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Creamy Italian Meatball Soup is served in a bowl, showcasing its rich broth and tender meatballs.

Best Creamy Italian Meatball Soup

This Creamy Italian Meatball Soup recipe is a comforting and flavorful dish perfect for a cozy night. Tender meatballs simmer in a rich tomato broth, enriched with heavy cream and Parmesan cheese for a truly satisfying meal.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend
  • 1/2 pound ground pork
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, for browning
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 1/4 cup chopped fresh parsley, for garnish
  • Salt and pepper to taste
  • 1 pound small pasta ditalini, orzo, or acini di pepe

Equipment

  • Large bowl
  • Pot or Dutch oven
  • measuring cups and spoons
  • knife
  • cutting board
  • Ladle

Method
 

  1. Prepare the Meatballs: In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and pepper. Gently mix until just combined. Do not overmix.
  2. Shape the Meatballs: Roll the mixture into 1-inch meatballs.
  3. Brown the Meatballs: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs in batches, being careful not to overcrowd the pot. Remove the meatballs and set aside.
  4. Sauté the Vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  5. Add Tomatoes and Broth: Stir in the crushed tomatoes, chicken broth, basil, oregano, and red pepper flakes (if using). Bring to a simmer.
  6. Cook the Meatballs in Soup: Gently add the browned meatballs back to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through.
  7. Cook the Pasta: Add the pasta to the soup and cook according to package directions until al dente.
  8. Add Cream and Parmesan: Stir in the heavy cream and Parmesan cheese. Heat through, but do not boil.
  9. Season and Serve: Season with salt and pepper to taste. Garnish with fresh parsley and extra Parmesan cheese before serving.

Notes

For best results, use panko breadcrumbs for a lighter meatball texture. Temper the heavy cream before adding it to the soup to prevent curdling. Simmering the tomato base for an extended period will enhance the flavor of the soup. Store leftovers in an airtight container in the refrigerator for up to 3 days.