I’m sharing a Creamy Italian Meatball Soup that fits right into Italian Meatball Dinner Ideas, made with pantry staples and ready in about 30 minutes.

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I never planned to chase comfort with a ladle but this Creamy Italian Meatball Soup kept pulling me back. It stars ground beef or beef and pork mix shaped into tiny surprises and a finish of grated Parmesan cheese that melts through the bowl.

The soup feels familiar yet a little unexpected, with small bites that hide a whisper of extra flavor and a late bright note that makes you want another spoon. I keep finding reasons to make it again, usually when I need something simple but a little clever.

If you like Meatball Dinner Ideas this might be the one you steal.

Ingredients

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Ground beef brings hearty protein and fat, adds savory depth, can be rich.
Parmesan adds salty umami and calcium, small amount goes a long way.
Onion gives sweetness when cooked and fiber, boosts soup flavor quietly.
Carrots add sweetness and beta carotene, they also give nice color.
Garlic punches up aroma and immune friendly compounds, use sparingly or more.
Greens bring vitamins fiber and iron, wilts fast and fresh tasting.
Orzo soaks broth adding carbs and comfort, makes soup more filling.
Cream gives silky texture and richness, raises calories but tastes decadent.

Ingredient Quantities

1 lb ground beef or beef and pork mix

1/3 cup plain breadcrumbs

1 large egg

1/4 cup grated Parmesan cheese plus 1/4 cup extra for serving

2 tbsp chopped fresh parsley

2 cloves garlic minced for the meatballs

1 tsp kosher salt for the meatballs

1/2 tsp black pepper for the meatballs

1/2 tsp dried Italian seasoning

1 tbsp olive oil

1 medium yellow onion chopped

2 medium carrots diced

2 celery stalks diced

3 cloves garlic minced for the soup

1 tbsp tomato paste

4 cups low sodium chicken broth

1 (14 oz) can diced tomatoes undrained

1/2 cup orzo or other small pasta

1 cup heavy cream or 1 cup half and half

4 cups baby spinach or chopped kale

1 tsp kosher salt for the soup

1/4 tsp black pepper for the soup

1 bay leaf optional

1/4 tsp red pepper flakes optional

How to Make this

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1. In a bowl mix 1 lb ground beef (or beef/pork mix), 1/3 cup plain breadcrumbs, 1 large egg, 1/4 cup grated Parmesan, 2 tbsp chopped parsley, 2 cloves minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp dried Italian seasoning; dont overwork the meat or the meatballs get tough. Form into ~1 inch balls and chill 10 minutes if you can.

2. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Brown meatballs in batches, turning so they get color all over, about 2-3 minutes per side; they don’t need to be fully cooked. Transfer to a plate.

3. Add the chopped 1 medium yellow onion, 2 diced carrots and 2 diced celery stalks to the pot and cook until softened, about 5-7 minutes. Add the 3 cloves minced garlic for the soup and cook 30 seconds more.

4. Stir in 1 tbsp tomato paste and cook 1-2 minutes to deepen the flavor, scraping up any browned bits from the bottom with a spoon.

5. Pour in 4 cups low sodium chicken broth and the 14 oz can diced tomatoes with their juices, add the bay leaf and 1/4 tsp red pepper flakes if using, and bring to a simmer.

6. Return the meatballs to the pot, add 1/2 cup orzo (or other small pasta), cover and simmer gently until the orzo is tender and meatballs are cooked through, about 10-12 minutes. Stir occasionally so the orzo doesnt stick.

7. Lower the heat and stir in 1 cup heavy cream or half and half and 4 cups baby spinach or chopped kale. Heat until greens just wilt and soup is warmed through; dont boil hard after adding the cream or it can separate.

8. Stir in the remaining 1/4 cup grated Parmesan, season with the soup’s 1 tsp kosher salt and 1/4 tsp black pepper, taste and adjust. Remove the bay leaf.

