Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Italian Meatball Soup

  • Author: yumrow
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Description

This Creamy Italian Meatball Soup is the ultimate comfort food in a bowl—savory homemade (or store-bought!) meatballs, tender pasta, and a rich, creamy tomato broth. Whether you’re cooking for a cozy night in, needing comfort meals when sick, or meal prepping for the week, this hearty soup delivers BIG flavor with minimal effort.

 

Ingredients

Scale

For the Meatballs:

  • 1 lb ground beef (or turkey/pork/chicken)

  • 1/4 cup breadcrumbs

  • 1/4 cup grated Parmesan cheese

  • 1 egg

  • 1/2 tsp garlic powder

  • 1/2 tsp dried oregano

  • 1/4 tsp salt

  • 1/4 tsp black pepper

Shortcut: Use 20–25 frozen meatballs if short on time.

For the Soup:

  • 1 tbsp olive oil

  • 1 small onion, diced

  • 2 carrots, peeled and sliced

  • 2 garlic cloves, minced

  • 4 cups chicken or vegetable broth

  • 1 (14 oz) can crushed tomatoes

  • 1 tsp dried basil

  • 1/2 tsp Italian seasoning

  • 1/4 tsp red pepper flakes (optional)

  • 1/2 cup small pasta (orzo, ditalini, elbow)

  • 1/2 cup heavy cream or half & half

  • 2 cups baby spinach

  • Salt & pepper to taste

  • Grated Parmesan and chopped basil for topping

Instructions

  • Make the Meatballs: Combine all meatball ingredients in a bowl. Mix gently and form into 1-inch balls. Brown them in a skillet or bake at 400°F for 15 minutes.

  • Sauté the Veggies: In a large soup pot, heat olive oil. Sauté onion and carrots for 5–7 minutes. Add garlic and cook 30 seconds more.

  • Simmer the Broth: Add broth, crushed tomatoes, basil, Italian seasoning, and red pepper flakes. Bring to a simmer.

  • Add Meatballs & Pasta: Gently drop in the cooked meatballs and pasta. Simmer for 10–12 minutes, until pasta is tender.

  • Add Cream & Spinach: Stir in the cream and spinach. Let spinach wilt for 2–3 minutes. Taste and adjust seasoning.

 

  • Serve: Ladle into bowls and top with Parmesan and fresh basil. Serve with warm bread or a salad.

Notes

  • You can make the meatballs ahead of time or freeze extras for later use.

  • Add a spoonful of mascarpone or cream cheese for an extra-rich broth.

  • Skip the pasta if planning to freeze and add it fresh when reheating.

  • Swap in kale or zucchini if you don’t have spinach.

 

  • To make dairy-free, use coconut milk or a plant-based cream alternative.

  • Prep Time: 20 minutes
  • Meatball browning or baking time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup, Dinner
  • Method: Stovetop
  • Cuisine: Italian-American

Keywords: Creamy Italian Meatball Soup

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://yumrow.com/creamy-italian-meatball-soup/