Creamy Italian Meatball Soup

If you’re looking for the perfect cozy meal that brings together rich Italian flavors, tender homemade meatballs, and a luxuriously creamy broth, this Creamy Italian Meatball Soup is exactly what you need. It’s hearty, comforting, and deeply satisfying—everything you could want in a cold-weather soup or an easy weeknight dinner.
From the savory browned meatballs to the silky tomato-cream base and soft bites of pasta, every spoonful bursts with warmth and classic Italian taste. Whether you serve it for family dinners, meal prep, or a special comfort-food moment, this dish is guaranteed to become a favorite.

Why You’ll Love This Recipe

• Tender homemade meatballs with classic Italian herbs
• Creamy tomato broth that’s comforting and full of flavor
• One-pot simplicity—easy cleanup and quick cooking
• Family-friendly and perfect for picky eaters
• Customizable with your favorite greens, pasta, or spices

Ingredients

For the Meatballs

• 1 lb (450 g) ground beef or beef/pork mix — Juicy and flavorful base
• ¼ cup breadcrumbs — Helps bind and keep meatballs tender
• ¼ cup grated Parmesan cheese — Adds richness and savory depth
• 1 egg — Essential binder
• 2 cloves garlic, minced — Aromatic and bold
• 1 tsp Italian seasoning — Classic herb blend
• ½ tsp salt — Enhances all flavors
• ¼ tsp black pepper — Mild heat and aroma
• 1 Tbsp fresh parsley (optional) — Adds freshness

For the Soup

• 1 Tbsp olive oil — For sautéing and browning
• 1 small onion, diced — Builds aromatic sweetness
• 2 cloves garlic, minced — Adds savory depth
• 2 celery stalks, chopped — Adds texture and flavor
• 1 can (14.5 oz) diced tomatoes — Tomato base with texture
• 4 cups (1 liter) chicken or beef broth — Provides rich body
• 1 tsp Italian seasoning — Enhances the broth with herbs
• ½ tsp salt — Adjust to taste
• ¼ tsp black pepper — Gentle seasoning
• 1 cup small pasta — Ditalini, elbow, or mini shells work great
• ½ cup heavy cream — Adds creaminess
• ½ cup grated Parmesan cheese — Deepens the soup’s richness
• 1 cup fresh spinach or basil, chopped — For color and freshness

Optional Garnishes

• Extra Parmesan cheese
• Fresh basil or parsley
• Crushed red pepper flakes

How to Make Creamy Italian Meatball Soup

1. Prepare the Meatballs

In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and parsley.
Mix gently until the ingredients are just combined—overmixing can make the meatballs dense.
Roll into small, 1-inch meatballs and set aside.

2. Brown the Meatballs

Heat olive oil in a large pot or Dutch oven over medium heat.
Sear the meatballs for 2–3 minutes per side until browned.
Remove and set aside (they will finish cooking in the soup).

3. Sauté the Vegetables

In the same pot, add the diced onion, celery, and garlic.
Cook for 3–4 minutes until softened and fragrant.

4. Build the Soup Base

Add the diced tomatoes and broth, stirring well to combine.
Season with Italian seasoning, salt, and pepper.
Return the meatballs to the pot.
Simmer for 15 minutes, allowing the flavors to meld and the meatballs to cook through.

5. Add the Pasta

Stir in the pasta and let it simmer for 8–10 minutes, or until the pasta is fully tender.

6. Make It Creamy

Reduce heat to low and stir in the heavy cream and Parmesan cheese.
Let warm for 2–3 minutes to thicken slightly.

7. Finish and Serve

Stir in spinach or basil until wilted.
Taste and adjust seasoning if needed.
Serve hot with extra Parmesan, herbs, or red pepper flakes.

Tips for Success

• Brown the meatballs well—this adds deep flavor to the broth.
• Use small pasta so it cooks evenly and complements the meatballs.
• Add greens at the end to keep their color vibrant.
• If the soup thickens too much, add a splash of broth to adjust consistency.
• For extra richness, stir in an additional tablespoon of Parmesan.

Equipment Needed

• Large pot or Dutch oven
• Mixing bowl
• Wooden spoon
• Cutting board and knife
• Measuring cups and spoons

Recipe Variations

• Swap the meat: Use turkey, chicken, or plant-based ground meat.
• Spicy version: Add red pepper flakes or a pinch of cayenne.
• Low-carb version: Replace pasta with cauliflower florets or zucchini noodles.
• Extra veggie: Add mushrooms, carrots, or bell peppers.
• Tomato-rich: Add 1–2 tablespoons tomato paste for deeper flavor.

Serving Suggestions

• Serve with crusty garlic bread or warm focaccia.
• Pair with a simple Italian side salad.
• Top with extra Parmesan and fresh basil for restaurant-style flavor.

FAQs

Can I make this ahead of time?
Yes! Just wait to add the pasta until reheating to prevent it from getting too soft.

Does it freeze well?
Freeze without pasta or cream. Add both when reheating for best texture.

Can I use store-bought meatballs?
Yes—just make sure they’re small and fully cooked before adding.

What pasta works best?
Ditalini, elbows, mini shells, or any small pasta hold up well in creamy soups.

Can I use half-and-half instead of heavy cream?
Yes, but the soup will be slightly less rich.

Print

Conclusion

This Creamy Italian Meatball Soup is everything you want in a comforting homemade meal—rich, hearty, flavorful, and ready in under an hour. It’s a crowd-pleaser that brings classic Italian flavors together in a warm, creamy bowl. Whether you’re feeding the family or prepping for the week, this soup is sure to earn a permanent spot in your recipe rotation.