Creamy Italian Meatball Soup
Cozy up with a bowl of Creamy Italian Meatball Soup! Juicy meatballs, a velvety broth, and fresh herbs make this the ultimate comfort food. One pot, easy cleanup, and packed with flavor!
Equipment
- Large mixing bowl
Ingredients
For the Meatballs:
- 1 lb ground beef 80/20 blend recommended
- ½ lb ground pork
- ½ cup breadcrumbs
- ¼ cup fresh parsley finely chopped
- 2 cloves garlic minced
- 1 large egg
- ¼ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Soup Base:
- 2 tablespoons olive oil
- 1 large onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 can 14.5 oz diced tomatoes
- 1 cup heavy cream
- 2 cups fresh spinach
- Fresh herbs for garnish
Instructions
1️⃣ Make the Meatballs:
- In a large bowl, combine ground beef, ground pork, breadcrumbs, parsley, garlic, egg, Parmesan, salt, and pepper. Mix gently.
- Roll into 1-inch meatballs.
2️⃣ Brown the Meatballs:
- Heat olive oil in a Dutch oven over medium-high heat.
- Brown meatballs on all sides. Remove and set aside.
3️⃣ Build the Soup Base:
- In the same pot, sauté onions, carrots, and celery until softened.
- Add garlic and cook for 30 seconds.
4️⃣ Simmer the Soup:
- Pour in chicken broth and diced tomatoes.
- Return meatballs to the pot. Simmer for 15-20 minutes.
5️⃣ Make It Creamy:
- Lower heat and stir in heavy cream.
- Add fresh spinach and allow it to wilt.
6️⃣ Serve & Enjoy:
- Garnish with fresh herbs and serve hot!
Notes
- Spicy Version: Add red pepper flakes and use spicy Italian sausage.
- Low-Carb Adaptation: Swap breadcrumbs for almond flour and use coconut cream instead of heavy cream.
- Vegetarian: Use plant-based meatballs and vegetable broth.
- Mediterranean Twist: Add olives, sun-dried tomatoes, and a sprinkle of feta.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 28g
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