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A white bowl filled with creamy meatball soup, small pasta, and green spinach.
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Creamy Italian Meatball Soup

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 servings
Calories: 450kcal

Ingredients

  • 1 lb cooked Italian meatballs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots , sliced
  • 2 stalks celery , sliced
  • 3 cloves garlic , minced
  • 6 cups beef broth
  • 1 teaspoon Italian seasoning
  • 1/2 cup dried orzo pasta
  • 2 cups fresh baby spinach
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • Heat olive oil in a large stockpot over medium heat.
  • Add onion, carrots, and celery; sauté for 6 minutes until vegetables begin to soften.
  • Add minced garlic and cook for 1 minute until fragrant.
  • Pour in the beef broth and Italian seasoning; increase heat to high and bring to a boil.
  • Add the dried orzo and cook for 8 minutes, or until just al dente.
  • Reduce heat to medium-low and stir in the cooked meatballs and heavy cream.
  • Simmer for 5 minutes until the meatballs are heated through.
  • Add the baby spinach and parmesan cheese, stirring until the spinach is wilted and cheese is melted.
  • Season with salt and black pepper to taste and serve immediately.