Creamy Meatball Soup is a wonderful mix of tender meatballs swimming in a rich, velvety broth. It’s packed with hearty veggies and little bursts of flavor that make every spoonful warm and satisfying. The creaminess gives it a comforting feel, perfect for chilly days or whenever you want something cozy.
I love making this soup because it feels like a big, warm hug in a bowl. The meatballs are soft and juicy, and the creamy broth brings everything together in such a tasty way. One tip I have is to let the soup simmer just enough so the meatballs soak up all those lovely flavors without falling apart.
When I serve this soup, I usually pair it with some crusty bread to mop up the creamy goodness. It’s great for a family dinner or when friends come over because everyone always asks for seconds. This soup feels like a little celebration of comfort food all in one pot, and I never get tired of it!
Key Ingredients & Substitutions
Ground Meat: Using a mix of beef and pork gives your meatballs a nice balance of flavor and tenderness. If you prefer, turkey or chicken can be lighter swaps, but add some extra seasoning to keep them tasty.
Breadcrumbs: They help bind the meatballs and keep them soft. If you’re gluten-free, try crushed gluten-free crackers or oats instead—they work well too.
Parmesan Cheese: Adds a subtle salty kick to the meatballs. If you don’t have Parmesan, any hard cheese like Pecorino or a sprinkle of nutritional yeast can work.
Heavy Cream: This creates the rich, velvety broth. For a lighter version, use half-and-half or coconut milk, but the soup won’t be quite as creamy.
Vegetables: Carrots and potatoes add nice texture and heartiness. You can swap potatoes for sweet potatoes or add celery for extra flavor.
How Do I Keep Meatballs Tender and From Falling Apart in Soup?
Making meatballs that hold together but stay tender can be tricky. Here’s how to get it right:
- Mix ingredients gently—overworking makes meatballs tough.
- Use breadcrumbs and egg as binders to help them keep their shape.
- Brown the meatballs first to seal in juices and add flavor.
- Add browned meatballs to simmering broth, not boiling, to prevent breaking.
- Simmer gently, covered, so meatballs cook through without falling apart.
Following these tips helps your meatballs stay tender, flavorful, and perfectly shaped in the creamy soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meatballs and simmering the soup all in one vessel.
- Mixing bowl – makes it easy to combine meatball ingredients gently.
- Wooden spoon or silicone spatula – great for stirring the soup without scratching your pot.
- Measuring cups and spoons – to get your seasoning and cream amounts just right.
- Slotted spoon – handy for removing browned meatballs without excess oil.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner meatball option.
- Add chopped spinach or kale near the end for extra greens and nutrients.
- Include a pinch of smoked paprika or cayenne for a subtle smoky or spicy kick.
- Stir in shredded mozzarella or cheddar cheese just before serving for a cheesy twist.
Creamy Meatball Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef or a mix of ground beef and pork
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley (plus extra for garnish)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano or Italian seasoning
For the Soup:
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 2 large potatoes, peeled and chopped into cubes
- 4 cups (1 liter) chicken or beef broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the meatballs and vegetables, 5 minutes to brown the meatballs, plus 25-30 minutes to simmer the soup and cook the meatballs through. In total, plan for around 45 to 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, gently mix together the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, pepper, and oregano. Be careful not to overwork the mixture; once combined, form into small meatballs about 1 inch in size. Set them aside while you prepare the rest.
2. Brown the Meatballs:
Heat 1 tablespoon of olive oil or butter in a large pot over medium heat. Add the meatballs in batches to avoid crowding. Cook, turning occasionally, until they are browned on all sides but not fully cooked through — about 4 to 5 minutes. Remove the meatballs and set them aside.
3. Sauté the Vegetables:
In the same pot, add the remaining tablespoon of oil or butter. Toss in the diced onions and cook until they become translucent, about 3 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.
4. Add Carrots and Potatoes:
Stir in the chopped carrots and potatoes, cooking for 2 to 3 minutes while stirring occasionally to blend the flavors.
5. Add Broth and Seasonings:
Pour in the chicken or beef broth and sprinkle in the dried thyme. Bring the mixture to a boil, then turn the heat down to a gentle simmer.
6. Simmer the Soup with Meatballs:
Carefully place the browned meatballs back into the pot. Cover and let the soup simmer for 20 to 25 minutes, or until the vegetables are tender and the meatballs are fully cooked.
7. Make It Creamy:
Slowly stir in the heavy cream until well blended. Warm the soup through for about 5 minutes over low heat, making sure it doesn’t boil to avoid the cream curdling. Taste the soup and add salt and pepper as needed.
8. Serve:
Ladle the juicy, creamy meatball soup into bowls. Sprinkle with freshly chopped parsley for a pop of color and flavor. Serve it hot alongside crusty bread, perfect for dipping into the rich broth.
Can I Use Frozen Meatballs for This Soup?
Yes, you can! Just thaw them completely in the fridge overnight before adding them to the soup. This helps them cook evenly without falling apart.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the meatballs and soup a day in advance, then refrigerate. Reheat gently on the stove, stirring occasionally, and add a splash of broth or cream if it seems too thick.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring to evenly warm without breaking the meatballs.
What Can I Serve with Creamy Meatball Soup?
It’s wonderful with crusty bread, garlic toast, or a simple side salad to round out the meal and soak up all the creamy goodness.
