If you asked me a few years ago whether I could ever fall head-over-heels for soup, I would have laughed—and then promptly ordered lasagna. But life has a way of surprising us, and so does one steaming bowl of Creamy Italian Meatball Soup. It all started on a chilly autumn evening when I was craving something comforting yet exciting. I dug through my pantry, found a lonely can of diced tomatoes, and remembered the old family meatball recipe handed down from Nonna. That’s how this soup was born: a delightful mash-up of tender, herby meatballs nestled in a velvety tomato broth, studded with pasta and fresh greens.

What I love most about this recipe is how it balances ease with depth of flavor. You get all the cozy warmth of homemade meatballs, the tang of tomatoes, and just enough creaminess to make every spoonful irresistible. Whether you’re feeding a hungry family or simply treating yourself after a long day, this soup is a guaranteed crowd-pleaser. And the best part? It all comes together in one pot, so cleanup is a breeze.

Below, you’ll find everything you need to bring this cozy Italian-inspired soup to your table. Let’s start by gathering our ingredients.

Ingredients for Creamy Italian Meatball Soup

For the Meatballs

1 lb (450 g) ground beef (or a mix of beef and pork)
¼ cup breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
1 Tbsp fresh parsley, chopped (optional)

For the Soup

1 Tbsp olive oil
1 small onion, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups (1 L) chicken or beef broth
1 tsp Italian seasoning
½ tsp salt (adjust to taste)
¼ tsp black pepper
1 cup small pasta (ditalini or elbow macaroni)
½ cup heavy cream
½ cup grated Parmesan cheese
1 cup fresh spinach or basil, chopped

Optional Garnishes

Extra grated Parmesan
Fresh basil or parsley sprigs
Crushed red pepper flakes

Now that we’re all set, let’s dive into the first steps.

Step 1. Make the Meatball Mix

In a large mixing bowl, add your ground meat, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, pepper, and parsley if you’re using it. Using clean hands (my secret weapon for the best texture), gently toss everything together until it’s just combined. Be careful not to overmix—think of it as gently folding a delicate soufflé batter rather than kneading bread. Overworking the meat can make your meatballs tough, and we want tender pillows of beef (or beef-pork combo) floating in our soup.

Step 2. Form and Sear the Meatballs

Shape the mixture into 1-inch meatballs—use a small cookie scoop if you have one to keep them uniform. Heat 1 Tbsp of olive oil in a Dutch oven or large, heavy-bottomed pot over medium heat. Once the oil shimmers, add the meatballs in batches, making sure not to crowd the pan. Sear each batch for about 2–3 minutes per side, or until they develop a golden crust. They don’t need to be cooked through at this point; they’ll finish cooking in the soup. As each batch is done, transfer the meatballs to a plate lined with paper towels and set aside.

Step 3. Sauté the Aromatics

With your seared meatballs resting on the plate, it’s time to build the soup’s flavor foundation. In the same pot, leave behind any browned bits clinging to the bottom—they’re pure gold for taste. Add the diced onion and celery, then sauté over medium heat for about 3–4 minutes, stirring occasionally, until the vegetables soften and begin to turn translucent. Next, stir in the minced garlic and cook for another 30 seconds, just until fragrant. Don’t rush this step—those gentle sweeps of garlic flavor will echo throughout the entire pot.

Step 4. Build the Soup Base

Pour in the can of diced tomatoes, juices and all, then pour in the broth. I usually go with chicken broth for a milder backdrop, but beef broth will give you an even richer profile. Stir in 1 teaspoon of Italian seasoning, plus ½ teaspoon salt and ¼ teaspoon black pepper—remembering that the meatballs already carry seasoning, so you can adjust to taste later. Gently nestle the seared meatballs back into the simmering liquid. Bring everything to a gentle simmer, cover partially, and cook for 12–15 minutes. This allows the meatballs to finish cooking through while infusing the broth with their savory juices.

Tip: If you’re in a hurry, you can skip searing and drop raw meatballs straight into the simmering broth—but you’ll miss out on that golden crust flavor.

Step 5. Cook the Pasta

After the meatballs have simmered, it’s time to add the pasta. Stir in 1 cup of small pasta—ditalini, elbow macaroni, or even orzo—and continue simmering until al dente, about 8–10 minutes. Stir every few minutes to prevent sticking. If you plan on leftovers, undercook the pasta by a minute or two; it will absorb more broth as it sits.

Variation: For a gluten-free option, swap in your favorite gluten-free pasta or use small rice noodles.

Step 6. Add Creaminess

Lower the heat to medium-low before you add dairy—this prevents separation. Gradually stir in ½ cup heavy cream, letting it swirl into the broth until you have a silky, pale-pink base. Then, whisk in ½ cup grated Parmesan cheese. Its salty, umami-rich crystals will melt into the soup, thickening it slightly and adding depth. Heat for another 2–3 minutes—be careful not to bring the soup to a full boil once the cream is in. A gentle barely-there simmer is all you need.

Tip: If you prefer a lighter version, substitute half-and-half for heavy cream, or use evaporated milk.

Step 7. Finish with Greens

Turn off the heat and stir in 1 cup of fresh spinach or chopped basil until just wilted. The bright green leaves add color, freshness, and a pop of nutrients. Taste and adjust seasoning—add a pinch more salt or a crack of black pepper if it needs a boost. If you like a little heat, sprinkle in some crushed red pepper flakes now or reserve them as a garnish.

