This Italian meatball soup is even more comforting with pasta and made super delicious with parmesan cheese and heavy cream. It makes the perfect hearty soup for a chilly fall or winter night!
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Soups
Cuisine: Italian
Keyword: creamy italian meatball soup, creamy meatball soup, Italian meatball soup
In a large bowl, use your hands to combine the ground beef, 2 minced garlic gloves, egg, bread crumbs, Italian seasoning, and pinch of salt. Form about 15-20 meatballs.
Heat up a large skillet over medium heat. Add the meatballs, gently roll over to cook on all sides so they hold their shape.
Meanwhile, in a large stock pot or dutch oven, heat up the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until translucent and become soft. About 8-10 minutes.
Stir in the minced garlic, chicken broth, tomato paste and cherry tomatoes until well combined.
Add the meatballs to the pot. Bring soup to a boil and then lower to a simmer. Cook for about 10 minutes until the tomatoes burst and the carrots are soft.
Add in the pasta and cook according to the package instructions. Once pasta is cooked, stir in the heavy cream and parmesan cheese.
Serve immediately.
Notes
Be careful not to overwork the ground beef or the meatballs will come out tough. Shape into meatballs – this should make anywhere from 15-20 meatballs depending on how large you shape them.Sub half of the ground beef with half ground pork for extra flavor. If the pasta absorbs too much of the broth while cooking, you can add a little more before adding in the cream and parmesan cheese. Just be careful not to overdo it.