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This one pot creamy meatball soup recipe is a low carb, hearty, and warming family favorite dinner in just one pot and under 40 minutes!
We love making this dinner when we’re craving the rich, developed, hearty soup flavor fast – I use premade meatballs sometimes (the frozen kind works just fine) and simple ingredients to get a creamy, comforting dinner on the table – quick!
To make this dish keto appropriate or low carb, you can make your own meatballs – and if carbs aren’t a concern, you can use premade (even frozen!) meatballs for a super simple recipe that hits the spot, anyway you make it!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Low Carb Creamy Meatball Soup
Creamy meatball soup that is great for dinner parties, a winter dinner, or meal prep for busy weekday lunches that is paleo and keto diet compatible.
My husband and I have been on a low carb keto diet lately, and have been working hard on adding lots of delicious, easy recipes that we can make on busy weeknights and have to make-ahead so we’re not reaching for sugar-filled carb-packed foods in a pinch.
While we’ve had a lot of luck with easy creamy dinners, it’s been a little hard to find dinners the whole family will eat – diet or not.
This delicious, rich, and hearty meatball soup is a dish you’ll want to serve again and again – and is great for dinner parties, guests, or fancier dinners!
This soup also reheats well, so it’s a perfect meal prep recipe to make ahead of a busy work week, so you can have a hearty, healthy, low carb meal you can eat again and again at work or on the go!
Meatball Soup Ingredients
To make this soup, we need the following ingredients:
For the Meatballs:
- 1 lb Ground Pork: Adds richness and flavor to the meatballs. Pork has a higher fat content, which keeps the meatballs moist and tender.
- 1 lb Ground Italian Sausage (Mild or Spicy): Infuses the meatballs with robust seasoning and herbs from the sausage. Spicy sausage adds a touch of heat, while mild provides a more neutral base.
- ½ Cup Onion, Minced: Adds sweetness and moisture to the meatballs, balancing the richness of the meats.
- 1 tbsp Garlic, Minced: Provides a strong, savory flavor that complements both the pork and sausage.
- 1 Egg: Acts as a binder, helping the meatballs hold their shape during cooking.
For the Soup:
- 1 tbsp Olive Oil: Used to sauté the vegetables, adding richness and helping the flavors meld together.
- 1 Onion, Diced: Adds sweetness and depth of flavor to the soup base, creating a savory foundation.
- ¼ Cup Garlic, Diced: Imparts bold, aromatic flavor to the soup, enhancing the savory elements.
- 8 oz Cremini Mushrooms, Sliced: Adds an earthy flavor and meaty texture to the soup. Mushrooms absorb the broth and cream, adding depth to the dish.
- 1 tsp Sea Salt: Enhances the overall flavor of the soup, bringing out the natural flavors of the vegetables and broth.
- ¼ tsp Ground Black Pepper: Adds a mild heat and balances the richness of the cream and cheese.
- 2 Carrots, Peeled, Sliced into Thin Rounds: Adds sweetness and a slightly crunchy texture to the soup, balancing the richness of the meat and cream.
- 3 Stalks Celery, Sliced into Thin Half-Rounds: Adds a mild, herbal flavor and crunch, providing texture and contrast to the creaminess of the soup.
- 12 oz Beef Stock: Forms the base of the soup, adding savory depth and richness. Beef stock complements the flavors of the meatballs and vegetables.
- 1 tbsp Italian Herb Seasoning Blend: Provides an aromatic, herbaceous flavor with a mix of herbs like oregano, basil, and thyme, enhancing the Italian flavor profile.
- 2 Cups Heavy Whipping Cream: Adds richness and creaminess to the soup, creating a smooth, velvety texture.
- 1 Cup Grated Parmesan Cheese: Adds a salty, umami-rich flavor and helps thicken the soup while enhancing the overall creaminess.
How to make Creamy Meatball Soup
Once you’ve gathered your ingredients, we will use the following process:
For the meatballs:
- For meatballs combine the ground pork, italian sausage, onion, garlic, and egg in a large bowl and mix well.
- Roll into 2″ (golfball sized) balls.
- Let chill 1 hour in refrigerator to set.
