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–+ servings
Creamy Italian Meatball Soup

Cozy Up with Creamy Italian Meatball Soup Delight

A warm and inviting Creamy Italian Meatball Soup perfect for chilly evenings, featuring tender meatballs and a rich broth.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef or ground turkey for a lighter option
  • 1 lb Ground Pork can be replaced with more ground beef
  • 1 cup Breadcrumbs use gluten-free breadcrumbs for a gluten-free version
  • 1/2 cup Parmesan Cheese substitute with Pecorino Romano for a sharper taste
  • 1/4 cup Fresh Parsley or cilantro for a different twist
  • 1 large Egg or flaxseed meal as a vegan alternative
  • 3 cloves Garlic fresh garlic is best
  • 1 tbsp Italian Seasoning homemade blends can elevate the taste
  • 1 tsp Salt
  • 1 tsp Pepper
For the Soup
  • 2 tbsp Olive Oil or vegetable oil/butter
  • 1 cup Onion chopped
  • 2 medium Carrots chopped
  • 2 stalks Celery chopped
  • 6 cups Chicken Broth or vegetable broth for vegetarian version
  • 1 can Diced Tomatoes 15 oz
  • 1 cup Heavy Cream or coconut cream for dairy-free option
  • 2 cups Spinach or kale for a heartier alternative
  • 1/2 tsp Red Pepper Flakes optional
  • 1/4 cup Fresh Basil for garnish

Equipment

  • Large mixing bowl
  • Skillet
  • pot

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently until just combined, then set aside.
  2. Shape the mixture into 20 to 24 equal-sized balls, about 1 inch each, and place them on a plate or baking sheet.
  3. Heat olive oil in a skillet over medium heat. Add meatballs and cook for 5 to 7 minutes until browned on all sides. Set aside.
  4. In the same skillet, add more olive oil if needed and sauté chopped onion, carrots, and celery for 5 to 7 minutes until softened.
  5. Pour in chicken broth and add diced tomatoes. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes.
  6. Return meatballs to the pot and stir in heavy cream. Simmer for an additional 10 to 15 minutes.
  7. Add fresh spinach and stir until wilted, about 2 to 3 minutes.
  8. Ladle soup into bowls and garnish with fresh basil. Serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 25gProtein: 32gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 3000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for longer storage. Expect some separation of cream when frozen; stir well while reheating.

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