If you are craving a bowl of comfort that warms you from the inside out, this Creamy Italian Meatball Soup Recipe is a total must-make. It beautifully combines tender meatballs, savory broth, fresh vegetables, and a luscious creamy finish in every spoonful. Not only is it wonderfully hearty and packed with flavor, but it also brings a touch of Italian home-cooking warmth to your table with fresh basil and Parmesan standing out in this soul-soothing soup.
Ingredients You’ll Need
Each ingredient in this recipe is chosen not just for taste but also to balance texture, color, and that rich, comforting essence that makes this soup totally irresistible. From ground beef to fresh basil, every element plays a role in creating a dish that feels both homey and gourmet.
- 1 pound ground beef: The heart of the meatballs, providing rich, savory flavor and tender texture.
- 1/3 cup bread crumbs: Helps bind the meatballs while keeping them fluffy and light.
- 1/4 cup grated Parmesan cheese: Adds sharp, nutty notes that deepen the meatballs’ flavor.
- 1 large egg: Acts as the glue holding the meatball mixture together perfectly.
- 2 cloves garlic, minced: Gives that classic Italian aromatic punch you can’t resist.
- 1 teaspoon Italian seasoning: A fragrant blend that lifts the entire soup with herbs like oregano and basil.
- Salt and pepper, to taste: Essential seasonings to enhance all the individual flavors.
- 2 tablespoons olive oil: For browning meatballs and sautéing veggies to a lovely caramelized finish.
- 1 medium onion, chopped: Builds a savory foundation and sweetness as it cooks down.
- 2 stalks celery, chopped: Adds crisp vegetable freshness and slight earthiness.
- 2 carrots, peeled and sliced: Brings natural sweetness and vibrant orange color.
- 4 cups chicken broth: The flavorful base that ties everything together.
- 1 can (14.5 ounces) diced tomatoes: Provides tang and body with their juicy texture.
- 1 cup heavy cream: The star of the show for creamy richness that coats every bite.
- 2 cups baby spinach: Brightens the soup with fresh green color and a mild, slightly earthy taste.
- 1/4 cup fresh basil, chopped: Infuses aromatic warmth and a fresh herbal pop.
- Grated Parmesan cheese for serving: A final flourish of savory sharpness to sprinkle on top.
How to Make Creamy Italian Meatball Soup Recipe
Step 1: Mix and Prepare Meatballs
Start by combining the ground beef, bread crumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper in a large bowl. This mixture is the foundation of your meatballs, so mixing thoroughly ensures every bite is flavorful and tender.
Step 2: Shape the Meatballs
Roll the mixture into small, one-inch meatballs. Keeping them uniform in size helps them cook evenly and makes the soup visually appealing.
Step 3: Brown the Meatballs
Heat olive oil in a large pot over medium heat, then brown the meatballs in batches. This step adds a wonderful caramelized flavor and seals in juices, setting the stage for rich soup.
Step 4: Sauté the Vegetables
Using the same pot, sauté onions, celery, and carrots until tender. This trio softens perfectly, releasing natural sweetness and creating a flavorful base for your broth.
Step 5: Add Broth and Tomatoes
Pour in the chicken broth and diced tomatoes, including their juices. Bring everything to a boil, allowing the flavors to meld beautifully in the bubbling pot.
Step 6: Simmer with Meatballs
Reduce the heat to low and gently return the meatballs to the pot. Let the soup simmer for about 20 minutes so the meatballs cook through and absorb the broth’s savory goodness.
Step 7: Stir in Cream and Greens
Finally, add the heavy cream, spinach, and fresh basil. Cook for another 5 minutes to wilt the spinach and allow the cream to enrich the broth, transforming it into a silky, dreamy soup.
Step 8: Season to Taste and Serve
Give it a final taste and adjust salt and pepper as needed. Each spoonful now bursts with a perfect balance of savory, creamy, and fresh flavors.
How to Serve Creamy Italian Meatball Soup Recipe
Garnishes
Sprinkle grated Parmesan cheese over each bowl just before serving for an extra layer of savory depth. A few fresh basil leaves on top also add a burst of color and aroma that truly elevates the experience.
