A cozy, comforting soup filled with tender homemade meatballs, hearty egg noodles, and a rich, creamy broth brimming with vegetables. Creamy Meatball Noodle Soup is the ultimate feel-good dish—perfect for chilly evenings, quick weeknight dinners, or anytime you need a warm and satisfying bowl of comfort food.

Why You’ll Love This Recipe

This soup is the ideal blend of hearty and creamy. It brings together the savory flavor of juicy meatballs with the satisfying texture of egg noodles and the freshness of aromatic vegetables—all enveloped in a lightly thickened broth finished with a splash of cream. It’s a one-pot meal that’s simple to make and deeply satisfying, making it a great choice for families, meal prep, or cold-weather gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Meatballs:

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1 egg
• 1 garlic clove, minced
• 1/4 tsp onion powder
• Salt and pepper to taste

For the Soup:

• 2 tbsp butter
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken or beef broth
• 2 cups egg noodles
• 1/2 cup heavy cream
• 1 tbsp all-purpose flour
• 1/4 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. Prepare the meatballs:
   In a mixing bowl, combine ground beef, breadcrumbs, egg, garlic, onion powder, salt, and pepper. Mix until just combined. Form into small 1-inch meatballs.
2. Brown the meatballs:
   In a large pot or Dutch oven, heat a splash of oil over medium heat. Brown the meatballs on all sides, working in batches if needed. They don’t need to be fully cooked through. Remove and set aside.
3. Sauté the vegetables:
   In the same pot, melt the butter. Add diced onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in minced garlic and cook for 1 more minute.
4. Thicken the base:
   Sprinkle flour into the pot and stir well for 1–2 minutes to cook off the raw taste. Gradually pour in the broth while whisking to prevent lumps.
5. Simmer:
   Bring the mixture to a simmer. Return the meatballs to the pot, cover, and simmer for 10 minutes.
6. Add noodles and seasoning:
   Stir in egg noodles and dried thyme. Cook uncovered for 7–8 minutes, or until the noodles are tender and meatballs are fully cooked.
7. Finish the soup:
   Stir in the heavy cream. Taste and season with salt and pepper as needed.
8. Serve:
   Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Servings and timing

Servings: Serves 6
Prep time: 20 minutes
Cook time: 30 minutes
Total time: Approximately 50 minutes

Variations

• Turkey or Chicken Meatballs: Substitute ground turkey or chicken for a leaner version.
• Vegetable Boost: Add spinach, kale, or peas during the last few minutes of cooking.
• Dairy-Free Option: Use a dairy-free cream alternative or omit the cream entirely for a broth-based version.
• Herb Swap: Use fresh thyme or a pinch of rosemary for a different aromatic flavor.
• Cheesy Twist: Stir in a handful of shredded Parmesan or cheddar at the end for extra richness.

Storage/Reheating

Storage:

• Store in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Reheat gently in a pot over medium heat until warmed through. You may need to add a splash of broth or water, as the noodles may absorb liquid during storage.

Freezing:

• For best results, freeze the soup without the noodles, as they can become mushy. Add freshly cooked noodles when reheating.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and refrigerate the raw meatballs for up to 24 hours in advance, or freeze them for longer storage.

Can I use frozen meatballs?

Yes, but for best flavor and texture, homemade meatballs are recommended. If using frozen, ensure they are fully cooked before adding to the soup.

What type of noodles works best?

Egg noodles are traditional, but small pasta shapes like ditalini, orzo, or rotini can also be used.

Can I use milk instead of heavy cream?

Yes, though the result will be slightly less rich. Half-and-half is a better substitute if you want a lighter creaminess.

Is this soup gluten-free?

Not as written, due to the flour, noodles, and breadcrumbs. Use gluten-free pasta, breadcrumbs, and a cornstarch slurry instead of flour for thickening.

Can I add other spices?

Yes, a pinch of nutmeg or paprika can add warmth. Italian seasoning also complements the flavors well.

Can I make it in a slow cooker?

Yes, but brown the meatballs and sauté the vegetables first for best flavor. Then transfer everything to the slow cooker and cook on low for 4–6 hours.

Does the soup thicken as it sits?

Yes, the noodles absorb more broth over time. Add extra broth when reheating to maintain the desired consistency.

What’s the best broth to use?

Chicken broth adds a lighter, balanced flavor. Beef broth creates a deeper, richer base. Use your preference.

Can I serve it with bread?

Absolutely. Crusty bread or garlic toast makes the perfect accompaniment.

Conclusion

Creamy Meatball Noodle Soup is a comforting, all-in-one meal that brings together homemade meatballs, rich broth, and tender noodles in a single bowl. With its satisfying texture and warm flavors, this soup is a perfect choice for busy nights, cold weather, or anytime you crave something wholesome and hearty. It’s a dish that feels like a hug in a bowl—simple, nourishing, and always welcome.

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