Description
A comforting and hearty Creamy Italian Meatball Soup recipe that combines tender meatballs, a rich, creamy broth, and vibrant vegetables for a satisfying meal.
Ingredients
Scale
- 1 pound ground beef (or Italian sausage)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon dried Italian herbs
- Salt and pepper, to taste
- 4 cups chicken or vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- 1 cup heavy cream
- 1 cup pasta (e.g., ditalini or orzo)
- 2 cups fresh spinach (or kale)
- 1/2 cup grated Parmesan cheese (for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, 1/4 cup grated Parmesan cheese, egg, minced garlic, dried Italian herbs, salt, and pepper. Mix until well combined.
- Shape the Meatballs: Form the mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.
- Sauté Meatballs: In a large pot, heat a little olive oil over medium heat. Add the meatballs in batches, cooking until browned on the outside (about 5-7 minutes). Remove and set aside.
- Sauté Aromatics: In the same pot, add a bit more olive oil if needed. Add chopped onions or any additional desired vegetables, cooking until translucent.
- Add Broth and Tomatoes: Pour in the chicken or vegetable broth and add the canned diced tomatoes (with juices). Scrape the bottom of the pot for added flavor.
- Bring to a Boil: Bring the mixture to a gentle boil, then reduce to a simmer.
- Add Pasta: Stir in the pasta of your choice and let it cook until tender (usually about 8-10 minutes).
- Return Meatballs to the Pot: Once the pasta is cooked, return the browned meatballs to the pot. Stir in the heavy cream and let simmer for an additional 5 minutes.
- Add Greens: Finally, stir in the fresh spinach or kale and cook until just wilted.
- Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper if needed.
Notes
- Use fresh ingredients for enhanced flavor.
- Homemade broth adds depth.
- Adjust creaminess to your preference.
- Add red pepper flakes for heat.
- Leftover meatballs can be used for sandwiches.
- Experiment with different proteins and vegetables.
- Use lighter cream options for a lighter soup.
- Swap dried herbs for fresh basil or thyme.
- Store in an airtight container for 3-4 days.
- Freeze for up to 3 months.
- Use gluten-free breadcrumbs and pasta for a gluten-free version.
- Omit pasta for a lower-carb option.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 18g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 24g
- Cholesterol: N/A