Description
Creamy Italian Meatball Soup combines tender meatballs, a creamy broth, and hearty vegetables for a comforting, flavorful meal. It’s perfect for cozy dinners or family gatherings, packed with rich Italian flavors.
Ingredients
- For the meatballs:
- 1 lb ground beef or a mixture of beef
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1 egg
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for garnish)
Instructions
- Make the meatballs: In a large mixing bowl, combine the ground meat, Parmesan cheese, breadcrumbs, parsley, egg, minced garlic, oregano, salt, and pepper. Mix until well combined. Roll into 1-inch meatballs and set aside.
- Brown the meatballs: Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, about 5-7 minutes. Remove from the pot and set aside.
- Sauté the vegetables: In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5 minutes until softened. Add the garlic and cook for another 1 minute until fragrant.
- Make the soup base: Add diced tomatoes and chicken broth to the pot, scraping up any browned bits. Bring to a simmer.
- Return the meatballs: Add the meatballs back to the pot and let the soup simmer for 15-20 minutes, until the meatballs are fully cooked.
- Add cream and seasoning: Stir in the heavy cream, basil, oregano, salt, and pepper. Simmer for another 5 minutes to combine flavors and thicken the soup.
- Serve: Ladle into bowls and garnish with fresh parsley and grated Parmesan, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- This soup can be frozen for up to 2-3 months. For best results, freeze the soup and meatballs separately.
- You can use ground turkey or chicken for lighter meatballs.
- For a spicier version, add red pepper flakes or fresh chili peppers to the soup.
- To make this soup thicker, mash some of the vegetables with a potato masher or add cornstarch or flour mixed with water.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 750mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
