Creamy Italian Meatball Soup
Creamy Italian Meatball Soup is a comforting bowl filled with tender meatballs, smooth creamy broth, and colorful veggies like carrots and spinach. It’s a warm and filling dish that mixes…
Tip: save now, cook later.Creamy Italian Meatball Soup is a comforting bowl filled with tender meatballs, smooth creamy broth, and colorful veggies like carrots and spinach. It’s a warm and filling dish that mixes the heartiness of Italian flavors with a cozy, creamy texture. Each spoonful brings a nice mix of savory meatballs and fresh veggies swimming in a rich, smooth soup.
I love making this soup when I want something that feels like a hug in a bowl. The homemade meatballs are easy to prepare and give the soup a great texture and flavor. I usually add a bit of freshly grated Parmesan on top right before serving—it just adds that little extra something that makes it taste even better. This soup is great for when you want a comforting meal that’s not too heavy but still really satisfying.
One of my favorite ways to enjoy this soup is with a slice of crusty bread on the side for dipping. It’s perfect for chilly evenings or when you need a cozy meal to warm you up. Every time I make it, I find myself looking forward to the leftovers the next day because the flavors keep getting better. It’s a simple, tasty dish that’s sure to become a family favorite in no time!
Key Ingredients & Substitutions
Ground Meat: I like using a mix of beef and pork for juicy, flavorful meatballs. If you prefer leaner, turkey or chicken works well too. Just watch the cooking time so they don’t dry out.
Breadcrumbs: Regular or panko breadcrumbs bind the meatballs nicely. For gluten-free, try almond flour or crushed gluten-free crackers.
Parmesan Cheese: Parmesan adds great flavor and helps bind. If you’re out, Pecorino Romano or grated Asiago can be good substitutes.
Heavy Cream: This makes the soup silky and rich. For a lighter option, use half-and-half or coconut milk for a mild twist.
Spinach: Fresh spinach adds color and a fresh note. You can use kale or Swiss chard instead, just chop finely so it wilts well.
How Do You Make Tender, Flavorful Meatballs Every Time?
Mix the ground meat gently with the other ingredients to avoid dense meatballs. Overworking the mixture can lead to tough meatballs.
- Use a light hand when mixing, combining just until ingredients come together.
- Shape meatballs evenly so they cook through at the same time.
- Brown them well in the pan for extra texture and flavor before adding to the soup.
- Simmer gently in broth instead of boiling hard—this keeps them tender and juicy.
These steps help the meatballs stay juicy and flavorful, adding to the comfort of the creamy Italian soup.
Equipment You’ll Need
- Large pot or Dutch oven – great for browning meatballs and simmering the soup all in one place.
- Mixing bowl – to combine meatball ingredients easily without a mess.
- Wooden spoon or spatula – perfect for stirring the soup without scratching your pot.
- Measuring cups and spoons – makes it simple to get the right amounts of ingredients every time.
- Grater – handy for fresh Parmesan cheese to sprinkle on top for best flavor.
Flavor Variations & Add-Ins
- Swap ground beef with Italian sausage for meatballs that have extra seasoning and a bit of spicy kick.
- Add diced mushrooms or zucchini to the soup for extra veggies and texture.
- Stir in cooked pasta or small shells near the end for a heartier meal.
- Use fresh basil instead of parsley for a slightly sweeter, aromatic flavor that brightens the soup.
How to Make Creamy Italian Meatball Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried Italian seasoning
For the Soup:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup tomato sauce (or crushed tomatoes)
- 2 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- Salt and pepper to taste
- Fresh basil or parsley, chopped, for garnish
How Much Time Will You Need?
This creamy Italian meatball soup takes about 15 minutes for prep and around 30 minutes to cook. So, you can have a warm, hearty meal ready in about 45 minutes from start to finish!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, gently mix together the ground meat, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, pepper, and Italian seasoning until everything is just combined. Don’t overmix, or the meatballs could get tough. Then, roll the mixture into small balls about 1 inch wide and place them on a plate or tray.
2. Brown the Meatballs:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, browning them on all sides for about 4 minutes total. When browned, remove them from the pot and set aside. Don’t worry if they aren’t fully cooked yet.
3. Cook the Soup Base:
In the same pot, sauté the chopped onion until it turns soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Next, pour in the chicken broth and tomato sauce, stirring to mix everything well.
4. Simmer the Meatballs:
Return the browned meatballs to the pot. Bring the soup to a gentle simmer and cook for about 15 to 20 minutes, or until the meatballs are fully cooked through.
5. Finish the Soup:
Stir in the heavy cream and grated Parmesan cheese. Add the chopped fresh spinach and cook until it wilts, about 2 to 3 minutes. Taste the soup, then add salt and pepper if you like.
6. Serve and Enjoy:
Ladle the soup into bowls and top with extra grated Parmesan and fresh chopped basil or parsley. It’s delicious served with crusty bread for dipping—perfect for a cozy meal!
Can I Use Frozen Meatballs for This Soup?
Yes, you can! Just thaw the frozen meatballs completely before adding them to the soup. This helps them cook evenly without overcooking the soup.
How Can I Make This Soup Dairy-Free?
Replace the heavy cream with coconut milk or a dairy-free cream substitute. Skip the Parmesan or use a dairy-free cheese alternative to keep the creamy texture and flavor.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup and meatballs a day ahead, then refrigerate. Reheat gently on the stove, stirring occasionally. Add fresh spinach last to keep it bright and fresh.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat to prevent the cream from curdling. You can also freeze the soup without spinach for up to 2 months—add fresh spinach after thawing.