Description
Creamy Italian Meatball Soup is a hearty and comforting dish featuring tender homemade meatballs simmered in a flavorful tomato and herb broth, enriched with heavy cream and fresh spinach. This one-pot meal combines classic Italian flavors with a creamy twist, perfect for a satisfying lunch or 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 and Vegetables
- 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, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Roll Meatballs: Shape the mixture into small, 1-inch meatballs, ensuring they are uniform for even cooking.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs and brown them on all sides until a nice crust forms. Remove the meatballs and set them aside.
- Sauté Vegetables: Using the same pot, add diced onion, carrots, and celery. Sauté for 3-4 minutes until the vegetables soften. Then, stir in the minced garlic and cook for an additional minute to release its aroma.
- Build the Soup Base: Pour in chicken broth, water, and diced tomatoes into the pot. Add dried oregano, dried basil, salt, and black pepper. Stir well and bring the mixture to a gentle boil.
- Simmer with Meatballs: Return the browned meatballs to the pot. Reduce the heat to let the soup simmer gently for 15 minutes, allowing the flavors to meld and the meatballs to cook through.
- Cook the Pasta: Add your choice of small pasta such as ditalini or orzo to the soup. Cook until pasta is al dente, approximately 8-10 minutes, stirring occasionally to prevent sticking.
- Finish with Cream and Spinach: Stir in the heavy cream and chopped fresh spinach. Simmer for another 2-3 minutes until the spinach wilts and the soup turns creamy and rich.
- Serve and Garnish: Ladle the soup into bowls and garnish generously with grated Parmesan cheese. Serve hot and enjoy your comforting creamy Italian meatball soup.
Notes
- Use fresh spinach for best flavor and texture; baby spinach works well too.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To make gluten-free, substitute breadcrumbs and pasta with gluten-free alternatives.
- Brown the meatballs well to develop deeper flavor before simmering in the soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
