Name: Creamy Italian Meatball Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: For the meatballs:; 1 lb ground beef or a mixture of beef; 1/4 cup grated Parmesan cheese; 1/4 cup breadcrumbs; 1/4 cup chopped fresh parsley; 1 egg; 2 cloves garlic, minced; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon black pepper; For the soup:; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 medium carrot, diced; 1 celery stalk, diced; 1 can (14.5 oz) diced tomatoes; 4 cups chicken or vegetable broth; 1 cup heavy cream; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; Salt and pepper, to taste; Fresh parsley, chopped (for garnish); Grated Parmesan cheese (optional, for garnish)

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This Creamy Italian Meatball Soup is the perfect comfort food, offering a rich and flavorful combination of tender meatballs, creamy broth, and hearty vegetables. The soup is warm, satisfying, and packed with Italian flavors that will make you feel like you’re dining in an Italian trattoria. Ideal for a cozy dinner or a family gathering, this recipe brings the best of comfort and cuisine together in one bowl.

Why You’ll Love This Recipe

If you love classic Italian flavors, this creamy meatball soup will quickly become a favorite. The savory meatballs are paired with a creamy, flavorful broth that’s perfect for dipping crusty bread. The combination of vegetables and herbs adds layers of flavor, while the rich creaminess makes every spoonful feel indulgent. Plus, it’s easy to make and can be customized with your favorite ingredients, making it a go-to recipe for any occasion. This hearty soup is both filling and comforting, perfect for chilly nights or when you crave something warm and satisfying.

Creamy Italian Meatball Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

1 lb ground beef or a mixture of beef
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1/4 cup chopped fresh parsley
1 egg
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper

For the soup:

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, diced
1 celery stalk, diced
1 can (14.5 oz) diced tomatoes
4 cups chicken or vegetable broth
1 cup heavy cream
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for garnish)

Directions

Make the meatballs: In a large mixing bowl, combine the ground meat, Parmesan cheese, breadcrumbs, parsley, egg, minced garlic, oregano, salt, and pepper. Mix until everything is well combined. Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
Brown the meatballs: Heat a large pot or Dutch oven over medium heat and add a tablespoon of olive oil. Once the oil is hot, carefully add the meatballs to the pot. Brown them on all sides, about 5-7 minutes, working in batches if necessary. Remove the meatballs from the pot and set aside.
Sauté the vegetables: In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Make the soup base: Add the diced tomatoes (with their juices) and chicken broth to the pot, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
Return the meatballs: Carefully return the browned meatballs to the pot. Let the soup simmer for 15-20 minutes, until the meatballs are fully cooked and the flavors have melded together.
Add cream and seasoning: Once the meatballs are cooked through, stir in the heavy cream, basil, oregano, and salt and pepper to taste. Let the soup simmer for an additional 5 minutes to thicken and combine the flavors.
Serve: Ladle the soup into bowls, garnish with fresh parsley and grated Parmesan cheese if desired, and serve hot.

Servings and Timing

Servings: Makes about 6 servings.
Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour

Variations

Vegetable Add-ins: Feel free to add other vegetables like zucchini, spinach, or potatoes to increase the soup’s heartiness.
Meatball Variations: You can substitute the ground beef with ground turkey or chicken for a lighter option.
Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for a bit of heat.
Dairy-Free Option: Replace the heavy cream with coconut milk or a dairy-free alternative for a creamy yet dairy-free version.

Storage/Reheating

Storage: Allow the soup to cool completely before storing. Store leftovers in an airtight container in the fridge for up to 3-4 days.
Reheating: Reheat the soup on the stovetop over medium heat, adding a splash of broth or water if needed to adjust the consistency. You can also reheat individual servings in the microwave.

FAQs

1. Can I use frozen meatballs instead of homemade?

Yes, frozen meatballs can be used for convenience. Just skip the browning step and add them directly to the soup to simmer until heated through.

2. Can I make this soup in advance?

Yes, this soup actually tastes even better the next day! You can make it ahead and store it in the fridge for up to 3-4 days. Reheat when ready to serve.

3. Can I freeze this soup?

Yes, you can freeze the soup for up to 2-3 months. For best results, store the soup and meatballs separately. Let them cool before freezing, and reheat on the stove when ready to serve.

4. Can I make this soup in a slow cooker?

Yes, you can! Brown the meatballs and sauté the vegetables first, then add everything to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours, then stir in the cream at the end and cook for an additional 10 minutes.

5. Can I use ground turkey for the meatballs?

Yes, ground turkey works well as a leaner alternative to beef Just be sure to not overcook the turkey to keep the meatballs tender.

6. Can I add pasta to the soup?

Yes, adding small pasta like elbow macaroni or orzo would make the soup more filling. Add the pasta in the last 10 minutes of cooking, making sure it’s cooked to al dente before serving.

7. Can I make this soup spicy?

If you prefer a spicy version, add red pepper flakes or fresh chili peppers to the soup base to increase the heat.

8. Can I use half-and-half instead of heavy cream?

Yes, you can use half-and-half, but keep in mind that the soup might be a little less creamy and rich compared to using heavy cream.

9. Can I use fresh herbs instead of dried?

Yes, you can substitute fresh basil and oregano for the dried ones. Use about 1 tablespoon of fresh herbs for each teaspoon of dried herbs.

10. How can I make this soup thicker?

To thicken the soup, you can mash some of the vegetables with a potato masher or add a little bit of cornstarch or flour mixed with water.

Conclusion

Creamy Italian Meatball Soup is the ultimate comfort food, combining flavorful homemade meatballs with a creamy, herb-infused broth. It’s hearty, satisfying, and filled with delicious Italian flavors that will warm you up from the inside out. Whether for a cozy dinner or a family gathering, this soup is sure to become a favorite in your recipe repertoire.