Creamy Italian Meatball Soup

Creamy Italian Meatball Soup is exactly what my family craves on cold nights when we want cozy flavors and hearty comfort. Each spoonful brings rich, creamy broth packed with aromatic Italian herbs, tender meatballs, and colorful veggies. This recipe turns simple pantry staples into an elegant dinner that tastes like it simmered for hours.

The first time I tried this soup, everyone went for seconds. Now it is our go-to meal when we want that homestyle Italian flavor with very little fuss.

Ingredients

• Ground beef or ground turkey: choose your favorite for juiciness or lighter flavor
• Breadcrumbs: help bind the meatballs and keep them tender
• Egg: adds richness and holds meatballs together
• Grated Parmesan cheese: brings a salty nutty punch to both meatballs and soup
• Italian seasoning: gives a classic herby aroma use a fresh blend when possible
• Fresh garlic: builds deep savory notes in every bite
• Salt and black pepper: to flavor the soup base and meatballs
• Olive oil: for sautéing the aromatics and building depth
• Onion, carrot and celery: form a classic Italian soffritto start with fresh firm veggies
• Chicken or vegetable broth: use a low sodium for better control of seasoning
• Heavy cream: creates a silky and comforting broth use the freshest cream you can find
• Small pasta: look for ditalini or orzo for bite sized perfection
• Spinach or kale: adds color nutrients and a subtle earthiness
• Dried basil and oregano: layer in beloved Italian flavors
• Fresh parsley and more grated Parmesan cheese: for a bright herby finish

Step-by-Step Instructions

Make the Meatball Mixture:

In a bowl combine your ground meat breadcrumbs beaten egg Parmesan cheese Italian seasoning minced garlic salt and pepper using clean hands to gently mix just until combined without overworking

Shape and Brown the Meatballs:

Use a small scoop or damp hands to roll tablespoon sized meatballs Arrange them on a baking sheet and quickly brown meatballs in a large pot with a drizzle of olive oil until lightly golden This helps lock in flavor and keeps the meatballs tender

Sauté the Aromatics:

Keep the meatballs aside In the same pot over medium heat gently sauté chopped onions carrots and celery for about eight minutes until they start turning soft and fragrant Stir in minced garlic during the last minute for an extra burst of flavor

Build the Broth:

Pour in your chicken or vegetable broth and bring to a simmer Using a wooden spoon scrape up any browned bits from the pot then carefully return the meatballs into the pot

Simmer and Add Pasta:

Once the broth is simmering gently add your pasta and dried herbs Simmer uncovered for eight to ten minutes until the pasta is just tender and the flavors meld

Creamy Finish:

Reduce the heat to low and slowly stir in the heavy cream and chopped spinach Let the soup gently warm for another few minutes until the greens wilt and the soup thickens a bit Season with additional salt and pepper to taste

Garnish and Serve:

Ladle the creamy soup into warm bowls and shower with parsley and fresh Parmesan before serving

Save

Soup night never feels boring with this recipe One of my favorite parts is the earthy sweetness from the carrots which my daughter always sneaks from the pot before dinner is served. The aroma as the meatballs brown always reminds me of my Nonna’s kitchen on Sunday afternoons.

Storage Tips

Let the soup cool to room temperature before refrigerating Store in an airtight container in the fridge for up to three days The soup will thicken as it chills so add a splash of broth or water while reheating for a creamy texture

Ingredient Substitutions

Feel free to use ground chicken if you prefer it lighter Gluten free breadcrumbs make this recipe safe for gluten sensitivities You can also swap in Swiss chard in place of spinach or kale if that is what you have on hand

Serving Suggestions

This soup pairs perfectly with crusty bread for soaking up every drop Serve with a simple green salad for a complete and balanced meal For a festive touch top each bowl with extra Parmesan and a swirl of good olive oil

Cultural Note

Italian meatball soup is inspired by the tradition of adding tiny meatballs to brothy soups Meatball recipes vary regionally with some families using veal or pork and others adding a splash of wine to the broth This creamy version is influenced by American Italian kitchens that embrace comfort and a touch of richness

Recipe FAQs

→ Can I use ground chicken instead of beef or turkey?

Yes, ground chicken is a great substitute and will create a lighter yet still flavorful meatball base.

→ What type of pasta works best?

Small shapes like ditalini or orzo are ideal since they cook quickly and blend well with the creamy broth.

→ How do I make the soup thicker?

Allow the pasta to cook a bit longer or use slightly less broth to achieve a thicker consistency.

→ Can I make this soup ahead of time?

Yes, assemble and store in the refrigerator. Add a splash of broth or cream when reheating, if needed.

→ Is it necessary to use heavy cream?

Heavy cream provides richness, but you can use half-and-half or whole milk for a lighter texture.