Go Back
–+ servings

Creamy Italian Meatball Soup

A heartwarming and creamy soup filled with flavorful meatballs that brings comfort during chaotic days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb lean ground beef Preferably 5% fat for flavor without grease.
  • 1 cup breadcrumbs Panko is preferred for extra crunch.
  • 2 cloves garlic, minced Use 3 if you love garlic.
  • 1 large egg Ensure no shell bits.
  • 1 tsp Italian seasoning Or use whatever is left in that jar.
  • to taste Salt and pepper Season generously.
For the Soup Base
  • 4 cups chicken broth Homemade is best; store-bought is fine.
  • 1 cup heavy cream Avoid low-fat; it won't be as creamy.
  • 2 cups spinach, roughly chopped Substitute with other greens if needed.
  • 1 cup diced tomatoes Canned with Italian seasonings preferred.
  • to taste Fresh basil for garnish Optional, but adds flavor.

Method
 

Mixing the Meatballs
  1. In a large mixing bowl, combine ground beef, breadcrumbs, minced garlic, egg, Italian seasoning, salt, and pepper.
Forming the Meatballs
  1. Roll the mixture into small balls, about 1 inch in size, and place them on a baking sheet.
Brown the Meatballs
  1. In a large pot, heat a splash of olive oil over medium-high heat. When hot, add the meatballs and brown them on all sides.
Build the Soup Base
  1. Once browned, remove meatballs from the pot and set aside. In the same pot, add chicken broth and diced tomatoes, scraping up the brown bits.
Creamy It Up
  1. Reduce heat to low, add cream, and stir gently until combined. Let it simmer for about 10 minutes.
Spinach Time
  1. Stir in the chopped spinach and meatballs, letting everything heat through for an additional 5 minutes.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 30gProtein: 24gFat: 30gSaturated Fat: 15gSodium: 950mgFiber: 2gSugar: 3g

Notes

If you burn the bottom, lower the heat and add a splash of broth to lift off the crispy bits. Leftovers taste better the next day.
Tried this recipe?Let us know how it was!