Creamy Italian Meatball Soup is a comforting bowl full of tender meatballs, tender vegetables, and a smooth, creamy broth that feels like a warm hug on a chilly day. With bites of savory meatballs, carrots, spinach, and a little twist of Italian seasoning, it’s a soup that satisfies every time.
I love making this soup because it’s easy to prepare but tastes like you spent hours on it. The creaminess comes from a touch of cheese or cream that blends perfectly with the meatballs and fresh veggies. It’s one of those recipes where you can add your favorite herbs or swap veggies based on what’s in the fridge—I always say, the more the merrier in this pot!
My favorite way to enjoy this soup is with a warm slice of crusty bread for dipping, or sometimes I’ll sprinkle some extra Parmesan on top before serving. It’s a great meal for cozy nights or when you want something filling but not too heavy. This soup always makes the house smell amazing and draws everyone to the kitchen, ready for seconds.
Key Ingredients & Substitutions
Ground Meat: I use a mix of beef and pork for juicy, tender meatballs, but ground turkey or chicken work well if you want a leaner option.
Breadcrumbs: They help keep meatballs soft. If you’re gluten-free, try gluten-free breadcrumbs or crushed oats.
Parmesan Cheese: Adds savory depth to meatballs. Pecorino Romano is a great substitute if you want a sharper flavor.
Orzo Pasta: This tiny pasta cooks quickly and blends nicely. You can swap with small pasta shapes like ditalini or even rice for a grain alternative.
Fresh Spinach: Adds color and freshness. Baby kale or Swiss chard also work if you want to mix it up.
Heavy Cream: Makes the soup creamy and comforting. For a lighter version, half-and-half or coconut milk can be used.
How Do You Get Tender, Flavorful Meatballs Every Time?
The secret is mixing gently and baking instead of frying. Over-mixing makes meatballs tough, so lightly combine ingredients.
- Use a fork or your hands to mix just until combined.
- Form small, even-sized balls so they cook consistently.
- Baking on parchment or foil helps them brown evenly without extra oil.
- Don’t crowd the pan—give space so heat circulates well.
- Bake at 400°F until golden and cooked through, about 15-18 minutes.
This method keeps meatballs juicy inside with nice color outside, perfect for adding to the soup!
Equipment You’ll Need
- Mixing bowl – I find it easiest for combining the meatball ingredients evenly.
- Baking sheet lined with parchment paper or foil – makes baking the meatballs simple to clean and prevents sticking.
- Large pot or Dutch oven – perfect for simmering the soup and cooking the pasta all in one place.
- Wooden spoon or ladle – helps stir the soup gently without breaking up the meatballs.
- Measuring cups and spoons – keep the ingredients accurate for best results.
- Knife and chopping board – for chopping onions, garlic, and spinach.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef/pork for a leaner and milder flavor.
- Swirl in cream cheese or mascarpone at the end for an extra creamy, rich broth.
- Add chopped cooked bell peppers or sun-dried tomatoes for a pop of color and tang.
- Sprinkle red pepper flakes or a dash of hot sauce if you like some heat in your soup.
Creamy Italian Meatball Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped (plus more for garnish)
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For the Soup:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup orzo pasta (or other small pasta)
- 2 cups fresh spinach, roughly chopped
- 1/2 tsp smoked paprika (optional for color and subtle flavor)
- Salt and pepper, to taste
- Extra grated Parmesan, for serving (optional)
How Much Time Will You Need?
This creamy Italian meatball soup takes about 15 minutes to prepare the meatballs and get them baked, plus 20 minutes to cook the soup and pasta. All in all, expect to spend roughly 35 minutes from start to delicious finish!
Step-by-Step Instructions:
1. Make the Meatballs:
Start by preheating your oven to 400°F (200°C). In a large bowl, gently mix ground beef, breadcrumbs, Parmesan, egg, minced garlic, chopped parsley, Italian seasoning, and a pinch of salt and pepper. Don’t overmix—just combine. Shape the mixture into small, golf ball-sized meatballs and place them on a parchment-lined or foil-lined baking sheet. Bake for 15-18 minutes until they’re browned and cooked through. Set aside.
2. Cook the Soup Base and Pasta:
While the meatballs bake, heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onions and cook them until soft and translucent, about 4-5 minutes. Stir in minced garlic and cook another 30 seconds until fragrant. Pour in the chicken broth and bring it to a boil. Add the orzo pasta and cook according to package instructions, usually 8-10 minutes, until al dente.
3. Combine and Finish:
Turn the heat to low and stir in the heavy cream and smoked paprika if using. Add the baked meatballs back into the pot to warm through gently. Then stir in the chopped spinach and cook just until it wilts, about 2 minutes. Taste and season the soup with salt and pepper as needed. Serve it hot with a sprinkle of fresh parsley and extra Parmesan cheese if you like!
Can I Use Frozen Meatballs for This Soup?
Yes! Just be sure to thaw them completely in the fridge overnight before adding to the soup. Warm them gently in the broth so they don’t fall apart.
Can I Substitute the Orzo Pasta?
Definitely! Small pasta shapes like ditalini, acini di pepe, or even small shells work well. If you prefer, use rice or quinoa for a grain alternative.
How Long Can I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave to avoid breaking up the meatballs.
Can I Make This Soup Dairy-Free?
Absolutely. Swap the heavy cream for coconut milk or a dairy-free creamer of your choice to keep it creamy without dairy.
