This easy recipe for creamy tomato meatball soup is not only a snap to make, it’s a bowl of delicious, warm and wonderful tomato soup deliciousness! With a special ingredient that takes it from good to great!
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Why we love this recipe
I have a LOT of soup recipes and while I don’t usually play favorites, I have to say that this creamy, dreamy soup is at the very top of the list.
The soup part is a combo of canned plum tomatoes, sweet onions and (here’s the secret ingredient part)…a cup of coconut milk, which gives the soup that creamy texture. You pop them all into the blender, puree it up and pour it into a pot.
And then! You roll up a whole bunch of teeny tiny meatballs (a great job for the kiddos if they like to help in the kitchen) and drop them in the simmering soup.
Ten minutes later you have a delectable, hearty soup that is brimming with those bite-sized meatballs!
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
Heat some olive oil in a large deep pot over medium high heat. Add a peeled and chopped sweet onion and saute it up until the onion is soft, about 5 minutes.
Pop that cooked onion, a can of plum tomatoes and a cup of coconut milk to a blender and blend until everything is smooth. Pour the mixture into the onion pot.
Mix up some ground beef, an egg and some spices and make it into tiny meatballs – no more than an inch wide and smaller if you can manage it. It’s going to look like way too many meatballs for the soup, but I promise it will be fine!
Bring the soup to a simmer, and then gently drop in the meatballs (I use a big slotted spoon to do this. Simmer until the meatballs are cooked through, about 10 minutes.
Taste and add some salt and pepper if you think it needs it and serve, garnished with chopped fresh parsley. (Or no parsley, if you have Parsley Objectors in your house 🙋🏼♀️)
Recipe FAQs
Coconut milk is usually with the Asian ingredients in your supermarket.
You can! Either regular or low fat coconut milk will work just fine.
It can! And as with most soups, it is even better once the flavors have a chance to mellow. Just heat it up under medium heat until it is warmed.
Pop your question in the Comments section under the recipe card and I will answer pronto!
What to serve with this recipe
Other soup recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
Creamy Tomato Meatball Soup
Experience the deliciousness of creamy tomato meatball soup. Follow this easy recipe for a comforting meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 1 sweet onion, peeled and chopped
- 2 tablespoons olive oil
- 1 28-ounce can whole tomatoes in their juice
- 1 cup coconut milk
- 1 pound ground beef
- 1 egg
- 1 tablespoon oregano
- 1 teaspoon cinnamon
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large deep pot over medium high heat. Add onion and saute until soft, about 5 minutes.
- Add onion, tomatoes and coconut milk to a blender and blend until smooth. Pour mixture into the onion pot.
- Combine meat, egg and spices and form into tiny meatballs – no more than an inch wide and smaller if you can manage it. It’s going to look like way too many meatballs for the soup, but I promise it will be fine!
- Bring the soup to a simmer, and then gently drop in the meatballs. Simmer until the meatballs are cooked through, about 10 minutes.
- Taste and adjust seasoning as needed and serve, garnished with chopped fresh parsley.
Pat says
I loved the simple creamy tomato soup. Other than Italian Wedding Soup, I don’t usually think of putting meatballs in soup, but this is a great idea. I had frozen lamb meatballs left from a batch I’d made late last year, so defrosted them and used them in the soup. The seasoning was different but it worked quite well (though I love oregano too).
Maybe it’s cheating to rate the recipe when I only made a small part of it, but having the template for making soups like this in the future makes it worth all the stars!
Hi Pat! I’ll take the stars any which way they come! Sounds like your version of the soup is one I need to try! :)
Leesie says
I made it but used a smaller amount of oregano, it was delicious!! The tomato soup is creamy goodness. I love your blog and make a lot of your recipes. Thank you for another keeper!
Leesie, this was such a nice comment – thank you, and thank you for being such a great supporter of my blog! :)
Leesie says
Fun pictures and congrats! You look great yourself Kate!
I’m not a fan of dried oregano and that’s an interesting choice of spices for the meatballs. I’m curious to know why you picked those spices.
Hi Leesie! Honestly, it’s just because I love oregano (maybe it reminds me of pizza?)…but I’m a big fan of substituting herbs according to taste. I think thyme or sage or even some fresh chopped parsley would be good in these little meatballs too! :)
Lynne says
The answer to what happened to you is that you sang “I ate all my pie” and never looked back!! Looking forward to singing that with again soon. Meanwhile, I’ll make the soup.
That’s definitely it! xoxo
Theresa Murphy says
Your New Year’s Eve was A LOT more exciting than my night at home on the couch with a movie! You all looked so glamorous! And the Southern Daughter doesn’t look like she is “acting” much with the totally-in-love-with-this-guy look. :) I’m not doing the Whole 30 thing (wine & cheese & bread are life!!) but I can definitely do this soup. And what’s more cozy than soup when the temps outside are well below zero. (Pay no attention to the grilled cheese sandwich that I will be serving alongside.) Happy New Year, Kate!
Oh, she is definitely head over heels! :). And you have a grilled cheese for me, okay? xo!