Print

Creamy Italian Meatball Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting soup featuring tender Italian meatballs in a creamy, herb‑infused broth with vegetables and greens.

  • Author: Ella
  • 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

  1. In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined; avoid overmixing.
  2. Shape the mixture into small meatballs (about 1‑inch or bite‑sized).
  3. 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.
  4. 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.
  5. Add the broth to the pot and bring to a gentle simmer.
  6. Return the meatballs to the pot. Simmer for about 15 minutes, or until meatballs are cooked through and vegetables are tender.
  7. Stir in the heavy cream and chopped greens (spinach or kale). Cook just until the greens are wilted and the soup is heated through.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. 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

Find it online: https://elladishes.com/creamy-italian-meatball-soup-recipe/