When the weather turns chilly and you need a little edible hug, this creamy Italian meatball soup is here to save the day. Picture tender homemade meatballs swimming in a creamy tomato broth, mingling with hearty pasta and fresh greens—all in one comforting bowl. It’s the kind of soup that feels like a warm Italian grandmother is wrapping you up in a big culinary bear hug.
This recipe is ideal for busy weeknights when you crave something hearty and nourishing but don’t want to spend hours in the kitchen. Plus, it’s kid-approved (because who doesn’t love meatballs?) and fancy enough to serve to guests with a sprinkle of Parmesan and a crusty bread on the side.
Why You’ll Love This Creamy Italian Meatball Soup
If you’re a fan of hearty pasta soups, this recipe will be your new go-to. The homemade meatballs are juicy and flavorful, adding heartiness to every spoonful. The creamy tomato broth is luxuriously smooth, with a balance of tang and richness that pairs perfectly with al dente pasta.
It’s a one-pot wonder that screams cozy comfort food but doesn’t weigh you down. Plus, you can customize the greens and garnishes to suit your taste. It’s family-friendly, freezer-friendly, and most importantly, comfort-food-friendly.
Ingredients You’ll Need
For the Meatballs:
- 1 lb ground beef (or beef & pork mix)
- 1/4 cup breadcrumbs (30g)
- 1/4 cup grated Parmesan cheese (25g)
- 1 large egg
- 2 garlic cloves, minced
- 1 tsp Italian seasoning (5g)
- 1/2 tsp salt (3g)
- 1/4 tsp black pepper (1g)
- 1 tbsp fresh parsley, chopped (optional)
For the Soup:
- 1 tbsp olive oil (15ml)
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 1 can diced tomatoes (14.5 oz / 411g)
- 4 cups chicken or beef broth (1 liter)
- 1 tsp Italian seasoning (5g)
- 1/2 tsp salt (3g)
- 1/4 tsp black pepper (1g)
- 1 cup small pasta (100g)
- 1/2 cup heavy cream (120ml)
- 1/2 cup grated Parmesan cheese (50g)
- 1 cup fresh spinach or basil, chopped
Optional Garnishes:
- Extra Parmesan cheese
- Fresh basil or parsley
- Crushed red pepper flakes
How to Make Creamy Italian Meatball Soup
- Mix and Shape Meatballs: In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and parsley. Mix until just combined, then form into small 1-inch meatballs.
- Sear the Meatballs: Heat olive oil in a large pot over medium heat. Brown the meatballs in batches, 2-3 minutes per side, until golden. Set aside.
- Sauté the Veggies: In the same pot, add diced onion, celery, and garlic. Sauté for 3-4 minutes until softened and fragrant.
- Build the Broth: Pour in the diced tomatoes and broth. Season with Italian seasoning, salt, and pepper. Stir well and bring to a gentle simmer.
- Simmer with Meatballs: Return the meatballs to the pot. Cover and simmer for 15 minutes to let all the flavors meld together.
- Add Pasta: Stir in the pasta and cook for 8-10 minutes, or until al dente.
- Creamy Finish: Reduce heat to low. Stir in heavy cream and Parmesan cheese until the broth becomes creamy and luscious. Heat through for 2-3 minutes.
- Greens In: Add chopped spinach or basil, stirring until wilted. Taste and adjust seasoning if needed.
- Serve & Garnish: Ladle into bowls and top with extra Parmesan, fresh herbs, and a pinch of red pepper flakes for a gentle heat.
Tips for the Best Creamy Italian Meatball Soup
- Mix Gently: When forming meatballs, don’t over-mix the meat mixture to keep them tender.
- Choose Small Pasta: Ditalini, small shells, or orzo work best for this soup. They hold up well and give that perfect bite.
- Fresh Herbs for the Win: Fresh basil or parsley stirred in at the end elevates the flavor and freshness.
- Make Ahead Friendly: You can make the meatballs in advance and freeze them. Just add extra simmering time to cook through from frozen.
Why This Soup is a Family Favorite
This recipe was born on a snowy Sunday when my family was craving something comforting but different from our usual chicken noodle standby. I had ground beef, pasta, and a can of tomatoes staring at me from the pantry—so the idea of a creamy Italian meatball soup took shape.
