Creamy Italian Meatball Soup Recipe

I’ve created a comforting Creamy Italian Meatball Soup that combines flavorful homemade meatballs, tender vegetables, and a rich, creamy broth—all simmered together to make a hearty bowl perfect for chilly evenings or cozy family dinners.

Why You’ll Love This Recipe

I love how this soup brings the warmth of Italian meatballs into a creamy, veggie-filled broth. Every spoonful offers savory meatballs, tender carbs, vibrant vegetables, and a touch of creaminess that feels indulgent yet balanced. It’s the ultimate cozy meal that’s satisfying and easy to make.

Ingredients

(here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ground beef or Italian sausage (or a mix)

• breadcrumbs (or almond flour for low-carb)

• Parmesan cheese, grated

• egg

• garlic, minced

• dried Italian seasoning or fresh parsley

• salt and pepper

Soup Base & Veggies

• olive oil or butter

• onion, chopped

• carrots, diced

• celery, diced

• garlic, minced

• chicken or vegetable broth

• heavy cream or half-and-half

• crushed tomatoes or tomato paste (optional, for tomato-forward version)

• spinach or kale, chopped

• Parmesan cheese (for finishing)

Directions

1. I mix ground meat, breadcrumbs (or almond flour), Parmesan, egg, garlic, seasoning, salt, and pepper in a bowl, then form small meatballs.

2. I heat oil in a large pot over medium heat and brown the meatballs on all sides—about 4–5 minutes—then remove them and set them aside.

3. In the same pot, I sauté onion, carrots, and celery until softened, about 4–5 minutes. I then add garlic and cook another minute.

4. I pour in broth, stir in crushed tomatoes or tomato paste if I’m using it, then return the browned meatballs to the pot. I bring it to a simmer.

5. I simmer gently for about 10 minutes to cook the meatballs through and allow flavors to meld.

6. I stir in cream (or half-and-half) and chopped greens, simmering another 3–4 minutes until the greens wilt and the broth is creamy.

7. I taste and adjust seasoning with salt, pepper, or extra herbs if needed.

8. I ladle the soup into bowls and top each serving with a sprinkle of Parmesan and fresh parsley for garnish.

Servings and timing

This recipe serves about 4 people.

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: Around 40 minutes

Variations

• Tomato-forward: I add extra crushed tomatoes or omit the cream for a brothy, tomato-based version.

• Low-carb version: I use almond flour in meatballs and skip carrots or potatoes.

• Cheesy twist: I stir in a little shredded mozzarella or fontina at the end for extra melty goodness.

• Spicy option: I add red pepper flakes or Italian sausage with fennel for some heat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm the soup over low heat, adding a splash of broth or cream if it thickened too much. It reheats beautifully without losing texture.

FAQs

### Can I make the meatballs ahead?

Yes—I sometimes make the meatballs in advance and refrigerate or freeze them. I add them to the soup straight from chilled or freezer—just add a few more minutes to simmer.

What substitute can I use for heavy cream?

I use half-and-half, whole milk, or a plant-based cream alternative. Greek yogurt also works if I remove the soup from heat first and stir it in off heat to prevent curdling.

Can I freeze this soup?

I don’t recommend freezing after adding cream—texture can change. I freeze soup before stirring in cream and add cream when reheating.

Is this soup keto-friendly?

Yes—I use low-carb breadcrumbs like almond or pork rind crumbs, skip carrots or potatoes, and it fits a keto or low-carb diet perfectly.

What can I serve with this soup?

I love it with crusty bread, garlic breadsticks, or a side salad for a complete, comforting meal.

Conclusion

This Creamy Italian Meatball Soup is everything I crave on a cozy night: tender meatballs, hearty vegetables, a creamy broth, and bright greens. I love its ease, adaptability, and how it always feels special enough for family dinners or casual entertaining. It’s a recipe I return to again and again.

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