CREAMY ITALIAN MEATBALL SOUP ULTIMATE

Imagine twirling your spoon through a bowl of rich, creamy tomato broth, studded with tender, savory meatballs and fragrant herbs. This Creamy Italian Meatball Soup isn’t just a meal; it’s a warm hug on a chilly evening. Get ready to experience comfort food elevated – I promise, you’ll be coming back for seconds (and thirds!).

Ingredients

For the Meatballs:

• 1 pound ground beef (80/20 blend is ideal)
• 1/2 cup Italian 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

For the Soup:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 (28 ounce) cans crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup heavy cream
• 1/4 cup chopped fresh basil, for garnish
• Salt and pepper to taste

Let’s Talk Meatballs: The Heart of the Soup

Okay, let’s be real: the meatballs are where the magic truly happens in any great Italian Meatball Soup Recipe. But don’t worry, I’m going to guide you through making the most tender, flavorful meatballs you’ve ever tasted. First off, the type of ground beef matters. I usually go for an 80/20 blend, meaning 80% lean beef and 20% fat. That little bit of extra fat keeps the meatballs super moist and prevents them from drying out during cooking. If you’re watching your fat intake, you can use leaner beef, but be extra careful not to overcook them.

Next, breadcrumbs are key! I highly recommend using Italian breadcrumbs, which are seasoned with Italian herbs. If you only have plain breadcrumbs, just add a pinch of dried oregano, basil, and parsley to the mix. Also, freshly grated Parmesan is always best, but the pre-grated stuff works in a pinch (we’ve all been there!). Don’t skip the egg – it acts as a binder, holding everything together. And finally, don’t be shy with the garlic and herbs! They’re what give these meatballs that authentic Italian flavor. Really massage all the ingredients together with your hands – it helps everything combine evenly. Now, go make some amazing Italian Meatballs Recipe!

Step-by-Step Instructions: Soup’s On!

Making the Meatballs:

1. In a large bowl, combine all meatball ingredients.
2. Gently mix until just combined. Do not overmix, as this can make the meatballs tough.
3. Roll the mixture into 1-inch meatballs.

Cooking the Soup:

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add garlic and cook for another minute until fragrant.
4. Pour in chicken broth, crushed tomatoes, and tomato sauce.
5. Stir in dried basil, oregano, and red pepper flakes (if using).
6. Bring to a simmer.
7. Gently add the meatballs to the soup.
8. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, allowing the meatballs to cook through and the flavors to meld.
9. Stir in heavy cream.
10. Season with salt and pepper to taste.
11. Garnish with fresh basil before serving.

The Secret to the Creamiest Soup: A Few Insider Tips

Alright, so you’ve got your meatballs simmering away, and the aroma is filling your kitchen – amazing! But let’s talk about achieving that *perfectly* creamy texture. The secret ingredient? Well, it’s not really a secret – it’s the heavy cream! But the *timing* of when you add it is crucial. Adding it too early can cause it to curdle, especially if your soup is boiling. So, make sure to reduce the heat to low before stirring in the heavy cream. Gently swirl it in until it’s fully incorporated, and don’t let the soup boil after adding the cream. If you want to avoid dairy, you can substitute with cashew cream (soak raw cashews in hot water for 30 minutes, then blend until smooth) or full-fat coconut milk, but be aware that these will slightly alter the flavor profile. Also, consider using an immersion blender. After the meatballs have cooked, carefully use an immersion blender to partially blend the soup. This will create a thicker, creamier base without completely pureeing it. Just a few pulses will do the trick!

Variations: Spice It Up!

One of the best things about this Italian Meatball Soup Recipe is how easily you can customize it to your liking. Want to add some greens? Throw in a handful of spinach or kale during the last few minutes of cooking. Looking for some extra veggies? Diced zucchini or bell peppers would be delicious. And if you’re a fan of pasta, you can add small pasta shapes like ditalini or orzo to the soup about 15 minutes before it’s done. For a spicier kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper. You could also experiment with different types of cheese – a sprinkle of mozzarella or provolone on top would be fantastic. If you are feeling adventurous, you might even like to try something like the Creamy Lasagna Soup or Lasagna Soup.

