Description
This Creamy Italian Meatball Soup is a comforting and hearty dish featuring tender homemade meatballs simmered in a flavorful tomato and chicken broth base, enriched with heavy cream and fresh herbs. It’s a perfect meal for those cozy evenings when you crave something warm, creamy, and full of classic Italian flavors.
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
- 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
For Serving
- 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 incorporated.
- Form Meatballs: Shape the mixture into small meatballs approximately 1 inch in diameter to ensure even cooking.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches, browning them evenly on all sides. Once browned, remove the meatballs and set them aside on a plate.
- Sauté Vegetables: In the same pot, add chopped onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add Broth and Tomatoes: Pour in the chicken broth and diced tomatoes along with their juice. Bring the mixture to a rolling boil.
- Simmer Meatballs: Reduce heat to low to achieve a gentle simmer, then return the browned meatballs to the pot. Cook uncovered for around 20 minutes to cook the meatballs through and meld flavors.
- Add Cream, Spinach, and Basil: Stir in the heavy cream, baby spinach, and fresh chopped basil. Continue cooking for 5 minutes until the spinach wilts and the soup turns creamy.
- Adjust Seasoning: Taste the soup and season with additional salt and pepper as needed to enhance flavor.
- Serve: Ladle the soup into bowls and garnish each serving with grated Parmesan cheese for an extra savory finish.
Notes
- For a lighter version, you may substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
- To make meatballs easier to roll, chill the mixture for 15 minutes before forming.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- Gluten-free bread crumbs can be used to make this soup gluten-free.
- For extra spice, add a pinch of red pepper flakes when sautéing the vegetables.
