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Dive Into Comfort with Creamy Italian Meatball Soup That Warms the Soul - Featured Image

Dive Into Comfort with Creamy Italian Meatball Soup That Warms the Soul

Learn how to make delicious Creamy Italian Meatball Soup. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients — fresh, simple, and flavorful. Growing up, my mom always emphasized quality, especially when it came to meat and herbs, because they form the backbone of any great Italian dish. For my family, I prefer using freshly grated Parmesan and homemade broth when I can, but I’ve learned that good-quality store-bought options work just fine when life gets hectic.

  • 1 pound ground beef (or a mix of beef and pork for extra flavor)
  • 1/2 cup plain breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups chicken broth (low sodium preferred)
  • 1 cup heavy cream or half-and-half
  • 2 cups fresh spinach or kale, roughly chopped
  • 1/2 cup small pasta like ditalini or orzo (optional)
  • Fresh parsley, chopped for garnish

Instructions

  1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined to avoid dense meatballs.
  2. Form the mixture into small meatballs, about 1-inch in diameter. I find smaller meatballs cook more evenly and are perfect for soup.
  3. Heat olive oil in a large pot over medium heat. Add the meatballs in batches, browning them on all sides for about 5 minutes. They don’t need to be fully cooked through at this stage. Remove and set aside.
  4. In the same pot, add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes, stirring occasionally to pick up all those browned bits from the meatballs.
  5. Pour in the chicken broth and bring to a boil. Gently add the browned meatballs back into the pot. Reduce heat to a simmer and cook for 15 minutes, or until meatballs are cooked through.
  6. If using pasta, add it to the pot and cook according to package instructions, usually 6-8 minutes.
  7. Lower heat and stir in the cream, then add the spinach or kale. Simmer just until the greens wilt, about 2-3 minutes. Taste and adjust seasoning as needed.
  8. Serve hot, garnished with fresh parsley and extra Parmesan if desired. Enjoy the comforting warmth!

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Creamy Italian Meatball Soup, recipe, cooking, food