Description
Indulge in a comforting bowl of Creamy Italian Meatball Soup tonight. Discover the perfect recipe for a cozy night in!
Ingredients
Scale
- 1 pound (450g) ground beef (80/20 lean-to-fat ratio)
- 1/2 pound (225g) ground Italian sausage (mild or hot, depending on preference)
- 1/2 cup (50g) grated Parmesan cheese
- 1/3 cup (20g) Italian breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 1 cup)
- 3 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about 1/2 cup)
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups (1.4L) chicken broth
- 1 can (14.5 oz/411g) diced tomatoes
- 1 cup (250ml) heavy cream
- 3 cups (90g) fresh spinach, roughly chopped
- 2 tablespoons fresh basil, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Step 1: Prepare the meatballs In a large bowl, combine ground beef, Italian sausage, Parmesan, breadcrumbs, egg, minced garlic, parsley, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined—remember not to overwork the meat. Form the mixture into small, bite-sized meatballs about 1-inch in diameter (you’ll get approximately 30-35 meatballs). Place them on a parchment-lined baking sheet as you work.
- Step 2: Brown the meatballs Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, cook the meatballs until browned on all sides but not completely cooked through, about 2-3 minutes per batch. Transfer the browned meatballs to a plate and set aside. They’ll finish cooking in the soup later.
- Step 3: Create the flavor base In the same pot, add the remaining tablespoon of olive oil. Add onions, carrots, and celery, and sauté until softened, about 5-6 minutes. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using), and cook for another 30 seconds until fragrant. This aromatic foundation is what gives your Creamy Italian Meatball Soup its distinctive flavor profile.
- Step 4: Build the soup Pour in the chicken broth and diced tomatoes with their juice, scraping the bottom of the pot to release any browned bits (these contain tremendous flavor!). Bring the mixture to a gentle boil, then reduce heat to a simmer. Carefully return the browned meatballs to the pot and let everything simmer for about 15-20 minutes, or until the meatballs are cooked through and the soup has developed rich flavor.
- Step 5: Add the finishing touches Reduce the heat to low. Slowly stir in the heavy cream, being careful not to boil the soup after this point. Add the chopped spinach and fresh basil, and simmer for an additional 3-5 minutes until the spinach is wilted and the soup is heated through. Taste and adjust seasoning with salt and pepper as needed. Serve your Creamy Italian Meatball Soup hot with a sprinkle of grated Parmesan cheese on top.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg