Creamy Italian Meatball Soup (Printable)
Tender Italian meatballs simmered in a rich, creamy tomato broth with vegetables and pasta for ultimate comfort.
# What You'll Need:
→ For the Meatballs
01 - 1.1 lbs ground beef or beef-pork mixture
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tbsp chopped fresh parsley
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
→ For the Soup
10 - 2 tbsp olive oil
11 - 1 medium onion, diced
12 - 2 carrots, diced
13 - 2 celery stalks, diced
14 - 3 cloves garlic, minced
15 - 1 tsp dried basil
16 - 1/2 tsp dried thyme
17 - 1/2 tsp crushed red pepper flakes
18 - 28 oz canned crushed tomatoes
19 - 5 cups chicken or vegetable broth
20 - 1 bay leaf
21 - 1 cup small pasta such as ditalini or orzo
22 - 3/4 cup heavy cream
23 - 3.5 oz baby spinach, roughly chopped
24 - Salt and black pepper to taste
→ For Serving
25 - Freshly grated Parmesan cheese
26 - Chopped fresh basil or parsley
27 - Crusty bread
# Directions:
01 - In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until just combined. Form into small meatballs about 1 inch in diameter and set aside.
02 - Heat 1 tbsp olive oil in a large soup pot over medium heat. Add the meatballs in batches, turning to brown on all sides. They do not need to be cooked through. Transfer browned meatballs to a plate.
03 - In the same pot, add remaining 1 tbsp olive oil. Sauté onion, carrots, and celery for 5 minutes until softened. Add garlic, basil, thyme, and red pepper flakes and cook 1 minute more.
04 - Add crushed tomatoes, broth, and bay leaf. Bring to a simmer. Return meatballs to the pot. Cover and simmer gently for 15 minutes.
05 - Stir in the pasta and continue simmering, uncovered, for 10 minutes or until pasta is al dente and meatballs are cooked through.
06 - Reduce heat to low. Remove the bay leaf. Stir in heavy cream and baby spinach. Cook for 2 to 3 minutes until spinach is wilted and soup is creamy. Season with salt and pepper as needed.
07 - Ladle soup into bowls. Top with grated Parmesan and fresh herbs. Serve with crusty bread if desired.
# Helpful Tips:
01 -
- The meatballs stay impossibly tender, simmering directly in the broth instead of baking separately
- That creamy tomato base feels like an indulgent restaurant meal but comes together in under an hour
- Leftovers taste even better the next day, if they last that long
02 -
- Do not overwork the meatball mixture or they will turn dense and rubbery
- The cream can curdle if the soup is boiling too hard, so keep the heat gentle
- Pasta continues absorbing liquid, so the soup thickens considerably in the fridge
03 -
- Mix the meatballs with wet hands to prevent sticking
- Let the soup cool slightly before adding the cream
- Taste and adjust salt after the cream is added