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Creamy Italian Beef Meatball Soup

A delightful Italian-style soup featuring tender beef meatballs, a creamy broth, and fresh spinach, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef Use high-quality meat
  • 1/2 cup breadcrumbs You can use whole wheat for added fiber
  • 1/4 cup grated Parmesan cheese For better flavor
  • 1 unit egg Binding agent for meatballs
  • 2 cloves garlic, minced Freshly minced for best flavor
  • 1 teaspoon Italian seasoning Add more for a stronger flavor
  • Salt and pepper to taste
For the Soup Base
  • 6 cups beef broth Use homemade for best results
  • 1 can diced tomatoes No added sugar varieties are preferred
  • 1 cup heavy cream For creaminess
  • 1 cup spinach Fresh, for best texture
  • Fresh parsley for garnish Adds flavor and color

Method
 

Prepare the Meatballs
  1. In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper.
  2. Mix gently but thoroughly until well combined.
  3. Form the mixture into small meatballs, about 1 inch in diameter.
Brown the Meatballs
  1. In a large pot, heat a drizzle of oil over medium heat.
  2. Carefully add the meatballs in batches and brown them on all sides (about 5-7 minutes). Remove and set aside.
Make the Soup Base
  1. In the same pot, add beef broth and diced tomatoes, scraping up any brown bits from the bottom for extra flavor.
  2. Bring the mixture to a rolling boil.
Add the Meatballs
  1. Reduce the heat to low and gently add the browned meatballs back into the pot.
Simmer
  1. Allow the soup to simmer for about 20 minutes, stirring occasionally, until meatballs are cooked through and flavors meld.
Cream it Up
  1. Stir in the heavy cream and spinach. Allow to simmer for an additional 5 minutes until the spinach wilts.
Serve
  1. Taste and adjust the seasoning as necessary. Ladle into bowls and garnish with fresh parsley and additional Parmesan cheese if desired.

Notes

For a more pronounced flavor, prepare your broth a day in advance. This soup stores wonderfully! Refrigerate for 3-4 days or freeze for up to 3 months.