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Creamy Italian Meatball Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 51 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Description

This Creamy Italian Meatball Soup is a comforting and hearty dish, combining flavorful homemade meatballs, a rich tomato and herb broth, tender pasta, and fresh spinach all finished with a touch of creamy Parmesan. Perfect for a family dinner, this soup is packed with classic Italian seasonings and creamy texture that warms from the inside out.

Ingredients

Meatballs:

  • 1 lb ground beef
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Soup Base:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup water
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup small pasta (ditalini or orzo)
  • 1/2 cup heavy cream
  • 2 cups fresh spinach, chopped
  • 1/2 cup grated Parmesan cheese (for garnish)

Instructions

  1. Prepare the Meatballs: In a bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
  2. Shape the Meatballs: Roll the meat mixture into small, 1-inch diameter meatballs, ensuring they are uniform for even cooking.
  3. Brown the Meatballs: Heat olive oil in a large pot over medium heat. Place the meatballs into the pot and cook until browned evenly on all sides, about 5-7 minutes. Remove the browned meatballs and set aside.
  4. Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté for 3-4 minutes until the vegetables become tender and fragrant.
  5. Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
  6. Build the Soup Base: Pour in the chicken broth, water, and diced tomatoes with their juices. Add dried oregano, dried basil, salt, and black pepper. Stir to combine and bring to a gentle boil.
  7. Simmer with Meatballs: Return the browned meatballs to the pot. Reduce heat to a simmer and cook uncovered for 15 minutes, allowing flavors to meld and meatballs to cook through.
  8. Cook the Pasta: Add the small pasta to the boiling soup and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
  9. Finish with Cream and Spinach: Stir in the heavy cream and chopped fresh spinach. Simmer the soup for 2-3 minutes until the spinach is wilted and the soup is creamy throughout.
  10. Serve and Garnish: Ladle the soup into bowls and garnish each serving with a generous sprinkle of grated Parmesan cheese. Serve hot for a comforting meal.

Notes

  • To make this soup gluten-free, substitute gluten-free breadcrumbs and pasta.
  • Use lean ground beef to reduce fat content.
  • To add extra flavor, consider adding a splash of white wine when sautéing vegetables.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a lower calorie version, substitute heavy cream with half-and-half or evaporated milk.

Find it online: https://slsrecipes.com/creamy-italian-meatball-soup-recipe-2/