- If using premade frozen meatballs, skip to add them with vegetables to brown.
- If using premade raw meatballs, skip to browning as described below.
For the soup:
- Add olive oil to pan or dutch oven, and heat on medium high until shimmery.
- Add meatballs and brown on all sides, about 3-5 minutes per side (1-2 minutes if cooking pre-cooked/frozen meatballs).
- When meatballs are lightly browned on all sides, remove from pan and set aside.
- Add onions, garlic, carrots, mushrooms, and celery to pot or dutch oven.
- Brown vegetables until soft, another 5-8 minutes.
- Add stock, herbs, and meatballs to pot and increase heat to high.
- Let stock reduce down by half.
- Turn heat off and slowly add in cream, whisking as it is added.
- Whisk vigorously to incorporate into soup.
- Return heat to medium and whisk in parmesan cheese.
- Let come to a rolling boil and thicken, another 2-4 minutes.
- When soup is thickened, serve.
Meatball Soup Recipe Tips
If you’re looking to make the perfect rich, hearty, and creamy soup, these tips will help you get the best results, every time!
- Drain the fat. While I often don’t drain the fat from recipes (especially keto recipes, which specifically call for more fat) – I do drain the fat for cream-based dishes, since the oil will float on top of the cream. This makes no difference in flavor – but is a bit less appealing looking.
- Brown Meatballs: Creating caramelization on the meatballs and the vegetables in this soup brings tons of flavor without adding calories – so don’t skimp out on browning the meatballs and vegetables.
- Turn Off Heat Adding Cream: When adding cream, remove from heat and whisk cream in until evenly incorporated. Then return to heat to bring to a gentle boil and let reduce.
- Add Cream Cheese: For extra rich and creamy soup, add up to 6oz. cream cheese. This will give your soup a smooth, creamy, and incredibly thick cheesy flavor!
- Choose the Right Meatballs: Make sure to use tender, juicy meatballs. Ground beef, pork, chicken, or a mix of meats work well. Consider adding breadcrumbs soaked in milk to your meatball mixture for extra moisture. Sear the meatballs first in a skillet before adding them to the soup. This will lock in their flavor and prevent them from falling apart.
- Add Flavorful Broth: Start with a flavorful chicken, beef, or vegetable broth as the base. The broth adds depth to the soup and complements the richness of the cream. Simmer the broth with onion, garlic, and herbs (like thyme, rosemary, or bay leaves) for added flavor.
- Thicken the Soup: For a thicker, creamier texture, whisk in a slurry of cornstarch and water (about 1 tablespoon cornstarch mixed with 2 tablespoons water) toward the end of cooking. Alternatively, you can blend part of the soup and stir it back in for a thicker consistency without using flour or cornstarch.
- Add Vegetables for Texture: Incorporating vegetables like carrots, celery, spinach, potatoes, or mushrooms adds texture and balances the richness of the soup. Sauté the vegetables before adding them to the broth for extra flavor.
- Season Generously: Creamy soups require more seasoning to enhance the flavors. Use plenty of salt, pepper, garlic, and herbs. Fresh herbs like parsley or dill can be added at the end for a fresh burst of flavor.
- Simmer Gently: Keep the heat on low to medium to gently simmer the soup. This prevents the cream from curdling and keeps the meatballs tender. Add the cream after the meatballs and vegetables are fully cooked, and simmer gently to avoid separating the cream.
- Don’t Overcook the Meatballs: Meatballs should simmer in the soup until cooked through, but overcooking them can make them tough. Once the meatballs reach 160°F (71°C), remove from heat and serve.
- Finish with a Splash of Lemon Juice: To brighten the richness of the soup, finish with a splash of lemon juice or a dash of vinegar. This adds a subtle acidity that balances the creamy broth.
- Garnish for Extra Flavor: Top the soup with fresh herbs, grated Parmesan cheese, or a drizzle of olive oil for a final touch of flavor and presentation. Crusty bread or croutons make a great accompaniment to add some crunch.
How To Freeze Creamy Meatball Soup
If you want to make a big double batch of this creamy meatball soup, or you want to freeze leftovers, I’m giving tips for how to freeze and reheat this soup.
