Creamy Italian Meatball Soup
Creamy Italian Meatball Soup blends tender meatballs, fresh veggies, and rich broth for a comforting meal that’s ready in about an hour and perfect for cozy nights or gatherings. This simple recipe delivers hearty Italian soups with soul-warming flavor.
Ingredients
- 1 lb 450g ground beef or Italian sausage
- ½ cup 60g breadcrumbs
- ¼ cup 25g grated Parmesan cheese
- ¼ cup 15g chopped fresh parsley
- 1 large egg
- 3 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp 30ml olive oil
- 1 onion chopped (about 150g)
- 2 carrots sliced (about 120g)
- 2 celery stalks sliced (about 100g)
- 1 can 14.5 oz/411g diced tomatoes
- 4 cups 960ml chicken broth
- 1 cup 240ml heavy cream
- 1 tsp dried Italian herbs basil, oregano
- 1 cup 30g chopped spinach
- Additional salt and pepper to taste
- Substitution: Use ground turkey for beef; gluten-free breadcrumbs; vegetable broth for chicken broth.
Instructions
Make Meatballs
- I mix 1 lb ground beef, ½ cup breadcrumbs, ¼ cup Parmesan, ¼ cup parsley, 1 egg, 3 cloves garlic, 1 tsp salt, and ½ tsp pepper in a bowl, then form 1-inch meatballs for these Creamy Italian Meatball Soup bowls.
Sauté Veggies
- I heat 2 tbsp olive oil in a large pot over medium, add 1 chopped onion, 2 sliced carrots, and 2 sliced celery stalks, and cook 5–7 minutes until soft for these creamy meatball bowls.
Add Tomatoes and Broth
- I stir in 1 can diced tomatoes and 4 cups chicken broth, bringing to a simmer for these hearty Italian soups.
Cook Meatballs
- I gently add meatballs to the pot and simmer 20 minutes until cooked through for this simple recipe.
Add Cream and Herbs
- I stir in 1 cup heavy cream and 1 tsp Italian herbs, simmering 5–10 minutes for these creamy meatball bowls.
Add Spinach
- I add 1 cup chopped spinach, cook until wilted (2–3 minutes), and season with salt and pepper for these hearty Italian soups.
Serve
- I ladle into bowls, garnish with parsley, and serve hot for these creamy meatball bowls.