Description
This Creamy Italian Meatball Soup is a cozy, hearty dish made with tender meatballs, vegetables, and a rich, velvety broth. Perfect for cold nights, it’s a one-pot meal that’s satisfying, creamy, and packed with Italian flavor. Great for family dinners or meal prep!
Ingredients
1 tablespoon olive oil
1 cup chopped carrots
1 cup chopped celery
1 medium onion, chopped
3 cloves garlic, minced
6 cups chicken broth
1 pound meatballs (homemade or store-bought)
1 teaspoon Italian seasoning
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 cups spinach (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and cook until softened, about 5 minutes.
2. Stir in garlic and cook for another minute.
3. Pour in chicken broth and bring to a simmer. Add Italian seasoning, salt, and pepper. Simmer for 10 minutes.
4. Add meatballs. If raw, simmer 15 minutes until cooked through. If pre-cooked or frozen, simmer until heated.
5. Stir in heavy cream and Parmesan. Simmer 5 more minutes until soup becomes creamy.
6. Stir in spinach, if using, and let it wilt before serving. Serve warm.
Notes
Use Italian-style meatballs for best flavor.
Do not boil the soup after adding cream to avoid curdling.
Spinach adds nutrients and color, but it’s optional.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 460
- Sugar: 4g
- Sodium: 920mg
- Fat: 33g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg