Nothing beats a steaming bowl of Creamy Meatball Soup when you need warmth and comfort in a hurry. This hearty, flavorful dish blends tender, juicy meatballs with vegetables, pasta, and a luscious creamy broth — all made in one pot. It’s the kind of meal that makes weeknights feel cozy and special without spending hours in the kitchen.
Why You’ll Love This Creamy Meatball Soup
There’s something magical about a soup that feels like a full meal. This Creamy Meatball Soup offers that perfect balance of rich flavor, soft textures, and homey satisfaction. Here’s why you’ll fall in love with it:
- Quick and simple: Ready in about 40 minutes — perfect for busy nights.
- Comforting & filling: Meatballs, potatoes, and pasta make it satisfying enough for dinner.
- One-pot wonder: Fewer dishes, less stress, and maximum flavor.
- Customizable: Swap the meat, add different veggies, or make it lighter with milk instead of cream.
- Kid-approved: Creamy, mild, and savory — even picky eaters love it.
Ingredients for Creamy Meatball Soup
For the Meatballs
- 1 lb lean ground beef (or turkey/chicken for a lighter version)
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg, beaten
- 2 tbsp chopped fresh parsley
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For the Soup Base
- 2 tbsp olive oil (plus 2 tbsp for meatballs)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 large russet potatoes, peeled and diced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ¾ cup small pasta (ditalini, shells, or orzo)
- 1 cup heavy cream
- 3 cups baby spinach or kale leaves
- Fresh parsley and Parmesan, for garnish
Ingredient Notes & Substitutions
- Meat: Ground turkey or chicken works great as a lean alternative. For a vegetarian version, try plant-based meatballs or lentil balls.
- Cream: Swap heavy cream with half-and-half or evaporated milk to reduce calories.
- Broth: Use vegetable broth for a meat-free option.
- Greens: Kale adds extra texture, while spinach gives a milder flavor.
- Pasta: Use gluten-free pasta or skip it entirely if you’re cutting carbs.
Step-by-Step Instructions
Step 1 – Make the Meatballs
In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, parsley, garlic powder, onion powder, and seasoning. Gently combine with your hands until just mixed — overworking makes them tough. Form into small balls, about 1 inch each.
Step 2 – Brown the Meatballs
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add meatballs in batches and cook until browned on all sides (they don’t need to be fully cooked through). Transfer to a plate and set aside.
Step 3 – Sauté the Vegetables
In the same pot, add the remaining 2 tablespoons of olive oil. Stir in onion, carrots, and celery. Cook for 5 minutes until softened, then add garlic and sauté another minute until fragrant.
Step 4 – Build the Base
Sprinkle the flour over the vegetables and stir well to coat. Gradually pour in the chicken broth while whisking to avoid lumps. Add diced potatoes, thyme, rosemary, and a pinch of salt and pepper.
Step 5 – Simmer the Soup
Return the meatballs to the pot. Bring to a gentle boil, then reduce heat to low and simmer for 15–20 minutes, until the potatoes are tender and the meatballs are fully cooked.
Step 6 – Add Pasta and Cream
Add the pasta and cook according to package directions (about 8–10 minutes). Stir in the heavy cream and let it warm through for 2–3 minutes.
Step 7 – Finish and Serve
Add spinach or kale and cook just until wilted. Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with Parmesan and parsley.
Pro Tips for Success
- Don’t overmix the meatball mixture — gentle mixing keeps them tender.
- Sear in batches to get even browning and prevent steaming.
- Use fresh herbs like parsley and thyme for more vibrant flavor.
- Thicken naturally: Simmer uncovered a few minutes longer if you want a thicker soup.
- Add cream last to prevent curdling.
- Double the batch — it freezes beautifully for meal prep!
Flavor Variations
- Italian Style: Add tomato paste and basil for a red, creamy tomato base.
- Mushroom Lover’s Version: Replace potatoes with chopped mushrooms for an earthy twist.
- Spicy Kick: Stir in crushed red pepper flakes or cayenne.
- Cheesy Dream: Mix shredded mozzarella into the soup before serving.
- Vegetable Boost: Toss in corn, peas, or zucchini for added texture.
Serving Suggestions
Serve Creamy Meatball Soup with a warm baguette, crusty garlic bread, or a fresh garden salad. A sprinkle of extra Parmesan or a drizzle of olive oil on top adds gourmet appeal. For kids, pair it with buttered rolls or grilled cheese triangles.
Storage and Freezing Instructions
- Refrigerator: Store leftovers in airtight containers for up to 4 days.
- Freezer: Cool completely, then freeze in freezer-safe bags or containers for up to 3 months.
- Reheat: Warm slowly on the stove over low heat; stir in a little milk or broth to refresh the creaminess.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 25 g |
| Carbohydrates | 28 g |
| Fat | 23 g |
| Fiber | 3 g |
| Sodium | 640 mg |
(Values estimated; actual may vary by ingredients.)
Print
Ultimate Creamy Meatball Soup – Quick Comfort Meal
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A rich and hearty Creamy Meatball Soup made with tender meatballs, vegetables, and pasta simmered in a smooth creamy broth — a quick, cozy dinner for any night.
Ingredients
1 lb ground beef
½ cup breadcrumbs
¼ cup Parmesan
1 egg
2 tbsp parsley
1 tsp garlic powder
½ tsp onion powder
1 tsp Italian seasoning
Salt and pepper
2 tbsp olive oil (for meatballs)
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
¼ cup flour
6 cups chicken broth
2 potatoes, diced
1 tsp thyme
½ tsp rosemary
¾ cup small pasta
1 cup heavy cream
3 cups spinach or kale
Parmesan & parsley for garnish
Instructions
1. Mix meatball ingredients and shape into 1-inch balls.
2. Brown meatballs in olive oil; remove and set aside.
3. Sauté onion, carrots, celery, and garlic.
4. Add flour and stir, then pour in chicken broth.
5. Add potatoes, herbs, and meatballs; simmer until tender.
6. Stir in pasta and cook until al dente.
7. Add cream and spinach; cook until wilted.
8. Serve hot with Parmesan and parsley.
Notes
Use turkey or chicken for lighter meatballs.
Add cream at the end to prevent curdling.
Soup thickens as it cools; thin with broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg
FAQ About Creamy Meatball Soup
Can I make this ahead of time?
Yes! You can prepare the meatballs and even cook the soup base a day in advance. Just reheat gently and add the cream and greens right before serving.
Can I freeze creamy soups?
Absolutely — just skip adding cream before freezing. Add it later when reheating to maintain smooth texture.
Can I use store-bought meatballs?
Yes, pre-cooked frozen meatballs work fine. Add them directly to the broth to heat through before adding cream.
How do I make it lighter?
Use ground turkey, low-fat milk, and skip the pasta. You’ll still get the same creamy comfort with fewer calories.
Can I make this dairy-free?
Yes — substitute coconut milk or oat cream for the heavy cream, and use nutritional yeast instead of Parmesan.
Final Thoughts
This Creamy Meatball Soup is the ultimate comfort meal — rich, hearty, and easy to make any night of the week. Whether you’re serving it to your family, meal-prepping for the week, or simply craving something cozy, this recipe delivers all the warmth and flavor you want in a homemade bowl of soup.
