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Creamy Italian meatball soup garnished with herbs in a bowl

Creamy Italian Meatball Soup

A comforting and hearty soup featuring tender Italian-seasoned meatballs simmered in a rich, creamy tomato and broth base with pasta and fresh spinach.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup Parmesan cheese grated
  • 1 large egg
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Soup
  • 1 tbsp olive oil
  • 1 medium yellow onion chopped
  • 2 medium carrots chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1/2 cup small pasta e.g., ditalini, acini de pepe
  • 1/2 cup heavy cream
  • 5 oz fresh spinach
  • Parmesan cheese for serving
  • salt and pepper

Equipment

  • Large mixing bowl
  • Large Dutch oven or soup pot
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Grater (for Parmesan)

Method
 

Meatball Preparation
  1. In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, and pepper. Gently mix until just combined, then form into small, bite-sized meatballs.
Cooking Meatballs
  1. Heat a tablespoon of olive oil in a large Dutch oven or pot over medium-high heat. Brown the meatballs in batches until golden on all sides, then remove and set aside.
Soup Base
  1. In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the remaining minced garlic and cook for another minute until fragrant.
Simmering Soup
  1. Pour in the chicken broth and undrained diced tomatoes. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
Adding Pasta
  1. Add the small pasta to the simmering soup and cook according to package directions until al dente, usually 8-10 minutes.
Finishing the Soup
  1. Return the browned meatballs to the pot, then stir in the heavy cream and fresh spinach. Cook for a few more minutes until the spinach wilts and the soup is heated through.
Serve
  1. Season the soup with salt and pepper to taste. Ladle into bowls and serve hot, garnished with extra grated Parmesan cheese.

Notes

For a quicker version, you can use store-bought pre-cooked meatballs. Adjust the amount of cream to your preference for a richer or lighter soup. This soup freezes well without the pasta; add freshly cooked pasta when reheating.