Description
This Creamy Italian Meatball Soup is a rich, comforting dish featuring homemade meatballs, tender vegetables, and a luscious, creamy broth. Packed with flavor, this cozy one-pot meal is perfect for chilly nights and easy to customize with different proteins, vegetables, or pasta.
Ingredients
For the 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
For the Soup:
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
- Prepare the Meatballs
- In a bowl, mix all the meatball ingredients until well combined.
- Roll into small, 1-inch meatballs.
- Brown the Meatballs
- Heat olive oil in a large pot over medium heat.
- Add the meatballs and cook until browned on all sides. Remove and set aside.
- Sauté the Vegetables
- In the same pot, add onion, carrots, and celery. Sauté for 3-4 minutes until softened.
- Stir in the garlic and cook for another minute.
- Build the Soup Base
- Pour in chicken broth, water, and diced tomatoes.
- Add oregano, basil, salt, and pepper. Bring to a gentle boil.
- Simmer with Meatballs
- Return the meatballs to the pot and let simmer for 15 minutes.
- Cook the Pasta
- Add the pasta and cook until al dente, about 8-10 minutes.
- Finish with Cream and Spinach
- Stir in heavy cream and spinach. Simmer for another 2-3 minutes until the spinach is wilted.
- Serve and Garnish
- Serve hot, garnished with Parmesan cheese.
Notes
Protein Swap: Use ground turkey or a mix of beef and pork.
Vegetable Add-Ins: Try zucchini, mushrooms, or bell peppers.
Dairy-Free Option: Replace heavy cream with full-fat coconut milk.
Different Greens: Use kale or Swiss chard instead of spinach.
Gluten-Free Option: Swap regular pasta for gluten-free pasta or rice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 380 kcal
