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Creamy Italian Meatball Soup Recipe

Creamy Italian Meatball Soup Recipe
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★★★★★

4.9 from 9 reviews

This Creamy Italian Meatball Soup is a hearty and comforting dish featuring tender homemade meatballs simmered in a flavorful tomato and herb broth, combined with pasta and a creamy finish for a rich, satisfying meal perfect for any season.

Ingredients

Scale

Meatballs

  • 1 pound (450g) ground beef (or a mix of beef and pork)
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (optional)

Soup Base

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 celery stalks, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups (1 liter) chicken or beef broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper

Additional Ingredients

  • 1 cup small pasta (such as ditalini or elbow macaroni)
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup fresh spinach or basil, chopped
  • Extra Parmesan cheese, for serving
  • Fresh basil or parsley, for garnish
  • Crushed red pepper flakes, optional

Instructions

  1. Prepare the Meatballs: In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, black pepper, and chopped parsley. Mix gently until just combined to keep the meatballs tender. Roll the mixture into small 1-inch meatballs and set aside.
  2. Cook the Meatballs: Heat olive oil in a large pot or Dutch oven over medium heat. Add the meatballs and sear them for 2-3 minutes on each side until they are browned. Remove from the pot and set aside to prevent overcooking later.
  3. Sauté the Vegetables: In the same pot, add diced onion, chopped celery, and minced garlic. Sauté the vegetables for 3-4 minutes until they soften and become fragrant.
  4. Build the Soup Base: Pour in the can of diced tomatoes and chicken or beef broth. Stir to combine. Season the soup with Italian seasoning, salt, and black pepper. Return the browned meatballs to the pot and let everything simmer gently for 15 minutes to meld the flavors.
  5. Cook the Pasta: Add the small pasta to the soup and cook for 8-10 minutes, or until the pasta is tender but still al dente.
  6. Make It Creamy: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese, letting the soup heat through for 2-3 minutes, which will create a rich, creamy texture.
  7. Finish and Serve: Add chopped fresh spinach or basil to the pot and stir until wilted. Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and serve hot, garnished with extra Parmesan cheese, fresh herbs, and optional crushed red pepper flakes for some heat.

Notes

  • For a lighter option, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
  • Ground turkey or chicken can be used instead of beef and pork for a leaner meatball.
  • To make it gluten free, use gluten-free breadcrumbs and gluten-free pasta.
  • The soup can be stored in the refrigerator for up to 3 days and freezes well without the pasta; cook pasta fresh when serving leftovers.
  • Adjust the seasoning as needed, especially the salt, since broth and Parmesan cheese add saltiness.

Nutrition

Keywords: Italian meatball soup, creamy meatball soup, hearty soup recipe, comfort food, homemade meatballs, creamy tomato soup

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