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Creamy Italian Meatball Soup

A comforting one-pot soup featuring tender meatballs, creamy broth, and fresh spinach that's perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 532
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef or Italian sausage Use Italian sausage for extra flavor.
  • 1/2 cup breadcrumbs Can use gluten-free breadcrumbs.
  • 1/4 cup grated Parmesan cheese Optional for extra cheesiness.
  • 1 large egg
  • 2 cloves garlic, minced Toasted garlic enhances flavor.
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper Season carefully since broth can be salty.
For the Soup
  • 4 cups chicken or beef broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup heavy cream Can substitute with coconut milk for a vegan version.
  • 2 cups fresh spinach Can substitute with kale for more texture.
  • 1 teaspoon olive oil For browning meatballs.

Method
 

Preparation
  1. In a large bowl, combine the ground beef or sausage, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined and form into small meatballs.
Cooking
  1. In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides.
  2. Add the broth and diced tomatoes to the pot. Bring to a boil, then reduce the heat to low and let simmer for 20 minutes.
  3. Stir in the heavy cream and spinach. Cook for an additional 5 minutes until the spinach is wilted.
  4. Serve hot and enjoy your creamy Italian meatball soup!

Notes

Pair with crusty garlic bread or sprinkle extra Parmesan on top. For a spicy kick, add red pepper flakes. Leftovers can be stored in an airtight container for 3-4 days in the fridge or up to 3 months in the freezer.