Why You’ll Love This Recipe

Creamy Italian Meatball Soup is a comforting, hearty dish loaded with juicy meatballs, tender vegetables, and pasta all simmered in a rich, creamy broth seasoned with Italian herbs. Perfect for chilly days, this soup is satisfying enough to be a meal on its own and brings the flavors of an Italian kitchen right to your table.

ingredients

A hearty bowl of creamy tomato-based soup filled with al dente rotini pasta and plump, browned meatballs. The soup is thick and velvety, with a rich orange-red hue. Melted mozzarella cheese is artfully drizzled on top, creating creamy white streaks against the vibrant broth. Freshly chopped parsley is sprinkled over the surface, adding a touch of bright green contrast. The dish is garnished with a trio of fresh basil leaves placed in the center, completing the rustic Italian presentation. –ar 1:1

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beefItalian breadcrumbsgrated Parmesan cheeseminced garlicchopped onionsaltblack pepperItalian seasoningeggolive oilcarrotscelerypotatoeschicken brothheavy creamsmall pasta (like ditalini or orzo)fresh spinach

directions

In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, garlic, salt, pepper, Italian seasoning, and egg. Mix well and form into small meatballs.

Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides until cooked through. Remove and set aside.

In the same pot, sauté chopped onion, carrots, and celery until softened.

Add diced potatoes and pour in chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.

Return meatballs to the pot, add pasta, and cook until pasta is al dente.

Stir in heavy cream and fresh spinach. Simmer for a few more minutes until the spinach wilts and the soup is creamy.

Adjust seasoning with salt and pepper as needed. Serve hot.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes

Variations

Use ground turkey or chicken instead of beef for a lighter version.

Add red pepper flakes for a spicy kick.

Swap spinach with kale or Swiss chard.

Stir in a bit of tomato paste for a touch of acidity and depth.

Use gluten-free pasta to make it gluten-friendly.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed to loosen the consistency.You can freeze the soup (without pasta) for up to 2 months. Add fresh pasta when reheating.

FAQs

Can I use frozen meatballs?

Yes, just make sure they’re fully cooked before adding to the soup.

What type of pasta works best?

Small pasta like ditalini, orzo, or mini shells are ideal for this soup.

Can I make it dairy-free?

Use coconut cream or a dairy-free alternative, though the flavor will vary slightly.

Is this soup kid-friendly?

Absolutely, it’s mild and creamy, which most kids enjoy.

Can I make it ahead of time?

Yes, but add the pasta just before serving to avoid sogginess.

Can I add beans?

Yes, white beans like cannellini or navy beans work well for added protein and texture.

How do I thicken the soup more?

Simmer longer uncovered or stir in a slurry of cornstarch and water.

Can I make this in a slow cooker?

Yes, cook veggies and broth first, add meatballs, then pasta and cream toward the end.

What broth is best?

Chicken broth provides a mild, savory base that complements the meatballs.

Can I omit the potatoes?

Yes, but they help make the soup more filling.

Conclusion

Creamy Italian Meatball Soup brings warmth and flavor with every spoonful. With tender meatballs, hearty vegetables, and a creamy broth, it’s a dish that comforts and satisfies. Whether you’re feeding a family or enjoying leftovers for lunch, this soup is bound to become a favorite go-to meal.