If you are craving a comforting bowl that feels like a warm hug from an Italian grandmother, you have to try this Creamy Italian Meatball Soup Recipe. It combines tender, savory meatballs with a luscious creamy broth, fresh spinach, and bright bursts of basil and Parmesan, making every spoonful a delightful journey of flavors. This soup is not only satisfying but also packed with wholesome ingredients that can brighten up any weeknight dinner or impress guests with its homemade charm.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in building layers of flavor and giving the soup its beautiful texture and color. These simple staples come together effortlessly to create a dish that tastes much more complex than the effort you put in.
- 1 pound ground beef: The hearty base for your meatballs, bringing savory richness.
- 1/3 cup bread crumbs: Keeps the meatballs tender and perfectly textured.
- 1/4 cup grated Parmesan cheese: Adds a salty, nutty depth to the meatballs.
- 1 large egg: Acts as a binder, holding the meatballs together.
- 2 cloves garlic, minced: Infuses the meatballs and broth with aromatic warmth.
- 1 teaspoon Italian seasoning: A fragrant mix of herbs that transports you straight to Italy.
- Salt and pepper, to taste: The ultimate flavor enhancers.
- 2 tablespoons olive oil: For sautéing and adding a silky richness.
- 1 medium onion, chopped: Builds the hearty vegetable base.
- 2 stalks celery, chopped: Adds subtle crunch and earthiness.
- 2 carrots, peeled and sliced: Sweetness and color brighten the soup.
- 4 cups chicken broth: The flavorful liquid foundation.
- 1 can (14.5 ounces) diced tomatoes: Brings acidity and a vibrant taste.
- 1 cup heavy cream: Creates that irresistible luscious creaminess.
- 2 cups baby spinach: Fresh greens that wilt to silky perfection.
- 1/4 cup fresh basil, chopped: Adds freshness and a lovely herbal note.
- Additional salt and pepper, to taste: To adjust your soup just right.
- Grated Parmesan cheese for serving: The ultimate finishing touch for extra flavor.
How to Make Creamy Italian Meatball Soup Recipe
Step 1: Combine the Meatball Ingredients
Start by mixing the ground beef, bread crumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper in a large bowl. This is the key moment where all those flavors meld together, setting the foundation for tender, flavorful meatballs. Make sure everything is blended well but don’t overwork the meat to keep your meatballs juicy.
Step 2: Shape the Meatballs
Next, roll the mixture into small, bite-sized balls about 1 inch in diameter. This size is perfect for a soup, making every spoonful a perfect balance of meat and broth.
Step 3: Brown the Meatballs
Heat olive oil in a large pot over medium heat, and carefully add the meatballs in batches so they get beautifully browned on all sides. This browning adds incredible flavor and texture. Once done, transfer them to a plate and set aside—you’ll be adding them back in shortly.
Step 4: Sauté the Vegetables
In the same pot, add the chopped onion, celery, and carrots. Cooking these until tender (about 5 minutes) softens their flavors and creates a savory, aromatic base for your soup.
Step 5: Add Broth and Tomatoes
Pour in the chicken broth and the entire can of diced tomatoes with their juice. Bring this mixture to a boil, letting all those fresh ingredients blend their flavors together beautifully.
Step 6: Simmer with Meatballs
Reduce the heat to a gentle simmer, then return the meatballs to the pot. Allow the soup to cook for about 20 minutes so the meatballs finish cooking through and soak up all the lovely broth flavors.
Step 7: Stir in Cream, Spinach, and Basil
Now the magic moment to make your soup creamy and fresh: stir in the heavy cream, baby spinach, and fresh basil. Let the soup cook for another 5 minutes until the spinach wilts, and the cream enriches the broth into something silky and heavenly.
Step 8: Adjust Seasoning and Serve
Give your soup a taste and add additional salt and pepper as needed to make sure every bite is perfectly seasoned. Then, ladle into bowls and get ready for the final touch.
Step 9: Garnish and Enjoy
Sprinkle grated Parmesan cheese on top for an extra layer of cheesy flavor that you won’t be able to resist. Serve immediately and prepare to fall absolutely in love.
How to Serve Creamy Italian Meatball Soup Recipe
Garnishes
A sprinkle of fresh grated Parmesan cheese is a classic, but feel free to add a drizzle of extra virgin olive oil or a few torn basil leaves for freshness and enhanced aroma. A pinch of crushed red peppers can also add a fun little kick if you like heat.
Side Dishes
This soup stands beautifully on its own, but pairing it with crusty garlic bread or warm focaccia takes the whole meal to new heights. Simple green salads with lemon vinaigrette can add a refreshing balance to the creamy richness of the soup.
