Creamy Italian Meatball Soup is a delightful dish that warms the soul and tantalizes the taste buds. As the chill of winter sets in, there’s nothing quite like a steaming bowl of this comforting soup to bring a sense of coziness to your home. Originating from the heart of Italy, this recipe combines the rich flavors of seasoned meatballs, fresh herbs, and a velvety broth that envelops you in warmth. I’ve always been captivated by how this dish brings families together, making it a staple at gatherings and cozy dinners alike.
People adore Creamy Italian Meatball Soup not just for its incredible taste, but also for its satisfying texture. The tender meatballs, combined with the creamy broth and vibrant vegetables, create a symphony of flavors that dance on your palate. Plus, it’s a convenient dish that can be prepared in one pot, making cleanup a breeze. Whether you’re serving it on a chilly evening or at a festive gathering, this soup is sure to impress and leave everyone asking for seconds!
Ingredients:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1 cup spinach, chopped
- 1 teaspoon red pepper flakes (optional)
- Fresh basil for garnish
Preparing the Meatballs
Let’s start by making the meatballs, which are the heart of this creamy Italian meatball soup. Follow these steps:
- In a large mixing bowl, combine the ground beef and ground pork. I like to use a mix of meats for added flavor and texture.
- Add the breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, Italian seasoning, salt, and pepper. Use your hands to mix everything together until well combined. Be careful not to overmix, as this can make the meatballs tough.
- Once the mixture is well combined, shape it into small meatballs, about 1 inch in diameter. You should get around 20-24 meatballs, depending on the size you make them.
Cooking the Meatballs
Now that we have our meatballs ready, it’s time to cook them. Here’s how:
- In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan.
- Cook the meatballs for about 5-7 minutes, turning them occasionally until they are browned on all sides. They don’t need to be fully cooked through at this stage, as they will finish cooking in the soup.
- Once browned, remove the meatballs from the skillet and set them aside on a plate. You can cover them with foil to keep them warm while you prepare the soup.
Preparing the Soup Base
With the meatballs cooked, let’s move on to creating the delicious soup base:
- In the same skillet where you cooked the meatballs, add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they are softened and the onion is translucent.
- Next, add the chicken broth and diced tomatoes (with their juices) to the skillet. Stir to combine all the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes. This allows the flavors to meld beautifully.
Combining Everything
Now it’s time to bring everything together for that creamy goodness:
- After the soup has simmered, carefully add the browned meatballs back into the pot. Stir gently to incorporate them into the soup.
- Pour in the heavy cream and stir until well combined. This is where the soup gets its creamy texture, making it rich and comforting.
- If you like a little heat, sprinkle in the red pepper flakes at this stage. It adds a nice kick without overpowering the dish.
- Let the soup simmer for an additional 10-15 minutes, allowing the meatballs to cook through and the flavors to deepen. Stir occasionally to prevent sticking.
Finishing Touches
As we near the end of our cooking adventure, let’s add the final touches:
- Once the meatballs are cooked through, add the chopped spinach to the soup. Stir it in and let it wilt for about 2-3 minutes.
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1 cup spinach, chopped
- 1 teaspoon red pepper flakes (optional)
- Fresh basil for garnish
- In a large mixing bowl, combine the ground beef and ground pork.
- Add the breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined, being careful not to overmix.
- Shape the mixture into small meatballs, about 1 inch in diameter, yielding around 20-24 meatballs.
- In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, avoiding overcrowding.
- Cook for about 5-7 minutes, turning occasionally until browned on all sides. They don’t need to be fully cooked through.
- Remove the meatballs from the skillet and set aside, covering them with foil to keep warm.
- In the same skillet, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened and the onion is translucent.
- Add the chicken broth and diced tomatoes (with juices) to the skillet. Stir to combine.
- Bring to a gentle boil, then reduce heat to low and let simmer for about 10 minutes.
- Add the browned meatballs back into the pot and stir gently.
- Pour in the heavy cream and stir until well combined.
- If desired, add red pepper flakes for a little heat.
- Let the soup simmer for an additional 10-15 minutes, stirring occasionally.
- Once the meatballs are cooked through, add the chopped spinach and stir in, allowing it to wilt for about 2-3 minutes.
- Serve hot, garnished with fresh basil.
- For a lighter version, you can substitute ground turkey for the beef and pork.
- Feel free to add other vegetables like zucchini or bell peppers for extra nutrition.
- This soup can be stored in the refrigerator for up to 3 days and freezes well for future meals.
Conclusion:
In summary, this Creamy Italian Meatball Soup is an absolute must-try for anyone looking to warm their hearts and bellies with a deliciously comforting dish. The rich, creamy broth combined with tender meatballs and fresh herbs creates a symphony of flavors that will have you coming back for seconds (and maybe even thirds!). Whether you’re serving it on a chilly evening or as a delightful centerpiece for a family gathering, this soup is sure to impress.
For a fun twist, consider adding some fresh spinach or kale for an extra boost of nutrition, or swap out the traditional meatballs for turkey or chicken for a lighter version. You can also play around with different types of pasta—small shells or orzo work beautifully in this recipe. And don’t forget to serve it with a crusty loaf of bread or a side salad to round out the meal perfectly!
I encourage you to give this Creamy Italian Meatball Soup a try and make it your own. Once you do, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the love for this delightful dish together! Happy cooking!
Creamy Italian Meatball Soup: A Deliciously Hearty Recipe for Comfort Food Lovers
Enjoy a warm and hearty bowl of Creamy Italian Meatball Soup, featuring tender meatballs made from a blend of ground beef and pork, simmered in a rich broth with vegetables, tomatoes, and a splash of cream. Perfect for chilly evenings, this comforting dish is sure to satisfy your cravings.
