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Creamy Italian Meatball Soup

This Creamy Italian Meatball Soup combines tender meatballs in a rich, velvety broth with pasta and fresh spinach, perfect for cozy family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef or ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Soup Base
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 cups fresh spinach
  • 1 cup pasta (shapes of choice) Small shells or ditalini recommended.
  • Salt and pepper to taste

Method
 

Prepare the Meatballs
  1. In a large bowl, mix together the ground beef or chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper until well combined.
  2. Roll the mixture into small meatballs, about 1 inch in diameter.
Cook the Meatballs
  1. In a large pot, heat some oil over medium heat. Add the meatballs in batches, cooking them until they are browned on all sides, about 5-7 minutes.
  2. Remove them from the pot and set aside.
Make the Soup Base
  1. In the same pot, add a little more oil if needed, then sauté the diced onion and minced garlic until translucent, approximately 3-4 minutes.
Build the Soup
  1. Pour in the vegetable broth and bring it to a gentle simmer.
  2. Add the browned meatballs back into the pot along with the pasta. Cook for about 10-12 minutes, or until the pasta is al dente.
Add Cream and Spinach
  1. Stir in the heavy cream and fresh spinach, allowing the spinach to wilt for about 2-3 minutes.
  2. Season with additional salt and pepper to taste.
Serve
  1. Ladle the soup into serving bowls, and feel free to garnish with an extra sprinkle of Parmesan cheese or fresh herbs!

Notes

This soup can be stored in the refrigerator for up to 3-4 days. To freeze, transfer cooled soup into airtight containers for up to 3 months. Reheat gently on the stove, adding a splash of milk or broth if necessary.