Why You’ll Love This Recipe
This Creamy Italian Meatball Soup for Your Family is the perfect balance of convenience and homemade goodness. The meatballs are incredibly tender and flavorful, while the creamy tomato broth creates a luxurious base that’s both satisfying and nutritious. The addition of fresh spinach and herbs brings brightness to every bowl, making it a complete meal that even picky eaters will enjoy. Plus, it’s ready in under an hour and can easily be doubled for meal prep or feeding a crowd.
Ingredients You’ll Need
For the Meatballs:
- 1 pound (450g) ground beef (or a mix of beef and pork)
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups (1 liter) chicken or beef broth
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 cup small pasta (such as ditalini or elbow macaroni)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach or basil, chopped
Optional Garnishes:
- Extra Parmesan cheese
- Fresh basil or parsley
- Crushed red pepper flakes for a bit of heat
How to Make Creamy Italian Meatball Soup
Step-by-Step Instructions:
Step 1: Prepare the Meatballs In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, pepper, and parsley. Mix gently with your hands until just combined—don’t overmix to keep the meatballs tender. Roll the mixture into 1-inch balls and set aside on a plate.
Step 2: Brown the Meatballs Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs and cook for 2-3 minutes per side until browned all over. They don’t need to be fully cooked through at this stage. Remove meatballs and set aside.
Step 3: Build the Soup Base In the same pot, add diced onion and celery. Cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant. Pour in the diced tomatoes and cook for 2 minutes, stirring occasionally.
Step 4: Add Broth and Seasonings Pour in the chicken or beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
Step 5: Cook the Meatballs and Pasta Return the browned meatballs to the pot and simmer for 10 minutes. Add the pasta and cook according to package directions until al dente, typically 8-10 minutes.
Step 6: Make it Creamy Reduce heat to low and stir in the heavy cream and grated Parmesan cheese. Simmer for 2-3 minutes until the cheese is melted and the soup is creamy. Add the chopped spinach and cook until wilted, about 1 minute.
Step 7: Taste and Serve Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with extra Parmesan cheese, fresh herbs, and red pepper flakes if desired.
Helpful Tips
Make-Ahead Meatballs: You can prepare and brown the meatballs up to a day in advance. Store them in the refrigerator and add them to the soup when ready to cook.
Pasta Perfection: Cook the pasta just until al dente as it will continue to soften in the hot soup. If making ahead, consider cooking the pasta separately and adding it to individual bowls before ladling in the soup.
Cream Alternative: For a lighter version, substitute half-and-half or whole milk for the heavy cream. You can also use cream cheese for extra richness.
Vegetable Variations: Feel free to add other vegetables like carrots, zucchini, or bell peppers. Add harder vegetables with the onions and celery, and softer ones near the end of cooking.
Details
Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes Servings: 6-8 servings Difficulty: Easy
