Description
A hearty, comforting soup filled with tender Italian meatballs, creamy broth, vegetables, and pasta. This Creamy Italian Meatball Soup delivers rich flavor and cozy satisfaction in every spoonful.
Ingredients
For the Meatballs:
1 lb ground beef or ground turkey
½ cup breadcrumbs
1 egg, lightly beaten
2 tablespoons grated Parmesan cheese
2 teaspoons Italian seasoning
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
For the Soup:
2 tablespoons olive oil
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken or vegetable broth
1 cup heavy cream
1 cup small pasta (such as ditalini or orzo)
1 cup spinach or kale, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley and grated Parmesan cheese, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix ground meat, breadcrumbs, egg, Parmesan cheese, Italian seasoning, garlic, salt, and pepper until combined. Form into 1-inch meatballs and set aside.
- Heat 1 tablespoon olive oil in a large pot over medium heat. Brown the meatballs in batches until golden on all sides. Remove and set aside.
- Add remaining olive oil to the pot and sauté onion, carrots, and celery for 5–7 minutes until softened.
- Stir in minced garlic, dried basil, and oregano; cook for 1 minute until fragrant.
- Pour in chicken or vegetable broth and bring to a boil. Add the pasta and cook according to package directions, reducing heat to medium once simmering.
- Return browned meatballs to the pot and simmer for 10 minutes to finish cooking and absorb flavor.
- Stir in chopped spinach and heavy cream; cook for 2–3 minutes until spinach wilts and the soup turns creamy.
- Season with salt and pepper to taste. Garnish with fresh parsley and grated Parmesan before serving.
Notes
Substitute ground chicken or turkey for a lighter version.
Use gluten-free pasta and breadcrumbs for a gluten-free soup.
Replace heavy cream with coconut milk for a dairy-free alternative.
Add sun-dried tomatoes or roasted red peppers for deeper flavor.
Freeze soup without pasta for up to 2 months and add cooked pasta before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg
