Creamy Italian Meatball Soup is a warm and comforting bowl filled with tender meatballs, creamy broth, and plenty of Italian herbs and spices. It has a lovely mix of hearty and smooth textures that make each spoonful satisfying, perfect for chilly days or when you’re craving something filling yet comforting.
I love how the meatballs stay juicy and flavorful while soaking up the creamy broth. One of my favorite things is to let the soup simmer a little longer so the flavors come together beautifully. Adding a sprinkle of parmesan and some freshly chopped basil on top really brings it all to life.
This soup is great to serve with crusty bread or a simple green salad for a cozy, complete meal. It’s the kind of dish that feels like a warm hug on a plate. Whenever I make it, everyone at the table ends up smiling and asking for seconds, which makes me happy every single time.
Key Ingredients & Substitutions
Ground Meat: I prefer a mix of beef and pork for juicy, flavorful meatballs. You can use all beef or turkey to lighten it up. Ground chicken works, but the meatballs may be less rich.
Breadcrumbs & Egg: These keep meatballs tender and help them hold their shape. Use gluten-free breadcrumbs if needed, or crushed crackers work well too.
Parmesan Cheese: Adds a nice salty, nutty flavor inside the meatballs. Pecorino Romano is a great substitute for a sharper taste.
Broth & Tomatoes: Beef or chicken broth works fine, and canned diced tomatoes add acidity and texture. Fresh tomatoes can be used when in season.
Pasta & Corn: Small pasta shapes like ditalini or mini shells cook quickly and fit well in the soup. Corn adds sweetness and texture; fresh is best but frozen or canned are good options.
Spinach & Heavy Cream: Spinach adds freshness; baby kale is a nice alternative. Heavy cream makes the soup silky—half-and-half can be used for a lighter version but may be less creamy.
How Do I Make Meatballs Stay Tender and Flavorful in Soup?
Cooking meatballs right is key—they need to be cooked evenly yet tender inside.
- Mix ingredients gently; overmixing can make meatballs tough.
- Form small meatballs, around 1 inch; smaller meatballs cook better in soup.
- Brown meatballs in a hot pan with olive oil before adding to soup. This seals juices and adds flavor.
- Add browned meatballs to the simmering soup, not boiling rapidly, to prevent breaking apart.
- Simmer gently in broth so meatballs cook through and soak up soup flavors.
Following these steps gives you tender, tasty meatballs floating in creamy, flavorful soup every time!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking meatballs, sautéing veggies, and simmering the soup all in one pan.
- Mixing bowl – helps mix meatball ingredients gently and evenly without making a mess.
- Wooden spoon or heatproof spatula – ideal for stirring the soup and scraping browned bits off the pot.
- Measuring cups and spoons – ensure you get the right amounts of broth, cream, and spices.
- Slotted spoon – handy for gently transferring meatballs between pan and soup without breaking them.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for spicier, more seasoned meatballs.
- Add diced carrots and celery with the onion for more veggie flavor and color.
- Use kale or swiss chard instead of spinach for a heartier green that holds up well in soup.
- Stir in a handful of grated mozzarella right before serving for extra cheesy creaminess.
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 breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
For the Soup:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef or chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 cup small pasta (such as ditalini or mini shells)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup heavy cream
- 2 cups fresh spinach or baby kale, chopped
- Fresh parsley or basil, chopped for garnish
- Extra grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 25 minutes to cook, so you’ll have a delicious bowl of creamy Italian meatball soup ready in under an hour.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, mix the ground beef, breadcrumbs, Parmesan, egg, minced garlic, oregano, basil, salt, and pepper gently until combined. Shape the mix into small meatballs about an inch wide. Set them aside for now.
2. Cook the Base:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until it softens. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Brown the Meatballs:
Carefully place the meatballs in the pot, working in batches if needed to avoid crowding. Brown them on all sides, about 5 minutes total. Don’t worry if they’re not fully cooked yet.
4. Add Broth and Veggies:
Add the beef or chicken broth and diced tomatoes (with their juices) to the pot. Bring the soup gently to a boil.
5. Simmer Pasta, Corn, and Meatballs:
Add the small pasta and corn kernels. Turn the heat down to medium-low and simmer the soup for 10–12 minutes until the pasta is tender and the meatballs are cooked through.
6. Finish With Cream and Greens:
Stir in the heavy cream and chopped spinach or baby kale. Cook for 2–3 minutes until the greens wilt and the soup is heated through.
7. Season and Serve:
Taste your soup and add salt and pepper if needed. Serve the soup hot, topped with fresh parsley or basil and sprinkled with extra Parmesan cheese.
Can I Use Frozen Meatballs Instead of Making My Own?
Yes! Just thaw frozen meatballs completely before adding them to the simmering soup. Add them during the simmer step so they heat through without falling apart.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the meatballs and soup, then cool and refrigerate for up to 3 days. Reheat gently on the stove, stirring occasionally. Add a splash of broth or cream if the soup thickens too much.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. Freeze for longer storage up to 3 months—just thaw overnight in the fridge before reheating.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk for a lighter option, but the soup will be less creamy. Coconut milk is a good dairy-free alternative, but it will add a slight coconut flavor.
