There’s something so comforting about a bowl of creamy soup on a chilly evening—it’s like a warm hug from the inside out. And this Creamy Italian Meatball Soup brings that cozy magic in every spoonful. This dish has been a go-to in our family whenever the seasons shift, when jackets come out of the closet and the windows fog up from the warmth of cooking inside.
Imagine tender beef meatballs simmering gently in a rich, velvety broth, dotted with carrots, spinach, and just the right touch of seasoning. It’s one of those soups that feels like it took all day to make, but it actually comes together fairly quickly. My grandmother used to make a version of this soup on Sunday afternoons—it was her way of bringing the family together, ladling out love into every bowl.
The Italian influence shines through with simple but vibrant flavors. It’s not just a soup; it’s a meal that brings people to the table, slows things down, and creates memories. Whether you’re making this for a weeknight dinner or serving it up for guests on the weekend, it’s the kind of recipe that makes people ask for seconds.
Why You’ll Love This Recipe:
- Perfect comfort food – Creamy, hearty, and filled with flavor.
- One-pot wonder – Less cleanup, more enjoyment.
- Family-friendly – Kids and adults alike love these tender meatballs.
- Customizable – Easy to swap in your favorite veggies or pasta.
- Freezer-friendly – Make a double batch and enjoy it later!
INGREDIENTS YOU’LL NEED:
For the Meatballs:
- 1 lb ground beef
- 1/3 cup Italian-style breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Soup:
- 2 tbsp olive oil
- 1/2 yellow onion, chopped
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup small pasta (like ditalini or orzo)
- 1/2 cup heavy cream
- 1 cup fresh spinach, chopped
- Salt and pepper to taste
- Freshly grated Parmesan, for serving
HOW TO MAKE CREAMY ITALIAN MEATBALL SOUP:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the Meatballs
In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, onion powder, garlic powder, Italian seasoning, salt, and pepper. Mix everything together with your hands or a spoon until well combined, but don’t overmix—just until everything holds together. Roll the mixture into small, bite-sized meatballs. You’ll get around 20–24 mini meatballs, depending on the size.
Step 2: Brown the Meatballs
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, browning them on all sides. They don’t need to be cooked through at this point—they’ll finish cooking in the soup. Remove and set them aside on a plate.
Step 3: Sauté the Veggies
In the same pot, add another tablespoon of olive oil. Add the chopped onion and diced carrots, cooking for about 5–7 minutes until they soften and become fragrant. Stir in the garlic and cook for another 30 seconds.
Step 4: Build the Soup Base
Pour in the chicken broth and bring it to a gentle boil. Carefully add the browned meatballs back into the pot. Lower the heat to a simmer and let the soup cook for about 10–12 minutes, giving the meatballs time to fully cook and flavor the broth.
Step 5: Add Pasta
Stir in your pasta and cook according to package instructions (usually around 7–10 minutes), until al dente. Be sure to stir occasionally so the pasta doesn’t stick to the bottom.
Step 6: Stir in the Cream and Spinach
Once the pasta is cooked, reduce the heat and stir in the heavy cream. Add the chopped spinach and cook for another 2–3 minutes, just until the greens wilt beautifully into the soup.
Step 7: Taste and Serve
Taste and adjust with salt and pepper as needed. Serve hot, topped with freshly grated Parmesan and a slice of crusty bread if you like—it’s the perfect pairing.
HELPFUL TIPS:
- Meatball shortcut: You can prep the meatballs in advance and freeze them raw or cooked. It makes this soup even faster on busy weeknights.
- Veggie boost: Feel free to toss in other veggies like zucchini, peas, or celery depending on what’s in season or in your fridge.
- Cream substitute: Want it a bit lighter? Half-and-half works well in place of heavy cream.
- Don’t overcook the pasta: Keep an eye on it—especially if you plan to store leftovers, since pasta can get mushy in the fridge.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Beef, nut-free
NOTES:
- If making ahead, consider undercooking the pasta slightly so it doesn’t become too soft when reheated.
- This soup thickens a bit as it sits, so feel free to add a splash of broth or water when reheating leftovers.
NUTRITIONAL INFORMATION:
(Estimated per serving)
Calories: 420
Protein: 25g
Fat: 24g
Carbohydrates: 25g
Fiber: 2g
Sugar: 3g
FREQUENTLY ASKED QUESTIONS:
Can I make this soup gluten-free?
Yes! Just swap in gluten-free pasta and gluten-free breadcrumbs for the meatballs.