Helpful Variations and Make-Ahead Tips

Swap the Meat: Ground turkey or chicken will lighten up the soup; just add an extra tablespoon of olive oil to the meatball mix so they don’t dry out.
Herb Swap: Try fresh oregano or thyme instead of Italian seasoning for a different herbal note.
Freezer-Friendly: Fully assemble the soup, let it cool, then freeze in individual portions (without pasta). When you’re ready, thaw, reheat, and stir in freshly cooked pasta.
Broth Boost: Stir in a spoonful of tomato paste or a splash of white wine when building the base for richer flavor.
Cheese Crust: For an indulgent twist, ladle the hot soup into oven-safe bowls, top with grated mozzarella, and broil until bubbly and golden.

Frequently Asked Questions

1. Can I prepare the meatballs ahead of time?

Absolutely. You can mix and form the meatballs up to a day in advance, then store them covered in the refrigerator. When you’re ready to cook, sear them straight from the fridge—just add an extra minute per side to account for the chill.

2. How should I store and reheat leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much, stir in a splash of broth or water to loosen it up.

3. Is this soup freezer-friendly?

Yes! For best texture, freeze the soup without pasta. Cool completely, then portion into freezer-safe containers. Freeze for up to 3 months. To enjoy, thaw overnight in the refrigerator, reheat on the stovetop, and stir in freshly cooked pasta.

4. What can I use instead of heavy cream?

For a lighter soup, substitute half-and-half or evaporated milk in equal measure. You can also try plain Greek yogurt—whisk it in off the heat to prevent curdling—for a tangy twist and extra protein.

5. Can I make this in a slow cooker?

You sure can. Brown the meatballs first for flavor, then transfer them to your slow cooker along with the sautéed onions, celery, garlic, tomatoes, broth, and seasoning. Cook on low for 4–5 hours. In the last hour, stir in pasta, cream, and Parmesan, then add greens just before serving.

6. How can I adjust the spice level?

For a gentle kick, stir in ¼ teaspoon crushed red pepper flakes when adding the tomatoes and broth. If you like serious heat, increase to ½ teaspoon or finish each bowl with extra red pepper or a drizzle of chili oil.

7. What other greens work well in this soup?
Spinach and basil are classics, but kale, Swiss chard, or even arugula also shine. Just tear the leaves into bite-sized pieces and stir them in off the heat so they stay bright and tender.

Conclusion

There you have it—a bowl of Creamy Italian Meatball Soup that’s equal parts comforting and indulgent, yet simple enough for a busy weeknight. From the first golden sear of your homemade meatballs to the final swirl of cream and sprinkling of fresh greens, each step is designed to fill your kitchen with warmth and your bowl with rich, satisfying flavor.

Whether you follow the recipe to the letter or riff on it with your favorite substitutions, I hope this soup becomes a go-to in your rotation. Save this post, tag a friend who needs a cozy meal, and let me know in the comments how you customized yours—did you sneak in extra veggies, swap the meat, or kick up the spice? Your tips might just inspire someone else’s next dinner.

Happy cooking, and here’s to many delicious, steaming bowls ahead!

Creamy Italian Meatball Soup

Author: Mark's Recipe
Total Time: 50 minutes

Print Recipe

Description

A hearty and comforting soup featuring tender Italian-style meatballs nestled in a flavorful, creamy tomato broth with pasta and fresh greens. Perfect for cozy weeknight dinners or when you crave a bowl of comforting Italian-inspired goodness.

Instructions

1️⃣ Make the meatball mix
In a large bowl, gently combine ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and parsley. Mix until just combined—overmixing can make meatballs tough.

2️⃣ Form and sear the meatballs
Shape the mixture into 1″ meatballs. In a Dutch oven or large pot over medium heat, warm 1 Tbsp olive oil. Working in batches, briefly sear meatballs 2–3 minutes per side until golden. They’ll finish cooking in the soup. Remove and set aside.

3️⃣ Sauté the aromatics
In the same pot, add the diced onion and celery. Sauté for 3–4 minutes until softened, then stir in the minced garlic and cook 30 seconds until fragrant.

4️⃣ Build the soup base
Pour in diced tomatoes (with their juices) and broth. Stir in Italian seasoning, salt, and pepper. Add the seared meatballs back into the pot. Bring to a gentle simmer and cook 12–15 minutes to meld flavors.

5️⃣ Cook the pasta
Stir in the small pasta and continue simmering until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.

6️⃣ Add creaminess
Lower heat to medium-low. Gradually stir in heavy cream and Parmesan cheese until the soup is smooth and creamy. Heat through, about 2–3 minutes—do not boil.

7️⃣ Finish with greens
Stir in chopped spinach or basil until just wilted. Taste and adjust seasoning with salt, pepper, or red pepper flakes.

8️⃣ Serve and garnish
Ladle into bowls and top with extra Parmesan and fresh herbs. Enjoy immediately while hot and comforting!

Notes

Make-ahead: Meatballs can be prepped and frozen raw. Add a few extra minutes to cooking time if using frozen.
Broth choice: Use low-sodium broth to better control final salt level.
Vegetable swaps: Feel free to add diced carrots or bell peppers along with the celery for extra color and nutrition.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 4