If you have been searching for a comforting, rich, and deeply satisfying soup that hits all the right notes, this Creamy Italian Meatball Soup Recipe is an absolute must-try. Imagine tender homemade meatballs simmered in a luscious blend of creamy broth, fresh vegetables, and fragrant herbs, creating a harmony of flavors that warm you up from the inside out. This soup combines rustic Italian charm with creamy indulgence, perfect for cozy evenings or anytime you crave something truly special.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, delivering a simple yet flavorful combination that makes this soup shine. From the juicy meatballs to the fresh vegetables and creamy broth, each component adds its own touch to the overall texture, taste, and vibrant color of the final dish.
- 1 pound ground beef: The foundation of the meatballs, providing rich flavor and tender texture.
- 1/3 cup bread crumbs: Helps bind the meatballs and keeps them tender.
- 1/4 cup grated Parmesan cheese: Adds umami depth inside the meatballs and as a garnish.
- 1 large egg: Acts as a binder to hold everything together.
- 2 cloves garlic, minced: Infuses a fragrant Italian aroma and bold flavor.
- 1 teaspoon Italian seasoning: Brings classic herbaceous notes to the meat mixture.
- Salt and pepper, to taste: Essential for seasoning both meatballs and soup.
- 2 tablespoons olive oil: Used to brown the meatballs and sauté veggies for extra richness.
- 1 medium onion, chopped: Builds a savory base and adds natural sweetness as it cooks.
- 2 stalks celery, chopped: Contributes a subtle crunch and fresh flavor.
- 2 carrots, peeled and sliced: Adds vibrant color and gentle sweetness.
- 4 cups chicken broth: The hearty liquid base that carries all the flavors.
- 1 can (14.5 ounces) diced tomatoes: Introduces a hint of acidity and depth.
- 1 cup heavy cream: The star of creaminess that gives the soup its velvety texture.
- 2 cups baby spinach: Adds a fresh, green burst of flavor and nutrients at the end.
- 1/4 cup fresh basil, chopped: Finishes the soup with a fragrant herbal lift.
- Grated Parmesan cheese for serving: Optional but highly recommended for a cheesy flourish.
How to Make Creamy Italian Meatball Soup Recipe
Step 1: Make the Meatball Mixture
Start by combining ground beef, bread crumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper in a large bowl. Mix everything thoroughly until it’s evenly incorporated. This step is crucial for ensuring the meatballs hold together well and burst with flavor in every bite.
Step 2: Form the Meatballs
Shape the mixture into small meatballs roughly 1 inch in diameter. This size lets them cook through quickly and delivers perfect little pockets of deliciousness in your soup.
Step 3: Brown the Meatballs
Heat olive oil in a large pot over medium heat, then add the meatballs in batches. Brown them on all sides until they develop a beautiful golden crust, which adds a depth of flavor to the soup. Once browned, transfer them to a plate to rest.
Step 4: Sauté the Vegetables
In the same pot, add the chopped onions, celery, and carrots. Sauté for about 5 minutes until the vegetables soften and their natural sweetness starts to shine through. This step builds an aromatic and flavorful foundation for the soup.
Step 5: Add Broth and Tomatoes
Pour in the chicken broth and the entire can of diced tomatoes, including the juice. Bring this mixture to a boil, which prepares the soup base for the flavorful ingredients to follow.
Step 6: Simmer with Meatballs
Reduce the heat to a gentle simmer, then return the browned meatballs to the pot. Let the soup simmer for 20 minutes, allowing the meatballs to cook through fully and the flavors to meld beautifully.
Step 7: Stir in Cream, Spinach, and Basil
Add the heavy cream, baby spinach, and fresh basil to the pot. Cook for another 5 minutes until the spinach has just wilted and the soup turns luxuriously creamy. This is where the soup transforms into the dreamy, velvety dish you’ve been waiting for.
Step 8: Season and Serve
Taste your soup and adjust the salt and pepper if needed. Ladle it into bowls and sprinkle grated Parmesan cheese on top for an irresistible finish. Your Creamy Italian Meatball Soup Recipe is ready to enjoy.
How to Serve Creamy Italian Meatball Soup Recipe
Garnishes
Adding a sprinkle of freshly grated Parmesan or a few torn basil leaves on top enhances the flavor layers while giving the soup a beautiful, inviting look. A drizzle of good-quality olive oil can add an extra silky touch as well.
