Description
This Creamy Italian Meatball Soup combines tender homemade meatballs with a flavorful blend of vegetables, rich chicken broth, and creamy Parmesan-infused broth. Enhanced with fresh spinach and basil, it delivers a comforting, hearty dish perfect for any season.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/3 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Soup Base and Garnish
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and sliced
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup heavy cream
- 2 cups baby spinach
- 1/4 cup fresh basil, chopped
- Additional salt and pepper, to taste
- Grated Parmesan cheese for serving
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, bread crumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well combined to form a uniform mixture.
- Shape the Meatballs: Roll the meat mixture into small meatballs, about 1 inch in diameter, ensuring they are evenly sized for consistent cooking.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches to avoid overcrowding, and cook until browned on all sides. Once browned, transfer them onto a plate and set aside.
- Sauté the Vegetables: Using the same pot with the residual oil and flavors, add chopped onion, celery, and carrots. Sauté for about 5 minutes or until the vegetables are tender and fragrant.
- Add Broth and Tomatoes: Pour in the chicken broth and the entire can of diced tomatoes including the juice. Stir to combine and bring the mixture to a boil over medium-high heat.
- Simmer with Meatballs: Reduce the heat to a low simmer and carefully return the browned meatballs into the pot. Let the soup cook gently for about 20 minutes, allowing flavors to meld and meatballs to cook through.
- Incorporate Cream and Greens: Stir in the heavy cream, baby spinach, and fresh basil. Continue cooking for another 5 minutes until the spinach has wilted and the soup is creamy and well blended.
- Season to Taste: Taste the soup and adjust seasoning with additional salt and pepper as preferred, enhancing the overall flavor.
- Serve: Ladle the soup into bowls and garnish each serving with grated Parmesan cheese before serving hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less creamy.
- Meatballs can be made a day ahead and refrigerated to save time.
- If preferred, turkey or chicken can replace ground beef for a leaner option.
- Adding a pinch of red pepper flakes can introduce a subtle heat.
- To make gluten free, use gluten-free bread crumbs or omit them completely.
