Julia Koch
Have you ever craved a comforting soup that feels like a warm hug in a bowl? This Creamy Italian Meatball Soup is exactly that—rich, hearty, and infused with the flavors of Italy. Each spoonful brings together tender meatballs, a creamy tomato broth, and fresh herbs, making it a dish you’ll want to enjoy again and again.
Perfect for chilly evenings or when you need a cozy family meal, this soup is as satisfying as it is beautiful. The creaminess balances the savory meatballs and the tang of tomatoes, while pasta adds just the right amount of substance.
Preparation Phase & Tools to Use
To make this soup a smooth and enjoyable process, gather these essential tools:
- Large Soup Pot or Dutch Oven: Allows even heat distribution and plenty of space for simmering the soup without spills.
- Mixing Bowl: Essential for combining the meatball mixture evenly.
- Baking Sheet: Perfect for browning the meatballs before adding them to the soup.
- Wooden Spoon: Gentle on cookware while stirring; ideal for mixing the broth without scratching surfaces.
- Sharp Chef’s Knife: For chopping onions, garlic, and herbs with precision.
Each of these tools ensures efficiency, consistency, and a better overall cooking experience. Having them ready before starting will make your cooking process seamless and stress-free.
Ingredients for the Creamy Italian Meatball Soup
- Ground Beef & Pork Blend: The combination creates juicy, flavorful meatballs.
- Breadcrumbs: Helps bind the meatballs while keeping them tender.
- Parmesan Cheese: Adds salty, nutty richness to the meatballs.
- Garlic & Onion: Foundational aromatics that deepen the soup’s savory profile.
- Italian Seasoning: A blend of herbs that infuses every bite with authentic Italian flavor.
- Tomato Paste & Diced Tomatoes: Provide a robust tomato base for the creamy broth.
- Chicken Broth: Adds depth while keeping the soup light and balanced.
- Heavy Cream: Brings velvety richness to the broth.
- Pasta (like ditalini or elbow): Adds heartiness and texture to each spoonful.
- Fresh Spinach or Basil: Introduces freshness and a pop of color.
- Olive Oil & Butter: For sautéing and adding richness.
How To Make the Creamy Italian Meatball Soup
Step 1: Mix and Shape the Meatballs
In a mixing bowl, combine ground beef, pork, breadcrumbs, Parmesan, minced garlic, chopped onion, Italian seasoning, salt, and pepper. Shape into small, bite-sized meatballs.
Step 2: Brown the Meatballs
Heat olive oil in a large soup pot or Dutch oven. Brown the meatballs on all sides for added flavor, then remove and set aside.
Step 3: Build the Soup Base
In the same pot, melt butter and sauté garlic and onions until fragrant. Stir in tomato paste and cook for a minute to deepen the flavor.
Step 4: Add Liquids and Simmer
Pour in chicken broth and diced tomatoes, stirring well. Return meatballs to the pot and let everything simmer for 15-20 minutes.
Step 5: Cook Pasta and Add Cream
Add pasta directly to the simmering soup and cook until al dente. Stir in heavy cream for a luscious texture.
Step 6: Finish with Greens
Stir in fresh spinach or basil just before serving for vibrant color and freshness.
Serving and Storing Your Creamy Italian Meatball Soup
Serve this soup hot, with a sprinkle of Parmesan and a few fresh basil leaves for garnish. A side of crusty bread or garlic knots makes the perfect companion for soaking up the creamy broth.
To store, allow the soup to cool completely. Transfer to an airtight container and refrigerate for up to 3 days. For longer storage, freeze in portions for up to 2 months. When reheating, warm gently over low heat to preserve the creamy texture.
Frequently Asked Questions
Can I use only beef for the meatballs?
Yes, but mixing beef with pork adds more flavor and tenderness.
Can I make this soup ahead of time?
Absolutely. Prepare it a day in advance, store it in the fridge, and reheat gently before serving.
Can I substitute the cream with milk?
You can, but the soup will be less rich and slightly thinner in consistency.
What pasta works best in this soup?
Small shapes like ditalini, elbow, or mini shells work well because they fit perfectly on a spoon.
How do I prevent the pasta from getting mushy?
Cook the pasta separately and add it just before serving if you plan to store leftovers.
Want More Italian Soup Ideas?
You might also love the Hearty Tuscan Bean Soup for a rustic, protein-rich option. Or try the Creamy Sausage Gnocchi Soup if you enjoy pillowy gnocchi in a rich broth.
For another cozy comfort, the Crockpot Italian Meatball Soup offers a slow-cooked twist on today’s recipe. And if you’re in the mood for something with a little heat, check out the Spicy Rattlesnake Pasta for bold flavors.
For more daily recipes and inspiration, visit my Pinterest LadyPlate.
Pin and Tell Me How Yours Turned Out
You can save this recipe to your soup board for later. Just click the Pin button.
If you make it, I’d love to hear your results. Did you tweak the herbs? Try a different pasta? Leave a comment and share—I’m always curious how you bring these flavors to life.
Creamy Italian Meatball Soup
- Total Time: 50 minutes
- Yield: 6 servings
Description
A rich and cozy Creamy Italian Meatball Soup featuring tender meatballs, a tomato-cream broth, pasta, and fresh herbs—perfect for chilly nights or a comforting family dinner.
Ingredients
1 lb ground beef
1/2 lb ground pork
1/2 cup breadcrumbs
1/3 cup Parmesan cheese, grated
3 cloves garlic, minced
1 small onion, finely chopped
2 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp butter
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1 cup heavy cream
1 cup ditalini pasta (or elbow pasta)
2 cups fresh spinach (or 1/2 cup chopped basil)
Instructions
1. In a mixing bowl, combine ground beef, pork, breadcrumbs, Parmesan, garlic, onion, Italian seasoning, salt, and pepper. Shape into small, bite-sized meatballs.
2. Heat olive oil in a large soup pot or Dutch oven. Brown the meatballs on all sides, then remove and set aside.
3. In the same pot, melt butter and sauté garlic and onions until fragrant. Stir in tomato paste and cook for 1 minute.
4. Pour in chicken broth and diced tomatoes, stirring well. Return meatballs to the pot and simmer for 15–20 minutes.
5. Add pasta directly to the simmering soup and cook until al dente. Stir in heavy cream.
6. Add spinach or basil just before serving for freshness and color.
Notes
For the best flavor, brown the meatballs well before adding them to the broth.
If making ahead, cook pasta separately and add when reheating to avoid mushiness.
Fresh basil adds brightness, but parsley works as a good substitute.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 6g
- Sodium: 920mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 105mg
Keywords: Italian soup, creamy meatball soup, pasta soup
