Creamy Meatball Soup is a comforting bowl filled with tender meatballs, vegetables, and a rich, creamy broth that warms you up from the inside out. It’s the kind of soup that feels like a hug on a chilly day, with flavors that blend perfectly without being too heavy. The meatballs add a hearty touch, while the creamy base keeps everything smooth and satisfying.
I love making this soup when I want something both filling and simple to prepare. The meatballs can be made ahead of time or even from leftovers, which makes it a handy recipe for busy nights. Plus, the creamy broth is easy to tailor—add a splash more cream for richness or a bit of broth for a lighter version. I usually stir in some fresh herbs at the end for a little extra brightness.
One of my favorite ways to enjoy this soup is with a slice of crusty bread for dipping. It’s perfect for warming up after a long day, and my family always asks for seconds. If you’re looking for a meal that feels like a comforting classic but with a creamy twist, this Meatball Soup is a real winner in my book.
Key Ingredients & Substitutions
Ground meat: I like mixing beef and pork for juicy, flavorful meatballs. If you want leaner meatballs, use all chicken or turkey ground meat instead.
Breadcrumbs: Regular breadcrumbs work well to bind the meatballs. You can swap with gluten-free breadcrumbs or crushed crackers if needed.
Parmesan cheese: It adds a savory depth to meatballs. For a dairy-free option, try nutritional yeast or leave it out completely.
Heavy cream: This makes the broth rich and creamy. For a lighter soup, half-and-half is a good choice. You can also substitute with coconut cream for a dairy-free version, though it will change the flavor.
Potatoes: They give body to the soup. Yukon gold or red potatoes hold up well, but avoid waxy potatoes that turn mushy.
How Do You Make the Meatballs Tender and Flavorful?
The secret to soft, tasty meatballs starts with mixing but not overworking the meat. Combine the ingredients gently to keep the meat tender.
- Use a light hand when mixing to avoid dense meatballs.
- Adding breadcrumbs and egg helps bind without drying out.
- Browning the meatballs in a hot pan adds flavor and a nice crust.
- Simmering them in the soup finishes cooking gently, keeping them juicy.
Don’t skip browning — it adds great flavor and helps meatballs hold together better in the soup.
What’s the Best Way to Get a Silky Creamy Broth?
Coating your veggies in flour before adding broth is key. It thickens the soup smoothly without lumps.
- Sprinkle the flour evenly over the sautéed veggies and stir for 1–2 minutes to cook out raw taste.
- Whisk in broth slowly to avoid clumping.
- Keep simmering gently and stir often as cream is added to avoid curdling.
This technique makes the broth feel creamy and rich without heaviness.
Equipment You’ll Need
- Large mixing bowl – perfect for combining meatball ingredients gently without overworking.
- Large skillet – I use it to brown the meatballs evenly and build flavor before adding them to the soup.
- Large pot or Dutch oven – roomy enough to sauté veggies, simmer the soup, and hold all the ingredients comfortably.
- Wooden spoon or silicone spatula – great for stirring the soup without scratching your pot.
- Whisk – handy for mixing the flour into the veggies and broth smoothly, avoiding lumps.
- Measuring cups and spoons – to keep your ingredient amounts accurate, especially for broth and cream.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter soup that still stays hearty.
- Add chopped spinach or kale near the end for extra color, flavor, and nutrition.
- Stir in cooked pearl barley or small pasta like orzo to make the soup even more filling.
- Include a pinch of smoked paprika or cayenne in the meatballs if you want a little spicy kick.
How to Make Creamy Meatball Soup?
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1 egg
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Salt and pepper to taste
For the Soup:
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced (optional)
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 medium potatoes, peeled and cut into small cubes
- 1 cup heavy cream (or half-and-half for lighter soup)
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- Fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 30 minutes of cooking time. You’ll spend a few minutes mixing and browning meatballs, then simmering the soup until the potatoes and meatballs are tender. It’s a cozy meal ready in under an hour!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, mix together ground meat, breadcrumbs, Parmesan, chopped onion, minced garlic, egg, parsley, salt, and pepper. Form the mixture into small meatballs about 1 inch wide. This keeps them bite-sized and perfect for soup.
2. Brown the Meatballs:
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the meatballs in batches so they don’t crowd the pan. Brown them evenly on all sides—no need to cook through. Remove and set aside.
3. Make the Soup Base:
In a large pot, heat the remaining olive oil or butter. Add diced onion, carrots, and celery (if using), and sauté for about 5 minutes until veggies are softened. Add the minced garlic and cook for one more minute.
4. Thicken the Base:
Sprinkle the flour over the sautéed vegetables. Stir well to coat them and cook for 1-2 minutes—this removes the raw flour taste and helps thicken the soup.
5. Add Broth and Simmer:
Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer.
6. Add Potatoes and Meatballs:
Stir in the diced potatoes and browned meatballs. Let the soup simmer for 15-20 minutes until the potatoes are tender and the meatballs are cooked through.
7. Stir in the Cream:
Lower the heat and pour in the heavy cream. Cook for an additional 5 minutes, but be careful not to boil the soup after adding cream to keep it smooth and creamy.
8. Final Touches:
Season with salt and pepper to your taste. Garnish with chopped fresh parsley for a pop of color and flavor.
9. Serve and Enjoy:
Ladle the creamy meatball soup into bowls and enjoy it hot. A slice of crusty bread on the side is perfect for dipping and soaking up the rich broth.
Can I Use Frozen Meatballs for This Soup?
Yes! If using frozen meatballs, thaw them completely first by leaving them in the fridge overnight or defrosting in the microwave. Add them to the soup during step 6 and simmer until heated through and potatoes are tender.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for coconut milk or a dairy-free creamer of your choice. Just keep in mind the flavor and texture will be slightly different but still delicious and creamy.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can make the soup entirely, then cool and refrigerate it for up to 3 days. Reheat gently on the stove, stirring occasionally, and add a splash of broth or cream if it thickens too much.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm slowly on the stove to prevent the cream from separating. You can also freeze the soup for up to 2 months—just thaw overnight before reheating.
