There’s something magical about a warm bowl of soup on a chilly evening. Creamy Italian Meatball Soup is not just a meal; it’s a hug in a bowl. I remember my grandmother making a similar dish, filling the kitchen with rich aromas that made everyone feel at home. This recipe is perfect for those busy nights when you want to impress your loved ones without spending hours in the kitchen. With its comforting flavors and creamy texture, this soup is sure to become a family favorite, bringing everyone together around the table.
Why You’ll Love This Creamy Italian Meatball Soup
This Creamy Italian Meatball Soup is a game-changer for your weeknight dinners. It’s quick to prepare, taking just about 50 minutes from start to finish. The rich, savory flavors will have your taste buds dancing, while the creamy texture makes it feel indulgent without the fuss. Plus, it’s a one-pot wonder, meaning less cleanup for you. Trust me, this soup will warm your heart and satisfy your cravings!
Ingredients for Creamy Italian Meatball Soup
Gathering the right ingredients is the first step to creating this delightful soup. Here’s what you’ll need:
Ground beef: The star of the show! It provides a hearty base for the meatballs.
Seasoned breadcrumbs: These add texture and flavor to the meatballs, helping them hold together.
Pecorino cheese: A sharp, salty cheese that enhances the meatballs with a rich taste.
Egg: Acts as a binder, keeping the meatballs moist and tender.
Garlic: Freshly minced garlic brings a punch of flavor that’s hard to resist.
Dried thyme and rosemary: These herbs add an aromatic touch, making the soup feel cozy and inviting.
Sea salt and black pepper: Essential seasonings that elevate the overall taste.
Olive oil: Used for browning the meatballs, it adds a lovely richness.
Onion, carrots, and celery: The classic mirepoix trio that forms a flavorful base for the soup.
Beef broth: Provides depth and richness, making the soup hearty.
Crushed tomatoes: Adds a touch of acidity and sweetness, balancing the creaminess.
Heavy whipping cream: This is what makes the soup creamy and luxurious.
Baby kale: A nutritious addition that wilts beautifully into the soup.
Fresh basil: Chopped basil adds a fresh, vibrant flavor right before serving.
Additional Pecorino cheese: For garnishing, because who doesn’t love more cheese?
For those looking to lighten things up, ground turkey can be a great substitute for beef. Feel free to toss in other veggies like bell peppers or zucchini for added nutrition. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Creamy Italian Meatball Soup
Now that you have all your ingredients ready, let’s dive into the heart of the matter: making this delicious Creamy Italian Meatball Soup. Follow these simple steps, and you’ll have a comforting bowl of goodness in no time!
Step 1: Prepare the Meatballs
In a large mixing bowl, combine the ground beef, seasoned breadcrumbs, grated Pecorino cheese, egg, minced garlic, dried thyme, dried rosemary, sea salt, and black pepper. Get your hands in there and mix everything until well combined. Don’t be shy! Once mixed, shape the mixture into small meatballs, about one inch in diameter. This size ensures they cook evenly and fit perfectly in your soup.
Step 2: Brown the Meatballs
Heat a tablespoon of olive oil in a large Dutch oven over medium heat. Once the oil is shimmering, add the meatballs in batches. Brown them for about 6-8 minutes, turning occasionally to get that beautiful golden crust. Once browned, transfer the meatballs to a plate. This step adds depth to the flavor, making your soup even more irresistible.
Step 3: Sauté the Vegetables
In the same pot, toss in the chopped onion, carrots, and celery. Sauté these aromatic veggies for about 5-6 minutes, or until they’re tender and fragrant. This classic mirepoix forms the flavorful base of your soup, so don’t rush this step. Stir occasionally to prevent sticking and ensure even cooking.
Step 4: Combine Broth and Tomatoes
Now it’s time to bring it all together! Pour in the beef broth and add the crushed tomatoes. Stir everything to combine, scraping up any tasty bits stuck to the bottom of the pot. Bring the mixture to a gentle boil. This is where the magic starts to happen, as the flavors meld beautifully.
Step 5: Simmer with Meatballs
Carefully add the browned meatballs back into the pot. Reduce the heat to low and let everything simmer for about 12 minutes. This allows the meatballs to cook through and soak up all that delicious broth. You’ll start to smell the comforting aroma wafting through your kitchen, and trust me, it’s worth the wait!
Step 6: Add Cream and Kale
Once the meatballs are cooked, stir in the heavy whipping cream and baby kale. Cook for an additional 3-4 minutes, just until the kale wilts. The cream transforms the soup into a rich, velvety delight, while the kale adds a pop of color and nutrition. It’s a match made in culinary heaven!