9. Serve hot with the extra 1/4 cup Parmesan sprinkled on top and extra red pepper flakes if you like heat. Tip: if soup is too thin simmer a few minutes to reduce; if too thick add a splash more broth or cream.

10. Leftovers get better the next day, reheat gently and add a splash of broth if it thickens.

Equipment Needed

1. Large mixing bowl (for the meatball mix)
2. Measuring cups and measuring spoons
3. Chef’s knife
4. Cutting board
5. Large heavy pot or Dutch oven (to brown meatballs and make the soup)
6. Wooden spoon (for stirring and scraping up browned bits)
7. Slotted spoon or tongs (to turn and transfer meatballs)
8. Rimmed baking sheet or plate (to hold/chill formed meatballs)
9. Can opener (for the diced tomatoes)
10. Ladle (for serving)

FAQ

Q: Can I make the meatballs ahead or freeze them? A: Yes. You can shape them and refrigerate for up to 24 hours before cooking, or cook them then freeze. Cooked meatballs keep well in the freezer up to 3 months, raw ones about 2 months. Thaw overnight in the fridge before reheating.

Q: Can I use half and half or milk instead of heavy cream? A: Half and half works fine, it makes the soup lighter but still creamy. Whole milk is OK but thinner and may separate if boiled hard, so add it off heat and warm gently. For best texture use heavy cream if you want a silky finish.

Q: When do I add the orzo and how long does it cook in the soup? A: Add the orzo after the broth has simmered and meatballs are cooked, then simmer 8 to 10 minutes until tender. If you plan to store leftovers, undercook it by a minute so it won’t get mushy when reheated.

Q: My meatballs fall apart in the soup, how do I keep them together? A: Don’t overwork the meat when mixing, use your hands gently. Make sure you have breadcrumbs and egg in the mix, they bind it. Brown them lightly in a skillet first or chill the formed balls 15 minutes before simmering to help them hold shape.

Q: Can I make a vegetarian version of this soup? A: Yes. Swap meatballs for store bought vegetarian meatballs or make lentil or mushroom balls. Use vegetable broth instead of chicken broth and skip the Parmesan or use a plant based alternative. Flavor with extra Italian seasoning and a splash of soy sauce for depth.

Q: How should I store and reheat leftovers? A: Keep soup in an airtight container in the fridge up to 3 days. Reheat gently on the stove over medium low heat so the cream doesn’t split. If frozen, skip adding cream before freezing, thaw overnight then stir in cream when reheating. Add a little extra broth or water if soup thickens on standing.

Creamy Italian Meatball Soup Recipe Substitutions and Variations

Ground beef: swap for ground turkey or chicken (leaner, same cooking time), mild Italian sausage for extra spice and flavor, or plant-based crumbles (Beyond/Impossible) if you want it meatless — adjust salt since sausage is saltier.
Plain breadcrumbs: use panko for a lighter texture, crushed saltine crackers or pretzels in a pinch, or quick oats pulsed in a blender for gluten-free binding.
Heavy cream (1 cup): use 1 cup half and half for a lighter finish, or 3/4 cup whole milk plus 1/4 cup melted butter to mimic richness, or 1 cup full-fat coconut milk for dairy-free (flavor will change a bit).
Orzo: swap with ditalini or small shells, or use 1/2 cup quick-cooking rice or quinoa for a gluten-free option but cook them separately and add near the end so they dont overcook.

Pro Tips

– Don’t overwork the meat, seriously. Use gentle hands, mix until just combined, form balls with slightly wet palms and chill for about 10 minutes if you can. This keeps them tender, and if you want even more give add a tablespoon or two of milk to the breadcrumbs so the meatballs stay moist. Aim for an internal temp of about 160 F for safety.

– Brown in batches so they get a good crust, dont crowd the pot. That brown crust gives flavor and the browned bits on the bottom are gold, so scrape them up when you add the tomato paste or a splash of broth to deepen the soup taste.

– Think ahead about the pasta. Orzo will keep absorbing liquid, so if you plan leftovers cook the orzo separately and add when reheating, or undercook it slightly in the soup so it doesnt turn mushy later. Stir occasionally while it cooks so it doesnt clump.

