If you are searching for a soul-warming and comforting dish that feels like a hug in a bowl, you have to try this Creamy Italian Meatball Soup Recipe. It’s the perfect blend of savory meatballs, fresh vegetables, and that luscious, creamy broth that makes each spoonful utterly irresistible. This recipe brings together easy-to-find ingredients and transforms them into a vibrant, hearty soup that feels both luxurious and homey at the same time. Whether you’re cooking for a chilly evening or sharing with loved ones, this soup is sure to become a beloved classic in your kitchen.
Ingredients You’ll Need
Every ingredient in this Creamy Italian Meatball Soup Recipe plays a crucial role in building layers of flavor, texture, and color that make this soup so special. Each component is simple but essential, ensuring you get that perfect balance of creamy richness, robust meatiness, and fresh vibrancy in every bite.
- 1 pound ground beef: The hearty base of our meatballs, bringing protein and a rich meaty flavor.
- 1/3 cup bread crumbs: Adds structure and helps keep the meatballs tender and juicy.
- 1/4 cup grated Parmesan cheese: Infuses the meatballs with savory depth and a slightly nutty finish.
- 1 large egg: Acts as a binder to hold the meatballs beautifully together.
- 2 cloves garlic, minced: Provides that aromatic kick that lifts the entire dish.
- 1 teaspoon Italian seasoning: Brings a comforting blend of herbs that sings “Italian” with every mouthful.
- Salt and pepper, to taste: Essential seasonings that enhance all the flavors harmoniously.
- 2 tablespoons olive oil: For browning the meatballs and sautéing the veggies to perfection.
- 1 medium onion, chopped: Adds sweetness and depth once sautéed.
- 2 stalks celery, chopped: Offers subtle crunch and vegetal freshness.
- 2 carrots, peeled and sliced: Bring a hint of natural sweetness and vibrant color.
- 4 cups chicken broth: The savory liquid foundation that ties all ingredients together.
- 1 can (14.5 ounces) diced tomatoes: Introduces acidity and texture for a reliable soup base.
- 1 cup heavy cream: Creates the signature creamy texture that makes this soup indulgent yet soothing.
- 2 cups baby spinach: Adds fresh, leafy greens that brighten and nourish the soup.
- 1/4 cup fresh basil, chopped: Offers bursts of fragrant herbaceousness for a beautiful finish.
- Additional salt and pepper, to taste: To fine-tune the seasoning just right.
- Grated Parmesan cheese for serving: The perfect garnish, enhancing each bowl with savory notes.
How to Make Creamy Italian Meatball Soup Recipe
Step 1: Prepare the Meatball Mixture
Start by combining ground beef, bread crumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper in a large bowl. Use your hands to mix everything until combined thoroughly but don’t overwork the mixture—this keeps the meatballs tender once cooked.
Step 2: Shape the Meatballs
Roll the mixture into small, uniform meatballs about 1 inch in diameter. Keeping them consistent in size ensures they cook evenly and stay juicy inside.
Step 3: Brown the Meatballs
Heat olive oil in a large pot over medium heat. Brown the meatballs in batches, giving them a nice golden crust on all sides. This step locks in flavor and makes the soup that much more flavorful. Set the browned meatballs aside once done.
Step 4: Sauté the Vegetables
In the same pot, toss in the chopped onion, celery, and carrots. Sauté them for about 5 minutes until they soften and release their natural sweetness, creating a delicious base for the soup.
Step 5: Add Broth and Tomatoes
Pour in the chicken broth and diced tomatoes, including the juice. Bring the mixture to a boil, which builds up a fragrant and flavorful broth ready to infuse the meatballs.
Step 6: Simmer the Meatballs
Turn the heat down to a gentle simmer and carefully add the browned meatballs back into the pot. Let them cook in the broth for about 20 minutes. This allows the meatballs to soak up the savory broth and become tender.
Step 7: Add Cream, Spinach, and Basil
Stir in the heavy cream, baby spinach, and fresh basil. Cook for another 5 minutes until the spinach wilts perfectly and the soup becomes velvety smooth with a hint of fresh green brightness.
Step 8: Season and Serve
Taste the soup and adjust the seasoning with extra salt and pepper as needed. The flavor should be rich, balanced, and comforting. Ladle the soup into bowls and top with a generous sprinkle of grated Parmesan cheese before serving.
How to Serve Creamy Italian Meatball Soup Recipe
Garnishes
Enhance your soup presentation with a fresh sprinkle of grated Parmesan cheese and a few torn leaves of basil. This adds a lovely welcoming aroma and a burst of flavor that makes every bite even more memorable.
