A comforting and creamy Italian meatball soup that combines hearty meatballs, rich broth, and fresh vegetables, perfect for chilly evenings.
Print
Creamy Italian Meatball Soup Recipe
Description
A comforting and creamy Italian meatball soup that combines hearty meatballs, rich broth, and fresh vegetables, perfect for chilly evenings.
Ingredients
Scale
- 1lb ground beef or ground turkey
- ½ cupbreadcrumbs
- 1egg, lightly beaten
- 2 tablespoonsgrated Parmesan cheese
- 2 teaspoonsItalian seasoning
- 2cloves garlic, minced
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 2 tablespoonsolive oil
- 1small onion, finely chopped
- 2carrots, diced
- 2celery stalks, diced
- 3cloves garlic, minced
- 6 cupschicken or vegetable broth
- 1 cupheavy cream
- 1 cupsmall pasta (such as ditalini or orzo)
- 1 cupspinach or kale, chopped
- 1 teaspoondried basil
- 1 teaspoondried oregano
- Salt and pepper, to taste
- Fresh parsley and grated Parmesan cheese, for garnish
Instructions
- Prepare the meatballs by mixing ground meat, breadcrumbs, beaten egg, Parmesan cheese, Italian seasoning, minced garlic, salt, and pepper in a large bowl.
- Sauté the meatballs in olive oil in a large pot until browned on all sides, then set aside.
- In the same pot, sauté onion, carrots, and celery until softened, then add minced garlic, basil, and oregano.
- Pour in the broth and bring to a boil, then add pasta and cook according to package instructions.
- Return the meatballs to the pot and let them simmer for about 10 minutes until cooked through.
- Stir in the heavy cream and adjust seasoning before serving.
Notes
Prep ahead by making meatballs and chopping vegetables the day before.
Adjust the soup’s consistency by adding more or less broth.
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Add a splash of broth or cream when reheating to restore creaminess.
This soup tastes even better the next day as flavors meld.
Nutrition
- Calories: 400
- Sugar: 3 grams
- Fat: 20 grams
- Carbohydrates: 30 grams
- Protein: 25 grams
