This Creamy Italian Meatball Soup is a heartwarming, soul-satisfying bowl of comfort. Brimming with juicy homemade meatballs, tender pasta, vibrant greens, and a rich tomato-cream broth, it’s the kind of meal that hugs you back with every spoonful. Whether you’re cozied up on a chilly night or just craving something hearty and satisfying, this soup delivers layers of savory, herby, creamy flavor in one pot.

The meatballs soak up all the broth’s goodness while keeping their deliciously seasoned bite. The pasta adds that perfect carb-comfort element, and a sprinkle of fresh basil at the end brings the whole thing to life. This recipe strikes a balance between rustic Italian charm and creamy indulgence, making it both weeknight-friendly and dinner party-worthy.

Why You’ll Love This Creamy Italian Meatball Soup

Hearty and Filling: With protein-packed meatballs and pasta, it’s a complete, comforting meal in a bowl.
One-Pot Wonder: Easy to prepare with minimal cleanup.
Customizable: Swap the pasta for gluten-free or use turkey meatballs for a leaner version.
Family Favorite: Even picky eaters can’t resist creamy tomato goodness with meatballs.
Freezer-Friendly: Make ahead and freeze in portions for effortless future meals.

Preparation Phase & Tools to Use

Essential Tools and Equipment:

Large Dutch Oven or Soup Pot: Crucial for even cooking and giving space for simmering without overflow.
Mixing Bowl: For combining and shaping the meatball mixture.
Cookie Scoop or Hands: Helps portion out uniform-sized meatballs for even cooking.
Wooden Spoon or Silicone Spatula: Ideal for stirring the soup without damaging your cookware.
Sharp Knife and Cutting Board: To prep vegetables like celery, onions, and garlic precisely.
Ladle: For serving that perfect bowlful without making a mess.

Having these tools ready keeps your cooking process smooth, efficient, and enjoyable.

Ingredients for the Creamy Italian Meatball Soup

Ground Beef or Pork: The backbone of juicy, flavorful meatballs.
Breadcrumbs and Egg: Binds the meatball mixture together.
Parmesan Cheese: Adds rich, salty flavor to the meatballs.
Garlic and Onion: The aromatic foundation for both the meatballs and the soup.
Celery: Brings texture and depth to the broth.
Diced Tomatoes: Adds acidity and freshness to the creamy soup.
Pasta (like ditalini or elbow): Provides heartiness and satisfying bite.
Spinach or Kale: Adds color and a healthy green twist.
Chicken or Vegetable Broth: Base for the soup that enhances all the flavors.
Heavy Cream: Gives the broth its rich, creamy consistency.
Italian Seasoning and Basil: For warmth and herby Italian flair.
Salt and Pepper: To balance and heighten every component.

How To Make the Creamy Italian Meatball Soup

Step 1: Make the Meatballs

In a mixing bowl, combine ground meat, breadcrumbs, egg, Parmesan, minced garlic, salt, pepper, and a touch of Italian seasoning. Shape into small meatballs and set aside.

Step 2: Sear the Meatballs

Heat olive oil in a large pot or Dutch oven. Add the meatballs in batches and brown them on all sides. They don’t need to be fully cooked yet—just golden and set. Remove and set aside.

Step 3: Sauté the Veggies

In the same pot, add chopped onions, garlic, and celery. Sauté until they soften and become fragrant, about 3-4 minutes.

Step 4: Build the Broth

Pour in the diced tomatoes and broth. Add the browned meatballs back in. Let everything simmer together for about 10 minutes to allow the meatballs to finish cooking.

Step 5: Add Pasta

Stir in your pasta and continue simmering until the pasta is tender. Stir occasionally to prevent sticking.

Step 6: Cream and Greens

Lower the heat and pour in the heavy cream. Stir to combine. Add the spinach or kale and cook until wilted.

Step 7: Season and Serve

Finish with salt, pepper, and fresh basil. Serve hot with grated Parmesan and crusty bread if desired.

Serving and Storing Creamy Italian Meatball Soup

Serve this comforting soup in deep bowls with a sprinkle of Parmesan and a drizzle of olive oil. Add a few torn basil leaves on top for a fresh, herbal note. It pairs beautifully with a slice of crusty sourdough or a warm garlic breadstick.

To store, let the soup cool completely. Refrigerate in airtight containers for up to 4 days. You can also freeze the soup (minus the pasta if you plan ahead) for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop, adding a splash of cream or broth if needed.