Creamy Italian Meatball Soup

Creamy Italian Meatball Soup is a comforting bowl filled with tender meatballs, smooth creamy broth, and plenty of Italy-inspired flavors like garlic, herbs, and a touch of cheese. This soup hits the spot whether you want something hearty for dinner or a cozy lunch that feels like a warm hug.

I love making this soup when the days get chilly because it’s simple to put together but feels special. The meatballs stay juicy and soft in the creamy broth, which is my favorite part. I usually add a pinch of fresh basil or parsley at the end to brighten up each spoonful—it’s such a nice fresh contrast.

The great thing about this soup is that it’s perfect on its own or paired with crusty bread for dipping. Sometimes I like to sprinkle a little extra Parmesan on top right before serving, which always gets everyone asking for seconds. It’s a dish that feels like it’s made with love, and I’m sure your family and friends will enjoy it just as much as I do.

Key Ingredients & Substitutions

Ground Meat: Beef and pork mix gives meatballs great flavor and juiciness. If you prefer, use all beef or turkey for a leaner option.

Bread Crumbs: Italian-style bread crumbs add seasoning and texture. If you don’t have them, plain bread crumbs with added Italian herbs work well.

Parmesan Cheese: This adds a subtle salty, nutty touch to both meatballs and soup. Pecorino Romano or Grana Padano are good alternatives.

Chicken Broth: Low-sodium broth lets you control the saltiness. Vegetable broth works too for a lighter or vegetarian-friendly version (omit meatballs).

Heavy Cream: It gives the soup its silky, creamy texture. For a lighter version, try half-and-half or coconut milk for a dairy-free twist.

Spinach: Adds a fresh and mild green note. You can swap in kale or Swiss chard but add them a bit earlier to soften.

How Do I Get Tender, Juicy Meatballs That Hold Together?

Making meatballs that stay moist and don’t fall apart is key! Here’s how I do it:

• Mix ingredients gently—overmixing packs the meat too tightly and makes meatballs tough.
• Use bread crumbs soaked in milk to keep meatballs soft and add moisture.
• Don’t skip browning the meatballs before adding them to the soup. It locks in flavor and helps them keep their shape.
• Simmer gently in the soup instead of boiling—this prevents them from breaking apart.

Equipment You’ll Need

• Large mixing bowl – I like using a spacious bowl to gently combine all the meatball ingredients without overworking the mixture.
• Baking sheet or plate – for placing the shaped meatballs before browning.
• Large pot or Dutch oven – perfect for browning meatballs, sautéing aromatics, and simmering the soup all in one pot.
• Skillet or frying pan – optional, if you prefer frying meatballs separately for extra color before simmering.
• Cooking spoon or ladle – helps stir the soup and serve easily without breaking the meatballs.

Flavor Variations & Add-Ins

• Use ground turkey or chicken instead of beef/pork for a leaner, milder flavor. Adjust seasonings as needed.
• Add a splash of white wine or lemon juice to the broth for a brighter, tangy flavor.
• Stir in cooked vegetables like zucchini or carrots to boost nutrition and add texture.
• Finish with a sprinkle of crushed red pepper or a dash of hot sauce for some extra heat on the table.

Creamy Italian Meatball Soup

Ingredients You’ll Need:

For the Meatballs:

• 1 pound ground beef (or a mix of beef and pork)
• 1/3 cup Italian-style bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried Italian seasoning
• Salt and black pepper to taste
• Olive oil, for frying

For the Soup:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 1 cup heavy cream
• 1 cup small pasta (such as ditalini or small shells)
• 3 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley or basil, chopped for garnish

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and form the meatballs, 10 minutes for simmering the meatballs in the broth, plus 7 to 9 minutes to cook the pasta until tender. Overall, expect around 35 minutes before you can enjoy this delicious soup.

Step-by-Step Instructions:

1. Make the Meatballs:

In a large bowl, gently mix together the ground meat, bread crumbs, Parmesan cheese, milk, egg, minced garlic, parsley, Italian seasoning, salt, and pepper. Once combined, form small meatballs about 1 to 1.5 inches in size. Place them on a plate while you prepare to cook.

2. Brown the Meatballs:

Heat a couple tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches and brown them on all sides for about 5 to 7 minutes. They don’t need to be fully cooked through at this point. Remove the browned meatballs and set aside.

3. Prepare the Soup Base:

In the same pot, add a tablespoon more olive oil if needed. Sauté the chopped onion until it becomes translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional minute, until fragrant.

4. Simmer Meatballs and Broth:

Pour in the chicken broth and bring it to a gentle simmer. Return the meatballs to the pot, cover, and let them cook through over low heat for about 10 minutes.

5. Cook Pasta and Finish Soup:

Add the pasta to the pot and cook until al dente, usually 7 to 9 minutes depending on the package instructions. Lower the heat and stir in the heavy cream, chopped spinach, Parmesan cheese, and red pepper flakes if you like a touch of spice. Cook just until the spinach wilts and everything is heated through. Taste and adjust salt and pepper as needed.

6. Serve and Enjoy:

Ladle the soup into bowls and garnish with extra Parmesan cheese and freshly chopped parsley or basil. It’s delicious served with crusty bread to soak up the creamy broth.

Can I Use Frozen Meatballs for This Soup?

Yes! If using frozen meatballs, thaw them completely in the refrigerator before adding to the soup. You can brown them briefly in the pot for extra flavor before simmering.

How Can I Make This Soup Dairy-Free?

Replace the heavy cream with full-fat coconut milk or a dairy-free cream alternative. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor without dairy.

What’s the Best Way to Store Leftovers?

Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or cream if the soup thickens too much.

Can I Swap the Pasta for a Low-Carb Option?

Absolutely! Try spiralized zucchini noodles or cauliflower rice instead. Add these at the end and cook just until tender to keep their texture.