Creamy Italian Meatball Soup
A hearty and comforting soup featuring meatballs, creamy broth, nutritious vegetables, and delightful pasta.
Ingredients
For the Meatballs
- 1 lb ground beef or ground turkey Use any preferred protein.
- ½ cup breadcrumbs Can use gluten-free breadcrumbs if needed.
- 1 large egg, lightly beaten
- 2 tablespoons grated Parmesan cheese Plus extra for garnish.
- 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 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
For the Soup Finish
- 1 cup heavy cream Can substitute with half-and-half or non-dairy milk.
- 1 cup small pasta (such as ditalini or orzo) Feel free to use any preferred pasta.
- 1 cup spinach or kale, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
Prepare the Meatballs
- In a mixing bowl, combine the ground beef or turkey, breadcrumbs, egg, grated Parmesan, Italian seasoning, minced garlic, salt, and black pepper. Mix until just combined.
- Shape the mixture into small meatballs, roughly an inch in diameter.
Make the Soup Base
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, diced carrots, and diced celery, sautéing for about 5 minutes until the vegetables soften.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Combine and Simmer
- Pour in the chicken or vegetable broth and bring the mixture to a gentle boil.
- Carefully add the meatballs to the simmering broth, cooking for about 10 minutes.
- Add the heavy cream, small pasta, chopped spinach or kale, dried basil, and dried oregano.
- Allow everything to simmer for another 10 minutes, or until the pasta is al dente.
Finish the Soup
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley and additional grated Parmesan cheese.
Notes
To store leftovers, let the soup cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, ensure that it’s heated thoroughly, and you may want to add a splash of broth or cream to bring back the smooth texture. For an extra kick of flavor, consider adding fresh herbs such as thyme or rosemary during the cooking process. Feel free to customize the soup according to your taste.