Can I use turkey instead of beef?
Absolutely. Ground turkey works great and makes for a slightly lighter version of the soup.
Will this soup freeze well?
It does—just be sure to undercook the pasta a little if you’re freezing it. You can also freeze the base without pasta and add fresh pasta when reheating.
What kind of pasta is best?
Small shapes like ditalini, orzo, or elbow macaroni work perfectly. They soak up the broth and cook quickly.
STORAGE INSTRUCTIONS:
Let the soup cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of broth or water if needed. To freeze, store in freezer-safe containers for up to 3 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Crock Pot Italian Chicken Pasta
- Marry Me Chicken Meatballs: A Comforting and Romantic Dish for Every Occasion
- Coconut Curry Soup with Dumplings
- One-Pot Creamy Tomato Tortellini Soup
CONCLUSION
This Creamy Italian Meatball Soup is more than just a dish—it’s a memory in the making. It’s the kind of meal that warms the kitchen, fills the home with inviting aromas, and brings smiles around the table. Whether you’re looking for something special to serve on a Sunday evening or just need a new cozy favorite, this soup delivers every time. So pull out your soup pot, gather your ingredients, and let the aroma of comfort fill your home.
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Creamy Italian Meatball Soup
Description
There’s something so comforting about a bowl of creamy soup on a chilly evening—it’s like a warm hug from the inside out. And this Creamy Italian Meatball Soup brings that cozy magic in every spoonful. This dish has been a go-to in our family whenever the seasons shift, when jackets come out of the closet and the windows fog up from the warmth of cooking inside.
Imagine tender beef meatballs simmering gently in a rich, velvety broth, dotted with carrots, spinach, and just the right touch of seasoning. It’s one of those soups that feels like it took all day to make, but it actually comes together fairly quickly. My grandmother used to make a version of this soup on Sunday afternoons—it was her way of bringing the family together, ladling out love into every bowl.
The Italian influence shines through with simple but vibrant flavors. It’s not just a soup; it’s a meal that brings people to the table, slows things down, and creates memories. Whether you’re making this for a weeknight dinner or serving it up for guests on the weekend, it’s the kind of recipe that makes people ask for seco
Ingredients
For the Meatballs:
1 lb ground beef
1/3 cup Italian-style breadcrumbs
1 egg
1/4 cup grated Parmesan cheese
1 tsp onion powder
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
For the Soup:
2 tbsp olive oil
1/2 yellow onion, chopped
2 medium carrots, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup small pasta (like ditalini or orzo)
1/2 cup heavy cream
1 cup fresh spinach, chopped
Salt and pepper to taste
Freshly grated Parmesan, for serving
Instructions
Step 1: Make the Meatballs
In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, onion powder, garlic powder, Italian seasoning, salt, and pepper. Mix everything together with your hands or a spoon until well combined, but don’t overmix—just until everything holds together. Roll the mixture into small, bite-sized meatballs. You’ll get around 20–24 mini meatballs, depending on the size.
Step 2: Brown the Meatballs
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, browning them on all sides. They don’t need to be cooked through at this point—they’ll finish cooking in the soup. Remove and set them aside on a plate.
Step 3: Sauté the Veggies
In the same pot, add another tablespoon of olive oil. Add the chopped onion and diced carrots, cooking for about 5–7 minutes until they soften and become fragrant. Stir in the garlic and cook for another 30 seconds.
Step 4: Build the Soup Base
Pour in the chicken broth and bring it to a gentle boil. Carefully add the browned meatballs back into the pot. Lower the heat to a simmer and let the soup cook for about 10–12 minutes, giving the meatballs time to fully cook and flavor the broth.
Step 5: Add Pasta
Stir in your pasta and cook according to package instructions (usually around 7–10 minutes), until al dente. Be sure to stir occasionally so the pasta doesn’t stick to the bottom.
Step 6: Stir in the Cream and Spinach
Once the pasta is cooked, reduce the heat and stir in the heavy cream. Add the chopped spinach and cook for another 2–3 minutes, just until the greens wilt beautifully into the soup.
Step 7: Taste and Serve
Taste and adjust with salt and pepper as needed. Serve hot, topped with freshly grated Parmesan and a slice of crusty bread if you like—it’s the perfect pairing.
Notes
If making ahead, consider undercooking the pasta slightly so it doesn’t become too soft when reheated.
This soup thickens a bit as it sits, so feel free to add a splash of broth or water when reheating leftovers.