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