Creamy Meatball Soup is a comforting bowl filled with tender meatballs swimming in a rich, creamy broth. This soup combines hearty flavors with smooth textures, featuring soft veggies and a touch of garlic that makes every spoonful warm and satisfying.
I love making this soup when I want something that feels like a big, cozy hug in a bowl. It’s easy to prepare, and the meatballs cook right in the soup, soaking up all the flavors. I usually use simple seasonings, but you can add a little spice or herbs to match your taste; it always turns out delicious.
One of my favorite ways to enjoy this creamy meatball soup is with a slice of crusty bread or some warm rolls on the side. It’s perfect for chilly days or whenever you need a meal that feels both filling and gentle. Plus, leftovers taste just as good the next day, making it a great choice for busy weeks!
Key Ingredients & Substitutions
Ground Meat: I like a mix of beef and pork for juicy meatballs, but all beef or turkey work well too. For a lighter option, ground chicken or plant-based meat is great.
Breadcrumbs: They keep meatballs tender. Use gluten-free crumbs or crushed crackers if needed. You can also skip if you want denser meatballs.
Parmesan Cheese: Adds a nice flavor and moisture. Pecorino or a sprinkle of nutritional yeast are good swaps.
Potatoes: They thicken the soup naturally and add comfort. Yukon Gold or red potatoes hold up nicely. Sweet potatoes can add a subtle sweetness.
Heavy Cream & Flour: Cream makes the soup rich; flour thickens it. For dairy-free, use coconut cream and a cornstarch slurry instead.
How Do I Make Tender Meatballs That Don’t Fall Apart?
Mix your ingredients gently to keep meat tender. Overworking toughens it. Form small balls – about 1 inch – so they cook evenly and stay soft.
- Use cold ingredients to help meatballs hold shape.
- Don’t pack meat too tightly when shaping.
- Add breadcrumbs and egg to bind them.
- Simmer meatballs gently in the soup rather than boiling hard.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup and meatballs all in one place.
- Mixing bowl – handy for combining your meatball ingredients easily.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Whisk – helps smoothly mix the cream and flour without lumps.
- Measuring cups and spoons – to get your ingredients just right.
Flavor Variations & Add-Ins
- Swap ground beef with turkey for a lighter, leaner meatball option.
- Add chopped spinach or kale for a boost of green and extra nutrients.
- Use smoked paprika or a pinch of cayenne to give the broth a mild kick.
- Stir in shredded mozzarella or cheddar cheese before serving for extra creaminess.
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 egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano (optional)
For the Soup:
- 1 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Time Needed
This recipe takes about 10 minutes to prep, 20 minutes to simmer the meatballs and vegetables, and 5 minutes to finish the creamy broth. In total, plan for around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, pepper, and oregano. Mix gently until everything is just combined—try not to overwork the meat. Roll the mixture into small, 1-inch meatballs and set them aside.
2. Cook the Vegetables:
Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add chopped onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes.
3. Simmer the Soup:
Add diced potatoes and broth to the pot. Bring everything to a boil, then reduce heat to let it simmer gently. Carefully add the meatballs into the broth. Cover the pot and simmer for 15 to 20 minutes, or until the meatballs are fully cooked and the potatoes are tender.
4. Make It Creamy:
In a small bowl, whisk together the heavy cream and flour until smooth. Slowly stir this mixture into the soup. Continue to simmer gently, stirring often, for about 5 minutes until the soup thickens slightly. Avoid boiling after adding the cream to keep the soup smooth.
5. Final Touches and Serve:
Taste your soup and add salt and pepper as needed. Ladle the creamy meatball soup into bowls and garnish with fresh chopped parsley. Serve hot and enjoy!
Can I Use Frozen Meatballs for This Soup?
Yes! If using frozen meatballs, thaw them fully in the fridge before adding to the soup. This helps them heat evenly and prevents the soup from cooling down too much.
Can I Substitute Heavy Cream?
Absolutely! For a lighter version, use half-and-half or whole milk, but the soup won’t be quite as rich. For dairy-free, try coconut cream or a cashew cream alternative.
How Long Can I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the cream.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the meatballs and chop the veggies in advance. Store separately and combine when you’re ready to cook for best texture and flavor.