Description
Creamy Italian Meatball Soup is the perfect comfort dish for cozy nights. Juicy homemade meatballs, pasta, and leafy greens come together in a rich tomato cream broth seasoned with herbs and garlic. It’s a one-pot meal that feels both hearty and indulgent.
Ingredients
1 pound ground beef or Italian sausage
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
3 cloves garlic, minced
1 small onion, diced
1 tablespoon olive oil
1 tablespoon tomato paste
1 can (14.5 ounces) diced tomatoes
4 cups chicken or beef broth
1 cup heavy cream
1 cup small pasta (like ditalini or elbow)
2 cups fresh spinach or kale, chopped
1 teaspoon Italian seasoning
¼ cup fresh basil, chopped
Salt and black pepper to taste
Instructions
1. In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Mix and roll into small meatballs.
2. Optional: Bake meatballs at 400°F for 15–20 minutes or brown in a Dutch oven. Set aside.
3. In the same pot, heat olive oil and sauté onion and garlic until soft.
4. Stir in tomato paste and cook for 1 minute. Add diced tomatoes and broth; bring to a simmer.
5. Add meatballs and simmer uncovered for 15 minutes.
6. Stir in pasta and cook until tender, about 8–10 minutes.
7. Lower heat and gently stir in heavy cream.
8. Add spinach or kale and stir until wilted.
9. Season with Italian seasoning, basil, salt, and pepper.
10. Serve hot with extra Parmesan and basil if desired.
Notes
Don’t boil after adding cream to avoid curdling—keep the heat low.
If freezing, omit the pasta and add fresh when reheating.
Add extra broth when reheating as the pasta continues to absorb liquid.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 6
- Sodium: 870
- Fat: 32
- Saturated Fat: 15
- Unsaturated Fat: 14
- Trans Fat: 0.5
- Carbohydrates: 24
- Fiber: 3
- Protein: 21
- Cholesterol: 95
Keywords: creamy soup, meatball soup, tomato cream soup, hearty dinner