Creamy Italian Meatball Soup

$To make this soup, gather these key ingredients: - 1 pound ground beef (or a mix of beef and pork) - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 4 cups chicken broth - 1 (14 oz) can diced tomatoes - 1 cup heavy cream - 1 cup fresh spinach leaves - 1/2 cup carrots, diced - 1/2 cup celery, diced - 1/2 cup onion, chopped - 2 tablespoons olive oil - Fresh basil and additional Parmesan for garnish These ingredients create a rich, hearty soup. Each one plays a role in building flavor and texture. You can enhance your soup with these extras: - Fresh parsley, chopped - Crusty bread or garlic bread on the side - A sprinkle of red pepper flakes for heat These garnishes add color and depth. They also allow you to tailor the dish to your taste. If you need alternatives, consider these swaps: - Ground turkey or chicken instead of beef - Almond flour or gluten-free breadcrumbs for a gluten-free option - Coconut cream instead of heavy cream for a dairy-free choice These substitutes keep the dish flavorful. You can easily adapt the recipe to fit your needs without losing taste. {{ingredient_image_1}} Start by gathering all your ingredients. In a large mixing bowl, add 1 pound of ground beef. You can use a mix of beef and pork for richer flavor. Next, sprinkle in 1/4 cup of breadcrumbs. This helps bind the meatballs together. Then, add 1/4 cup of grated Parmesan cheese for that nice cheesy taste. Crack one large egg into the bowl; it acts as a binder too. Now, add 2 cloves of minced garlic for aroma and taste. Toss in 1 teaspoon of Italian seasoning to bring in those classic flavors. Don’t forget to sprinkle in salt and pepper to your liking. Mix everything together with your hands until combined. Shape the mixture into small meatballs, about 1 inch in diameter. You should make about 20 to 24 meatballs. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the meatballs in batches. Make sure not to crowd the pot; this helps them brown well. Cook the meatballs for about 5 to 7 minutes, turning them to brown on all sides. Once browned, take them out and set them aside. This step adds flavor to your soup. In the same pot, add chopped onion, diced carrots, and diced celery. Cook these for about 5 minutes, stirring until the vegetables soften. Now, pour in 4 cups of chicken broth and 1 can of diced tomatoes. This mix creates a rich base for the soup. Scrape the bottom of the pot to get all the tasty browned bits from the meatballs. Next, return the meatballs to the pot. Bring the mixture to a gentle simmer. Let it cook for about 15 minutes, ensuring the meatballs are cooked through. Finally, stir in 1 cup of heavy cream and 1 cup of fresh spinach leaves. Allow the soup to simmer for another 5 minutes. Taste and adjust the seasoning with salt and pepper before serving. The key to great flavor is seasoning. Start by adding salt and pepper. Taste as you go. This way, you can adjust to your liking. Italian seasoning adds depth. Use fresh herbs if you can. Basil and oregano work wonders. Incorporate the seasoning early in the cooking. Flavor develops as the soup simmers. Remember to taste again before serving. This ensures balanced flavors in every bowl. Cooking time affects the meatballs' texture. Aim to brown them for about 5 to 7 minutes. This creates a nice crust. It also locks in the juices. If you make larger meatballs, increase the simmering time. Just cook until they reach 165°F internally. Use a meat thermometer for accuracy. This will help you serve safe and tasty meatballs. Heavy cream makes the soup rich and smooth. Add it at the end of cooking. This prevents curdling. Stir gently to mix it in well. If the soup is too thick, add more broth. For a thicker soup, let it simmer longer. The cream should blend, creating a velvety texture. Adjust until you find your perfect consistency. Pro Tips Use Fresh Herbs: Fresh basil and parsley can elevate the flavor of your soup. Add them at the end for a burst of freshness. Customize Your Meatballs: Feel free to mix different meats like ground turkey or chicken for a lighter option, or add spices for extra flavor. Thicken the Soup: If you prefer a thicker soup, add a tablespoon of cornstarch mixed with cold water during the simmering process. Make Ahead: This soup can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well for future meals! {{image_2}} You can add various vegetables to boost flavor and nutrition. Think of colorful options! Carrots, celery, and onions are great starts. You can also add zucchini or bell peppers. They bring a fresh taste and nice texture. Just chop them small so they cook fast. Adding veggies not only makes the soup better but also adds vitamins. You can mix and match based on what you like or have at home. Just remember, keep the balance so the soup stays creamy and rich. If you enjoy some heat, red pepper flakes are your friend. Just sprinkle a bit in while you cook. Start with a half teaspoon to keep it mild. You can always add more if you want more spice. Red pepper flakes will complement the meatballs and broth nicely. Spicy meatball soup warms you up on chilly days. It makes each bite exciting! Not everyone eats meat, and that’s okay! You can make this soup with veggie meatballs. Many brands offer tasty options. Look for ones made of lentils or chickpeas. They add protein and fiber. If you prefer, you can even make your own. Mix cooked lentils, breadcrumbs, and spices. Shape them like meatballs and cook as usual. This way, you keep the soup rich and creamy with a plant-based twist. After enjoying your creamy Italian meatball soup, let it cool down. You should cover it well with a lid or plastic wrap. This keeps it fresh and safe. Store it in the fridge. It will last for about three to four days. When you want to eat it, check for any signs of spoilage. If it smells off or looks strange, it's best to toss it. Freezing soup is easy and a great way to save it for later. First, let the soup cool completely. Then, pour it into airtight containers or freezer bags. Leave some space at the top because the soup will expand when it freezes. Label each container with the date. This way, you won't forget when you made it. Creamy Italian meatball soup can be frozen for up to three months. When you’re ready to enjoy your leftovers, you can reheat them in a few ways. For the stove, pour the soup into a pot. Heat it on medium until it warms through, stirring often. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between, until hot. Always check the temperature before serving to make sure it’s just right. Enjoy! Yes, you can use frozen meatballs. Just add them to the soup while cooking. This makes prep faster. The soup will still taste great! Just ensure they are cooked through before serving. You can store this soup in the fridge for about three days. Make sure to keep it in an airtight container. If you want to save it longer, freeze it for up to three months. This soup is not gluten-free due to the breadcrumbs. However, you can easily make it gluten-free. Just use gluten-free breadcrumbs or omit them altogether. The soup will still be tasty and creamy! Creamy Italian meatball soup combines tasty ingredients for a warm meal. You can customize it with add-ons or substitutes to fit your taste. Remember to adjust cooking times for perfect meatballs and ensure a creamy texture. With a few simple tips, you can make a delicious batch that everyone will love. This soup not only warms your belly but also fills your heart with comfort. Enjoy this dish for days with easy storage and reheating methods. Happy cooking!$

