Go Back

Recipe by:

Dana Ramsey

Comforting Creamy Italian Meatball Soup

This creamy Italian meatball soup combines savory meatballs with rich broth and vegetables for a comforting dish perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Soup
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 large carrots, diced
  • 3 stalks celery, diced
  • 1 can (14.5 oz) diced tomatoes preferably fire-roasted
  • 6 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 3 cups fresh spinach or substitute with kale
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large pot
  • Large bowl
  • Cooking spoon
  • Measuring cups and spoons

Method
 

  1. 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.
  2. 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.
  3. Add the remaining olive oil to the pot, then add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  4. Stir in minced garlic and cook for 1 minute. Add diced tomatoes and broth, scrape up browned bits, and bring to a simmer.
  5. 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.
  6. Ladle soup into bowls and garnish with fresh parsley before serving.

Notes

The flavors meld beautifully when made ahead; feel free to prepare the meatballs the day before.