Description
This Creamy Italian Meatball Soup is a hearty and comforting dish that combines tender homemade meatballs with a rich, creamy broth packed with vegetables and Italian flavors. Perfect for weeknight dinners or cozy weekends, this soup offers a satisfying blend of savory meat, fresh spinach, and aromatic herbs, finished with a touch of Parmesan and cream for a luscious texture.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1 cup spinach, chopped
- 1 teaspoon red pepper flakes (optional)
- Fresh basil for garnish
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef and ground pork. Add the breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined, being careful not to overmix to keep the meatballs tender.
- Shape the Meatballs: Form the mixture into small meatballs, approximately 1 inch in diameter. You should get about 20-24 meatballs.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches without overcrowding the pan. Cook for 5-7 minutes, turning occasionally until browned on all sides but not fully cooked. Remove and set aside, covering with foil to keep warm.
- Sauté the Vegetables: In the same skillet, add diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and onions are translucent.
- Add Broth and Tomatoes: Pour in chicken broth and diced tomatoes with their juices. Stir to combine and bring the mixture to a gentle boil.
- Simmer the Soup: Reduce heat to low and let it simmer for 10 minutes to develop flavors.
- Add Meatballs Back: Gently add the browned meatballs back into the pot and stir carefully to avoid breaking them.
- Incorporate Cream and Seasoning: Pour in heavy cream and stir until fully incorporated. Add red pepper flakes if using for a spicy kick.
- Final Simmer: Let the soup simmer for another 10-15 minutes until the meatballs are cooked through and the soup is heated evenly.
- Add Spinach and Garnish: Stir in chopped spinach and cook until wilted, about 2-3 minutes. Serve the soup hot, garnished with fresh basil leaves.
Notes
- To make this soup gluten-free, substitute breadcrumbs with gluten-free breadcrumbs.
- For a lighter version, use half-and-half instead of heavy cream.
- You can prepare meatballs in advance and refrigerate or freeze them for convenience.
- Add red pepper flakes according to your spice preference or omit for a milder flavor.
- Make sure not to overmix the meatball mixture to keep the meatballs tender.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 360
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg
