Creamy Italian Meatball Soup

This creamy Italian meatball soup is my absolute favorite when the temperature drops and I need something warm and satisfying. It’s a hearty meal loaded with tender homemade meatballs, pasta, and vegetables in a rich, herb-infused broth that’ll have everyone asking for seconds.

I’ll never forget the first time I made this soup on a rainy Sunday afternoon. The kitchen filled with the incredible aroma of herbs and garlic, and my family gathered around the stove like moths to a flame. What makes this creamy Italian meatball soup so special is how it transforms simple ingredients into restaurant-quality comfort food. The combination of tender Italian-style meatballs swimming in a velvety broth with perfectly cooked pasta creates the ultimate cozy dinner. Whether you’re feeding hungry kids after school or hosting a casual dinner party, this Italian meatball soup delivers every single time.

What You’ll Need for This Italian Meatball Soup

I always recommend using freshly grated Parmesan cheese instead of the pre-shredded kind because it melts better and adds more authentic flavor to both the meatballs and garnish. You’ll also need a large 5-6 quart pot or Dutch oven for this recipe. Here’s everything you’ll need:

For the Meatballs:

• 1 lb ground beef or ground turkey
• ½ cup breadcrumbs
• 1 egg, lightly beaten
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons Italian seasoning
• 2 cloves garlic, minced (for meatballs)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Soup:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced (for soup base)
• 6 cups chicken or vegetable broth (I prefer low-sodium so I can control the salt level)
• 1 cup heavy cream
• 1 cup small pasta such as ditalini or orzo
• 1 cup spinach or kale, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley and grated Parmesan cheese, for garnish

How to Make This Creamy Italian Meatball Soup

I recommend browning the meatballs in batches rather than overcrowding the pot, as this creates better caramelization and deeper flavor in your soup.

Step 1: Prepare the Meatballs In a large bowl, combine ground meat, breadcrumbs, egg, Parmesan cheese, Italian seasoning, 2 cloves minced garlic, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat or your meatballs will be tough. Form the mixture into small, bite-sized meatballs about 1 inch in diameter (this makes approximately 24-28 meatballs) and place them on a baking sheet.

Step 2: Brown the Meatballs Heat 1 tablespoon olive oil in a large 5-6 quart pot or Dutch oven over medium heat. Add meatballs in batches of 8-10, cooking until golden brown with a slight crust on all sides, about 5-6 minutes per batch. They don’t need to be fully cooked through at this stage. Remove and set aside on a plate.

Step 3: Build the Soup Base In the same pot, add the remaining olive oil and sauté the onion, carrots, and celery until softened and fragrant, about 5-7 minutes. You’ll know they’re ready when the onion turns translucent. Stir in the remaining 3 cloves minced garlic, dried basil, and oregano. Cook until the garlic becomes fragrant, about 1 minute, watching carefully so it doesn’t burn.

Step 4: Add Broth and Pasta Pour in the chicken or vegetable broth and bring to a boil over high heat. Once boiling, add the pasta, then immediately reduce heat to medium-low to maintain a gentle simmer. Cook in the simmering broth for 8-10 minutes, stirring occasionally, until pasta is al dente.

Step 5: Finish Cooking the Meatballs Return the browned meatballs to the pot, nestling them into the broth. Allow them to finish cooking in the soup for about 10 minutes. The internal temperature should reach 160°F for beef or 165°F for turkey. You can cut one open to check if it’s cooked through with no pink remaining.

Step 6: Add Cream and Greens Remove the pot from high heat and let it cool for 1 minute. Stir in the chopped spinach and heavy cream. Return to medium-low heat and cook for another 2-3 minutes until the spinach wilts and the soup is heated through. The soup should be creamy but not too thick. If it gets too thick, simply add a splash more broth. Taste and adjust salt and pepper as needed.

Step 7: Garnish and Serve Ladle the hot creamy Italian meatball soup into bowls and garnish generously with fresh parsley and grated Parmesan cheese.

What to Serve Alongside Your Meatball Soup

This Italian meatball soup pairs beautifully with sides that complement its rich, creamy texture and Italian flavors.

Crusty Garlic Bread: The crispy exterior and soft interior are perfect for soaking up every drop of the creamy broth, plus the garlic echoes the Italian herbs in the soup.

Caesar Salad: The crisp romaine and tangy dressing provide a refreshing contrast to the rich, hearty soup, making this a well-balanced meal.

Breadsticks: Warm breadsticks offer a lighter alternative to garlic bread while still giving you something to dunk into that delicious creamy broth.

Caprese Salad: Fresh tomatoes, mozzarella, and basil bring bright, summery flavors that balance the comfort-food richness of this creamy Italian meatball soup.

Discover More Meatball Soup Favorites

This creamy Italian meatball soup with pasta and herbs is pure comfort, and there are wonderful variations to explore when planning the weekly menu. The Easy Italian Wedding Soup takes a lighter approach with homemade mini meatballs in chicken broth with orzo, perfect for those seeking Italian flavors without the cream. For a tomato-forward option, the Easy Italian Meatball Soup Recipe delivers classic Italian comfort with crushed tomatoes and fusilli pasta.

When the family loves meatballs but wants something different, serve the Swedish Meatball Soup with its unique nutmeg-infused creamy broth and egg noodles. If craving Italian sausage instead, the Creamy Parmesan Italian Sausage Ditalini Soup offers similar creaminess with bold sausage flavor that pairs beautifully with the same crusty bread.

Storing Your Italian Meatball Soup

Store leftover creamy Italian meatball soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the leftovers taste even better than the first serving.

For reheating, warm the soup gently on the stovetop over medium-low heat or in the microwave in 1-minute intervals, stirring between each interval. I recommend adding a splash of broth or cream when reheating since the pasta tends to absorb liquid as it sits.

For freezing, this soup keeps for up to 3 months, but here’s my pro tip for best results: prepare and freeze the soup before adding the pasta and cream. Here’s how: make the soup through Step 5 (with cooked meatballs in broth), let it cool completely, then freeze in portions. When ready to serve, thaw overnight in the refrigerator, bring to a simmer on the stovetop, add fresh uncooked pasta, cook for 8-10 minutes, then stir in the cream and spinach. This prevents mushy noodles and keeps the cream from separating.

Your Meatball Soup Questions Answered

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