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Creamy Italian Meatball Soup

Creamy Italian Meatball Soup


  • Author: Harper Callahan
  • Total Time: 35 mins

Description

When the wind’s howling and you need comfort fast, this Creamy Italian Meatball Soup brings all the cozy vibes. Think tender herb-packed meatballs floating in a rich, creamy tomato broth with spinach and Parmesan for that extra hug factor. Ready in just over 30 minutes, it’s simple, soul-warming, and guaranteed to make your kitchen smell like an Italian trattoria.


Ingredients

Scale

For the Meatballs:

  • 1 lb ground beef (or turkey/chicken)

  • ½ cup breadcrumbs (or panko)

  • ¼ cup grated Parmesan cheese

  • 1 egg

  • 2 cloves garlic, minced

  • 1 tsp Italian seasoning

  • Salt & pepper to taste

For the Soup:

  • 4 cups chicken broth (or veggie broth)

  • 1 can (14.5 oz) diced tomatoes (with juice)

  • 1 cup heavy cream (or half-and-half)

  • 2 cups fresh spinach (or kale)

  • Fresh basil & extra Parmesan for garnish


Instructions

  • Meatball Magic: Mix meatball ingredients gently. Roll into 1-inch balls.

  • Simmer the Broth: Bring broth & tomatoes to simmer in a large pot.

  • Meatball Drop: Add meatballs gently. Simmer 10-12 mins (don’t stir for first 5 mins!).

  • Creamy Finish: Lower heat, stir in cream & spinach. Cook until spinach wilts.

  • Garnish & Serve: Ladle into bowls, top with basil & Parmesan. Grab crusty bread for dunking!

Notes

  • Dairy-free? Use full-fat coconut milk instead of cream.

  • Want spice? Add red pepper flakes to meatballs or broth.

  • Hearty meal? Stir in cooked pasta or rice at the end.

  • Prep Time: 10 mins
  • Cook Time: 25 mins

Nutrition

  • Calories: 400 kcal per serving
  • Fat: 25g
  • Carbohydrates: 12g
  • Protein: 30g