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Introduction
This Creamy Italian Meatball Soup is the perfect combination of comfort and heartiness. Loaded with juicy meatballs and al dente pasta, all wrapped in a rich, herb-infused creamy tomato broth, it’s like having your favorite spaghetti night in soup form! It’s a one-pot wonder that comes together in just 30 minutes, making it an ideal dish for busy weeknights or lazy Sunday dinners. Serve it with crispy garlic bread and a fresh salad for a complete meal that will leave everyone asking for seconds.
Ingredients
For the Meatballs:
1 batch of Homemade Meatballs (air fryer or baked) or a 18-20 oz. bag of thawed frozen meatballs
For the Soup:
1 tablespoon olive oil
1 yellow onion, diced
6 cloves garlic, minced
1 tablespoon Italian seasoning
2 tablespoons tomato paste
32 oz. chicken broth
28 oz. can crushed tomatoes
8 oz. rotini pasta (or any other short-cut pasta)
2 cups baby spinach
½ cup heavy cream
Kosher salt and freshly cracked pepper, to taste
Shaved Parmesan and freshly chopped parsley for garnish
Instructions
Prepare the Meatballs: Use your preferred method—either homemade baked meatballs, air-fried meatballs, or thawed store-bought meatballs.
Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, season with salt and pepper, and cook for 6-8 minutes until caramelized. Add minced garlic, Italian seasoning, and tomato paste. Stir and cook for 1 minute.
Deglaze the Pot: Pour in a splash of broth to loosen the brown bits from the bottom of the pot, then stir in the remaining broth, crushed tomatoes, pasta, and meatballs. Season generously with salt and pepper.
Simmer the Soup: Cover the pot and simmer gently over low heat for 12-15 minutes until the pasta is al dente and the meatballs are heated through.
Add Spinach and Cream: Stir in the baby spinach until wilted, followed by the heavy cream. Let everything warm through.
Season and Serve: Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and garnish with shaved Parmesan and chopped parsley.
Tips for Success
Season as you go: Add salt and pepper at each step to build layers of flavor. Don't wait until the end to season.
Add Parmesan rind: If you have one, throw it into the soup as it simmers for an extra layer of savory flavor.
Creamy Texture: If your soup gets too thick while cooking, add more broth or cream to reach your desired consistency.
Variations
Meatball Mix: Use a mix of beef and sausage for extra flavor.
Greens: Swap spinach for kale or other leafy greens.
Extra Veggies: Add frozen mixed vegetables or white beans for more texture and nutrition.
Spicy: Add a pinch of red pepper flakes for a hint of heat.
Final Thoughts
This creamy Italian meatball soup is the perfect solution for busy weeknights or when you're craving something warm and comforting. With a rich, flavorful broth and tender meatballs, it satisfies everyone at the dinner table. The best part? It’s versatile and easy to customize based on your personal preferences. Whether you're serving it for a family dinner or reheating it as leftovers, this soup is a guaranteed hit!
Frequently Asked Questions (FAQs)
Can I use store-bought meatballs for this recipe? Yes! If you’re short on time, thawed frozen meatballs work perfectly for this soup.
How do I keep the meatballs from falling apart? Use breadcrumbs soaked in milk (panade) when making meatballs to keep them tender and intact during cooking.
Can I make this soup ahead of time? Absolutely! Just be aware that the pasta will continue to absorb the broth. To avoid mushy pasta, cook the noodles separately and add them when reheating.
Can I freeze the soup? Yes, but freeze it without the pasta. Add freshly cooked pasta when you reheat the soup for best texture.
What’s the best way to reheat meatball soup? Reheat in a pot over medium heat, adding a splash of broth or cream as needed to thin it out. Stir frequently to prevent scorching.
Can I use other types of pasta? Yes, any short pasta like fusilli, penne, or cavatappi works well in this soup.
Can I make this soup dairy-free? You can substitute the heavy cream with coconut milk or leave it out for a brothier version of the soup.
Is Italian meatball soup the same as Italian wedding soup? No, Italian wedding soup has a clear broth and more vegetables, whereas this soup has a creamy tomato base.
Can I make the meatballs ahead of time? Yes! You can make the meatballs in advance and freeze them for up to 3 months. Thaw them before adding to the soup.
How can I make this soup gluten-free? Use gluten-free pasta and ensure your meatballs and broth are gluten-free to accommodate dietary needs.
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