Name: Creamy Italian Meatball Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 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); 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; Extra Parmesan cheese; Fresh basil or parsley; Crushed red pepper flakes

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

Scale

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

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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.
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