Italian Meatball Soup
Italian Meatball Soup is a warm, hearty dish infused with rich flavors from ground beef, aromatic herbs, and creamy elements, perfect for cozy dinners or family gatherings.
Ingredients
For the meatballs
- 1 pound ground beef Use lean ground beef for a healthier option.
- 1/2 cup breadcrumbs For binding the meatballs.
- 1/4 cup grated Parmesan cheese Adds flavor to the meatballs.
- 1 large egg Helps bind the meatballs.
- 2 cloves garlic, minced Enhances flavor.
- 1 teaspoon Italian seasoning For traditional flavor.
- Salt and pepper to taste
For the soup
- 4 cups chicken broth Use low-sodium if preferred.
- 1 can (15 oz) diced tomatoes Add flavor and texture to the soup.
- 1 cup small pasta (like ditalini or orzo) Choose a small pasta for better texture.
- 1 cup heavy cream For richness, can be substituted for lighter options.
- Fresh basil for garnish Adds freshness to the dish.
Instructions
Preparation
- In a bowl, mix ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper until combined. Form into meatballs.
- In a large pot, heat a tablespoon of oil over medium heat. Brown the meatballs on all sides, then remove and set aside.
Cooking
- In the same pot, add chicken broth and diced tomatoes. Bring to a simmer.
- Add pasta and cook according to package instructions.
- Once pasta is al dente, stir in heavy cream and return meatballs to the pot. Heat through, adjusting seasoning as needed.
Serving
- Serve hot, garnished with fresh basil for a burst of color and flavor.
Notes
Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently and consider adding extra broth to adjust consistency if needed. For longer storage, freeze without cream and pasta.