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Creamy Italian Meatball Soup

A hearty and comforting soup loaded with savory Italian meatballs in a creamy broth with mushrooms, fresh spinach, and Italian herbs.

  • Total Time: 1 hour
  • Yield: 6 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 3/4 cup minced onion (about 1/2 large onion)
  • 1 tablespoon minced garlic
  • 1 lb ground pork, beef, or veal
  • 1 lb Italian sausage, mild or hot
  • 1 large egg
  • 1/2 cup parmesan cheese
  • 1/2 cup plain bread crumbs (like panko)
  • 1/3 cup whole milk
  • 2 tablespoons finely chopped parsley
  • 1 heaping teaspoon dry Italian herb blend
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 1/2 cups diced onion (1 large onion)
  • 2 tablespoons minced garlic
  • 16 ounces cremini mushrooms, rinsed and sliced
  • 3 cups sliced carrot rounds (4–5 large carrots)
  • 4 stalks celery, coarsely chopped
  • 48 ounces beef stock
  • 2 teaspoons dry Italian herb blend
  • 1/4 teaspoon red pepper flakes
  • 2 cups heavy cream
  • 1 cup grated parmesan cheese
  • 2 tablespoons chopped parsley
  • 8 ounces fresh spinach
  • Sea salt and pepper to taste

Instructions

  1. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 3/4 cup minced onion and 1 tablespoon garlic; sauté until softened.
  2. In a large bowl, combine ground pork, Italian sausage, cooked onion and garlic, egg, parmesan cheese, bread crumbs, milk, parsley, Italian herb blend, salt, and pepper. Mix well and form into small meatballs.
  3. Heat 2 tablespoons olive oil in a large pot over medium heat. Brown meatballs on all sides, then remove and set aside.
  4. In the same pot, add 1 1/2 cups diced onion and 2 tablespoons minced garlic; sauté until fragrant.
  5. Add sliced mushrooms, carrot rounds, and celery; cook until vegetables begin to soften.
  6. Pour in beef stock, add Italian herb blend and red pepper flakes. Bring to a simmer.
  7. Return meatballs to the pot and simmer for 20 minutes until cooked through.
  8. Stir in heavy cream, grated parmesan cheese, chopped parsley, and fresh spinach. Cook until spinach wilts and soup is heated through.
  9. Season with sea salt and pepper to taste. Serve hot.

Notes

This soup can be made ahead and reheated, which allows the flavors to meld beautifully. For a lighter version, substitute half-and-half for heavy cream. Adding fresh spinach at the end keeps it vibrant and tender.

  • Author: Sophie Lane
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Method: Main Course, Soup
  • Cuisine: Italian American

Nutrition

  • Calories: 480
  • Sugar: 5g
  • Sodium: 850mg
  • Fat: 35g
  • Saturated Fat: 15g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 120mg