Description
This creamy Italian meatball soup is a comforting and hearty dish perfect for dinner. It features tender homemade meatballs simmered in a flavorful broth with vegetables, diced tomatoes, and spinach, all enriched with creamy heavy cream and a touch of Italian seasoning. Garnished with fresh basil, this soup offers a perfect balance of rustic flavor and creamy texture, making it a satisfying meal for comfort food lovers.
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
- 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 gently until everything is well combined but do not overmix to keep the meatballs tender.
- Shape the meatballs: Form the mixture into small meatballs about 1 inch in diameter, aiming for around 20-24 meatballs total.
- Brown the meatballs: Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches to avoid overcrowding, turning occasionally to brown all sides. This should take about 5-7 minutes. The meatballs do not need to be fully cooked at this stage. Remove them from the skillet and keep warm covered with foil.
- Sauté the vegetables: In the same skillet, add diced onion, carrots, and celery. Cook over medium heat for 5-7 minutes until the vegetables are softened and the onion becomes translucent.
- Add liquids and simmer: Pour in the chicken broth and diced tomatoes with their juices. Stir to combine, bring to a gentle boil, then reduce the heat to low and simmer uncovered for about 10 minutes.
- Return meatballs to the pot: Gently add the browned meatballs back into the skillet with the simmering soup. Stir carefully to avoid breaking them apart.
- Add cream and seasonings: Pour in the heavy cream and stir until fully incorporated. Add red pepper flakes if you prefer a bit of heat. Continue to simmer the soup for another 10-15 minutes, allowing the meatballs to cook through and the flavors to meld.
- Finish with spinach and serve: Stir in the chopped spinach and cook for 2-3 minutes more until the spinach wilts. Serve the soup hot, garnished with fresh basil leaves for a bright, fresh finish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
- To make meatballs more tender, avoid overmixing the meat mixture.
- Feel free to add other veggies like zucchini or bell peppers for additional flavor and nutrition.
- This soup stores well in the fridge for up to 3 days and reheats nicely on the stovetop.
- You can freeze the meatballs separately before adding to soup for quicker future meals.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 95 mg
