Creamy Italian Meatball Soup (Print)
Creamy broth, tender meatballs, pasta, and vibrant vegetables unite with Italian herbs for a warming bowl.
# What You'll Need:
→ Meatballs
01 -
1 lb ground beef or ground turkey
02 -
½ cup breadcrumbs
03 -
1 egg, lightly beaten
04 -
2 tablespoons grated Parmesan cheese
05 -
2 teaspoons Italian seasoning
06 -
2 cloves garlic, minced
07 -
½ teaspoon salt
08 -
¼ teaspoon black pepper
→ Soup
09 -
2 tablespoons olive oil
10 -
1 small onion, finely chopped
11 -
2 carrots, diced
12 -
2 celery stalks, diced
13 -
3 cloves garlic, minced
14 -
6 cups chicken or vegetable broth
15 -
1 cup heavy cream
16 -
1 cup small pasta (ditalini or orzo)
17 -
1 cup spinach or kale, chopped
18 -
1 teaspoon dried basil
19 -
1 teaspoon dried oregano
20 -
Salt and pepper to taste
21 -
Fresh parsley and grated Parmesan cheese for garnish
# How to Make It:
01 -
Combine ground meat, breadcrumbs, egg, Parmesan, Italian seasoning, minced garlic, salt, and pepper in a bowl. Mix well and form into small meatballs.
02 -
Heat a pan over medium heat and cook the meatballs until browned on all sides. Remove and set aside.
03 -
Heat olive oil in a large pot. Add onion, carrots, and celery. Sauté until softened, then add minced garlic and cook for one additional minute.
04 -
Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat to a simmer.
05 -
Stir in the pasta and return the meatballs to the pot. Cook until the pasta is tender and the meatballs are cooked through.
06 -
Stir in the heavy cream, spinach or kale, dried basil, and oregano. Adjust seasoning with salt and pepper.
07 -
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese before serving.
# Additional Notes:
01 -
For a lighter option, use ground turkey or chicken in place of beef.
02 -
Ditalini and orzo pasta cook quickly and are ideal for soups.