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Best Creamy Italian Meatball Soup Recipe

Creamy Italian Meatball Soup features tender beef-pork meatballs in a velvety, herb-infused broth with fresh vegetables and spinach. Ready in 65 minutes, this hearty soup is high-protein, comforting, and easy to make at home—perfect for cozy dinners or meal prep.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef 80/20
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs or gluten-free oats
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley chopped
  • 1 large egg
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cups chicken broth
  • 1 can 14.5 oz diced tomatoes
  • 1 cup heavy cream
  • 1 cup chopped spinach
  • 1 teaspoon red pepper flakes optional
  • Fresh basil for garnish

Method
 

  1. In a large bowl, combine beef, pork, breadcrumbs, Parmesan, parsley, egg, garlic, Italian seasoning, salt, and pepper. Shape into 1-inch meatballs (20-24).
  2. Heat olive oil in a large skillet over medium heat. Brown meatballs in batches for 5-7 minutes. Set aside.
  3. Sauté onion, carrots, and celery in the same skillet for 5-7 minutes until softened.
  4. Add chicken broth and diced tomatoes, bring to a gentle boil, then simmer for 10 minutes.
  5. Return meatballs to the pot, stir in heavy cream and red pepper flakes. Simmer 10-15 minutes until meatballs are cooked through.
  6. Stir in spinach, wilt 2-3 minutes. Garnish with fresh basil and serve.

Notes

For meal prep, freeze extra meatballs raw. Pre-chop vegetables the night before to reduce prep time. Adjust cream for richer or lighter broth according to preference.