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Creamy Italian Meatball Soup Recipe

Creamy Italian Meatball Soup Recipe
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★★★★★

5 from 15 reviews

This Creamy Italian Meatball Soup combines tender homemade or frozen meatballs with a rich, flavorful broth of marinara and chicken stock, complemented by tender pasta and fresh spinach. It’s a comforting and hearty soup perfect for cozy dinners, finished with creamy heavy cream and a sprinkle of parmesan cheese and parsley for an authentic Italian touch.

Ingredients

Scale

Soup Base

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 4 cups chicken broth
  • 1 cup marinara sauce

Pasta and Meatballs

  • 3/4 cup small pasta (like ditalini or orzo)
  • 12–16 small cooked meatballs (homemade or frozen)

Finishing Ingredients

  • 1 cup heavy cream
  • 1 1/2 cups baby spinach
  • Salt and pepper, to taste
  • Freshly grated parmesan cheese, for garnish
  • Chopped parsley, for garnish

Instructions

  1. Sauté Onion: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 4 minutes.
  2. Add Garlic and Seasoning: Stir in minced garlic and Italian seasoning, cooking for 1 minute until fragrant.
  3. Add Broth and Marinara: Pour in the chicken broth and marinara sauce, bringing the mixture to a gentle boil.
  4. Cook Pasta: Add the small pasta and cook for 7 to 8 minutes, until the pasta is almost al dente.
  5. Add Meatballs: Stir in the cooked meatballs and simmer the soup for an additional 5 minutes to heat the meatballs through.
  6. Incorporate Cream: Reduce the heat and add the heavy cream, simmering gently for 2 to 3 minutes without boiling to avoid curdling.
  7. Add Spinach: Stir in the baby spinach and cook just until wilted, about 1 minute.
  8. Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with freshly grated parmesan cheese and chopped parsley.

Notes

  • Use small pasta shapes like ditalini or orzo for the best texture in the soup.
  • Homemade or frozen meatballs both work well; just make sure they are fully cooked before adding.
  • Do not boil the soup after adding the cream to prevent curdling.
  • Spinach can be substituted with kale or Swiss chard for variation.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, noting that the soup will be less rich.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Nutrition

Keywords: Italian meatball soup, creamy meatball soup, meatball pasta soup, comfort food soup, easy Italian soup

Find it online: https://thedishspot.com/creamy-italian-meatball-soup-recipe/