Side Dishes
This soup pairs beautifully with crusty Italian bread or garlic breadsticks, perfect for dipping and soaking up all the creamy goodness. A simple green salad with a light vinaigrette can add a refreshing contrast to the hearty soup.
Creative Ways to Present
Serve the soup in rustic bowls and add a drizzle of olive oil or a sprinkle of red pepper flakes for a touch of flair. For an impressive twist, accompany each bowl with mini toasted crostini topped with herbed cream cheese or a slice of melted mozzarella.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. Stored properly in the refrigerator, it will keep well for 3 to 4 days, allowing you to enjoy this creamy classic multiple times.
Freezing
This soup freezes beautifully, but be sure to freeze it without the cream first. Once thawed, stir in the heavy cream before reheating to maintain the soup’s luscious texture and flavor.
Reheating
Warm the soup gently on the stove over medium-low heat, stirring often. If reheated from frozen, thaw overnight in the refrigerator for the best texture, then add the heavy cream last to keep that signature creaminess intact.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works well for a leaner alternative and still gives you tasty meatballs, though you might want to watch the cooking time as it can dry out faster.
Is it possible to make this soup vegetarian?
You can definitely make a vegetarian version by substituting meatballs with plant-based alternatives and using vegetable broth instead of chicken broth. Adding beans can also boost protein and texture.
Can I make the meatballs ahead of time?
Yes, you can prepare and brown the meatballs in advance. Store them in the refrigerator and add to the soup during the simmering step to save time on busy days.
What other greens can I use instead of spinach?
Kale, Swiss chard, or even arugula are great substitutions that will add their own unique flavor and color to the soup while keeping it fresh and vibrant.
How spicy is this soup, and can I adjust it?
This soup is mild and comforting by default, but you can easily add red pepper flakes or diced jalapeños while cooking to give it a little kick according to your preference.
Final Thoughts
This Creamy Italian Meatball Soup Recipe has quickly become one of those dishes that feels like a warm hug on a chilly night. It’s simple enough to make any weeknight special yet impressive enough for guests. I hope you absolutely love making and savoring every bowl the way I do. Don’t wait—grab your ingredients and enjoy this comforting Italian classic!
Print
Creamy Italian Meatball Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Italian Meatball Soup combines tender homemade meatballs with a flavorful blend of vegetables, rich chicken broth, and creamy Parmesan-infused broth. Enhanced with fresh spinach and basil, it delivers a comforting, hearty dish perfect for any season.
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 and Garnish
- 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, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well combined to form a uniform mixture.
- Shape the Meatballs: Roll the meat mixture into small meatballs, about 1 inch in diameter, ensuring they are evenly sized for consistent cooking.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches to avoid overcrowding, and cook until browned on all sides. Once browned, transfer them onto a plate and set aside.
- Sauté the Vegetables: Using the same pot with the residual oil and flavors, add chopped onion, celery, and carrots. Sauté for about 5 minutes or until the vegetables are tender and fragrant.
- Add Broth and Tomatoes: Pour in the chicken broth and the entire can of diced tomatoes including the juice. Stir to combine and bring the mixture to a boil over medium-high heat.
- Simmer with Meatballs: Reduce the heat to a low simmer and carefully return the browned meatballs into the pot. Let the soup cook gently for about 20 minutes, allowing flavors to meld and meatballs to cook through.
- Incorporate Cream and Greens: Stir in the heavy cream, baby spinach, and fresh basil. Continue cooking for another 5 minutes until the spinach has wilted and the soup is creamy and well blended.
- Season to Taste: Taste the soup and adjust seasoning with additional salt and pepper as preferred, enhancing the overall flavor.
- Serve: Ladle the soup into bowls and garnish each serving with grated Parmesan cheese before serving hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less creamy.
- Meatballs can be made a day ahead and refrigerated to save time.
- If preferred, turkey or chicken can replace ground beef for a leaner option.
- Adding a pinch of red pepper flakes can introduce a subtle heat.
- To make gluten free, use gluten-free bread crumbs or omit them completely.
