Creamy Meatball Soup is a cozy and comforting dish that’s packed with tender, flavorful meatballs floating in a rich, creamy broth. It’s got a wonderful mix of textures—the softness of the meatballs, the creaminess of the soup, and the gentle bite of veggies all coming together in one bowl.
I love making this soup on chilly days when I want something warm and satisfying without too much fuss. The meatballs are simple to prepare, and the creamy broth feels like a big, cozy hug in a bowl. I usually add a bit of garlic and herbs to bring out extra flavor, and it never fails to make the whole kitchen smell amazing.
This soup pairs beautifully with a crusty slice of bread or a simple green salad. I often serve it when friends come over because it’s filling and makes everyone feel right at home. Plus, it’s a great way to sneak in some veggies in a way that everyone enjoys—especially my picky eaters!
Key Ingredients & Substitutions
Ground meat: I like using a mix of beef and pork for juicy, flavorful meatballs. If you prefer, turkey or chicken work well too for a lighter option.
Breadcrumbs: They keep the meatballs tender and help them hold together. You can swap with crushed crackers or oats if needed.
Parmesan cheese: Adds a nice savory touch. If you don’t have Parmesan, try Pecorino or even a bit of sharp cheddar for a twist.
Potatoes and carrots: These veggies give the soup a hearty feel. You can add celery or parsnips for extra flavor and texture variety.
Heavy cream: It makes the broth rich and smooth. For a lighter soup, use half-and-half or coconut milk, but the taste will be different.
How Do I Get Tender, Flavorful Meatballs Without Them Falling Apart?
Making meatballs that stay together and taste great is key here. Try these tips:
- Don’t overmix the meat—mix until everything just comes together.
- Add an egg and breadcrumbs; they act as binding agents.
- Form small, even-sized meatballs so they cook at the same rate.
- Brown them gently in a hot pan to seal in flavor and keep them from falling apart.
- Simmer the meatballs in the soup instead of boiling hard; this helps them stay tender.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meatballs and simmering the soup all in one pot.
- Mixing bowl – to combine your meatball ingredients without making a mess.
- Spoon or small ice cream scoop – helps you form evenly-sized meatballs quickly.
- Wooden spoon or silicone spatula – great for stirring the soup without scratching your pot.
- Measuring cups and spoons – makes sure your seasoning and liquids are just right.
Flavor Variations & Add-Ins
- Use ground turkey or chicken for a lighter meatball option that’s still tasty and moist.
- Add spinach or kale into the soup for a boost of color and nutrition.
- Swap potatoes for sweet potatoes to add a touch of natural sweetness and extra fiber.
- Stir in a pinch of smoked paprika or crushed red pepper for a gentle smoky or spicy kick.
Creamy Meatball Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, peeled and diced
- 3 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 35-40 minutes to cook, including browning the meatballs and simmering the soup to get the flavors nice and blended.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, gently mix the ground meat, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper until everything is just combined. Try not to overmix to keep the meatballs tender. Shape the mixture into small balls, about 1-inch in diameter.
2. Brown the Meatballs:
Heat olive oil in a large pot over medium heat. Add the meatballs in batches so you don’t overcrowd the pot. Cook them for about 5 minutes, turning to brown all sides. Once browned, remove the meatballs to a plate and set aside.
3. Cook the Vegetables:
In the same pot, add the diced onion, carrots, and potatoes. Sauté for 5 to 7 minutes until the onions become translucent and the veggies soften slightly.
4. Make the Soup Base:
Sprinkle the flour over the vegetables and stir well for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle boil.
5. Simmer Meatballs and Veggies:
Return the browned meatballs to the pot. Lower the heat to medium-low, cover the pot, and simmer for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender.
6. Add Cream and Finish:
Pour in the heavy cream and gently warm the soup without letting it boil. Taste and adjust the seasoning with salt and pepper as needed.
7. Serve and Enjoy:
Ladle the creamy meatball soup into bowls and sprinkle with fresh chopped parsley. Serve hot with some crusty bread or a fresh salad for a comforting meal.
Can I Use Frozen Meatballs for This Soup?
Yes! Just thaw the meatballs completely before adding them to the soup. You can thaw in the fridge overnight or quickly in a sealed bag submerged in cold water. Add them during the simmering step and cook until heated through.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup completely, then cool and refrigerate it for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if it’s thickened too much.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup (without cream if possible) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Can I Substitute Heavy Cream for a Dairy-Free Option?
Yes! Use coconut milk or a cashew cream substitute for a dairy-free version. Keep in mind this will slightly change the flavor and texture, but it will still be delicious and creamy.
