Creamy Italian Meatball Soup is a cozy, flavor-packed soup that combines tender meatballs, hearty vegetables, Italian herbs, and a rich, creamy broth. It’s the kind of satisfying dish that brings comfort on chilly evenings and works equally well as a hearty lunch or a fulfilling weeknight dinner. This soup brings together the classic flavors of Italian cuisine with the richness of a creamy soup, creating a bowl that’s both rustic and indulgent. Whether made with homemade or frozen meatballs, it’s easy to adapt and even easier to love.
Ingredients
For the meatballs (or use 1 lb frozen Italian-style meatballs):
- 1 lb ground beef or ground pork (or a mix)
- 1/3 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For the soup:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 (14.5 oz) can diced tomatoes (optional)
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 cup small pasta (ditalini, orzo, or small shells)
- 2 cups fresh spinach or kale (optional)
- Chopped fresh parsley, for garnish
Preparation
Step 1: If making homemade meatballs, mix all meatball ingredients in a bowl. Roll into 1-inch balls. In a large skillet, sear them in a bit of oil over medium-high heat until browned on all sides (they will finish cooking in the soup). Set aside.
Step 2: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté for about 5–7 minutes, until softened.
Step 3: Stir in garlic, oregano, and basil. Cook for 1 minute until fragrant. Add broth, diced tomatoes (if using), salt, and pepper. Bring to a gentle boil.
Step 4: Add the meatballs (homemade or frozen) to the pot. Reduce heat to a simmer and cook for 15–20 minutes, or until the meatballs are fully cooked through.
Step 5: Stir in the uncooked pasta and cook for another 8–10 minutes until pasta is tender. Add more broth or water if needed.
Step 6: Lower the heat and slowly stir in the heavy cream and Parmesan cheese. Mix until melted and creamy. If using spinach or kale, stir it in and simmer for 2–3 minutes until wilted.
Step 7: Taste and adjust seasoning. Serve hot, garnished with parsley and extra Parmesan if desired.
Variation
- Frozen Meatballs: Use fully cooked frozen Italian-style meatballs for faster prep. Add directly to the soup after sautéing vegetables.
- Spicy Kick: Add a pinch of red pepper flakes with the garlic for a touch of heat.
- Low-Carb Version: Skip the pasta and use cauliflower florets or zucchini noodles added at the end.
- Dairy-Free: Use full-fat coconut milk or a plant-based cream alternative instead of heavy cream and omit cheese.
- Tomato-Free: Omit the diced tomatoes for a white creamy version with just broth and cream.
Cooking Note
For best results, use small pasta shapes that can hold up in soup without becoming mushy. Avoid overcooking once the cream is added. If making ahead, cook the pasta separately and add just before serving to avoid soggy texture. If the soup thickens upon standing, thin it with a splash of broth or milk when reheating. This soup also freezes well, just leave out the cream and pasta, and add those when reheating for best texture.
Serving Suggestions
Serve this soup with warm garlic bread, crusty baguette slices, or cheesy breadsticks for dipping. A simple side salad with balsamic vinaigrette complements the creamy richness of the soup. For a more filling dinner, serve with a sandwich like a classic panini or prosciutto melt. If serving guests, top each bowl with shaved Parmesan and fresh parsley for a restaurant-style finish.
Tips
- Brown the meatballs for flavor before adding to the soup.
- Use a mix of pork and beef for juicier, more flavorful meatballs.
- For richer texture, blend 1/2 cup of the cooked vegetables and broth before adding cream.
- Add spinach or kale at the end to preserve their bright green color.
- For extra cheesy soup, stir in shredded mozzarella or fontina with the cream.
Prep Time / Cooking Time / Total Time
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information
Calories: 480 per serving
Protein: 22g
Sodium: 840mg
(Values approximate and vary depending on ingredients used)
FAQs
Can I use store-bought meatballs?
- Yes. Fully cooked frozen meatballs work great and make this a quick weeknight option.
Can this soup be made ahead?
- Yes. Store the soup and pasta separately if possible. Reheat on the stovetop and stir in fresh cream before serving.
Is this soup freezer-friendly?
- You can freeze the base without the pasta and cream. Add those after thawing and reheating for best texture.
Can I use ground turkey or chicken?
- Absolutely. Ground turkey or chicken makes lighter meatballs, and both work well with the creamy broth.
How do I thicken the soup?
- Simmer uncovered for a few minutes or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) before adding the cream.
Conclusion
Creamy Italian Meatball Soup is a crowd-pleasing, belly-warming meal that brings together the best of hearty Italian flavors and creamy soup comfort. From the juicy meatballs and tender vegetables to the rich Parmesan-laced broth, every spoonful delivers homecooked satisfaction. Whether you’re feeding a family or prepping for cozy dinners throughout the week, this soup is guaranteed to earn a spot in your cold-weather meal rotation. Make a double batch, you’ll be glad you did.