Creamy Italian Meatball Soup

A hearty and creamy soup filled with flavorful meatballs and fresh vegetables.

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Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Italian

Servings 6

Calories 350 kcal

Ingredients

1 pound ground beef (or a mix of beef and pork)
0.25 cup breadcrumbs
0.25 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
to taste salt and pepper
4 cups chicken broth
1 14 oz can diced tomatoes
1 cup heavy cream
1 cup fresh spinach leaves
0.5 cup carrots, diced
0.5 cup celery, diced
0.5 cup onion, chopped
2 tablespoons olive oil
to garnish fresh basil and additional Parmesan

Instructions

In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter. You should have about 20-24 meatballs.
In a large pot over medium heat, heat the olive oil. Add the meatballs in batches, browning them on all sides (about 5-7 minutes). Remove the meatballs and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes or until the vegetables are softened.
Pour in the chicken broth and diced tomatoes, scraping the bottom of the pot to release any browned bits.
Return the meatballs to the pot and bring the mixture to a gentle simmer. Cook for about 15 minutes until the meatballs are cooked through.
Stir in the heavy cream and fresh spinach, allowing the soup to simmer for another 5 minutes. Adjust seasoning with salt and pepper.
Serve hot, garnished with fresh basil and additional Parmesan cheese.

Notes

Serve hot with fresh basil and extra Parmesan cheese for garnish.

Keyword creamy, Italian, meatballs, soup