Creamy Italian Meatball Soup Recipe

Introduction

Creamy Italian Meatball Soup is a comforting and hearty dish perfect for chilly days. This flavorful soup features tender meatballs, fresh vegetables, and a velvety creamy broth that’s sure to satisfy your taste buds.

Ingredients

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

Instructions

1. Step 1: In a large mixing bowl, combine the ground beef and ground pork. Add the breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined, being careful not to overmix.
2. Step 2: Shape the mixture into small meatballs, about 1 inch in diameter, yielding around 20-24 meatballs.
3. Step 3: In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, avoiding overcrowding. Cook for about 5-7 minutes, turning occasionally until browned on all sides. They don’t need to be fully cooked through. Remove the meatballs and set aside, covering with foil to keep warm.
4. Step 4: In the same skillet, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened and the onion is translucent.
5. Step 5: Add the chicken broth and diced tomatoes (with juices) to the skillet and stir to combine. Bring to a gentle boil, then reduce heat to low and let simmer for about 10 minutes.
6. Step 6: Add the browned meatballs back into the pot and stir gently. Pour in the heavy cream and stir until well combined. If desired, add red pepper flakes for a little heat.
7. Step 7: Let the soup simmer for an additional 10-15 minutes, stirring occasionally. Once the meatballs are cooked through, add the chopped spinach and stir in, allowing it to wilt for about 2-3 minutes.
8. Step 8: Serve hot, garnished with fresh basil.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream or omit it entirely.
• Try adding cooked pasta or rice to the soup for extra heartiness.
• Add other vegetables like zucchini or mushrooms to vary the flavor and texture.
• Use fresh garlic instead of minced jarred garlic for a more vibrant flavor.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream from separating. You can also freeze the soup without the spinach for up to 2 months; add fresh spinach when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and brown the meatballs a day in advance. Store them covered in the refrigerator and add them to the soup during the last cooking step.

Can I use ground turkey instead of beef and pork?

Yes, ground turkey works well as a leaner alternative. Just be mindful that it may cook faster and can dry out, so adjust cooking times accordingly.

Creamy Italian Meatball Soup Recipe

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★★★★★

4.5 from 66 reviews

This Creamy Italian Meatball Soup is a comforting and hearty dish that combines tender homemade meatballs with a rich, creamy tomato broth. Packed with vegetables like carrots, celery, and spinach, and seasoned with Parmesan, garlic, and Italian herbs, this soup offers a delicious, flavorful meal perfect for any season.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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

Instructions

1. Prepare the meatball mixture: In a large mixing bowl, combine the ground beef and ground pork. Add breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until everything is well incorporated, but avoid overmixing to keep the meatballs tender.
2. Form the meatballs: Shape the mixture into small, 1-inch diameter meatballs. You should get about 20-24 meatballs in total.
3. Brown the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding. Cook for 5-7 minutes, turning occasionally, until browned on all sides but not fully cooked through. Remove meatballs and set them aside, covering with foil to keep warm.
4. Sauté the vegetables: In the same skillet, add diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften and the onion becomes translucent.
5. Add broth and tomatoes: Pour in the chicken broth and diced tomatoes (with their juices). Stir to combine the flavors and bring the mixture to a gentle boil.
6. Simmer the soup base: Reduce heat to low and let the soup simmer for about 10 minutes to allow the flavors to meld.
7. Return meatballs to soup: Gently add the browned meatballs back into the skillet or pot with the soup. Stir carefully to incorporate without breaking the meatballs.
8. Add cream and seasoning: Pour in the heavy cream and stir until the soup is creamy and well blended. If desired, add red pepper flakes for a touch of heat.
9. Simmer until cooked through: Let the soup continue to simmer gently for 10-15 minutes, stirring occasionally until the meatballs are fully cooked and tender.
10. Finish with spinach: Stir in the chopped spinach and cook for 2-3 minutes until it wilts into the soup.
11. Serve: Ladle soup into bowls and garnish with fresh basil leaves. Serve hot and enjoy this comforting, creamy Italian delight.

Notes

• Do not overmix the meatball mixture to maintain tenderness.
• You can substitute ground turkey or chicken for a leaner version.
• Adjust red pepper flakes to your spice preference or omit for a milder taste.
• Use fresh Parmesan cheese for best flavor.
• To make the soup gluten-free, use gluten-free breadcrumbs.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• For a thicker soup, reduce the broth by simmering longer before adding cream.

Keywords: Creamy Italian Meatball Soup, Italian soup recipe, meatball soup, creamy soup, comforting soup, homemade meatballs