Name: Creamy Italian Meatball Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 pound (450g) ground beef (or a mix of beef and pork); 1/4 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 egg; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon fresh parsley, chopped (optional); 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 celery stalks, chopped; 1 can (14.5 oz) diced tomatoes; 4 cups (1 liter) chicken or beef broth; 1 teaspoon Italian seasoning; 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon black pepper; 1 cup small pasta (such as ditalini or elbow macaroni); 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 cup fresh spinach or basil, chopped; Extra Parmesan cheese, Fresh basil or parsley, Crushed red pepper flakes

Jump to Recipe

If you’re looking to wrap yourself in a cozy, comforting bowl of goodness, Creamy Italian Meatball Soup is the answer. This soul-warming soup features tender, savory meatballs, a rich tomato-infused broth, and a swirl of creamy decadence—all finished with fresh herbs and a sprinkle of Parmesan. It’s a weeknight-friendly dinner that feels like a big, delicious hug, and will win over family and friends at first spoonful.

Creamy Italian Meatball Soup Recipe - Recipe Image

Ingredients You’ll Need

Gather just a few everyday ingredients to build this vibrant and satisfying soup! Each one adds a special touch—from hearty meatballs to luscious cream—that transforms a handful of basics into the ultimate comfort meal.

Ground beef (or mix of beef and pork): Go for a blend if you love extra flavor and tenderness in your meatballs.
Breadcrumbs: Give the meatballs their perfect light texture and help bind everything together.
Grated Parmesan cheese: Adds salty, nutty depth to both the meatballs and the broth.
Egg: The magic glue that holds the meatballs in shape as they simmer.
Garlic: Delivers an unmistakable Italian essence—use fresh cloves for best results!
Italian seasoning: This aromatic blend sets the stage for classic Italian flavor.
Salt and black pepper: Just enough to bring every ingredient to life.
Fresh parsley (optional): Finely chopped for brightness and a pop of color.
Olive oil: For fragrant sautéing and rich mouthfeel.
Onion: Sweet and mellow once softened, forming the soup’s flavor backbone.
Celery: Brings a subtle, savory crunch and herby undertone.
Canned diced tomatoes: A shortcut to deep tomato flavor any time of year.
Chicken or beef broth: Choose your favorite—both are delicious and create a full-bodied broth.
Small pasta (ditalini or elbow macaroni): Their bite-sized shape makes each spoonful extra satisfying.
Heavy cream: The star ingredient for creaminess that makes this soup irresistible.
More grated Parmesan cheese: A final flourish of cheesy indulgence for the finish.
Fresh spinach or basil: Brightens the bowl with freshness and gentle green notes.
Extra Parmesan cheese, fresh basil/parsley, crushed red pepper flakes: Totally optional, but they’re game-changers for garnish and finish.

How to Make Creamy Italian Meatball Soup

Step 1: Prepare the Meatballs

Begin by combining your ground beef or beef-and-pork mixture with breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and parsley in a large mixing bowl. Use your hands or a fork to gently combine, careful not to overwork—this keeps the meatballs tender and juicy. Roll the mix into small, 1-inch balls and set them aside. Each one should be just the right size for a perfect, bite-sized scoop later!

Step 2: Cook the Meatballs

Heat your favorite large soup pot or Dutch oven over medium heat with a bit of olive oil. Gently add the meatballs in batches, cooking each for about 2-3 minutes per side until they’re lightly browned. Don’t worry about cooking them through yet—they’ll finish simmering in the soup so they stay moist and flavorful. Set the browned meatballs aside on a plate while you build the soup base.

Step 3: Sauté the Vegetables

In the same pot (don’t rinse it—the browned bits add deep flavor!), toss in your diced onion, chopped celery, and more minced garlic. Sauté these veggies for three to four minutes, scraping up those golden bits from the bottom, until they become soft and fragrant. This step adds sweet and savory undertones to the soup that just can’t be matched.

Step 4: Build the Soup Base

Next, pour in the diced tomatoes and your broth of choice. Stir well to combine, then add your Italian seasoning, a touch more salt, and black pepper. Now it’s time to bring back those browned meatballs—nestle them into the pot, cover, and let everything gently simmer together for about 15 minutes. The broth will become more flavorful as the meatballs infuse all their goodness.

Step 5: Cook the Pasta

Add your small pasta (ditalini or elbows work beautifully) right into the simmering pot. Let the soup continue to bubble away for another 8-10 minutes, or until the pasta is perfectly al dente. This way, your pasta soaks up the robust, herby broth instead of being bland.

Step 6: Make It Creamy

Reduce the heat and stir in heavy cream and an extra handful of grated Parmesan. Give the soup just a few minutes to heat through so all the flavors marry and the broth turns beautifully creamy. You’ll see the magic happen as it transforms from a simple soup to an utterly dreamy one!

