Creamy Meatball Soup (Easy Family Favorite)

This creamy meatball soup is pure comfort in a bowl. It's hearty, full of simple ingredients, and comes together fast. It's the kind of meal that warms you up from the inside out and makes the whole house smell amazing. The best part? It's ready in about 40 minutes and only takes a handful of pantry staples.

If you've got meatballs in the freezer, a few carrots and celery stalks in the fridge, and some pasta in the pantry, you're already half way there. It's a hearty soup that's the perfect dinner for nights when you want something homemade but don't have the energy for a complicated recipe.

Jump to:

• Why This Recipe Works
• Ingredients
• Instructions
• Helpful Equipment
• Tips for the Best Creamy Meatball Soup
• Crock Pot & Instant Pot Variations
• Serving Suggestions
• How to Store & Reheat
• That's a Wrap!
• More Easy Soups, Broths & Add-ins
• New on the Homestead
• Recipe
• Comments

Why This Recipe Works

• Ready in under 40 minutes if you already have meatballs made or frozen
• Feeds the whole family with just one pot
• Easy to adapt for the crock pot or Instant Pot
• Cozy, filling, and packed with flavor — perfect for chilly nights or hunting season
• Freezer-friendly and great for make-ahead lunches
• Family-approved (and kid-approved) comfort food

Ingredients

• 1 diced onion - Sweet or yellow onions both work here; they build the flavor base.
• 4 stalks celery, chopped - Adds crunch and a little depth to the broth.
• 4 carrots, peeled and chopped - Classic soup veggie that brings color and a hint of sweetness.
• 2 cloves garlic, minced - Fresh is best; try to skip the jarred stuff if you can.
• 2 cans crushed tomatoes - Gives the soup body and that cozy tomato flavor. Try using fire-roasted if you like it spicy and with a smoky depth. Here's how to can your own tomatoes.
• 4 cups chicken broth - Homemade or store-bought, try to use low-sodium so you can control the salt. Here's how to make homemade chicken broth.
• 1 pound fresh or frozen meatballs - Beef, pork, turkey, venison, or even chicken work great. Frozen? Toss them in straight from the bag. No need to pre-cook. Here's my Easy Venison Meatball recipe.
• 1 cup heavy cream - Makes a creamy broth that is rich and silky. Make sure to add it just before serving because if it boils it will separate and look unappetizing.
• 2 teaspoons Italian seasoning - Or mix your own with oregano, basil, thyme and rosemary.
• 1 cup pasta (such as elbow macaroni or ditalini) - Elbow macaroni hold up best, but anything bite-sized works. Today I used little Anelli Siciliani rings and our kids loved them!
• 2 cups fresh spinach - Stir it in at the very end so it just wilts; kale works, too.
• Salt and pepper - Taste before adding more salt, especially if your broth or tomatoes aren't low-sodium.
• 1 tablespoon olive oil - For sautéing the veggies; butter also works. 
• Freshly grated parmesan cheese for serving - Buy a wedge and shave it over the soup just before serving. YUM!

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Instructions

1. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrots. Cook until the veggies start to soften, about 5–7 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
2. Pour in the crushed tomatoes and chicken broth. Stir in the Italian seasoning, and season with salt and pepper to taste.
3. Add the raw meatballs (no need to thaw if frozen) and bring the soup to a boil. Reduce heat to a gentle simmer, cover, and let cook for 20 minutes, or until the meatballs are heated through and tender.
4. Stir in the pasta and simmer uncovered until al dente, about 8–10 minutes, stirring occasionally so it doesn’t stick to the bottom.
5. Reduce heat to low. Stir in the heavy cream and spinach, and let simmer just until the spinach wilts—about 2–3 minutes. Taste and adjust seasoning if needed.
6. Ladle into bowls and top with freshly grated parmesan. Serve hot with crusty bread or grilled cheese on the side.

Helpful Equipment

• Large Soup Pot or Dutch Oven: Heats evenly and keeps your soup from burning. This is the Dutch oven I have (pictured).
• Wooden Spoon: Gentle on your pot and perfect for stirring as the soup simmers.
• Chef’s Knife and Cutting Board: Chop veggies quickly and safely. I cheat and use a chopper to get everything bite-sized and uniform.

Tips for the Best Creamy Meatball Soup

• For richer flavor: Brown the meatballs in the pot first before adding the veggies and liquids. When I tested browning the meatballs, my family liked the color and crust, but found they preferred the softer texture of simmered meatballs.
• Avoid overcooked pasta: Wait until the last 10 minutes of cooking to add it so it stays firm and doesn’t soak up too much broth.
• Adjust the creaminess: For a lighter version, you can swap half of the heavy cream for milk.

Crock Pot & Instant Pot Variations

Crock pot

Add everything except the pasta, cream, and spinach to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the pasta during the last 30 minutes, then stir in the cream and spinach just before serving.

Instant Pot 

Use the sauté setting to cook the onion, celery, carrots, and garlic in olive oil. Add everything else except the pasta, cream, and spinach. Seal and cook on Manual/High for 10 minutes, then quick release. Stir in pasta and cook on sauté until tender. Turn off the heat, add the cream and spinach, and let it sit until the spinach wilts.

Serving Suggestions

• Serve hot with a sprinkle of freshly grated parmesan cheese and a big slice of sourdough bread or buttery garlic bread. 
• Finish it off with a big scoop of Old-Fashioned Peach Cobbler, especially if you’ve canned peaches from summer! Another favorite of ours is Banana Pudding with Vanilla Wafers. You can't go wrong with either!

How to Store & Reheat

• To refrigerate: Let the soup cool completely, then store in an airtight container for up to 4 days.
• To freeze: Skip adding the pasta (it tends to get mushy). Freeze the soup in containers or freezer bags for up to 3 months.
• To reheat: Warm gently on the stovetop over medium heat. If frozen, thaw overnight in the fridge before reheating. Add fresh pasta or a splash of cream if it thickens too much.

That's a Wrap!

This creamy meatball soup earns a permanent spot in our dinner rotation. It’s cozy, kid-approved, and perfect for making ahead or freezing for later.

If you make it, tag me on Instagram @ninnescahhomestead.  I love seeing your kitchen wins! And if you love easy, from-scratch soups like this one, sign up for my newsletter for weekly homestead recipes, tips, and a peek at life on our Kansas farm.

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