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Creamy Italian Meatball Soup:A Deliciously Hearty Recipe

A Deliciously Hearty Recipe
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★★★★★

5.2 from 6 reviews

This Creamy Italian Meatball Soup is a hearty and comforting dish, perfect for cold days or when you crave a rich, flavorful meal. It features tender homemade meatballs simmered in a creamy tomato broth loaded with fresh vegetables and spinach, garnished with basil for a fresh finish.

Ingredients

Scale

For the 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

For the 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

  1. Prepare the meatball mixture: In a large mixing bowl, combine ground beef and ground pork. Add breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently until well combined without overmixing.
  2. Form meatballs: Shape the mixture into small, 1-inch diameter meatballs, making about 20-24 pieces.
  3. Brown the meatballs: Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches without crowding the pan, turning occasionally, for 5-7 minutes until browned on all sides but not completely cooked through.
  4. Set aside meatballs: Remove browned meatballs and cover with foil to keep warm.
  5. Sauté vegetables: In the same skillet, add diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables soften and onions become translucent.
  6. Add liquids: Pour in chicken broth and diced tomatoes with their juices. Stir well and bring the mixture to a gentle boil.
  7. Simmer the soup: Reduce heat to low and let it simmer for 10 minutes to blend flavors.
  8. Return meatballs to soup: Add meatballs back into the pot carefully, stirring gently.
  9. Incorporate cream and spices: Pour in the heavy cream and stir until fully combined. If you like a little heat, add red pepper flakes now.
  10. Final simmer: Let the soup simmer for another 10-15 minutes, stirring occasionally, until meatballs are fully cooked.
  11. Add spinach: Stir in chopped spinach and allow it to wilt for about 2-3 minutes.
  12. Serve: Ladle soup into bowls and garnish with fresh basil. Serve hot and enjoy your creamy, comforting Italian meatball soup.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
  • If preferred, you can use turkey or chicken instead of beef and pork for the meatballs.
  • To make this gluten-free, use gluten-free breadcrumbs or omit them and increase Parmesan slightly.
  • Meatballs can be baked instead of pan-fried to reduce oil usage; bake at 400°F (205°C) for 15-20 minutes until browned.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • Freezing is possible but note spinach and cream texture may change; add fresh spinach when reheating.

Nutrition

Keywords: Italian meatball soup, creamy soup, comfort food, homemade meatballs, easy soup recipe, hearty soup

Find it online: https://zarameals.com/a-deliciously-hearty-recipe/