Creative Ways to Present
Serve the soup in rustic bowls or even hollowed-out sourdough bread bowls for a charming presentation. You could also garnish with a swirl of pesto or a sprinkle of toasted pine nuts for added texture and flavor pops.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Creamy Italian Meatball Soup Recipe in airtight containers in the refrigerator. It will stay fresh for up to 3 days, making for an easy, satisfying lunch or dinner the next day.
Freezing
This soup freezes wonderfully. For best results, freeze the meatballs and broth separately from the cream and spinach to maintain texture. When ready to eat, thaw overnight in the fridge and add the cream and spinach fresh upon reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream from curdling. Adding a splash of broth or water while reheating can help loosen the soup if it’s thickened in the fridge.
FAQs
Can I substitute ground beef with other meats?
Absolutely! Ground turkey, chicken, or even a mix of beef and pork can be used to customize the flavor and fat content of your meatballs without sacrificing taste.
Is it possible to make this soup dairy-free?
Yes, you can swap the heavy cream for coconut milk or a dairy-free cream alternative to keep the luscious texture without dairy.
Can I prepare the meatballs ahead of time?
Definitely. You can mix and shape the meatballs a day in advance and store them in the refrigerator. Even better, freeze uncooked meatballs and cook them straight from frozen when ready.
What if I don’t have fresh basil on hand?
Dried basil works too, but add it earlier during the simmer to allow the flavor to develop fully. Fresh basil brightens the soup with its vibrant aroma, so try to keep some for finishing if possible.
How can I make the soup spicier?
Incorporate crushed red pepper flakes when sautéing the vegetables or add a dash of hot sauce at the end for a spicy kick that complements the creamy broth perfectly.
Final Thoughts
You simply cannot go wrong with this Creamy Italian Meatball Soup Recipe. Whether you’re seeking a cozy meal to brighten a chilly evening or a special dish to share with loved ones, this soup delivers on comfort, flavor, and heartwarming satisfaction. Don’t hesitate to dive in and make it a new favorite in your kitchen rotation—you’ll be glad you did!
Print
Creamy Italian Meatball Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Italian Meatball Soup is a comforting and flavorful dish featuring tender homemade meatballs simmered in a savory tomato and chicken broth base, enriched with heavy cream and fresh herbs. Packed with vegetables like carrots, celery, and spinach, it’s a hearty meal perfect for warming up on chilly days.
Ingredients
Meatballs
- 1 pound ground beef
- 1/3 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and sliced
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup heavy cream
- 2 cups baby spinach
- 1/4 cup fresh basil, chopped
- Additional salt and pepper, to taste
Garnish
- Grated Parmesan cheese for serving
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, bread crumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated to form the meatball base.
- Shape the Meatballs: Roll the mixture into small, uniform meatballs approximately 1 inch in diameter, ensuring they are tightly packed but not overworked.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches to avoid overcrowding, and cook until they are browned on all sides. Once browned, transfer them to a plate and set aside to retain juices.
- Sauté the Aromatics and Vegetables: In the same pot with the residual oil and meatball drippings, add chopped onion, celery, and carrots. Sauté the vegetables for about 5 minutes, stirring occasionally until they soften and begin to release their flavors.
- Add Broth and Tomatoes: Pour in chicken broth and diced tomatoes with their juice. Increase the heat to bring the mixture to a rolling boil, which helps meld the flavors together.
- Simmer with Meatballs: Reduce heat to a gentle simmer and carefully return the browned meatballs to the pot. Allow the soup to cook uncovered for about 20 minutes so the meatballs cook through and the flavors deepen.
- Incorporate Cream, Spinach, and Basil: Stir in the heavy cream, baby spinach, and fresh chopped basil. Continue cooking for another 5 minutes until the spinach wilts and the soup becomes creamy and aromatic.
- Season to Taste: Taste the soup and adjust the seasoning with additional salt and pepper as needed to balance the flavors perfectly.
- Serve: Ladle the soup into bowls and garnish generously with grated Parmesan cheese before serving. Enjoy this warm, comforting Italian-style meatball soup.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but cream adds richness.
- You can freeze leftovers for up to 2 months; thaw and reheat gently on the stovetop.
- For extra flavor, add a pinch of red pepper flakes when sautéing the vegetables.
- Make sure not to overcrowd the pan when browning meatballs to ensure even cooking and browning.
- Fresh herbs like basil add brightness; feel free to garnish with extra for enhanced flavor.
