Creamy Italian Meatball Soup (Print View)

Hearty soup with tender meatballs in creamy tomato broth with vegetables and pasta.

# What You'll Need:

→ For the Meatballs

01 - 1.1 pounds ground beef (or beef and pork mix)
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper

→ For the Soup

10 - 2 tablespoons olive oil
11 - 1 medium onion, diced
12 - 2 carrots, diced
13 - 2 celery stalks, diced
14 - 3 cloves garlic, minced
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon crushed red pepper flakes
18 - 28 ounces canned crushed tomatoes
19 - 5 cups chicken or vegetable broth
20 - 1 bay leaf
21 - 1 cup small pasta (ditalini or orzo)
22 - 3/4 cup heavy cream
23 - 3.5 ounces baby spinach, chopped
24 - Salt and black pepper to taste

→ For Serving

25 - Freshly grated Parmesan cheese
26 - Chopped fresh basil or parsley
27 - Crusty bread

# Method:

01 - Combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper in a large bowl. Mix until just combined. Form into small 1-inch diameter meatballs and set aside.
02 - Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add meatballs in batches, turning to brown on all sides. Transfer browned meatballs to a plate.
03 - Add remaining 1 tablespoon olive oil to the pot. Sauté onion, carrots, and celery for 5 minutes until softened. Add garlic, basil, thyme, and red pepper flakes; cook 1 minute more.
04 - Add crushed tomatoes, broth, and bay leaf. Bring to a simmer. Return meatballs to the pot. Cover and simmer gently for 15 minutes.
05 - Stir in the pasta and continue simmering uncovered for 10 minutes or until pasta is al dente and meatballs are cooked through.
06 - Reduce heat to low. Remove bay leaf. Stir in heavy cream and baby spinach; cook for 2-3 minutes until spinach is wilted and soup is creamy. Season with salt and pepper as needed.
07 - Ladle soup into bowls. Top with grated Parmesan and fresh herbs. Serve with crusty bread if desired.

# Insider Tips:

01 -
  • That moment when the cream hits the tomato broth and transforms into something incredibly velvety
  • Meatballs that stay tender because they simmer gently in the soup instead of getting tough
  • The way the pasta soaks up all those flavors while keeping its perfect bite
02 -
  • Do not overmix the meatball mixture or they will become tough and dense
  • Browning meatballs before simmering adds crucial depth to the soup
  • The pasta will continue absorbing liquid, so this soup thickens nicely as leftovers
03 -
  • Make extra meatballs and freeze them raw for future soup batches
  • Use a cookie scoop for perfectly uniform meatball sizes
  • Let the soup rest for 10 minutes before serving so flavors meld

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