Creamy Meatball Soup is a comforting bowl of warmth and flavor featuring tender meatballs, creamy broth, and a mix of veggies that feel like a hug in a bowl. The softness of the meatballs paired with the smooth, rich soup makes it a perfect meal for chilly days or whenever you want something cozy and satisfying.
I love making this soup whenever I want a one-pot meal that feels like a special treat but comes together pretty easily. The creamy broth, often made with a bit of cream or milk, adds a lovely gentle richness that makes every spoonful extra good. I usually prepare the meatballs with simple seasonings so their flavor shines through without being overwhelming.
One of my favorite ways to enjoy this soup is with some crusty bread on the side for dipping and soaking up all the creamy broth. It’s a dish that feels just right for sharing with family or friends around the table, and leftovers always taste even better the next day. If you’re looking for something cozy and delicious with a little comfort-food twist, this soup won’t disappoint.
Key Ingredients & Substitutions
Ground Meat: I like using a mix of beef and pork for juicy, flavorful meatballs. If you want a lighter option, ground turkey or chicken works well too.
Breadcrumbs: They help keep the meatballs tender. You can swap for oats or crushed crackers if you’re out of breadcrumbs.
Parmesan Cheese: Adds a nice salty bite. If you don’t have Parmesan, try Pecorino Romano or omit it for a milder taste.
Heavy Cream: Gives the soup its creamy texture. For a lighter version, use half-and-half or milk, but the soup won’t be as rich.
Vegetables: I stick with carrots, potatoes, celery, and onions for a classic base. Feel free to add peas or spinach for extra color and nutrients.
How Do You Make Meatballs Tender and Keep Them from Falling Apart in Soup?
Making tender meatballs that hold their shape while simmering in soup can be tricky, but here’s how I do it:
- Use a mix of ground meat with a bit of fat (like pork or beef) for moisture.
- Add breadcrumbs soaked just slightly in milk or broth; this softens the meatballs.
- Mix ingredients gently—don’t overwork the meat, or the meatballs get tough.
- Shape them small, about 1 inch across, so they cook quickly and evenly.
- Simmer gently in the broth to keep them intact. Avoid boiling as it can make them fall apart.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup and simmering meatballs evenly.
- Mixing bowl – helps you combine meatball ingredients without making a mess.
- Wooden spoon or silicone spatula – great for stirring soup without scratching your pot.
- Measuring cups and spoons – keep ingredient amounts accurate for best flavor and texture.
- Small saucepan – used to make the creamy roux separately before adding to the soup.
Flavor Variations & Add-Ins
- Swap ground turkey or chicken for beef to lighten the dish but still enjoy tasty meatballs.
- Add chopped spinach or kale near the end for a burst of color and extra nutrients.
- Mix in some shredded mozzarella or cheddar cheese into the meatballs for a melty surprise.
- Use Italian seasoning or fresh herbs like basil and oregano to give the soup a fresh, herbal twist.
How to Make Creamy Meatball Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef or ground pork (or a mix)
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- Salt and black pepper to taste
For the Soup:
- 1 small onion, finely chopped
- 4 cups chicken broth
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 1/2 cup celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley plus extra for garnish
- 1 cup heavy cream
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes to cook, so roughly 45 minutes total. Most of the time is spent simmering the meatballs and vegetables in the broth, allowing the flavors to develop and the soup to become creamy.
Step-by-Step Instructions:
1. Make the Meatballs:
In a medium bowl, combine the ground meat, breadcrumbs, grated Parmesan, egg, minced garlic, salt, and pepper. Mix everything gently until combined but don’t overwork the mixture. Shape the mix into small meatballs around 1 inch in diameter and set them aside.
2. Start the Soup Base:
Heat a bit of oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes or until the vegetables are soft and fragrant.
3. Cook the Soup and Meatballs:
Pour in the chicken broth, then add the diced potatoes, thyme, and parsley. Bring everything to a gentle simmer. Carefully add the meatballs into the pot and let simmer gently for about 15 minutes, until the meatballs are cooked and potatoes are tender.
4. Make the Creamy Roux:
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly but not browned. Slowly whisk in the heavy cream, stirring constantly, until the mixture thickens slightly.
5. Finish the Soup:
Pour the creamy roux mixture into the soup pot and stir well to combine. Let the soup simmer for another 5 minutes. Taste and adjust seasoning with salt and pepper.
6. Serve:
Ladle the soup into bowls and sprinkle with extra chopped parsley. It’s delicious served with crusty bread on the side for dipping and soaking up the creamy broth.
Can I Use Frozen Meatballs for This Soup?
Yes! If you have frozen meatballs, just thaw them completely before adding to the simmering broth. This helps them heat through evenly without falling apart.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen if you make the soup a day ahead. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Should I Store Leftovers?
Store leftover creamy meatball soup in a sealed container in the refrigerator for up to 3 days. Reheat over low heat on the stove to prevent cream from separating.
Can I Substitute Heavy Cream with Something Lighter?
You can swap heavy cream for half-and-half or whole milk for a lighter version, but the soup will be less rich and slightly thinner. Add the dairy slowly and taste as you go to ensure the best texture.
