Description
This Creamy Italian Meatball Soup is a comforting and flavorful one-pot meal featuring tender homemade meatballs simmered in a savory broth with vegetables, pasta, and fresh spinach. Finished with a touch of cream and Parmesan, it’s perfect for a hearty family dinner.
Ingredients
Scale
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
Garnish
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the Meatballs: In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined and uniform in texture.
- Form Meatballs: Roll the mixture into small, 1-inch meatballs and set aside.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides. Remove the browned meatballs and set aside.
- Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté for 3-4 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for another minute to release its aroma.
- Build the Soup Base: Pour in chicken broth, water, and diced tomatoes. Stir to combine.
- Season the Soup: Add dried oregano, dried basil, salt, and black pepper. Bring the mixture to a gentle boil.
- Simmer with Meatballs: Return the meatballs to the pot and reduce heat to a simmer. Let it cook for 15 minutes, allowing flavors to meld and meatballs to cook through.
- Cook the Pasta: Add the small pasta to the soup and cook until al dente, approximately 8-10 minutes, stirring occasionally to prevent sticking.
- Finish with Cream and Spinach: Stir in heavy cream and chopped fresh spinach. Simmer for another 2-3 minutes until the spinach wilts and the soup becomes creamy.
- Serve and Garnish: Ladle soup into bowls and garnish with grated Parmesan cheese. Serve hot for the best flavor and comfort.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- For a gluten-free version, use gluten-free breadcrumbs and pasta.
- Adjust the amount of cream for desired richness or substitute with half-and-half to reduce fat.
- Leftover soup can be refrigerated for up to 3 days and reheated on the stovetop.
- For added spice, sprinkle crushed red pepper flakes during seasoning.