Side Dishes
Serve with crusty Italian bread or garlic breadsticks to soak up every bit of the creamy broth. A light green salad with a balsamic vinaigrette provides a crisp contrast that balances the richness of this soup wonderfully.
Creative Ways to Present
For special occasions, serve the soup in individual mini bread bowls for an elegant touch. You can also add a drizzle of good quality olive oil or a pinch of red pepper flakes for a subtle warmth and visual appeal on top.
Make Ahead and Storage
Storing Leftovers
Place leftover Creamy Italian Meatball Soup Recipe in an airtight container and refrigerate for up to 3 days. The flavors meld beautifully as it sits, making it even tastier the next day.
Freezing
This soup freezes well and can be stored for up to 2 months. For best results, freeze before adding the spinach and cream, then stir them in freshly when reheating to keep the texture bright and fresh.
Reheating
Gently reheat the soup over low to medium heat, stirring occasionally. If frozen, thaw overnight in the fridge first. Add extra cream and spinach during reheating to revive the soup’s creamy texture and vibrant color.
FAQs
Can I use ground turkey instead of beef for this recipe?
Absolutely! Ground turkey is a leaner alternative that works well in this Creamy Italian Meatball Soup Recipe. Just be cautious not to overcook the meatballs since turkey can dry out faster.
Is it possible to make this soup vegetarian?
Yes! You can substitute the meatballs with plant-based alternatives or roasted vegetables, and use vegetable broth instead of chicken broth. The creaminess from heavy cream and flavorful herbs will keep it delicious.
Can I prepare the meatballs in advance?
Yes, you can make and even brown the meatballs a day ahead. Store them in the fridge, then add them directly to the soup when you’re ready to cook, saving time without losing flavor.
How can I make this soup lower in calories?
To lighten the soup, swap heavy cream with half-and-half or full-fat coconut milk for a dairy-free option. You can also use leaner meat and reduce the amount of olive oil in cooking.
What’s the best way to reheat this soup without curdling the cream?
Reheat gently on low heat and stir frequently. Avoid boiling the soup once the cream has been added to keep the texture smooth and prevent curdling.
Final Thoughts
I truly hope you give this Creamy Italian Meatball Soup Recipe a try because it’s not just a meal but a memorable experience fully loaded with comforting flavors and uplifting freshness. Its ease and heartiness make it a win for busy days or anytime you want to feel cozy and cared for. Once you taste this soup, it might just become your new favorite go-to. Enjoy every bowl!
Print
Creamy Italian Meatball Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Italian Meatball Soup is a comforting, flavorful dish featuring tender homemade beef meatballs simmered in a rich tomato and creamy broth with fresh vegetables and herbs. Perfect for a hearty meal, this soup blends Italian seasonings, fresh spinach, and a touch of heavy cream to create a luscious and satisfying bowl of warmth.
Ingredients
For the 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
For the Soup
- 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
- Grated Parmesan cheese for serving
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, bread crumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated to form a uniform mixture.
- Form the Meatballs: Shape the meat mixture into small meatballs approximately 1 inch in diameter for even cooking and perfect bite-sized portions.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches, cooking them until browned on all sides to develop flavor and seal in juices. Once browned, transfer the meatballs to a plate and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, celery, and carrots. Sauté for about 5 minutes or until the vegetables become tender and aromatic.
- Add Broth and Tomatoes: Pour in the chicken broth and the entire can of diced tomatoes including juice. Bring the mixture up to a boil to meld the flavors together.
- Simmer with Meatballs: Reduce heat to a gentle simmer, return the browned meatballs to the pot, and let the soup cook for about 20 minutes, allowing the meatballs to cook through and flavors to blend.
- Add Cream and Greens: Stir in the heavy cream, baby spinach, and fresh chopped basil. Continue cooking for another 5 minutes or until the spinach wilts and the soup is creamy and well combined.
- Season to Taste: Taste the soup and adjust seasoning with additional salt and pepper as needed for balanced flavor.
- Serve: Ladle the soup into bowls and garnish each serving with freshly grated Parmesan cheese for an added savory finish.
Notes
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
- You can prepare the meatballs ahead of time and refrigerate or freeze them for convenience.
- Use fresh Italian seasoning or dried herbs like oregano, thyme, and rosemary for a more aromatic taste.
- For a gluten-free version, substitute bread crumbs with gluten-free bread crumbs or omit entirely.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
