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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.

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
  • 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

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