The first time I made this soup, it was a grey Sunday afternoon, and my kitchen felt a little too quiet. I was craving something that felt like a hug in a bowl—something hearty, comforting, but with a touch of elegance. I started browning those little homemade meatballs, and as the garlic and herbs hit the warm pot, the most incredible aroma began to fill my home. It was savory, rich, and profoundly inviting. By the time I stirred in the cream and Parmesan, creating that luxurious, velvety broth, I knew I’d stumbled onto something special. This Creamy Italian Meatball Soup is now my go-to remedy for chilly days, busy weeks, or whenever I need to serve a meal that feels lovingly made from scratch. It’s pure, uncomplicated comfort.
Ingredients
- 1 lb ground beef (I use 85/15 for the best flavor)
- 1/3 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 large egg, lightly beaten
- 3 cloves garlic, minced (divided)
- 2 tsp Italian seasoning (divided)
- 1 tsp kosher salt (divided)
- 1/2 tsp black pepper (divided)
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 6 cups low-sodium chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 cup ditalini or other small pasta
- 1/2 cup heavy cream or half-and-half
- 2 cups fresh spinach, roughly chopped
- Fresh parsley or basil, for garnish
When I make this, I’m very particular about a few things. Don’t skip the fresh garlic; the jarred stuff just doesn’t bloom in the oil the same way and makes a huge difference in building the soup’s base. For the broth, I always use low-sodium so I can control the salt level perfectly. And trust me on the fresh spinach—it wilts down into that creamy broth beautifully and adds a pop of color and nutrition. If you only have dried pasta on hand, that’s fine, but a small shape like ditalini or small shells is key—it catches the broth in every bite.(See the next page below to continue…)