Cozy & Creamy Meatball Soup
This creamy meatball soup combines savory homemade meatballs with a rich tomato-infused broth, tender pasta, and a swirl of cream and Parmesan. A handful of fresh greens adds color and freshness. It’s cozy, satisfying, and sure to become a family favorite.
Ingredients
For the Meatballs:
- 1 pound 450g ground beef (or beef/pork mix)
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh parsley chopped (optional)
For the Soup:
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 celery stalks chopped
- 1 can 14.5 oz diced tomatoes
- 4 cups 1 liter chicken or beef broth
- 1 tsp Italian seasoning
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- 1 cup small pasta ditalini or elbow
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach or basil chopped
Optional Garnishes:
- Extra Parmesan cheese
- Fresh basil or parsley
- Crushed red pepper flakes
Instructions
- In a bowl, mix together meatball ingredients until just combined. Roll into 1-inch balls.
- Heat olive oil in a large pot.
- Sear meatballs until browned on all sides.
- Remove and set aside.
- In the same pot, sauté onion, celery, and garlic until soft.
- Add diced tomatoes and broth.
- Season with Italian herbs, salt, and pepper.
- See full steps with tips & photos → https://wimpysdiner.net/creamy-meatball-soup/
Notes
- You can make the meatballs ahead and freeze them. Just sear from frozen and extend the simmer time slightly.
- Swap in kale or arugula instead of spinach for a peppery bite.
- Don’t overcook the pasta or it will absorb too much liquid—al dente is best.