Description
This Creamy Italian Meatball Soup is a comforting, flavorful dish featuring tender homemade beef meatballs simmered in a rich tomato and creamy broth with fresh vegetables and herbs. Perfect for a hearty meal, this soup blends Italian seasonings, fresh spinach, and a touch of heavy cream to create a luscious and satisfying bowl of warmth.
Ingredients
Scale
For the Meatballs
- 1 pound ground beef
- 1/3 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and sliced
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup heavy cream
- 2 cups baby spinach
- 1/4 cup fresh basil, chopped
- Additional salt and pepper, to taste
- Grated Parmesan cheese for serving
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, bread crumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated to form a uniform mixture.
- Form the Meatballs: Shape the meat mixture into small meatballs approximately 1 inch in diameter for even cooking and perfect bite-sized portions.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches, cooking them until browned on all sides to develop flavor and seal in juices. Once browned, transfer the meatballs to a plate and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, celery, and carrots. Sauté for about 5 minutes or until the vegetables become tender and aromatic.
- Add Broth and Tomatoes: Pour in the chicken broth and the entire can of diced tomatoes including juice. Bring the mixture up to a boil to meld the flavors together.
- Simmer with Meatballs: Reduce heat to a gentle simmer, return the browned meatballs to the pot, and let the soup cook for about 20 minutes, allowing the meatballs to cook through and flavors to blend.
- Add Cream and Greens: Stir in the heavy cream, baby spinach, and fresh chopped basil. Continue cooking for another 5 minutes or until the spinach wilts and the soup is creamy and well combined.
- Season to Taste: Taste the soup and adjust seasoning with additional salt and pepper as needed for balanced flavor.
- Serve: Ladle the soup into bowls and garnish each serving with freshly grated Parmesan cheese for an added savory finish.
Notes
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
- You can prepare the meatballs ahead of time and refrigerate or freeze them for convenience.
- Use fresh Italian seasoning or dried herbs like oregano, thyme, and rosemary for a more aromatic taste.
- For a gluten-free version, substitute bread crumbs with gluten-free bread crumbs or omit entirely.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
