chopped greens (spinach or kale). Cook just until the greens are wilted and the soup is heated through.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle into bowls. Garnish with chopped parsley and extra grated Parmesan before serving.
Notes
- You can use ground turkey or chicken instead of beef for a lighter version.
- If you want a gluten‑free version, use gluten‑free breadcrumbs or omit them (you may need a binder like almond flour or a bit more egg).
- For a richer flavor, you can brown the meatballs and deglaze the pot with a splash of white wine before adding broth.
- If the soup becomes too thick upon reheating, loosen it with extra broth or a splash of cream.
- You may omit the cream or replace it with a dairy‑free alternative (e.g. coconut cream or cashew cream) if you prefer it dairy‑free, though flavor and texture will differ.
Nutrition
- Serving Size: 1 bowl