For best results when freezing and reheating, please follow my tips below:
- Freeze in the smallest amount possible.
- For best results, add just the amount you will eat when reheating to a bag – it will freeze faster and thaw more evenly so there is less chance of freezer burn.
- Freeze in freezer-style plastic bags that can lay flat.
- This will help the soup to freeze.
- Do not overfill bags.
- Let freeze flat to “set”.
- Keep in freezer less than three months.
- Let thaw naturally in refrigerator, and then simmer to reheat.
- Add up to 2 cups of water (slowly, add as you go) if creamy soup is too thick when re-heated.
Recipe for Meatball Soup FAQs
Ground beef, pork, turkey, or a mix of beef and pork work well. Leaner meats like turkey may need extra seasoning to keep the meatballs flavorful.
Add breadcrumbs and an egg as binders, and avoid overmixing, which can make them too soft. Searing or baking meatballs before adding them to the soup helps them hold their shape.
Pre sear meatballs to retain their shape, and stir the soup gently to prevent meatballs from breaking up.
For a more robust flavor, sear or bake the meatballs before adding them. However, you can cook raw meatballs directly in the soup; they’ll be tender and infuse the broth with flavor.
Carrots, celery, onions, potatoes, zucchini, and spinach are popular choices. Add hearty veggies early and more delicate ones, like spinach, just before serving.
To make meatball soup creamier, try adding a splash of heavy cream or half-and-half near the end of cooking for richness, or whisk in a few tablespoons of softened cream cheese for a tangy, creamy texture. For a dairy-free option, full-fat coconut milk can add creaminess with a subtle coconut flavor. You could also purée part of the vegetables and broth before adding the meatballs to naturally thicken the soup, or stir in a roux or cornstarch slurry to achieve an even thicker texture. Each of these methods will give you a deliciously creamy meatball soup!
Other easy one pot low carb dinners
If you’re looking for other easy hearty keto recipes, paleo recipes, and low carb recipes, you’re going to love these simple dishes:
My family also loves, Paleo Spaghetti and Meatballs, Low Carb Paleo Buttery Crackle Chicken Thighs, One Pot Garlic Butter Chicken Thighs and Mushrooms, and One Pot Cheesy Taco Skillet.
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One Pot Creamy Meatball Soup
Equipment
Ingredients
For the Meatballs
- 1 lb ground pork
- 1 lb ground Italian sausage, mild or spicy
- ½ cup onion, minced
- 1 tbsp garlic, minced
- 1 egg
For the Soup
- 1 tbsp olive oil
- 1 onion, diced
- ¼ cup garlic, diced
- 8 oz cremini mushrooms, sliced
- 1 tsp sea salt
- ¼ tsp ground black pepper
- 2 carrots, peeled, sliced into thin rounds
- 3 stalks stalks celery, sliced into thin half-rounds
- 12 oz beef stock
- 1 tbsp Italian herb seasoning blend
- 2 cups heavy whipping cream
- 1 cup grated parmesan cheese
Instructions
For the meatballs:
- For meatballs combine the ground pork, italian sausage, onion, garlic, and egg in a large bowl and mix well.
- Roll into 2" (golfball sized) balls.
- Let chill 1 hour in refrigerator to set.
For the soup:
- Add olive oil to pan or dutch oven, and heat on medium high until shimmery.
- Add meatballs and brown on all sides, about 3-5 minutes per side (1-2 minutes if cooking pre-cooked/frozen meatballs).
- When meatballs are lightly browned on all sides, remove from pan and set aside.
- Add onions, garlic, carrots, mushrooms, and celery to pot or dutch oven.
- Brown vegetables until soft, another 5-8 minutes.
- Add stock, herbs, and meatballs to pot and increase heat to high.
- Let stock reduce down by half.
- Turn heat off and slowly add in cream, whisking as it is added.
- Whisk vigorously to incorporate into soup.
- Return heat to medium and whisk in parmesan cheese.
- Let come to a rolling boil and thicken, another 2-4 minutes.
- When soup is thickened, serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How much onion and garlic for the soup portion of the recipe?
I like to use one large onion and 1/4 cup of garlic for the soup. I will update the recipe to make it more clear.