The result? A new family tradition. My kids now call this “Meatball Macaroni Soup,” and it gets requested on every chilly day. It’s the kind of meal that brings everyone to the table, eager for seconds.
What to Serve with Creamy Italian Meatball Soup
This soup is hearty enough to stand alone but pairs beautifully with a simple green salad and a loaf of crusty garlic bread. If you’re entertaining, serve it alongside an antipasto platter with olives, cured meats, and cheese. And for a cozy night in? A glass of red wine and a soft blanket will do just fine.
How to Store and Reheat Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The pasta will soak up some of the broth, so when reheating, add a splash of broth or water to loosen it up.
To reheat, warm on the stovetop over medium heat until heated through. You can also microwave individual portions in 1-minute bursts, stirring in between.
FAQs about Creamy Italian Meatball Soup
Can I use frozen meatballs?
Yes! While homemade meatballs add extra love, good-quality frozen meatballs can be a great time-saver.
Can I substitute the heavy cream?
Absolutely. Half-and-half or even whole milk can work, though the soup will be slightly less rich.
Can I add more vegetables?
Of course! Chopped zucchini, carrots, or bell peppers are great additions. Just add them in with the onions and celery.
One-Pot Comfort You’ll Make Again and Again
There’s something magical about a pot of creamy Italian meatball soup simmering on the stove. The savory meatballs, the silky tomato broth, the perfect pasta bite—it’s everything you need for a cozy, satisfying meal. Whether you’re feeding a hungry family or just want to indulge in a bowl of homemade comfort, this soup will never let you down.
So grab your favorite soup pot and let’s get cooking. This recipe promises a whole lot of love in every spoonful.
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Creamy Italian Meatball Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Creamy Italian Meatball Soup is the ultimate bowl of comfort, featuring tender homemade meatballs, a silky tomato cream broth, al dente pasta, and fresh greens. This hearty, one-pot meal is perfect for busy weeknights or cozy weekends, offering rich flavors and nourishing ingredients in every spoonful.
Ingredients
For the Meatballs:
-
1 lb ground beef (or beef & pork mix)
-
1/4 cup breadcrumbs (30g)
-
1/4 cup grated Parmesan cheese (25g)
-
1 large egg
-
2 garlic cloves, minced
-
1 tsp Italian seasoning (5g)
-
1/2 tsp salt (3g)
-
1/4 tsp black pepper (1g)
-
1 tbsp fresh parsley, chopped (optional)
For the Soup:
-
1 tbsp olive oil (15ml)
-
1 small onion, diced
-
2 garlic cloves, minced
-
2 celery stalks, chopped
-
1 can diced tomatoes (14.5 oz / 411g)
-
4 cups chicken or beef broth (1 liter)
-
1 tsp Italian seasoning (5g)
-
1/2 tsp salt (3g)
-
1/4 tsp black pepper (1g)
-
1 cup small pasta (100g)
-
1/2 cup heavy cream (120ml)
-
1/2 cup grated Parmesan cheese (50g)
-
1 cup fresh spinach or basil, chopped
Optional Garnishes:
-
Extra Parmesan cheese
-
Fresh basil or parsley
-
Crushed red pepper flakes
Instructions
-
In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and parsley. Form into small 1-inch meatballs.
-
Heat olive oil in a large pot. Brown meatballs in batches for 2-3 minutes per side. Set aside.
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Sauté onion, celery, and garlic in the same pot until softened.
-
Add diced tomatoes and broth. Season with Italian seasoning, salt, and pepper. Bring to a simmer.
-
Return meatballs to the pot, cover, and simmer for 15 minutes.
-
Add pasta and cook for 8-10 minutes until al dente.
-
Stir in heavy cream and Parmesan, simmering until creamy.
-
Add spinach or basil, stirring until wilted. Adjust seasoning to taste.
-
Serve hot with extra Parmesan and fresh herbs.
Notes
Don’t over-mix meatball ingredients to keep them tender.
Use small pasta shapes like ditalini, shells, or orzo for best texture.
For a lighter version, substitute heavy cream with half-and-half or milk.
Leftovers can be stored in the fridge for up to 3 days; add a splash of broth when reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: Italian