Comforting Creamy Italian Meatball Soup
Warm up your evenings with this rich and creamy Italian meatball soup that's perfect for cozy nights in. Quick to prepare and sure to please everyone at the table.
Ingredients
For the Meatballs
- 1 pound Ground Meat (turkey or plant-based alternatives) Choose whatever makes your heart sing.
- 1 cup Breadcrumbs (gluten-free optional) Help bind the meatballs while adding texture.
- 1/2 cup Parmesan Cheese (or nutritional yeast for a vegan option) Enhances umami flavor.
- 1 large Egg (or flax egg for vegan option) Lends moisture and richness.
- 2 cloves Minced Garlic (or garlic powder) Adds depth to every bite.
- 1 tablespoon Italian Seasoning (oregano, basil, thyme mix) Elevates the soup with earthy notes.
- 1 teaspoon Salt Essential seasoning.
- 1/2 teaspoon Black Pepper Essential seasoning.
- 2 tablespoons Fresh Parsley (chopped) Adds freshness and color.
For the Soup
- 2 tablespoons Olive Oil (or vegetable oil/butter) Used for sautéing.
- 1 cup Diced Onion (or shallots/leeks) Provides a sweet base flavor.
- 1 cup Chopped Celery Balances the creaminess.
- 1 can Diced Tomatoes (or fresh tomatoes) Creates natural sweetness in the broth.
- 4 cups Broth (chicken, beef, or vegetable) Melds the flavors harmoniously.
- 1 cup Small Pasta (ditalini or elbow macaroni, gluten-free option) Absorbs the delicious broth.
- 1 cup Heavy Cream (or half-and-half or coconut milk for a dairy-free option) Rounds out the soup, making it rich.
- 2 cups Fresh Spinach or Basil (or kale/arugula) Provides nutrients and contrast.
Instructions
Preparation
- In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, black pepper, and parsley. Using your hands, gently mix until combined. Shape the mixture into meatballs, about 1 inch in diameter.
- In a large pot, heat olive oil over medium heat. Once the oil is shimmering, add diced onion and chopped celery, sautéing for 5-7 minutes until tender and fragrant.
Cooking
- Add the prepared meatballs to the pot in a single layer. Let them brown on all sides for about 5 minutes.
- Gently mix in the canned diced tomatoes, then pour in the broth. Stir carefully to avoid breaking the meatballs while ensuring everything is combined.
- Bring the mixture to a gentle boil, then reduce the heat to low, allowing it to simmer for 15-20 minutes.
- Add the small pasta to the pot and cook according to package instructions. Stir occasionally to prevent sticking.
- When the pasta is cooked al dente, stir in the heavy cream and fresh spinach or basil. Allow it to cook for an additional 3-5 minutes until the greens are wilted.
- Taste the soup and adjust the seasoning as needed. Ladle the comforting soup into bowls, garnishing with extra parsley or Parmesan cheese if desired.
Notes
Consider using frozen meatballs or dairy-free substitutes. Batch cook and freeze for later. Serve with warm crusty bread or salads.