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Creamy Italian Meatball Soup Recipe

Creamy Italian Meatball Soup Recipe
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★★★★★

5 from 28 reviews

Creamy Italian Meatball Soup is a hearty and comforting dish that blends tender Italian-seasoned meatballs with a velvety, rich broth filled with fresh vegetables and a creamy finish. Perfect for chilly evenings or family gatherings, this soup combines the savory flavors of ground beef and pork, aromatic herbs, and the warmth of a creamy tomato base to create a satisfying meal that’s easy to prepare in a single pot.

Ingredients

Scale

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

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

Finishing Ingredients

  • 1 cup heavy cream
  • 1 cup spinach, chopped
  • 1 teaspoon red pepper flakes (optional)
  • Fresh basil for garnish

Instructions

  1. Preparing the Meatballs: In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, chopped parsley, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently with your hands until all ingredients are combined without overmixing. Shape into about 20-24 small meatballs, each about 1 inch in diameter.
  2. Cooking the Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs in batches, avoiding overcrowding. Cook for 5-7 minutes, turning occasionally until browned on all sides but not necessarily cooked through. Remove meatballs and set aside on a plate, covering with foil to keep warm.
  3. Preparing the Soup Base: In the same skillet, add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened and onions are translucent. Add chicken broth and diced tomatoes with their juices, stirring to combine. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to develop flavors.
  4. Combining Everything: Add the browned meatballs back into the simmering soup. Pour in the heavy cream and stir well to incorporate. Add red pepper flakes if desired for a subtle heat. Simmer the soup for an additional 10-15 minutes to finish cooking the meatballs and allow flavors to meld, stirring occasionally.
  5. Finishing Touches: Stir in chopped spinach during the last few minutes of cooking to wilt the greens. Ladle soup into bowls and garnish with fresh basil leaves before serving for a fresh, aromatic finish that complements the creamy soup.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
  • If you prefer, you can bake meatballs instead of pan-frying to reduce oil usage.
  • Adjust red pepper flakes to taste or omit for a milder soup suitable for children.
  • Use gluten-free breadcrumbs to make the recipe gluten-free.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: Italian meatball soup, creamy soup, comfort food, one pot meal, meatball recipe, creamy tomato soup, winter soup

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