– Add the cream gently and dont boil after that or it can separate. If you’re nervous temper the cream by whisking in a ladle of hot soup first, then stir it back in. Finish with a bright splash of lemon juice or vinegar and taste for salt last since Parmesan and canned tomatoes add salt.

Creamy Italian Meatball Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I'm sharing a Creamy Italian Meatball Soup that fits right into Italian Meatball Dinner Ideas, made with pantry staples and ready in about 30 minutes.

Servings

servings

Calories

520

kcal

Equipment: 1. Large mixing bowl (for the meatball mix)
2. Measuring cups and measuring spoons
3. Chef’s knife
4. Cutting board
5. Large heavy pot or Dutch oven (to brown meatballs and make the soup)
6. Wooden spoon (for stirring and scraping up browned bits)
7. Slotted spoon or tongs (to turn and transfer meatballs)
8. Rimmed baking sheet or plate (to hold/chill formed meatballs)
9. Can opener (for the diced tomatoes)
10. Ladle (for serving)

Ingredients

1 lb ground beef or beef and pork mix
1/3 cup plain breadcrumbs
1 large egg
1/4 cup grated Parmesan cheese plus 1/4 cup extra for serving
2 tbsp chopped fresh parsley
2 cloves garlic minced for the meatballs
1 tsp kosher salt for the meatballs
1/2 tsp black pepper for the meatballs
1/2 tsp dried Italian seasoning
1 tbsp olive oil
1 medium yellow onion chopped
2 medium carrots diced
2 celery stalks diced
3 cloves garlic minced for the soup
1 tbsp tomato paste
4 cups low sodium chicken broth
1 (14 oz) can diced tomatoes undrained
1/2 cup orzo or other small pasta
1 cup heavy cream or 1 cup half and half
4 cups baby spinach or chopped kale
1 tsp kosher salt for the soup
1/4 tsp black pepper for the soup
1 bay leaf optional
1/4 tsp red pepper flakes optional

Directions

In a bowl mix 1 lb ground beef (or beef/pork mix), 1/3 cup plain breadcrumbs, 1 large egg, 1/4 cup grated Parmesan, 2 tbsp chopped parsley, 2 cloves minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp dried Italian seasoning; dont overwork the meat or the meatballs get tough. Form into ~1 inch balls and chill 10 minutes if you can.
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Brown meatballs in batches, turning so they get color all over, about 2-3 minutes per side; they don’t need to be fully cooked. Transfer to a plate.
Add the chopped 1 medium yellow onion, 2 diced carrots and 2 diced celery stalks to the pot and cook until softened, about 5-7 minutes. Add the 3 cloves minced garlic for the soup and cook 30 seconds more.
Stir in 1 tbsp tomato paste and cook 1-2 minutes to deepen the flavor, scraping up any browned bits from the bottom with a spoon.
Pour in 4 cups low sodium chicken broth and the 14 oz can diced tomatoes with their juices, add the bay leaf and 1/4 tsp red pepper flakes if using, and bring to a simmer.
Return the meatballs to the pot, add 1/2 cup orzo (or other small pasta), cover and simmer gently until the orzo is tender and meatballs are cooked through, about 10-12 minutes. Stir occasionally so the orzo doesnt stick.
Lower the heat and stir in 1 cup heavy cream or half and half and 4 cups baby spinach or chopped kale. Heat until greens just wilt and soup is warmed through; dont boil hard after adding the cream or it can separate.
Stir in the remaining 1/4 cup grated Parmesan, season with the soup’s 1 tsp kosher salt and 1/4 tsp black pepper, taste and adjust. Remove the bay leaf.
Serve hot with the extra 1/4 cup Parmesan sprinkled on top and extra red pepper flakes if you like heat. Tip: if soup is too thin simmer a few minutes to reduce; if too thick add a splash more broth or cream.
Leftovers get better the next day, reheat gently and add a splash of broth if it thickens.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.