Ready in: 1 hour · Serves: 6 · Technique: Simmering · Storage: Up to 3 days in the fridge.Quick Answer
This creamy Italian meatball soup combines savory meatballs with rich broth and vegetables for a comforting dish perfect for chilly evenings.As the crisp air of fall ushers in the warmth of cozy nights in New York City, I find myself gravitating towards heartwarming dishes that not only satisfy my hunger but also soothe my soul. Since Thanksgiving is fast approaching, I know many of us are preparing for family gatherings filled with delicious food and laughter. This creamy Italian meatball soup is not only perfect for chilly evenings, but it also makes a lovely addition to any holiday table. Rich, savory, and oh-so-comforting, it's a dish that will impress your guests while providing that homey feeling we all crave this time of year.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Heartwarming and comforting, perfect for chilly fall evenings.
- Impressive enough for holiday gatherings, sure to delight your guests.
- Rich and savory flavor profile that combines creamy textures with wholesome ingredients.
- Easy to prepare, making it accessible for cooks of all skill levels.
- Can be made ahead, allowing flavors to develop for an even better taste.
Ingredients
This creamy Italian meatball soup is hearty and satisfying, perfect for chilly evenings.
For the Meatballs:
- 1 pound ground beef (I often use a blend of sirloin and chuck for added flavor)
- ½ cup breadcrumbs (plain or Italian seasoned work well)
- ¼ cup grated Parmesan cheese (the nutty flavor really enhances the meatballs)
- 1 clove of garlic, minced (fresh garlic is a must!)
- 1 large egg (to bind everything together)
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large carrots, diced (sweet and earthy)
- 3 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes (I prefer to use fire-roasted for an additional layer of flavor)
- 6 cups chicken or vegetable broth
- 1 cup heavy cream (for that dreamy, creamy texture)
- 3 cups fresh spinach (though you can substitute kale if desired)
- Salt and pepper, to taste
- Fresh parsley, for garnish
How to Make Creamy Italian Meatball Soup (Step-by-Step)
Follow these steps to create a delicious creamy Italian meatball soup that will warm your heart and satisfy your taste buds.
Step 1: Make the Meatballs
In a large bowl, combine ground beef, breadcrumbs, Parmesan, minced garlic, egg, salt, pepper, and Italian seasoning. I find it easiest to mix everything by hand until just combined, as overworking can lead to tough meatballs. Roll the mixture into bite-sized balls, around 1 inch in diameter.
Step 2: Brown the Meatballs
Heat a large pot over medium heat and add a tablespoon of olive oil. Once it's shimmering, add the meatballs in batches, ensuring not to overcrowd the pot. Cook until browned on all sides, about 4-5 minutes. Remove the meatballs and set them aside on a plate.
Step 3: Sauté the Vegetables
In the same pot, add the remaining tablespoon of olive oil. Toss in the diced onion, carrots, and celery. Sauté until the vegetables have softened and the onion is translucent, about 5-7 minutes. The aroma of sautéing vegetables fills the kitchen beautifully and makes you feel right at home.
Step 4: Combine Ingredients
Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the diced tomatoes and broth, scraping up any browned bits at the bottom of the pot. Bring the mixture to a gentle simmer.
Step 5: Add Meatballs and Cream
Gently add the browned meatballs back into the soup. Simmer for about 10 minutes until the meatballs are cooked through. Then, stir in the heavy cream and spinach, letting the soup heat through until the spinach wilts. Adjust salt and pepper to taste-this is where I like to taste-test and make it just right.
Step 6: Serve
Ladle the soup into bowls and garnish with fresh parsley for a pop of color and flavor. The creamy broth coupled with the tender meatballs and veggies is simply irresistible.
Common Mistakes to Avoid
- Don't overmix meatball mixture; it can lead to toughness.
- Skip the cream until the end-adding it too early could separate and ruin the texture.
- Avoid adding too much broth initially; you can always add more for the desired consistency.
Tips and Tricks for Success
- For the best flavor, prepare the meatballs a day ahead and let the soup sit overnight-this allows all those wonderful flavors to meld.
- Feel free to add other greens like Swiss chard or arugula in place of spinach for a twist!
- Pairing this soup with crusty Italian bread or garlic bread can turn a simple dinner into a festive occasion.
Variations
- Substitute ground turkey or chicken for a lighter version.
- Use vegetable broth to make it vegetarian-friendly.
- Add different spices or herbs based on your personal taste preferences.
How to Serve
- Ladle the soup into bowls and garnish with fresh parsley for a pop of color and flavor.
- Serve with a side of garlic bread or a simple salad for a complete meal.
- Top with additional grated Parmesan cheese for extra richness.
Make Ahead and Storage
- Make Ahead: For the best flavor, prepare the meatballs a day ahead and let the soup sit overnight-this allows all those wonderful flavors to meld.
- Storage: This creamy soup can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stove, avoiding boiling, to keep that creamy texture intact.
- Freezing: If you wish to freeze it, leave out the cream and add it when reheating for the best results.
Recipe Notes / What I Learned
Testing this recipe has reinforced my love for comforting soups, especially as the holiday season approaches. Cooking is not just about the ingredients; it's about creating an experience that brings people together around the table.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 20g protein · 30g carbs · 20g fat
Recipe by:
Comforting Creamy Italian Meatball Soup
Ingredients
Equipment
Method
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, minced garlic, egg, salt, pepper, and Italian seasoning. Mix by hand until just combined, then roll into 1-inch meatballs.
- Heat a large pot over medium heat and add a tablespoon of olive oil. Brown the meatballs in batches until cooked, about 4-5 minutes. Set aside.
- Add the remaining olive oil to the pot, then add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute. Add diced tomatoes and broth, scrape up browned bits, and bring to a simmer.
- Add meatballs back into the soup and simmer for 10 minutes. Stir in heavy cream and spinach, heating until spinach wilts. Adjust seasoning to taste.
- Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
FAQs
1. Can I make meatballs ahead of time?
Yes! You can prepare the meatballs a day in advance and refrigerate them until you're ready to cook the soup.
2. What type of broth should I use?
You can use either chicken or vegetable broth, depending on your dietary preferences. Both options work well in this recipe.
3. Can I substitute the cream for a healthier option?
Absolutely! You can use half-and-half or even coconut milk for a lighter version, though it may alter the flavor slightly.
4. Can I freeze the soup?
Yes, you can freeze the soup. Just be sure to leave out the cream and add it when reheating for the best texture.
5. What can I serve with this soup?
This creamy Italian meatball soup pairs wonderfully with crusty Italian bread or garlic bread for a complete meal.