Step 7: Finish and Serve
Remove the pot from heat and mix in the chopped fresh basil. This final touch brightens the soup and adds a fresh flavor. Serve your Creamy Italian Meatball Soup warm, garnished with extra grated Pecorino cheese. Grab a spoon, and enjoy every comforting bite!
Tips for Success
Don’t overmix the meatball mixture; it can make them tough.
Use a cookie scoop for evenly sized meatballs.
Let the soup simmer gently; this enhances the flavors.
Adjust the cream to your taste for a lighter or richer soup.
Garnish with fresh basil just before serving for maximum flavor.
Equipment Needed
Large mixing bowl: For combining the meatball ingredients. A sturdy bowl works well.
Large Dutch oven: Ideal for browning meatballs and simmering the soup. A heavy pot can substitute.
Wooden spoon: Perfect for stirring. A spatula can also do the job.
Cookie scoop: Great for shaping meatballs evenly. Your hands work too!
Variations
Ground turkey or chicken: Swap out the beef for a leaner option while keeping the flavor intact.
Vegetarian version: Use plant-based meat alternatives or lentils for a hearty, meat-free soup.
Spicy kick: Add red pepper flakes or diced jalapeños for a bit of heat.
Herb variations: Experiment with fresh herbs like oregano or parsley for a different flavor profile.
Extra veggies: Toss in bell peppers, zucchini, or spinach for added nutrition and color.
Serving Suggestions
Crusty bread: Serve with a warm, crusty baguette or garlic bread for dipping.
Salad: A simple green salad with a light vinaigrette complements the richness of the soup.
Wine pairing: Enjoy with a glass of Chianti or a light Pinot Grigio.
Presentation: Garnish with extra Pecorino cheese and fresh basil for a beautiful finish.
FAQs about Creamy Italian Meatball Soup
Can I make this soup ahead of time? Absolutely! Creamy Italian Meatball Soup can be made in advance and stored in the refrigerator for up to three days. Just reheat gently on the stove before serving.
Is this soup gluten-free? Yes, this recipe is gluten-free as long as you use gluten-free breadcrumbs. It’s a comforting option for those with dietary restrictions.
Can I freeze Creamy Italian Meatball Soup? Yes, you can freeze the soup! Just make sure to leave out the cream until you reheat it. This helps maintain the creamy texture.
What can I substitute for heavy cream? If you want a lighter version, you can use half-and-half or coconut milk. Both will still give you a creamy consistency without the extra calories.
How can I make this soup spicier? For a spicy kick, add red pepper flakes or diced jalapeños when sautéing the vegetables. It’s a great way to customize the flavor to your liking!
Final Thoughts
Cooking this Creamy Italian Meatball Soup is more than just preparing a meal; it’s about creating memories. The rich flavors and creamy texture wrap around you like a warm blanket on a cold night. Each spoonful brings comfort, reminding me of family gatherings and laughter around the table. Whether you’re serving it to friends or enjoying a quiet night in, this soup has a way of making any moment special. So, grab your ingredients, roll up your sleeves, and let the magic happen. You’ll find that this recipe not only fills your belly but also warms your heart.
A comforting and flavorful creamy Italian meatball soup that is perfect for cozy nights.
Ingredients
Scale
1 pound ground beef
1/2 cup seasoned breadcrumbs
1/4 cup grated Pecorino cheese
1 large egg
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 stalks of celery, chopped
4 cups beef broth
1 can (14.5 ounces) crushed tomatoes
1 cup heavy whipping cream
2 cups baby kale
1/4 cup fresh basil, chopped
Additional grated Pecorino cheese for garnish
Instructions
Mix the ground beef, seasoned breadcrumbs, grated Pecorino cheese, egg, minced garlic, thyme, rosemary, sea salt, and black pepper in a large mixing bowl. Shape into small meatballs.
Heat olive oil in a large Dutch oven over medium heat. Brown the meatballs in batches for 6-8 minutes, then transfer to a plate.
Add chopped onion, carrots, and celery to the pot. Sauté until tender, about 5-6 minutes.
Pour in beef broth and crushed tomatoes, stirring to combine. Bring to a gentle boil.
Add the browned meatballs back into the pot and simmer for about 12 minutes.
Stir in heavy whipping cream and baby kale, cooking until the kale wilts, about 3-4 minutes.
Remove from heat and mix in chopped basil. Serve warm, garnished with extra grated Pecorino cheese.
Notes
For a lighter version, you can use ground turkey instead of beef.
Feel free to add other vegetables like bell peppers or zucchini.
This soup can be stored in the refrigerator for up to 3 days.
