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Bowl of creamy Italian meatball soup garnished with herbs and parmesan cheese.

Creamy Italian Meatball Soup

A comforting and easy-to-make creamy soup filled with flavorful meatballs, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef or Italian sausage
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 each egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
For the Soup
  • 4 cups chicken or beef broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup heavy cream
  • 2 cups fresh spinach
  • 1 teaspoon olive oil

Method
 

Preparation
  1. In a large bowl, combine the ground beef or sausage, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined and form into small meatballs.
Cooking
  1. In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides.
  2. Add the broth and diced tomatoes to the pot. Bring to a boil, then reduce the heat to low and let simmer for 20 minutes.
  3. Stir in the heavy cream and spinach. Cook for an additional 5 minutes until the spinach is wilted.
  4. Serve hot and enjoy your creamy Italian meatball soup!

Notes

This soup keeps well in the fridge for about 3-4 days. You can freeze it for up to 3 months. Add a splash of broth when reheating to keep it creamy.