Creamy Italian Meatball Soup is a hearty and comforting bowl filled with tender meatballs, tender pasta, and a creamy tomato broth that’s just right. It’s like a warm hug in soup form, packed with Italian herbs and flavors that make every spoonful feel special. The creaminess makes this soup stand out from your usual tomato soups, giving it a smooth and cozy feel.
I love making this soup on chilly evenings when I want something easy but satisfying. The meatballs are juicy and flavorful, and the creamy broth makes it feel like a treat without being too heavy. One tip I have: simmer the soup slowly so the flavors have time to blend, and the meatballs stay tender instead of falling apart. It really makes a difference!
This soup is perfect for serving with some crusty bread or a simple green salad. I often make a big pot so there’s plenty to enjoy over a couple of days. It’s one of those recipes that everyone seems to love, whether it’s family dinner or a casual get-together. Making it always brings me back to cozy nights and good company around the table.
Key Ingredients & Substitutions
Ground Meat: Using a mix of beef and pork gives juicy, flavorful meatballs. If you prefer leaner options, try turkey or chicken, but keep in mind these can be drier.
Bread Crumbs & Parmesan: Breadcrumbs help bind the meatballs, while Parmesan adds a salty, nutty flavor. You can swap breadcrumbs for crushed crackers or oats if needed.
Heavy Cream: This makes the soup rich and smooth. Half-and-half works well too if you want it lighter. Dairy-free cream or coconut milk can be used for a non-dairy version, but the taste will shift slightly.
Pasta: Small pasta like elbow macaroni or ditalini fits perfectly in the soup. You can use orzo or small shells if you don’t have these on hand.
Spinach & Herbs: Fresh spinach adds color and nutrition. If you don’t have fresh, frozen spinach can be used but add it towards the end to avoid overcooking. Dried oregano and basil bring classic Italian flavor.
How Do I Keep Meatballs Tender and Prevent Them From Falling Apart?
Making tender meatballs that hold together well can be tricky. Here’s what helps:
- Don’t overmix the meat mixture; mix gently to combine ingredients, which keeps meatballs tender.
- Use breadcrumbs and an egg as binders—they hold moisture and structure.
- Shape meatballs evenly, about 1 inch in diameter—this helps them cook evenly.
- Brown the meatballs before simmering to seal in juices and add flavor.
- Simmer meatballs gently in the soup broth rather than boiling rapidly; this prevents them from breaking apart.
Equipment You’ll Need
- Large Dutch oven or soup pot – I recommend this because it holds all the ingredients and helps everything cook evenly.
- Mixing bowls – perfect for combining the meatball ingredients without making a mess.
- Measuring cups and spoons – for accurate ingredient portions, keeping your soup balanced.
- Cookie scoop or small spoon – helps shape uniform meatballs easily.
- Wooden spoon or ladle – ideal for stirring the soup gently and serving.
Flavor Variations & Add-Ins
- Swap spinach for kale or Swiss chard for different greens that hold up well in soup.
- Add chopped bell peppers or mushrooms to the broth for extra flavor and texture.
- Use ground turkey or chicken instead of beef and pork for a leaner option.
- Stir in some crushed red pepper flakes or a dash of hot sauce if you like a bit of heat.
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 Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
For the Soup:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream or half-and-half
- 1 cup small pasta shapes (like elbow macaroni or ditalini)
- 3 cups fresh spinach, roughly chopped
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper, to taste
Garnishes:
- Freshly chopped basil or parsley
- Grated Parmesan cheese
How Much Time Will You Need?
Gathering your ingredients, mixing, and shaping meatballs will take about 15 minutes. Cooking the soup, including simmering meatballs and cooking pasta, takes around 30 minutes. Overall, plan for about 45 minutes from start to finish—perfect for a cozy and hearty meal!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, gently mix the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Be careful not to overmix to keep the meatballs tender. Then, shape the mixture into small meatballs about 1 inch wide and set them aside.
2. Cook the Base of the Soup:
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds until you can smell the fragrance.
3. Brown the Meatballs:
Add the meatballs carefully into the pot. Brown them on all sides for approximately 5 minutes. They don’t need to be fully cooked yet—they’ll finish cooking in the soup.
4. Add Liquids and Simmer:
Pour in the chicken broth and the diced tomatoes (with their juices). Bring everything to a boil, then lower the heat and let it simmer gently for about 15 minutes until the meatballs are cooked through.
5. Add Pasta and Cream:
Add your pasta to the soup and cook according to package instructions until al dente. Once the pasta is nearly done, reduce the heat to low, and stir in the heavy cream, chopped spinach, dried basil, and oregano. Let it cook another 3 to 5 minutes until the spinach wilts and the soup is warmed through. Taste and adjust salt and pepper as needed.
6. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with fresh chopped basil or parsley and plenty of grated Parmesan cheese. This soup is fantastic with crusty bread on the side to soak up every last bit!
Can I Use Frozen Meatballs for This Soup?
Yes, you can! Just make sure to thaw them completely in the refrigerator overnight before adding to the soup. This helps them heat through evenly without falling apart.
How Can I Make This Soup Dairy-Free?
Substitute the heavy cream with coconut milk or a dairy-free cream alternative. The flavor will be slightly different but still delicious and creamy.
Can I Prepare This Soup in Advance?
Absolutely! Cook the meatballs and soup, then refrigerate for up to 3 days. Reheat gently on the stove, stirring occasionally, and add a splash of broth or cream if it thickens too much.
What’s the Best Pasta to Use in This Soup?
Small pasta shapes like elbow macaroni, ditalini, or orzo work best because they cook quickly and fit nicely on a spoon with the meatballs.
