Creamy Italian Meatball Soup (Printable)
Tender meatballs simmered in creamy tomato broth with vegetables and pasta for a comforting meal.
# What You'll Need:
→ For the Meatballs
01 - 1.1 lbs 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 oz 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 oz baby spinach, roughly chopped
24 - Salt and black pepper to taste
→ For Serving
25 - Freshly grated Parmesan cheese
26 - Chopped fresh basil or parsley
27 - Crusty bread
# Directions:
01 - Combine ground meat, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper in a large bowl. Mix gently until just combined. Form mixture into small meatballs approximately 1 inch in diameter.
02 - Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add meatballs in batches, turning to brown on all sides. Remove to a plate once browned—interior cooking will finish in the soup.
03 - Add remaining tablespoon of olive oil to the same pot. Sauté diced onion, carrots, and celery for 5 minutes until softened. Add minced garlic, basil, thyme, and red pepper flakes; cook for 1 additional minute until fragrant.
04 - Pour in crushed tomatoes, broth, and bay leaf. Bring mixture to a gentle simmer. Return browned meatballs to the pot. Cover and simmer for 15 minutes to develop flavors.
05 - Stir in small pasta and continue simmering uncovered for 10 minutes until pasta reaches al dente texture and meatballs are cooked through completely.
06 - Remove bay leaf and reduce heat to low. Stir in heavy cream and chopped spinach; cook for 2 to 3 minutes until spinach wilts and soup becomes creamy. Adjust seasoning with salt and pepper as desired.
07 - Ladle hot soup into serving bowls. Garnish generously with grated Parmesan and fresh herbs. Accompany with crusty bread for dipping.
# Expert Advice:
01 -
- The meatballs cook right in the soup so they soak up all that tomato flavor while keeping incredibly tender
- That moment when heavy cream hits the tomato broth and turns everything velvety and gorgeous
02 -
- The pasta will continue absorbing liquid if you store this soup so the leftovers will be thicker than the first night
- Browning the meatballs first adds a depth of flavor you cannot get from simmering them alone
03 -
- Wet your hands slightly before forming meatballs to keep the mixture from sticking to your palms
- Let the meatballs sit on the counter while you prep vegetables so they hold their shape better when searing