Creamy Italian Meatball Soup
A hearty and comforting soup filled with tender meatballs, fresh vegetables, and a rich, creamy broth that blends the flavors of Italian cuisine.
Ingredients
For the Meatballs
- 1 lb ground beef or ground turkey
- ½ cup breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Soup Base
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup small pasta (such as ditalini or orzo)
- 1 cup spinach or kale, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley and grated Parmesan cheese, for garnish
Instructions
Prepare the Meatballs
- In a large bowl, combine ground beef or turkey, breadcrumbs, beaten egg, grated Parmesan cheese, Italian seasoning, minced garlic, salt, and black pepper. Mix until fully combined and form into small meatballs.
Make the Soup Base
- In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery, and sauté until vegetables are soft, about 5-7 minutes. Stir in additional minced garlic and cook for another minute.
Combine and Simmer
- Pour in the chicken or vegetable broth and bring to a boil. Carefully drop the meatballs into the broth. Reduce heat and simmer for 15-20 minutes until meatballs are cooked through.
Finish the Soup
- Add the heavy cream, small pasta, chopped spinach or kale, dried basil, and oregano. Cook until the pasta is tender. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and grated Parmesan cheese.
Notes
To enhance flavors, brown the meatballs first for better texture. Use homemade broth for a richer taste. Adjust seasonings to your preference.