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Italian Meatball Soup

  • Author: Laura
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


  • 1 Tbsp olive oil
  • ½ cup diced onion
  • 4 cloves minced garlic
  • 5 cups beef broth
  • 1 (14 oz) can tomato sauce
  • 1 (14 oz) can crushed tomatoes
  • 1 Tbsp Italian seasoning
  • 1 tsp salt
  • 1/2 black pepper
  • 1 lb frozen Italian meatballsapproximately 20 meatballs
  • 1 cup small pasta (I used ditalini)
  • 12 cups fresh spinach leaves
  • 2 oz cream cheese, cubed and softened
  • ¼ cup grated parmesan cheese
  • ½ cup shredded mozzarella cheese


  1. Add olive oil to a stock pot on over medium high heat. Add the onions and cook for 4-5 minutes until tender. Add the garlic and cook for an additional minute.
  2. Add in the beef broth, tomato sauce and crushed tomatoes into the pot and bring to a simmer. Then add the Italian seasoning, salt, black pepper, frozen meatballs and pasta. Keep at a simmer for 10 minutes until pasta is cooked.
  3. Mix in the spinach, cream cheese, parmesan cheese and mozzarella cheese. Stir until the cheese melts into the soup. Serves 6.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Italian
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