Side Dishes
Serve this soup alongside crusty Italian bread or garlic toast to soak up every bit of the creamy broth. A simple green salad with a tangy vinaigrette pairs wonderfully, balancing the richness of the soup.
Creative Ways to Present
Try serving your soup in rustic bread bowls for a charming presentation that doubles as an edible side. Alternatively, top the soup with toasted pine nuts or a splash of chili oil to give it a surprising twist.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to three days. Store it in an airtight container to preserve the fresh flavors and creamy texture.
Freezing
You can freeze the soup, but it’s best to do so before adding the cream and spinach. For freezing, cool the soup completely, transfer it to freezer-safe containers, and freeze for up to three months. Add cream and spinach fresh when reheating for best results.
Reheating
Reheat gently on the stove over low heat, stirring occasionally. If reheating from frozen, thaw overnight in the refrigerator first. Once hot, add the cream and spinach, cooking until the greens wilt and the soup is heated through.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a leaner alternative and works well in this recipe. Just be mindful that turkey meatballs might be slightly less juicy, so consider adding a bit more bread crumbs or a splash of olive oil.
Is it possible to make this soup vegetarian?
While traditional meatballs are meat-based, you can swap them for vegetarian meatballs and use vegetable broth instead of chicken broth. The creamy base and fresh veggies will still make this dish delicious.
What can I substitute for heavy cream?
If you want a lighter version, full-fat coconut milk or half-and-half can be used. Keep in mind that coconut milk may impart a subtle coconut flavor, which can alter the classic Italian profile slightly.
Can I prepare the meatballs ahead of time?
Yes, you can make the meatballs a day ahead and store them in the fridge. Just brown them when you’re ready to make the soup to maintain their flavor and texture.
How spicy is this soup?
This soup is mild and comforting in flavor. If you enjoy a bit of heat, you can add crushed red pepper flakes while cooking or serve with a dash of hot sauce at the table.
Final Thoughts
This Creamy Italian Meatball Soup Recipe has quickly become one of my all-time favorites because it combines ease, warmth, and vibrant flavors in one cozy bowl. Whether you’re cooking for your family or hosting friends, this soup has a way of bringing everyone together with its heartfelt, homemade goodness. Give it a try—you’ll be wrapping yourself in its creamy embrace again and again.
Print
Creamy Italian Meatball Soup Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 40m
- Total Time: 1h 0m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Italian Meatball Soup is a comforting and hearty dish featuring tender homemade meatballs simmered in a flavorful tomato and chicken broth base, enriched with heavy cream and fresh herbs. It’s a perfect meal for those cozy evenings when you crave something warm, creamy, and full of classic Italian flavors.
Ingredients
Meatballs
- 1 pound ground beef
- 1/3 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and sliced
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup heavy cream
- 2 cups baby spinach
- 1/4 cup fresh basil, chopped
- Additional salt and pepper, to taste
For Serving
- Grated Parmesan cheese for serving
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, bread crumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Shape the mixture into small meatballs approximately 1 inch in diameter to ensure even cooking.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches, browning them evenly on all sides. Once browned, remove the meatballs and set them aside on a plate.
- Sauté Vegetables: In the same pot, add chopped onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add Broth and Tomatoes: Pour in the chicken broth and diced tomatoes along with their juice. Bring the mixture to a rolling boil.
- Simmer Meatballs: Reduce heat to low to achieve a gentle simmer, then return the browned meatballs to the pot. Cook uncovered for around 20 minutes to cook the meatballs through and meld flavors.
- Add Cream, Spinach, and Basil: Stir in the heavy cream, baby spinach, and fresh chopped basil. Continue cooking for 5 minutes until the spinach wilts and the soup turns creamy.
- Adjust Seasoning: Taste the soup and season with additional salt and pepper as needed to enhance flavor.
- Serve: Ladle the soup into bowls and garnish each serving with grated Parmesan cheese for an extra savory finish.
Notes
- For a lighter version, you may substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
- To make meatballs easier to roll, chill the mixture for 15 minutes before forming.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- Gluten-free bread crumbs can be used to make this soup gluten-free.
- For extra spice, add a pinch of red pepper flakes when sautéing the vegetables.
