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recipe image of Top down mise en place shot fresh ingredients ground beef italian sausage egg breadcrumbs parmesan cheese fresh parsley garlic onion crushed tomatoes tomato paste beef broth heavy cream olive oil italian seasoning ditalini pasta basil arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight
C. Motter Cindy

Creamy Italian Meatball Soup Recipe

A comforting and creamy Italian meatball soup that brings everyone to the table with warmth and connection.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatballs
  • 1 lb ground beef lean
  • 0.5 cup breadcrumbs Panko or Italian
  • 1 egg large
  • 0.5 cup parmesan cheese freshly grated
  • 2 tbsp fresh parsley chopped
  • 1 tsp Italian seasoning
Broth and Vegetables
  • 1 yellow onion finely diced
  • 2 carrots finely diced
  • 2 stalks celery finely diced
  • 4 cloves garlic minced
  • 6 cups beef broth or beef stock
  • 1 can crushed tomatoes
  • 1 tbsp tomato paste
  • 1 cup ditalini pasta or small shells
  • 0.5 cup heavy cream
  • 2 cups fresh spinach or kale
  • 1 tsp red pepper flakes
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste

Equipment

  • Large pot
  • Medium bowl
  • Mixing bowl

Method
 

Prepare the Meatballs
  1. In a medium bowl, combine the ground beef, breadcrumbs, parmesan cheese, egg, fresh parsley, and a pinch of Italian seasoning. Mix gently with your hands. Roll into small, bite-sized spheres.
Sear for Flavor
  1. Heat olive oil in a large pot over medium heat. Add the meatballs in batches, browning them on all sides. Remove and set aside.
Sauté the Aromatics
  1. In the same pot, toss in your onion, carrots, and celery. Let them soften and pick up the brown bits from the meatballs. Add the garlic and tomato paste, stirring until the fragrance fills the room.
Simmer the Broth
  1. Pour in the beef broth and crushed tomatoes. Stir in your Italian seasoning and drop in the parmesan rind if you have one. Bring the liquid to a gentle boil.
Cook the Pasta
  1. Add the ditalini pasta directly into the pot. Let it cook for about 8 minutes.
Return the Meatballs
  1. Gently slide the meatballs back into the pot. Let them simmer for another 5 to 7 minutes until cooked through.
The Creamy Finish
  1. Turn the heat to low. Stir in the heavy cream and the fresh spinach. Watch as the greens wilt into the velvety broth.
Garnish and Serve
  1. Remove the parmesan rind. Taste and adjust your salt and pepper. Serve hot with a sprinkle of fresh basil and more parmesan.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15g

Notes

This soup keeps beautifully, making it a meatball soup freezer-friendly option if you store it correctly. In the fridge, keep it in an airtight container for up to 4 days. Note that the pasta will continue to absorb liquid, so you may need to add a splash of beef stock when reheating. To freeze, I recommend freezing the soup base and meatballs without the pasta, then adding fresh pasta when you reheat it. This prevents the noodles from getting mushy. For reheating, a gentle simmer on the stove is best to maintain the texture of the creamy Italian meatball soup base.
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