Creamy Italian Meatball Soup

There are soups you eat because they’re “good for you,” and then there are soups you crave because they wrap around you like a hug. This Creamy Italian Meatball Soup? It’s the second kind. Honestly, I could eat this year-round. Every spoonful is creamy, herby, and packed with tender meatballs—it feels like comfort food met a cozy Italian trattoria.

What Is Creamy Italian Meatball Soup?

Imagine juicy little meatballs simmered in a garlicky, tomato-y broth, with a swirl of cream and parmesan that makes it rich but not heavy. Throw in tender pasta or rice, a handful of veggies, and fresh herbs, and you’ve got yourself a pot of comfort.

Why This Recipe Is Special

I think the magic lies in the layers. The meatballs bring savory depth, the creamy broth softens everything with richness, and the Italian herbs make the whole kitchen smell incredible. It’s hearty enough for dinner but still feels elegant enough to serve when friends come over.

Why You’ll Love This Recipe

• Cozy & comforting – Like a warm blanket in soup form.
• Family-friendly – Kids love the mini meatballs, and adults love the creamy broth.
• One-pot wonder – Easy cleanup, maximum flavor.
• Flexible – Swap in your favorite veggies, pasta shapes, or even make it gluten-free.
• Make-ahead friendly – Meatballs can be prepped ahead for quicker weeknight cooking.

Tools You’ll Need

Nothing fancy here—just your kitchen basics:

• Large soup pot or Dutch oven – Big enough to hold broth, veggies, and meatballs without splashing.
• Mixing bowl – To mix the meatballs.
• Baking sheet (optional) – For pre-baking the meatballs instead of simmering.
• Wooden spoon or ladle – For stirring and serving.
• Measuring cups & spoons (or scale) – Keeps everything balanced.

Ingredients (6 servings)

For the Meatballs

• 1 lb ground beef or Italian sausage (450 g)
• ½ cup breadcrumbs (30 g)
• ¼ cup grated parmesan (20 g)
• 1 egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

For the Soup

• 1 tbsp olive oil (15 ml)
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth (960 ml)
• 1 can diced tomatoes (14 oz / 400 g)
• 1 cup small pasta (like ditalini, 100 g) or rice
• 1 cup heavy cream (240 ml)
• ½ cup grated parmesan (40 g)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt & pepper to taste
• Fresh parsley or basil for garnish

Step-by-Step Instructions

1. Mix the meatballs: In a bowl, combine beef/sausage, breadcrumbs, parmesan, egg, garlic, seasoning, salt, and pepper. Use clean hands—it’s messy but gives the best texture.
2. Shape into mini meatballs: About 1 inch each (2.5 cm). Don’t stress about perfection; rustic is beautiful here.
3. Cook the meatballs: You can brown them in the soup pot with a little oil (extra flavor!) or bake them at 400°F (200°C) for 12–15 minutes until golden.
4. Build the soup base: In the same pot, add olive oil, then sauté onion, carrots, and celery until softened, about 5 minutes. Stir in garlic—just 30 seconds so it doesn’t burn.
5. Add broth and tomatoes: Pour in chicken broth and tomatoes, scraping up any browned bits. Season with basil, oregano, salt, and pepper.
6. Simmer: Drop in the meatballs. Let everything cook gently for about 15 minutes, until flavors mingle and veggies are tender.
7. Add pasta: Stir in pasta (or rice) and cook until al dente. Be sure to stir so nothing sticks.
8. Make it creamy: Lower the heat, then stir in cream and parmesan. Don’t boil at this point—just let it warm through into a luscious broth.
9. Taste & finish: Adjust salt, pepper, or herbs. Ladle into bowls and sprinkle with fresh parsley or basil.

Serving Ideas

• With warm crusty bread to soak up the broth.
• Paired with a simple green salad for balance.
• Topped with extra parmesan (because can there ever be too much?).

Variations & Customizations

• Lighter version: Use half-and-half instead of cream.
• Gluten-free: Swap pasta for rice or gluten-free noodles.
• Veggie-packed: Add spinach, kale, or zucchini at the end.
• Spicy twist: Use spicy Italian sausage and a pinch of red pepper flakes.

Storage & Make-Ahead Tip

• Fridge: Keeps 3–4 days in an airtight container.
• Freezer: Freeze the soup without the cream and pasta for up to 3 months. Add those fresh when reheating.
• Make-ahead meatballs: Freeze raw or cooked meatballs for easy soup nights.

Pro Tips (Between Friends)

• Browning the meatballs = extra flavor. It’s worth the step.
• Cook pasta separately if storing leftovers. Otherwise, it’ll soak up all the broth.
• Grate parmesan fresh. Pre-shredded doesn’t melt as smoothly.
• Don’t crank the heat after adding cream. High heat can cause it to split—gentle is key.

Mistakes to Avoid:

• Oversalting before adding parmesan—remember, cheese is salty.
• Letting the pasta sit too long—it’ll get mushy. Add it closer to serving.

Recipe Card

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Nutrition (per serving, approx.):

• Calories: 420
• Protein: 22 g
• Carbs: 28 g
• Fat: 25 g
• Fiber: 3 g

A Cozy Send-Off

This Creamy Italian Meatball Soup is the kind of meal that turns a Tuesday night into something special. It’s hearty but not heavy, indulgent but still wholesome. I love making a big pot and watching it disappear—everyone always goes back for seconds.