What to Serve with Your Soup

This Creamy Italian Meatball Soup is delicious on its own, but it’s even better when paired with the right sides. A crusty loaf of bread is essential for soaking up all that delicious broth. A simple side salad with a vinaigrette dressing provides a nice contrast to the richness of the soup. Or, for a more substantial meal, serve it with a side of garlic bread or a grilled cheese sandwich. If you’re serving a crowd, consider offering a variety of toppings, such as grated Parmesan cheese, fresh basil, croutons, and a drizzle of olive oil. And don’t forget the wine! A light-bodied red wine, like Chianti or Pinot Noir, would pair perfectly with the Italian flavors of the soup. You can also try variations like Italian Sausage Ditalini Soup for an exciting twist!

Make-Ahead Tips and Storage

Life gets busy, I get it! The great news is that this Italian Meatball Soup is perfect for making ahead of time. In fact, I often think it tastes even better the next day, as the flavors have more time to meld together. You can prepare the entire soup, including the meatballs, up to 2-3 days in advance. Just store it in an airtight container in the refrigerator. When you’re ready to serve, simply reheat it on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, you can freeze the soup for up to 2-3 months. Allow it to cool completely before transferring it to freezer-safe containers or bags. When thawing, place it in the refrigerator overnight or use the defrost setting on your microwave. Keep in mind that the cream may separate slightly during freezing and thawing, but it should still taste delicious. You can also freeze just the Italian Meatballs Recipe before adding them to the soup. Just flash freeze them on a baking sheet lined with parchment paper, then transfer them to a freezer bag. This is a great way to have homemade meatballs on hand for quick and easy meals. Consider also, for easy prep, trying a recipe like Crockpot Lasagna Soup for simplified perfection!

Italian Meatball Soup: A Family Favorite

This Creamy Italian Meatball Soup is more than just a recipe; it’s a tradition waiting to happen. Whether you’re looking for a comforting weeknight meal or a crowd-pleasing dish for a special occasion, this soup is sure to be a hit. It’s easy to make, customizable to your liking, and packed with flavor. So gather your ingredients, put on some Italian music, and get ready to create a culinary masterpiece. Serve it with a hearty bread like you would with the Beef Stew. And don’t forget to share it with the people you love – because that’s what good food is all about. Enjoy!

Creamy Italian Meatball Soup Ultimate

Amelia Chen-Morrison

This Creamy Italian Meatball Soup is a comforting and flavorful dish perfect for a chilly evening. Tender meatballs simmer in a rich, creamy tomato broth, creating a hearty and satisfying meal that’s sure to be a family favorite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 450 kcal

Equipment

• Large bowl
• Measuring cups and spoons
• Large pot or Dutch oven
• Wooden spoon or spatula
• Ladle
• Knife
• Cutting board
• Garlic press or mincer
• Optional: Immersion blender

Ingredients

  

• 1 pound ground beef 80/20 blend
• ½ cup Italian breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• ¼ cup chopped fresh parsley
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes optional
• ½ cup heavy cream
• ¼ cup chopped fresh basil, for garnish
• Salt and pepper to taste

Instructions

 

• In a large bowl, combine ground beef, Italian breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, dried oregano, salt, and pepper.
• Gently mix until just combined. Do not overmix.
• Roll the mixture into 1-inch meatballs.
• In a large pot or Dutch oven, heat olive oil over medium heat.
• Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
• Add garlic and cook for another minute until fragrant.
• Pour in chicken broth, crushed tomatoes, and tomato sauce.
• Stir in dried basil, oregano, and red pepper flakes (if using).
• Bring to a simmer.
• Gently add the meatballs to the soup.
• Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, allowing the meatballs to cook through and the flavors to meld.
• Stir in heavy cream.
• Season with salt and pepper to taste.
• Garnish with fresh basil before serving.

Notes

For the creamiest soup, ensure the heat is on low before adding the heavy cream. Avoid boiling the soup after adding the cream to prevent curdling. Dairy-free alternatives include cashew cream or full-fat coconut milk. An immersion blender can be used to partially blend the soup for a thicker texture. The soup can be made 2-3 days in advance or frozen for 2-3 months. Add spinach, kale, zucchini, or bell peppers for extra vegetables. Small pasta shapes can be added 15 minutes before the soup is done. Serve with crusty bread, a side salad, or garlic bread.