Step 7: Finish and Serve

Just before serving, fold in a generous cup of fresh spinach or basil. The heat from the soup will wilt the greens, keeping them vibrant and adding a garden-fresh note. Adjust seasoning to taste, then dish up your Creamy Italian Meatball Soup hot, with extra Parmesan and a sprinkle of fresh herbs over the top. Every spoonful will be packed with pure, Italian comfort.

How to Serve Creamy Italian Meatball Soup

Garnishes

Take your Creamy Italian Meatball Soup to the next level with a flurry of extra Parmesan, torn fresh basil, or chopped parsley. If you like a little kick, add a pinch of crushed red pepper flakes as well. Garnishes add not only color and flavor but also that irresistible finishing touch that makes your soup look like it came from a cozy trattoria.

Side Dishes

This soup is a meal in itself, but who could resist crusty Italian bread for dunking? Garlic bread, a side Caesar salad, or even a simple plate of olives and marinated veggies will round out your table beautifully. A glass of Italian red wine makes it feel extra special, too.

Creative Ways to Present

For family gatherings, try serving Creamy Italian Meatball Soup in rustic soup bowls or small Dutch ovens so everyone gets their own bubbling portion. Hosting a party? Offer it in small mugs or even mini bread bowls—guests will love the fun twist. A big shared pot in the center of the table invites everyone to dig in, making it a true communal feast.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply let the soup cool to room temperature, then store in an airtight container in the fridge for up to four days. This soup only gets better overnight, as the flavors meld and intensify—a welcome treat for lunch the next day!

Freezing

Creamy soups can be a little tricky to freeze, but Creamy Italian Meatball Soup does well if you leave out the pasta and greens before freezing. Transfer cooled soup to freezer-safe containers, leaving some space for expansion. When you’re ready to enjoy, just defrost, reheat, and add fresh pasta and spinach or basil at the end for best texture and flavor.

Reheating

Warm up your soup gently on the stovetop over medium heat, stirring occasionally. If it’s thickened, add a splash of broth or water to loosen it up. Microwave reheating works, too—just use medium power and stir halfway through to keep it creamy and smooth.

FAQs

Can I use turkey or chicken for the meatballs?

Absolutely! Ground turkey or chicken work well for lighter meatballs, though they may be a bit softer. Add an extra tablespoon of breadcrumbs to help with binding if needed.

What’s the best pasta shape for this soup?

Small shapes like ditalini or elbow macaroni are perfect—they cook quickly and fit on your spoon for that ideal bite. Try orzo or mini shells if you want to mix things up!

How do I keep the soup from becoming too thick?

The pasta will soak up some of the broth as it sits, so if your soup thickens, just add another splash of broth or water when reheating until you get your desired consistency.

Can this recipe be made gluten-free?

Definitely! Use gluten-free breadcrumbs for the meatballs and swap in your favorite gluten-free small pasta. Everything else in the recipe is naturally gluten-free.

Is there a dairy-free alternative for making it creamy?

For a dairy-free version, substitute canned coconut milk or an unsweetened plant cream for the heavy cream, and use a dairy-free Parmesan alternative. The soup will stay rich and satisfying!

Final Thoughts

There’s something truly magical about gathering around a steaming bowl of Creamy Italian Meatball Soup—it brings both comfort and a sense of joy to any table. This recipe has a way of turning ordinary nights into special occasions, so don’t wait for an excuse to try it. Dive in, enjoy every creamy, herby spoonful, and make it a beloved staple in your own kitchen!

Creamy Italian Meatball Soup Recipe

★★★★★

4.9 from 27 reviews

Author: Lila
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Creamy Italian Meatball Soup is a comforting and hearty dish featuring savory meatballs, tender pasta, and a creamy broth with Italian flavors. Perfect for a cozy night in!

Instructions

Prepare the Meatballs – In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, black pepper, and parsley. Mix gently until combined. Avoid overmixing. Roll the mixture into small 1-inch meatballs and set aside.
Cook the Meatballs – Heat a large pot or Dutch oven over medium heat with olive oil. Sear the meatballs for 2-3 minutes per side until browned. Set aside.
Sauté the Vegetables – In the same pot, add onion, celery, and garlic. Sauté until softened (3-4 minutes).
Build the Soup Base – Add diced tomatoes and broth. Stir well. Season with Italian seasoning, salt, and black pepper. Return the meatballs to the pot and simmer for 15 minutes.
Cook the Pasta – Stir in the pasta and simmer for 8-10 minutes until tender.
Make It Creamy – Reduce heat and stir in heavy cream and Parmesan cheese. Let it heat through for 2-3 minutes.
Finish and Serve – Stir in chopped spinach or basil until wilted. Taste and adjust seasoning if needed. Serve hot with extra Parmesan and fresh herbs.

Notes

You can customize the soup by adding your favorite vegetables like carrots or zucchini.
If you prefer a thinner soup, add more broth or water to adjust the consistency.
This soup reheats well, making it a great option for leftovers.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian